Canadian bacon

Grumpy's Q · 12-16-2007, 01:49 PM

I have a pork loin that has cured for a five days now. I plan on smoking it for Canadian bacon tomorrow. Do I need to go to a higher temp than 150? I have read on the BBB threads to stop @ 150 degrees for bacon. What do I need to shoot for on CB?

Lakeside Smoker · 12-16-2007, 02:01 PM

When I do any bacon I take it to 150* if I'm going to reheat it at a later time. (fry in a pan, grill it, ect.) If I'm smoking it to consume that night I take it to 155*-160*

NotleyQue · 12-16-2007, 02:17 PM

You cant make Canadian Bacon unless you live in Canada or you are Canadian.

The Pigman · 12-16-2007, 02:19 PM

AWWWWWWW does that mean I have to throw mine away?????????

Quote:

Originally Posted by NotleyQue

You cant make Canadian Bacon unless you live in Canada or you are Canadian.

NotleyQue · 12-16-2007, 02:35 PM

I do believe if you can sing Oh Canada, you become an honorary Canadian.

Quote:

Originally Posted by Da Pigman

AWWWWWWW does that mean I have to throw mine away?????????

thirdeye · 12-16-2007, 03:25 PM

Quote:

Originally Posted by NotleyQue

You cant make Canadian Bacon unless you live in Canada or you are Canadian.

Do they even call it "Canadian" Bacon? We've talked about the peameal bacon, now usually done with cornmeal......I think that's the standard up there.

Divemaster · 12-16-2007, 04:42 PM

Go ahead and do it... With immigration the way it is they'll never get you any way...

Kevin · 12-16-2007, 04:59 PM

Quote:

Originally Posted by thirdeye

Do they even call it "Canadian" Bacon? We've talked about the peameal bacon, now usually done with cornmeal......I think that's the standard up there.

NorthernQ was here for a little while today. I'm sure he has some input.

smokinbadger · 12-16-2007, 05:07 PM

Just call it back bacon like they do in Canada and you'll be OK.

I wouldn't take it past 140 myself, as I like to fry it up in a pan.

Smokin Gator · 12-16-2007, 05:31 PM

I finished my Canadian Bacon on Friday. I took it to 145 and then let it cool slowly in a cooler. It was perfect!!

Grumpy's Q · 12-17-2007, 07:27 AM

I'll get started here after a while. Thanks for all the input.

12-16-2007, 01:49 PM	#1
Grumpy's Q is One Chatty Farker Join Date: 02-23-06 Location: Ft. Worth, TX	Canadian bacon I have a pork loin that has cured for a five days now. I plan on smoking it for Canadian bacon tomorrow. Do I need to go to a higher temp than 150? I have read on the BBB threads to stop @ 150 degrees for bacon. What do I need to shoot for on CB? __________________ Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges

12-16-2007, 02:01 PM	#2
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA	When I do any bacon I take it to 150* if I'm going to reheat it at a later time. (fry in a pan, grill it, ect.) If I'm smoking it to consume that night I take it to 155-160 __________________ Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

12-16-2007, 02:17 PM	#3
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA	You cant make Canadian Bacon unless you live in Canada or you are Canadian. __________________ [CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER] [CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER] [CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER] [CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER]

12-16-2007, 04:42 PM	#7
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Go ahead and do it... With immigration the way it is they'll never get you any way... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

12-16-2007, 05:07 PM	#9
smokinbadger Full Fledged Farker Join Date: 09-17-06 Location: Dexter, MI	Just call it back bacon like they do in Canada and you'll be OK. I wouldn't take it past 140 myself, as I like to fry it up in a pan. __________________ The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser *

12-16-2007, 05:31 PM	#10
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I finished my Canadian Bacon on Friday. I took it to 145 and then let it cool slowly in a cooler. It was perfect!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

12-17-2007, 07:27 AM	#11
Grumpy's Q is One Chatty Farker Join Date: 02-23-06 Location: Ft. Worth, TX	I'll get started here after a while. Thanks for all the input. __________________ Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges