My try on Canadian Bacon(following the step by step guide made by BearCarver)

Discussion in 'Bacon' started by freiesleben, Oct 13, 2015.

  1. freiesleben

    freiesleben Meat Mopper

    First of all a huge thanks to BearCarver for this great step by step guide.

    I have now managed to get both my cold smoked and hot smoked Canadian Bacon done.

    My wife really likes the Canadian Bacon as well, and it is not as fatty as normal bacon.

    Just a couple of pictures.

    Morton Tender Quick and Brown Sugar added:

    After 10 days dry-cure:

    Slicing, pretty nice colour I would say:

    Frying test: 

    Then resting in the fridge and then smoking with my ANMPS for approx 6 hours, perfect taste:

    Before slicing:


    Hot smoked Canadian Bacon:

    bearcarver and disco like this.
  2. c farmer

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

    So you cold smoked and hot smoked?
  3. freiesleben

    freiesleben Meat Mopper

    Hi c farmer,

    I just send you a PM as well :)

    Yes I smoked the cold smoked ham at approx. 70 deg F and the the hot smoked at 185 deg F. 

    Cold smoking is normally between 60-70 deg F and my smoker can only do that with AMNPS in it, as it is a hot smoker(18.5 WSM)
  4. bmaddox

    bmaddox Master of the Pit

    I am a little confused. Did you do two different batches, one that only got cold smoked and not cooked and one that was hot smoked?

    I start out cold smoking mine but gradually raise the temp every hour until it is "hot" smoking then cook it until the IT reaches 145 so it is fully cooked. 
  5. freiesleben

    freiesleben Meat Mopper

    bmaddox, yep I did two different batches, so one cold smoked with was not cooked for frying and then a hot smoked which is cooked with IT of 150 deg F. Both done with apple wood. 

    I have an WSM so I cannot go much further down than 180 deg F., therefore the smoking time is also less. 
  6. bmaddox

    bmaddox Master of the Pit

    Do you notice a difference between the cold smoked and hot smoked once they are fried? 
  7. freiesleben

    freiesleben Meat Mopper

    My hot smoked is currently resting in the fridge, so have not sliced it yet. But I will let you know once I have. I intend to use it more like a ham(the hot smoked I mean) and the cold smoked for breakfast bacon. My wife is good at making it really crisp on the pan. 
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Great, Soren!![​IMG]---------------[​IMG]

    I'm glad you both like it !![​IMG]

    Be careful frying the one you cold smoked---It can burn in the pan very easily, because it's so lean.

  9. freiesleben

    freiesleben Meat Mopper

    Thanks Bear, I am pleased that you think it looks great :) It was a really good guide, I will now try to dry cure a ham.

    Yeah, I normally do not like my bacon too crisp, so I will not burn it :) But thank you so much for the advise.

  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking bacon! Points

  11. freiesleben

    freiesleben Meat Mopper

    Thank you so much Disco, much appreciated. I see you make some really good stuff as well :)
  12. 4pogo7

    4pogo7 Smoking Fanatic


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