Sunday's Canadian Bacon Smoke

Discussion in 'Smoking Bacon' started by lcruzen, Jul 13, 2008.

  1. lcruzen

    lcruzen Master of the Pit OTBS Member

    Had this pork loin curing all week and got it on the GOSM this morning. Using cherry for the smoke.

    Smoked at about 180 for about 6 hours.

    Came out pretty good.
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    looking good dude..........i have a whole one now in the freezer i need to do.......hmmmmm...mabe for the gathering...........
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    OH YA! That there is some great looking bacon. Wanna share some?
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Good looking bacon![​IMG]
  5. desertlites

    desertlites Master of the Pit OTBS Member

    Oh Ya fine job-Dang FINE job-good looking C bacon.
  6. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    That's some great looking bacon. Good Job.
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Fine looking Canadian Bacon, Lcruzen.
  8. white cloud

    white cloud Master of the Pit OTBS Member

    Nice Job Cruz. Looks like your cure went right to the center. I need to do another one soon, but am checking into getting a belly this time.
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice C B , that is always good.
  10. flatbroke

    flatbroke Smoking Fanatic

    looks pretty good from here.
  11. I've brined a pork loin overnight and then smoked. You had this curing all week? What does the taste become? I guess I just need some more details on this. Would be interesting to try.
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    looks like great can. bacon!!! any tips on your curing for us who havent done can.bacon yet? great job!!!
  13. cman95

    cman95 Master of the Pit SMF Premier Member

    Looks real good, I have to try this one day.[​IMG]
  14. lcruzen

    lcruzen Master of the Pit OTBS Member

    WC, I'm checking on bellies also im my area. Let me know what you find and what pricing is like. I wanna do a slab next time also.

  15. lcruzen

    lcruzen Master of the Pit OTBS Member

    Pretty much tastes like lean ham. This is my procedure.

    1 tablespoon of Morton's Tenderquick salt cure per lb of pork loin. In this case it was 7.5 lbs. I mixed the cure with about a handful of brown sugar. Cut the loin in 1/2 and then rubbed each 1/2 with 1/2 the cure mixture making sure to spread the cure evenly on each piece. Then put loins in a 2 gallon ziplock bag then into the fridge. Every day turn the meat over so the cure continues to penetrate to the center of the meat. After 7 days rinse the meat off real good and then soak in cold water for 2 hours changing the water every 1/2 hour. Then into the GOSM at 180o with your wood of choice. I used cherry this time but hickory works very well also. Smoke at 180o until an internal temp of 160 is achieved. That's about it.
  16. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Nice job and great explanation!! [​IMG]
  17. richtee

    richtee Smoking Guru OTBS Member

    Nice job, IC! I have the other half of the "Inspired loin" in the fridge curing now. Hope it comes out as well as yours did!
  18. christhompson

    christhompson Fire Starter

    Fantastic looking Canuckian Bacon. Makes me want pizza.

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