1st attempt at Canadian Bacon - want to make sure I don't screw up...

[smoking b]

Ok no replies - hope that's a good thing. I'm gonna go ahead & smoke them today...

 

[daveomak]

Jeremy, morning.....   Did you like it ???   Sure looks good to me....  I eat all my mistakes and try again....  It you liked it, no mistakes and do the same again....  Dave

 

[smoking b]

I liked them but next time I will add some more spices to the basic version. I wanted to have a "control" piece so to speak but it was kind of plain to me. I liked the Shooter's piece the best & I'm pretty sure my mother will enjoy the peppered piece (I hope at least). I guess all this could change once I get them smoked though - maybe I will like the regular a lot more then as well. There is one thing I am sure of though - Time will tell!  This has been a good learning experience for me  

 

[venture]

I spice mine from the get-go so the salt will draw in the flavors during the curing process.Good luck and good smoking.

 

[smoking b]

I smoked the pieces with apple yesterday & am smoking them again with hickory today. They are smoking right now. Once they are done I will put them in the fridge overnight to mellow out or whatever mysterious process takes place & sample them tomorrow morning.

 

[smoking b]

The bacon is almost done smoking - should be able to bring it inside soon. Don't want any coyotes trying to make off with it

 

[smoking b]

Ok the bacon made it unscathed. I did hear the coyotes when I was outside though.

PICT0737.JPG

• smoking b
• Nov 10, 2012

Here it is right out of the SBOCSA.

PICT0738.JPG

• smoking b
• Nov 10, 2012

Regular on the left, Shooter's recipe in the middle & pepper on the right. Directly behind the pepper bacon is the cure #1 I finally got. A friend picked it up for me at a butcher shop an hour away on his way home from work yesterday.

PICT0739.JPG

• smoking b
• Nov 10, 2012

I put them in the fridge after taking these pics & sampled them this morning. They were great! Salt level was perfect - not too much, not too little. The regular tasted MUCH better than it did before smoking as well although next time I will add some spices to it while it is curing. The other two turned out really good - I think my mom is going to really enjoy the pepper bacon.

I will be doing this again in the very near future! I will probably try a brine next since I have some cure #1 now

 

[woodcutter]

Very nice spread!......Thank you!
 

 

[smoking b]

So how did we do??

Very good - I am really happy with how it turned out. I also learned a lot during the process. I consider it a complete success!  

  

 

[big casino]

Looks good B, If you cut and fry cured pork loin that is what they call peameal bacon, altho you would need to roll it in peameal b4 you fry it I think.... maybe one of our canadian friends will explain peameal better...LOL

 

[smoking b]

Looks good B, If you cut and fry cured pork loin that is what they call peameal bacon, altho you would need to roll it in peameal b4 you fry it I think.... maybe one of our canadian friends will explain peameal better...LOL

Thanks Big Casino!

 

[smoking b]

Very nice spread!......Thank you!
 

Thanks Woodcutter & you are quite welcome!

 

[smoking b]

Had some more of this for breakfast this morning along with sausage from the recipe Pops posted, bread from Roller's recipe, Potato cakes from Big Casino's recipe & some fresh eggs. I think it was even better today after sitting for an extra day.

 

[big casino]

wish I was closer to central Pa I would have come over for breakfast! hope you liked those cakes!

 

[ac45acp]

that looks really good!
 

 

[smoking b]

wish I was closer to central Pa I would have come over for breakfast! hope you liked those cakes!

You would have been more than welcome to stop in Big Casino

  If you're around the Pittsburgh area though it would have taken you a long time to get here... 

   & I do like the cakes - I've made them a couple times now

 

[big casino]

yeah just north of the "burgh" here near Butler PA

 

[smoking b]

Yeah that would be about a 2 1/2 - 3 hr drive. That's a long drive for breakfast! Might wanna just wait & come for dinner sometime instead! 

 

[smoking b]

Looks good B, If you cut and fry cured pork loin that is what they call peameal bacon, altho you would need to roll it in peameal b4 you fry it I think.... maybe one of our canadian friends will explain peameal better...LOL

So do you just roll it in peameal & not smoke it or do you smoke it then roll it peameal before you fry it? Never had peameal bacon before  

 

[big casino]

it is unsmoked, just cured and rolled in peameal, I have never had it myself, I go to Canada a couple times a year and I have never tried it one of these days I'm gonna have to