First Canadian Bacon

Discussion in 'Pork' started by db28472, Mar 29, 2014.

  1. db28472

    db28472 Fire Starter

    I bought a 9 lb pork loin then cut it into thirds then froze it, not really having a plan but it was on sale. After reviewing my options on this site based on what others have done, I decided to go the Canadian bacon route. I used Pop's brine but added a tbs of maple extract to it. I brined it for 12 days, turning it once at day 6 although it wasn't really needed. I injected every 2 inches with about 1/3 syringe of the brine. At day 12, took out all 3 pieces, rinsed off and did fry test with no excessive saltiness. I made three rubs: one with Jeff's book recipe for Big Bald rub, one rubbed with brown sugar and one with maple syrup.

    Into the smoker with 4 oz. Apple wood, 12 oz apple juice in tin on bottom of smoker. Set at 215, pulled at 152 degrees( I know 145 was good enough but just wanted to go a bit more).

    I wanted to tear into them but resisted and after setting and cooling, sliced them with the slicer. I vac sealed small packs of about 8-10 slices each then froze them. Been taking them out one pack at a time and everyone is enjoying them.
    My favorite is the brown sugar rubbed one. I trimmed a lot of the fat before doing anything but because this was a whole loin, there was some fat streaks in the meat which is shown on the sliced photo of the maple syrup rubbed piece.
     
    disco likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Nice Job, DB !!![​IMG]

    Mighty Tasty Stuff !![​IMG]

    Bear
     
  3. db28472

    db28472 Fire Starter

    Thanks. True praise coming from you!
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like great CB.

    Good job.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I gotta call a spade a spade.

    I know awesome CB when I see it.[​IMG]

    Bear
     
  6. shtrdave

    shtrdave Smoking Fanatic

    That looks great, and you can't beat the price compared to buying it already made at the store, plus you know what you put in it or on it.
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your CB looks awesome. Remember there is no sense to having your brine bucket empty!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking back bacon. That's what it's called here in Canada. Great post and qview.

    Disco
     
  9. Fine looking CB!  You did really good  [​IMG]   Nice smoke man
     
  10. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Looks pretty tasty from here[​IMG]
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its a shame you'll now expect everything you do to also turn out perfect the first time.

    Beautiful Back Bacon! Well done!

    Congratulations on a great smoke!
     
    Last edited: Mar 29, 2014
  12. db28472

    db28472 Fire Starter

    Thanks for all the positive feedback. It really is nerve wracking to put in 2 weeks of time into making something and not sure how it will turn out. I think between smoked cheese and doing more CB I know what my friends will get for Christmas.
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Would you like another friend?

    Disco
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Don't forget to smoke some nuts too! Salt?
     
  15. db28472

    db28472 Fire Starter

    That's on my short list of things to make next. I think I'll wait for fresh pecans, lots of those trees around here. Getting hungry just thinking about it.
     

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