Ham Eye to Canadian Bacon A' La Bear (QView)

Discussion in 'Bacon' started by smokin218r, Aug 12, 2015.

  1. smokin218r

    smokin218r Smoking Fanatic

    First off, here is an explanation from Pops about Ham Eye.

    "Those are fresh pork leg eye of the rounds.  Very nice product, but they are actually labelled incorrectly - they are not "ham" eyes, inferring that they are a cured and smoked product, but fresh pork leg eye of the rounds.  If they had been cured and smoked, then they would be ham eyes. However, regardless, they look beautifully done and delicious!  Thank you for posting!"

    I have been smoking these quite regularly and enjoy them.

    http://www.smokingmeatforums.com/t/189583/ham-eye

    We have a few in the freezer and I decided to try Canadian Bacon with these cuts using @Bearcarver's Step By Step.

    I started these on July 20th with the proper amount of TQ and brown sugar. Using the calcs Bear provided, I figured minimum of 6 days. Each piece was basically 1lb and about 13/4 in thick.

    Needing to wait for time to smoke they cured for 8 days. More info with the pics.


    I used paper plates to weigh each piece and a sharpie as not to forget each one, then added the cure.


    I pulled them out of the fridge on the 29th, checked the cure and fry test.


    Salt was perfect. Added seasoning and back in to the fridge for pellicle.

    I used CBP, Garlic Powder, Onion Powder, and a little Smoked Paprika.

    I ended up starting the smoke at 7pm. Yep, gonna get a little late.

    Since my Rec Tec will only go as low as 180, I cold smoked for 3hrs with the amnts as suggested by Bear. 

    (AMNTS works great all the time Thank You! @TJohnson)

    Then turned the RT on @ 180 and IT was 85. 10:30pm

    1am I bumped the temp to 195. IT was 135

    2am I hit an IT of 145, pulled, cooled a bit, then wrapped and back in to fridge.



    After a couple of days in the fridge, I pulled it out and sliced it. Sliced well and tasted great.




    Fantastic breakfast sandwich the next morning.

    This stuff was fantastic and I will definitely be doing it again, next is belly bacon.

    Thanks Bear for the super easy Step By Step!!

    And thanks for looking!!
     
    twoalpha, bearcarver and c farmer like this.
  2. piratey

    piratey Newbie

    That looks good.  You have a mini step by step here yourself!
     
  3. twoalpha

    twoalpha Smoking Fanatic

    Smokin218R

    Awesome looking CB [​IMG]

    Bears "Step by Steps" are great.
     
  4. smokin218r

    smokin218r Smoking Fanatic

    Thank You! I'll leave the step by step to the pros.
    Thank You sir! Thanks for the point!

    Bear sure makes it easy.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Fantastic Job, 218R !!![​IMG]

    That looks so good!![​IMG]----------------------[​IMG]

    Might not be legal in MN----Too Tasty!!![​IMG]

    Thanks for the Shout out !!

    Bear
     
  6. smokin218r

    smokin218r Smoking Fanatic

    Thank You very much!!

    You and many others make it easy and build confidence to try new things.

    Appreciate the points!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking CB! Nice smoke!
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks great I need to give it ago sometime!:drool:
     
  9. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    I've never seen that cut of meat before.  Knowing how good it is from the loin, it is probably twice a good from a darker section of meat.

    I used Bear's tutorial (and a lot of help from others) a few years ago, asked a bunch of questions, and started making CB.  The family thinks of it as a staple now.  If they go out to the freezer and can't find a hunk to slice up, then they let me know.  It's sort of like the "Mom, we're out of milk!" cry we hear when they go to get a bowl of cereal....

    Good lookin' smoke.  Good step-by-step.  Looks like a great end result.
     
    Last edited: Aug 12, 2015
  10. c farmer

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

    Looks awesome. Points for you.

    I like to cut some thicker for chops to.
     
  11. smokin218r

    smokin218r Smoking Fanatic

    Thanks Case! Still have the roadside on my list.[​IMG]
    Thank you B! It was great. Emphasis on was. Need to do more soon.
     
  12. smokin218r

    smokin218r Smoking Fanatic

    Thank You! We really enjoy the cut.

    Having the family really enjoy your food makes you proud![​IMG]
     
  13. smokin218r

    smokin218r Smoking Fanatic

    Thank you Sir!! I really appreciate the kind words and points!

    These cuts are a little small for chops, but I will try that with a full loin.

    Bear actually warned me they might be tiny cuts. Still good, but small.

    Here is a pic of a slice on a standard dinner fork.


    [​IMG]  Hahaha!
     

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