Making some canadian & buckboard bacon

Discussion in 'Smoking Bacon' started by isuhunter, Mar 26, 2015.

  1. isuhunter

    isuhunter Newbie

    Well I got the desire to make some canadian bacon as I have been on a pizza making kick and wanted to make my own again.  So I bought a loin and Sam's club had boston butts on sale for 1.68/lb.  

    Here are some pics from last night.





     
  2. elginplowboy

    elginplowboy Meat Mopper

    Off to a great start. I see TQ and brown sugar. Following bears step by step? Now comes the hard part,,,,,,waiting. Lol good luck
     
    Last edited: Mar 26, 2015
  3. isuhunter

    isuhunter Newbie

    Smoker is ready and they are in the fridge drying.

    Not sure if I'm going to do maple syrup like a lot of people talk about
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    You'll do great, nothin like makin it yourself ! Let us know if we can help !
     
  5. inkjunkie

    inkjunkie Master of the Pit

    Could not agree more, nothing like making it yourself
     
  6. isuhunter

    isuhunter Newbie

    If I bring to 145 I'm good, correct?
     
  7. isuhunter

    isuhunter Newbie

    Ok its on the smoker...I'm using my UDS and i'm having troubles keeping the temp down below 225... 
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Yes, that's when I pull them, somewhere in the 145 to 150 area.  Then I let them rest on my counter to cool down.  When cooled down enough, I put them in the fridge overnight and then the next day vac pack them.  It's very tempting but I don't cut into them till the next day.  Reinhard
     
  9. isuhunter

    isuhunter Newbie

    My temp keeps rising...I've never had this issue before -- I can't keep it below 260 now.  My meat temp is at 100.

    Should I pull it once it gets to 145 and then just use smoke for a couple more hours?  I bought a a-maze-n smoke tray the other day I could set them in my weber or gas grill and use that?
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    How did this turn out?
     
    Last edited: Apr 5, 2015
  11. isuhunter

    isuhunter Newbie

    Really good. Took it off at 150. I'll post some pictures tomorrow.
     
  12. isuhunter

    isuhunter Newbie

    Here are some pictures.  I think it turned out well and got rave reviews at Easter!






     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looks awesome!! [​IMG]
     
  14. isuhunter

    isuhunter Newbie

    I like the BBB much better than the CB
     
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    Got a pork butt dry curing for some BBB. Hope it looks half as good as that.
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Fine looking bacon, sir. Congratulations.

    Disco
     

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