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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-03-2013, 10:44 PM
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#1 |
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is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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Canadian bacon?
Never made Canadian bacon before. But I've got some pork loin marinating in the cure now. It occurred to me just now that I'm not sure about something. Some people say to smoke the loin to 140F and let it sit and presumably come up a bit more. A lot of people say to smoke it to 150F. Some say to smoke it to 160F. Now, I have made regular bacon a few times. I smoke that to 150F and let it cool and then slice it off.
Now my question. Regular bacon you cook before you eat. Do you have to also cook Canadian bacon before eating it? I seem to remember buying it at the store and just being able to slice it and eat it. Kind of like ham. Anyone? thanks.. seattlepitboss |
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12-03-2013, 10:51 PM
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#2 |
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is one Smokin' Farker
  Join Date: 02-13-13
Location: Wyoming County, N.Y.
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I always slice it up and fry it. I just did some regular bacon Sunday, same here 150.
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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12-03-2013, 10:53 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I cook Canadian bacon after slicing it. But, I think this comes down to food safety, which, if you cook to 165°F, you can eat it straight off the knife. It is cured and cooked, so there is limited risk.
Personally, if it hasn't been crisped up, I don't much care for it, so there was never an issue.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-03-2013, 10:56 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I always do my CB to 140 after sitting over night on a rack in the fridge. Make sure you soak it for 2 hrs in fresh water after you pull it out of the cure and change the water every 30 min.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-03-2013, 11:20 PM
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#6 |
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somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Cure, cold smoke, slice and fry
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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12-04-2013, 06:42 AM
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#7 |
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Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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I do a five day cure then smoke to 160. You can fry it or eat it straight.
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12-04-2013, 08:22 AM
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#8 | |||
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Quote:
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After I cure, I soak in clear cold water several times, I then let rest overnight in the refrigerator. The next day I cold smoke (no heat) with the A=Maze-N Pellet smoker for at least 2 hours before adding coals into the smoker. I agree with Bludawg, smoke to 140°, cool and then slice. Also as Landarc says "if it hasn't been crisped up, I don't much care for it". If you want it like ham, cure it like a ham, smoke it like a ham, and cook it like a ham and then slice and eat it. I have made lean ham for gatherings using the loin, you just have to be careful not to over-cook it and dry it out. I also have used pork butts to make pulled ham sandwiches just to have ham in a different fashion. Great on game day when served on a crisp toasted onion roll and topped with sharp cheddar. Last edited by IamMadMan; 12-04-2013 at 09:25 AM.. Reason: Spelling Error |
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12-04-2013, 09:21 AM
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#9 |
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is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
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140 for me. I'd really like to do the cold smoke/slice/fry sometime though
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-04-2013, 10:53 AM
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#10 | |
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is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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12-04-2013, 12:37 PM
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#11 |
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On the road to being a farker
Join Date: 08-18-13
Location: Thornton, Ontario
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Canadian Bacon shouldn't be smoked at all. What we call Canadian Bacon or Peameal Bacon or Back Bacon is a sweet cured pork, that is not smoked and is rolled in peameal
http://republicofbacon.com/2011/07/2...anadian-bacon/ (not my website), if posting links is not permitted I apologize, I'll remove it.
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Horizon 16" Classic, Kenmore gas grill, Lodge Dutch Ovens |
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12-04-2013, 01:10 PM
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#12 | |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Quote:
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Kettleheads Anonymous Charter Member |
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12-04-2013, 02:36 PM
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#13 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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