My First Canadian Bacon Cure

[BigW.]

Here you go:

Bloody Mary time!

I'm always looking out for new mixers for bloody Mary's. Picked this up the other day. I had some without the booze first. It is actually pretty good. I added a dash of salt to it. Then added a splash of vodka. 1 shot for this amount. Verdict? Not impressed with it. For some reason it just...

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Bloody Mary Sticks

My other drink of choice is Bloody Mary. Going with Owens mix for 2.5 lb, might make stick straws out them.

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[Worble7]

Tha

Here you go:

Bloody Mary time!

I'm always looking out for new mixers for bloody Mary's. Picked this up the other day. I had some without the booze first. It is actually pretty good. I added a dash of salt to it. Then added a splash of vodka. 1 shot for this amount. Verdict? Not impressed with it. For some reason it just...

www.smokingmeatforums.com

Bloody Mary Sticks

My other drink of choice is Bloody Mary. Going with Owens mix for 2.5 lb, might make stick straws out them.

www.smokingmeatforums.com

Thanks

 

[SmokinEdge]

Ok I will start a new thread in a bit about that. Is this the snack sticks mix you buy? I love bloody mary. Thanks Jeff

Bloody Mary Meat Stick Seasoning

From your glass to the smoker! Enjoy the great flavor of pepper, garlic, Worcestershire and spices! No MSG in the mix. Cure packet included. Mix for 25lb batch Ingredients: Salt, Spices, Worcestershire Sauce Powder (Vinegar, Molasses, Corn Syrup, Salt, Caramel Color, Garlic Powder, Sugar...

www.owensbbq.com

Yes and this one from Walton’s is good too.

https://waltons.com/bloody-mary-snack-stick-seasoning/

 

[DougE]

I’ve used several different seasonings for breakfast but have recently settled on a good sausage recipe that I pirated from a good member here and add sage, works really well, but let’s save that for a new thread.

If it's the one I have in mind, it makes an excellent dinner sausage as is, and killer breakfast sausage by just adding sage.

 

[SmokinEdge]

If it's the one I have in mind, it makes an excellent dinner sausage as is, and killer breakfast sausage by just adding sage.

That’s the one.

 

[Worble7]

We tick down to days left 14

 

[SmokinEdge]

We tick down to days left 14

The wait sucks but it will get easier as you go and as you get more comfortable and stocked up you will do more pounds and variety at a time this makes the wait much easier.

 

[DougE]

My first cure seemed like an eternity, now it's like, oh yeah, I need to overhaul what I have curing. Once you do it a couple times, and know what the end result is, the anticipation is gone.

 

[SmokinEdge]

While we are waiting we can get you going on sausages. That will take your mind off it a bit.

 

[Worble7]

While we are waiting we can get you going on sausages. That will take your mind off it a bit.

Sure let me open a new thread :)

 

[Worble7]

Hello All,
So I only have 3 days left before I smoke the pork loin can hardly wait. But I have a few question's.
1. There is no liquid in the bag at all I have not opened the bag at all to see what it smells like.
2. How long after smoking it can I leave it in the refrigerator before freezing it?
3. Simi freeze it to slice on a slicer?
4. As I mentation before my smoker has a smoke setting not sure what temp that would be guessing 120°-130°? Also could or should I leave the Trager door ajar? to step up the temp slowly as after the smoke setting is 180°

Pics again so you all can see what I'm talking about. TIA Jeff

 

[DougE]

1. There is no liquid in the bag at all I have not opened the bag at all to see what it smells like.

Perfectly normal. Some pieces I cure release no liquid at all and any that do, the liquid is usually reabsorbed.

2. How long after smoking it can I leave it in the refrigerator before freezing it?

I don't have an exact answer safety wise, but I usually slice and vac seal whatever isn't getting cooked in the near future within a week. I seal in 1lb packs for convenience.

3. Simi freeze it to slice on a slicer?

Very cold or semi frozen for me, but that may vary depending on the slicer you have.

4. As I mentation before my smoker has a smoke setting not sure what temp that would be guessing 120°-130°? Also could or should I leave the Trager door ajar? to step up the temp slowly as after the smoke setting is 180°

The smoke setting is probably closer to 160° like my Camp Chef. When smoking bacon, I just let it run on the low smoke setting until I have some nice color and then maybe bump it up to 180° if I need to push it along a little. Meat temp generally will lag 15 to 20° below pit temp.

 

[Worble7]

Perfectly normal. Some pieces I cure release no liquid at all and any that do, the liquid is usually reabsorbed.


I don't have an exact answer safety wise, but I usually slice and vac seal whatever isn't getting cooked in the near future within a week. I seal in 1lb packs for convenience.


Very cold or semi frozen for me, but that may vary depending on the slicer you have.

The smoke setting is probably closer to 160° like my Camp Chef. When smoking bacon, I just let it run on the low smoke setting until I have some nice color and then maybe bump it up to 180° if I need to push it along a little. Meat temp generally will lag 15 to 20° below pit temp.

Thanks DougE That gives me good idea on alot of this. Jeff

 

[Worble7]

ONE MORE DAY

 

[Worble7]

Hello,
Well today is the day the pork loin goes on the smoker I will set it on the smoke position for I'm guessing for maybe 2 hours? I will post the temps the smoker is staying close. Also the safe temp to kill the bugs or bacteria is 130° IT in what amount of time? or does it not matter with cured meat? Off to soak the meat in water for 2 hours after 1 hour then changing the water. I forgot do I have to leave it in the open air in the refrigerator for 24 hours to dry out or just smoke it after the water bath? I forgot to add there was no bad smell from the meat at all. it was a little slimey when washing but felf fine after. Thanks Jeff

 

[BigW.]

May want to take it to closer to 145. Here an old thread with some helpful info.

Canadian Bacon Final Temp?

To slice and eat without further cooking, what temp can I pull a fully cured loin, (now canadian bacon after smoke) safely? I have searched the site and have found different final temps for making canadian bacon (using whole loin + cure, with appropriate amount of cure on each loin piece by...

www.smokingmeatforums.com

 

[BigW.]

This may help also.

https://www.smoking-meat.com/image-files/smoking-times-temperatures-chart-2019.pdf

 

[Worble7]

B

May want to take it to closer to 145. Here an old thread with some helpful info.

Canadian Bacon Final Temp?

To slice and eat without further cooking, what temp can I pull a fully cured loin, (now canadian bacon after smoke) safely? I have searched the site and have found different final temps for making canadian bacon (using whole loin + cure, with appropriate amount of cure on each loin piece by...

www.smokingmeatforums.com

B BigW. I was talking about the safe zone I recall you have to get the meat to a certain temp in a certain amount of time to be safe. Not sure this applies to cured meats I will take this pork loin to 145°-150°.
Thanks Jeff

 

[Worble7]

This may help also.

https://www.smoking-meat.com/image-files/smoking-times-temperatures-chart-2019.pdf

This is a helpful chart. Thanks

 

[BigW.]

One more that explains your "safe zone" that may be helpful to you and others.

40 to 140 in 4...A Guideline and what to consider...

You will often see this called, " The Rule " here at SMF. This RULE, a Guideline actually, is the most frequently misquoted and misused info on SMF. More perfectly good meat has gone in the garbage at the hands of this," RULE " then from folks cleaning their Refrigerator or Freezer!!! Rules...

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