My First Smoke in many months—Canadian Bacon

Discussion in 'Smoking Bacon' started by couger78, Jul 30, 2014.

  1. couger78

    couger78 Smoking Fanatic

    After nearly a year hiatus from any sausage-making or smoking of fine meats, I was finally able to get back into 'it' with something relatively easy— Canadian Bacon!

    I had about 12 pounds of fresh pork loin—3lbs went to making a large batch of Chile Verde—the rest I claimed for smoking.

    I created a brine of kosher salt, brown sugar, molasses, bay leaf, black peppercorn, whole allspice berries, and Cure#1.

    I cut there loin into 4 manageable hunks and submerged them in the brine. After 5 days, I pulled the loin and soaked & rinse them in fresh warted for a day. A couple of fried slices to taste-test: no too salty, a hint of sweetness, slightly 'hammy'—good to go to the smoker! First I netted and hung them overnight in the fridge to dry & form a good pellicle.

    Next day: Into there smoker with no smoke for the first hour @ about 100-110°F.

    For smoke; I'm using my A-Maze-n tube with a pit master's blend of pellets, plus some applewood.

    Here they are about an hour or so into the smoke:


    I slowly ramped the temps up to eventually land @ 180°F in the last hour or so to bring the IT up to 152°F.

    Getting close after almost 9 hours...

    I pulled the loins at 152°F and plunged them into an ice bath. They were then hung back in the fridge overnight to firm up and mellow.

    NEXT DAY: Showtime! 

    The bacon was nice and firm to the touch and sliced beautifully. The flavor is outstanding! A hearty 'smokiness' to this bacon that just can't be duplicated by those supermarket CBs. Richly sweet & slightly taste-testers all stated this batch was my BEST CB I've made, so I think I'll keep the recipe.

    It feels good to be back at the smoker again—especially if the results turn out so dern tasty!

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome back Kevin. Some fine looking CB you got there. I thoght 5 days sounded a bit shy but looks like it was cured all the way through. Looking forward to your future projects...JJ
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Welcome back Mr. Cougar.....I have missed your informative postings and awesome looking sausages. You are an inspiration to many, like it or not, past and future sausage heads. I understand the hiatus though, this site can eat up some time.....Willie
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking back bacon. I can believe it was popular.

  5. couger78

    couger78 Smoking Fanatic

    Thanks, JJ! 

    Yeah, Five days is cutting it close—especially as I did no injecting, and generally for larger cuts I will leave them longer. The diameter of these cuts was under 3.5" and after cooking up the test pieces and seeing the color, I thought it ready for the smoker.


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