The Bacon Trifecta "That's a wrap"

Discussion in 'Bacon' started by dirtsailor2003, Nov 26, 2012.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Every year we put together a gift crate of homemade items for our friends and relatives. This year we are including smoked cheese, fish, and meats. One of the meats I wanted to include is Canadian bacon. So I decided to give Pop's Brine a try. I have always dry rubbed the cure, but my scale died and I couldn't wait for a replacement!

    I bought a loin the other day on sale. I had two small belly's and a shoulder in the freezer that needed to be used. Why not do it all, the Bacon Trifecta!


    Loins don't get much cheaper here than that!


    The Trifecta


    Shoulder de-boned and trimmed.


    Loin trimmed and cut into Hunks!


    Into the brine bucket and ready to rest for a bit. Brine is darker in color because all I had was dark brown sugar. I did inject the loins as they were 3-4". More to come in 10-14 days!
     
    Last edited: Dec 17, 2012
  2. I'm wanting to try a brine for my next bacon. Looks good so far - will stay tuned...   [​IMG]
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Nice start. Thumbs Up
    I just smoked some Canadian bacon yesterday.
    It was in the smoker for 12 hours ( cold smoke for 5 hours then slowly got the heat up to 200 . Took it off when the IT got to 145.)
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Jrod,

    I have a similar plan, for smoking the CB, cold and hot. I want the BBB, and the Belly Bacon to cold smoke only. The CB I will take to 145 IT since it will be for gifts and I don't trust anyone to follow the directions to cook before eating! So my plan is to cold smoke the Belly and BBB for 12-16 hrs cold. I plan on adding the CB at around hour 8-12 of the cold smoke (shooting for 4hr of cold on the CB). Then I'll remove the Belly and BBB and add heat for the CB, bumping up the temp until I reach 145 IT.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    How many more days...


    I guess while we wait, I'll smoke some more Cheeesus!
     
    Last edited: Nov 28, 2012
  6. roller

    roller Smoking Guru SMF Premier Member

    Looking good ! That cheese is great smoked  !
     
  7. Looks good so far! MMMM smoked muenster is outstanding! 
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I can't wait to get the Muenster on the smoker. It was a great deal too $8.99 for the block!!! I also picked up 4 rounds of gouda to throw in with it, come on Saturday!!! The Bacon Trifecta goes in the smoker on the 9th!!!
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Is it done yet!!!! Nope!!! Bacon smoking day will be the 9th of December.

    I just got a good deal on Bottom round, and thought pastrami would be good, can one add meat to Pops brine after its already had meat in it for several days?
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I sent a PM to Pops and he said no go on putting the Beef in with the pork. So I will put the roast in a different brine bucket.


    Yep it's still in there! I don't know what's worse waiting for bacon to cure, or waiting for cheese to mellow!
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Are we there yet are we there yet??? Come on Sunday!!!!
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    After a few delays the Trifecta is back in action!!! But only by a few days! Just pulled the pork out of the brine and put it in the fridge to dry, then into the smoke for 18 or so hours!


    Time to come out


    On the racks waiting for the test fry prior to drying off


    MMMMMMM "Bacon"!!!! Homer Simpson...


    All three into the pan, Canadian at the top, buckboard in the middle, two slices of belly


    Bear View!


    Someone just out of the tub smelled bacon and "needed" to help...


    [​IMG]


    Spiced and some not spiced ready for the fridge


    Into the fridge to form the pellicle. Look at all the Cheesus! That's not even a quarter of it!!!
     
  13. red dog

    red dog Smoking Fanatic

    Looking good! Can't wait to see the finished product.

    [​IMG]
     
  14. shannon127

    shannon127 Smoking Fanatic OTBS Member

    X2!!
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last night while I was getting everything ready for tonight, I mumbled under my breath that I needed a funnel to get the pellets into the AMNTS. My 6 year old is a crafty guy, and he disappeared for a while. He passed by twice, once with some craft paper, then another time with the stapler. Pretty soon he emerged with this:


    Don't try and copy it, I'm sure he has already applied for the patent!!

    So on to the meat of it. The Bacon is on! Ambient temp outside F$#@! Cold!!! So I put some heat to the smoker, keeping it at around 80 for a bit.


    I'll be watching the IT of the smoker and adding heat as I feel it needs it, supposed to drop to low twenties tonight...
     
  16. ronrude

    ronrude Meat Mopper

    That looks great, I hope to get some going during Christmas myself.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Bacon has been in for just over 4 hrs. The 18" AMNTS is about 40% burned through. The temp in the smoker is 56*. The temp outside is 29* I'd take some photo's but I really want the smoke chamber to stay as close to 60* as possible without having to fire up the burner.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Pulled the bacon out of the smoker at 6.5 hrs. The AMNTS had about 1.5" of pellets left. IT temp of the smoke chamber was down to 48*, the ambient temp was down to 24* I will do another smoke tomorrow, followed by a third on Friday.

     
    Last edited: Dec 13, 2012
  19. Lookin good so far! Will stay tuned for the outcome...
     
  20. red dog

    red dog Smoking Fanatic

    Looking good Case. It was 14 here in La Pine this AM. Need to get the MES set up in the shop with a exhaust fan so I can smoke inside where it's warm!
     

Share This Page