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Author Topic: How it's made  (Read 2217 times)

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Offline Pappymn

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How it's made
« Reply #-1 on: March 29, 2013, 11:37:22 PM »
Love this show. Watched a show on bacon. Only flavor agent was a "liquid smoke shower"

Pretty sad. At least no tree was harmed in the making of this bacon. ;)
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Offline TentHunteR

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Re: How it's made
« on: March 30, 2013, 02:41:57 AM »
I've seen that video. They do mention adding  "liquid smoke and other flavorings" to the brine solution that gets injected as well. The liquid smoke they use (Natural Smoke Flavoring) is a by-product of making charcoal.

Still though, it is disappointing isn't it? That's why locally made or homemade bacon tastes far superior.
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Offline bbqchef

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Re: How it's made
« Reply #1 on: March 30, 2013, 06:30:11 AM »
That's why I make my own Canadian-style bacon. (Have a loin in the brine as we speak.)
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Offline flbentrider

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Re: How it's made
« Reply #2 on: March 30, 2013, 06:59:13 AM »
Agreed.

If you're not making your own bacon, why not?
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Offline sliding_billy

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Re: How it's made
« Reply #3 on: March 30, 2013, 08:06:25 AM »
After the mouthwash post, I had a whole different image of "liquid smoke shower."  ::)
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Offline Keymaster

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Re: How it's made
« Reply #4 on: March 30, 2013, 09:08:18 AM »
If you like the Bacon video you should watch the hot dog video.
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Offline bbqchef

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« Reply #5 on: March 30, 2013, 09:16:13 AM »
These loins have been brining for 10 days and now they're ready for the YS640...



After brining the loins were soaked in cold water for an hour, with the water changed every 15 minutes. Then they were brushed with pure Vermont Grade B maple syrup and dusted with rub. Brought them to room temp and fired up the Yoder for 225 degrees F. cooking using apple wood pellets and sugar maple pellets in the A-Maze-N tube smoker for some added flavor.
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Offline teesquare

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Re: How it's made
« Reply #6 on: March 30, 2013, 09:22:31 AM »
Canadian bacon...in the makin'? ;)
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Offline bbqchef

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Re: How it's made
« Reply #7 on: March 30, 2013, 02:04:26 PM »

Canadian-style bacon...

After smoking on the Yoder...


About 2 1/2 hours at 225 degrees F. with sugar maple and apple to an internal temperature of 145 degrees F. (Your mileage may vary!)


Reglazed the loins with more pure maple syrup and off to the fridge to chill before slicing.
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Offline Sailor1

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Re: How it's made
« Reply #8 on: March 30, 2013, 02:07:18 PM »
Bacon.....Bacon!  Someone said Bacon!
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Offline CDN Smoker

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Re: How it's made
« Reply #9 on: March 30, 2013, 02:33:59 PM »
Quote from: Sailor1 on March 30, 2013, 02:07:18 PM
Bacon.....Bacon!  Someone said Bacon!

Fully agree Sailor, on my bucket some day when I have time
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Offline bbqchef

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Re: How it's made
« Reply #10 on: March 30, 2013, 02:49:04 PM »
Well worth the effort... not difficult to do just takes time for brining/ curing.

You'll be glad you did.
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Offline TentHunteR

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Re: How it's made
« Reply #11 on: March 30, 2013, 04:03:44 PM »
Quote from: bbqchef on March 30, 2013, 02:49:04 PM
Well worth the effort... not difficult to do just takes time for brining/ curing.

You'll be glad you did.

I totally agree!

If folks only knew how easy it was to brine cure bacon, ham, etc. and how much better it tastes, they'd wonder why they ever buy it from a store. I just finished turning 24 lbs of pork bellies into Applewood Smoked Cider Mill Bacon.
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Offline drholly

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Re: How it's made
« Reply #12 on: March 30, 2013, 04:17:48 PM »
Quote from: Pappymn on March 29, 2013, 11:37:22 PM
Love this show. Watched a show on bacon. Only flavor agent was a "liquid smoke shower"

Pretty sad. At least no tree was harmed in the making of this bacon. ;)

I am late to the party - no link....

David
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Offline TentHunteR

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Re: How it's made
« Reply #13 on: March 30, 2013, 04:20:34 PM »
Here's the video:

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