See you in a week P-I-G!

Discussion in 'Smoking Bacon' started by fritz, Dec 23, 2007.

  1. fritz

    fritz Meat Mopper

    Doing my first canadian bacon, thought I'd share it with you all. Think I have read every thread on the subject, thank you all for your input.

    Doing two 9lb pork loins. I cut each int 3rd's, removed the fat from one loin and left some on the other. I will use the trimmings for some venisen bacon I plan on doing in the near future. Then into Cowgirls wet cure (added a little bit of honey). Gonna be tough to wait a week for this stuff to cure.
     
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I am already hungry! Look forward to the results.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Hey, what's your curing vessel, Fritz?

    Nice pix BTW!
     
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Some nice looking pork there. You are on your way. Looking forward to the results.
     
  5. fritz

    fritz Meat Mopper

    Its just a mop bucket, I only use it for brines and curing. Works great.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    OK... ya probably should look into a food grade plastic pail/bucket. Check w/ a local resto for a pickle bucket or something. Especially for extended periods of brining.
     
  7. fritz

    fritz Meat Mopper

    Never thought of that, I just thought the plastic would be non-reactive. Do you think it could add some nasty's to the food? I have used it for a few years? Yiks!
     
  8. richtee

    richtee Smoking Guru OTBS Member

    Well, they make plastic specifically for food, so I guess there is a reason. I would not worry too much at this point... water under bridge. But get a food grade bucket...and use food grade plastic for wrapping...no garbage bags, etc.
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Good luck with the bacon Fritz! Can't wait to see your finished Qviews.[​IMG]
     
  10. fritz

    fritz Meat Mopper

    Thanks Cowgirl...remember you started all this, hope it comes out good!! I'm sure it will, thanks for your help.[​IMG] Have a Merry Christmas.
     
  11. fritz

    fritz Meat Mopper

    Ok, I just started the soaking process, plan on soaking for an hour changing the water after 30 min. However, afterjust rinsing off the loins I cut a piece off and cooked it, tasted great (thanks for the garlic tip Cowgirl) but it is a bit salty. Will the hour rinse take care of this? or should I soak longer?
     
  12. glued2it

    glued2it Master of the Pit

    I usually soak brined meat for 2hrs and change the water and soak for 1-2 more hours. That usually pulls enough of the salt for me.
     
  13. fritz

    fritz Meat Mopper

    Thanks 2it, I think I will go a bit longer too.
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Glued is right, soak it longer if needed and change the water too.

    Good luck with the smoke Fritz, can't wait to see your pictures.[​IMG]
     
  15. fritz

    fritz Meat Mopper

    Ok, Gonna do a fatty too. I've wanted to do this one for awhile...Mustard, red onion and limberger cheese. Yum....I hope[​IMG]
     
  16. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Wow what a combination. Please let us all know how it turns out. I just might have to try that one.
     
  17. fritz

    fritz Meat Mopper

    Here are the loins ready to go on the GOSM. I painted them with 3 coats of a mixture of molassis, maple syrup and a little water to thin it out. I did this process overnite letting each coat dry. I added a little too much water, it was thinner than I would have liked. Smells great.

    The GOSM is at 221* and the bacon and fatty are on, will take all to 160-165*. When done I will let it rest overnite and slice it tomorrow with the slicer at the moose lodge.
     
  18. fritz

    fritz Meat Mopper

    Ok, Its been a week and 2 days and I'm all done. Normally when I try something new I need to change something the next time around, not on this one!! It came out great, thank you all for your input, well done[​IMG]


    Just off the smoke.


    The limberger fatty.


    Sliced.


    A New Year breakfast fit for a king!!

    Happy New Year to you all!!
     
  19. ozark rt

    ozark rt Meat Mopper OTBS Member

    Happy New Year Fritz.
    Good job.[​IMG]
     
  20. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Happy New Year. That looks like what I want to eat for breakfast.
     

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