Muscovado & Pepper Canadian Bacon

Discussion in 'Smoking Bacon' started by navigator, Jan 15, 2013.

  1. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    First try at Canadian Bacon.

    Ingredients:

    5.79 lb Half Loin

    6.55 grams Cure #1

    59.5 grams Kosher Salt

    39.4 grams Dark Muscovado Sugar

    10 grams Fresh Ground Tellicherry Pepper


    Mixed ingredients and put in rub shaker for easy distribution.


    I applied about 85% of the cure to the bare meat and the rest to the fat cap.


    Wrapped in plastic wrap that I had on the table when i rubbed it and then vacuum sealed.


    Labeled the bag and put it in the 38º fridge. I will leave it in for 9-14 days then smoke it up. 


    More in a couple weeks :)
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like you're off to a good start!!! Looking forward to seeing the sliced bacon!
     
  3. looks good so far. can't wait to see the money shot.

    david
     
  4. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    Fridged at 38º for 14 days flipping and massaging daily.

    Rinsed well in cold water, test fried a 1/4" slice, it was was perfect salt wise.


    Put under high powered fan for 1.5 hours to form nice pellicle. (forgot to take pic)

    Placed fat cap down in smoker and brushed with maple syrup.


    Cold smoked with 2 AMNPS full of pecan pellets for 8 hours 


    Outside temp 35º inside FEC temp averaged 88º.


    After cold smoke.


    AMNPS after 8 hour burn


    Flipped to fat cap up and added probe.


    Set Smoker to 230º (with a mix of Hickory, Cherry and Maple pellets) till internal temp reached 142º (2.5 hours) then pulled and foiled for 2 hours then transferred to fridge overnight rest.


    Sliced it up today, was pretty impressed with it cold, will be great for sandwiches, tender and moist.


    No more half loins, I have never been a big Canadian bacon fan but I think I have been converted :)
     
    stilllearning likes this.
  5. Now at the point after you took it out of the smoker, if you had rolled it in corn meal, you would have had the best Canadian Bacon going.
     
  6. navigator

    navigator ImpEx - Users Awaiting Email Confirmation

    Never heard of that.
     

Share This Page