Makin' Bacon

Discussion in 'Bacon' started by dukeburger, Mar 18, 2017.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Back bacon that is (Canadian bacon for you 'mericans). 

    First time using Pop's brine instead of Bear's method. Using the basic brine for this, I let this 5lb loin cure for 10 days.

    Removed from brine this morning, cut it in half and did a fry test...delicious! Seasoned with CBP and rubbed with a mix of onion powder, garlic powder and red pepper flakes. 

    Trying to keep my WSM as low as I can for the first couple hours, should be interesting since I've never tried a smoke on it below 225F. [​IMG]





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  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Seems as though Mother Nature has caught wind  of my bacon smoke and decided to crash the party.


    Pit temp holding at 189 and smallest piece IT is 144...I think I'll ride it out for now. 10 Hours in.
     
    Last edited: Mar 19, 2017
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    The wind and snow hit hard for a couple hours, so the welding blanket came out to wrap WSM. The larger piece was lagging behind 10 degrees so I removed the smaller piece at 145, then let the WSM come up to 225 to finish the larger. 

    The snow has stopped so i'm able to rest them outside to cool off before putting them in the fridge. 

    Anyways, it's 1:30am and I'm out of beer so I'm off to bed. 


     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    DB That looks good can hardly wait for the sliced shots. 

    Richie
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The CB looks fantastic!

    As said above, looking forward to the sliced shots!

    Al
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    Rested in the fridge for 40 hours and got 'er all sliced up, nothing fancy here.

    Not a bad amount of bacon for a $9 loin.




     
    tropics and bearcarver like this.
  7. c farmer

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

    That looks great.

    Loins down here doesnt have fat running through it.   Odd.

    Must be trimmed different.
     
  8. b-one

    b-one Smoking Guru OTBS Member

    That's some nice looking nadian bacon partner! I need to stop being so lazy and make some.
     
  9. scarps23

    scarps23 Meat Mopper

    That looks realllll good!


    Sent from my iPhone using Tapatalk
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks!

    That might have been why they were so cheap. There would be a lot to trim off if it were being made into chops or even a roast, but works great for bacon.
    Thanks Bone. I agree [​IMG]
    Thanks!
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    French Canadian Dip Sammy day!!

    Made two slices of french toast using bread from a fresh no-knead dutch oven loaf. Melted cheddar on one slice in the oven while I fried up some CB.

    Assemble, slice in two and plate up with a cup of 100% maple syrup for dipping. 





     
    Last edited: Mar 21, 2017
    b-one likes this.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Duke!![​IMG]---[​IMG]

    I only ever had one Loin that had almost as much Fat as yours has, but like you said, That's not so bad if it's CB !!

    Nice Job![​IMG]

    Bear
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Bear. Wally World seems to have them on sale on a regular basis here. People must not like them but I'll grab one or two for bacon anytime!

    Thanks for the points!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Pork Loin is the only Pork we have around here for a decent price too.

    Almost always under $2, and sometimes as low as $1.59.

    I wish Butts were that low.  Never see any Butts under $2.69 around here.

    Bear
     
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    I go to the same place for my butts and briskets because it's the only place I can find either of them. Sadly, I can't price shop for those items [​IMG]
     
  16. b-one

    b-one Smoking Guru OTBS Member

    That's a great sammich,never would of thought cheese with a syrup dip.Thumbs Up
     
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks! It works surprisingly well!
     

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