Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: HighOnSmoke on February 13, 2019, 11:22:28 AM

Title: Canadian Bacon
Post by: HighOnSmoke on February 13, 2019, 11:22:28 AM

This is a 4-pound pork loin that I dry brined with Hi Mountain Buckboard Bacon cure for 10 days. Once out of the cure I soaked
it in ice water for 4 hours to remove any excess salt and then refrigerated it overnight. 
(https://photos.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-t7bjqnc/0/e2093e22/L/CanBacon-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-t7bjqnc/A)

2.5 hours of apple wood smoke at 225 in the Backwoods Chubby 3400. Prior to putting it in the smoker I lightly seasoned it
with Boars Night Out White Lightning with Double Garlic Butter. I took the loin to an internal temperature of 145. I let it cool
completely and refrigerated it overnight.
(https://photos.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-5P29dWN/0/dce121db/L/CanBacon-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-5P29dWN/A)

Here it is sliced and ready to package for the freezer. We plan on having some of it for dinner tonight.
(https://photos.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-Tbv3X4c/0/c67da1c0/L/CanBacon-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Canadian-Bacon-02-12-19/i-Tbv3X4c/A)

This is the first time I used this cure and I really like it a lot better than Morton Tenderquick for dry brining. The couple pieces
I tested were not very salty, but very flavorful with a nice apple wood smoke flavor.

Title: Re: Canadian Bacon
Post by: TMB on February 13, 2019, 11:27:01 AM

WOW looks good Mike!

Title: Re: Canadian Bacon
Post by: Roget on February 13, 2019, 11:38:05 AM

Man that looks good Mike.

Title: Re: Canadian Bacon
Post by: TentHunteR on February 13, 2019, 12:11:42 PM

Nice job, Mike!

Title: Re: Canadian Bacon
Post by: sparky on February 13, 2019, 12:25:33 PM

I think you need my address buddy.  It looks really good.

Title: Re: Canadian Bacon
Post by: ACW3 on February 13, 2019, 05:40:27 PM

DAYUM!!  Mike, you really nailed that bacon!!

Art

Title: Re: Canadian Bacon
Post by: ronman451 on February 13, 2019, 06:14:07 PM

Looks awesome. I really want to try doing more stuff like this.

Lots of inspiration on this site, that's for sure!

Title: Re: Canadian Bacon
Post by: Salmonsmoker on February 13, 2019, 08:35:18 PM

I've used High Mountain Buckboard Bacon cure on porks butts several times. The product was well received.

Title: Re: Canadian Bacon
Post by: GusRobin on February 13, 2019, 11:41:00 PM

very good looking bacon

Title: Re: Canadian Bacon
Post by: Big Dawg on February 14, 2019, 04:55:14 PM

Lookin' good, Mike.  I'm thinking Egg-a-Muffins in the morning, right?





BD

Title: Re: Canadian Bacon
Post by: Smokin Soon on February 14, 2019, 05:17:48 PM

High Mountain Buckboard with a Pork Shoulder. Pellet smoked with Hickory 160 for 3 hours, 225 until 148 internal. 3 Hour soak in ice water. Very Tasty.