The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-27-2012, 10:01 PM   #1
K80Shooter
On the road to being a farker
 
Join Date: 10-20-12
Location: Hartwell, GA
Downloads: 0
Uploads: 0
Default 1st Try At Canadian Bacon

Thought I would try my hand at making some Canadian bacon otherwise known as back bacon. As I have never done this before I only done a small 4lb piece of loin, just in case I messed up. I went with a simple cure of maple syrup, brown sugar, kosher salt and curing salt. Mixed all together then coated loin good and sealed in a foodsaver bag. As you can see I did'nt get as much air out of the bag as I wanted so every day for seven days I flipped the bag over to insure complete coverage.

After seven day I gave the little piggy a cold water bath for 1 hour to remove some of the salt.

Onto the big green egg it went along with some apple wood for smoke.The egg was pre-heated to a temp of 175*, I'm looking for an internal temp of 160*, once internal temp reached 130 I bumped up the egg to about 200* for the remainder of the smoke.

After a long wait (about 7 hours) the internal temp was hit and off it came. Rested 30 min. then sliced some up. It has a very nice pink color through out.

Also just had to have some home made biscuits to try it out with. Simply outstanding!
Attached Images
File Type: jpg DSC00916-2.jpg (96.0 KB, 125 views)
File Type: jpg DSC00919-2.jpg (44.0 KB, 125 views)
File Type: jpg DSC00929-2.jpg (87.5 KB, 125 views)
File Type: jpg DSC00933-2.jpg (48.8 KB, 125 views)
File Type: jpg DSC00938-2.jpg (41.2 KB, 125 views)
__________________
X-Large Big Green Egg
K80Shooter is offline   Reply With Quote


Thanks from: --->
Unread 12-27-2012, 10:06 PM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Looks Great!!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 12-27-2012, 10:18 PM   #3
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

Darn fuzzy camera phones!



Not sure which looks better,the pics or the meat!
Well,yes I do,I could eat the BBB!
Hoss is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 11:36 PM   #4
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

Nice looking work mate.
Cheers.
Titch
AussieTitch is online now   Reply With Quote


Unread 12-27-2012, 11:57 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Well, that looks just like Canadian bacon, nice going. Is there anything that looks more delicious than some fresh smoked cured meat on a biscuit? Maybe an egg on top.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 12-28-2012, 08:13 PM   #6
boatnut
is One Chatty Farker

 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Downloads: 0
Uploads: 0
Default

that is pretty much how I do mine. Canadian bacon is sort of a conundrum though. It's more of an American thing really. In Canada, it is often called "pea meal" bacon. It is cured but not smoked, with the cooking process finished in the frying pan. Either way, it's good chit! :)
__________________
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
boatnut is offline   Reply With Quote


Unread 12-28-2012, 08:17 PM   #7
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Looks good! Did you know that "Canadian" bacon was an invention of the English?
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Thanks from:--->
Unread 12-28-2012, 08:51 PM   #8
Eatin Smoke
On the road to being a farker

 
Eatin Smoke's Avatar
 
Join Date: 11-26-11
Location: Valparaiso, IN
Downloads: 1
Uploads: 0
Default

I gotta try this. Looks great!
Eatin Smoke is offline   Reply With Quote


Unread 12-29-2012, 08:40 AM   #9
K80Shooter
On the road to being a farker
 
Join Date: 10-20-12
Location: Hartwell, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Well, that looks just like Canadian bacon, nice going. Is there anything that looks more delicious than some fresh smoked cured meat on a biscuit? Maybe an egg on top.
I do wish I had thought of putting an egg on top, I have plenty so next time I'll do that.

Quote:
Originally Posted by Boshizzle View Post
Looks good! Did you know that "Canadian" bacon was an invention of the English?
I saw that some where before I made this. I researched it a good bit looking for a cure I wanted to use.

I do know that now I need a good meat slicer. I've always wanted one and this is just another reason to get one.

Thanks everyone. I did enjoy sharing.
__________________
X-Large Big Green Egg
K80Shooter is offline   Reply With Quote


Unread 12-29-2012, 10:07 AM   #10
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

Certainly looks like you nailed it! Looks delicious!
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 12-29-2012, 10:28 AM   #11
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Nice! Looks delicious.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Unread 12-29-2012, 10:35 AM   #12
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

Yea, that looks great!
Fry that is some bacon grease with an egg over easy with a piece of swiss cheese on a bisket. yum.

So...what exact is this?
It looks like someone hacked off the top of a regular ham though.
Please explain.
__________________
-Bob-
Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker.
WSM 22.5 and random cooking stuff used to help form my shapely manly figure.
Bob in St. Louis is offline   Reply With Quote


Unread 12-29-2012, 01:46 PM   #13
K80Shooter
On the road to being a farker
 
Join Date: 10-20-12
Location: Hartwell, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bob in St. Louis View Post
Yea, that looks great!
Fry that is some bacon grease with an egg over easy with a piece of swiss cheese on a bisket. yum.

So...what exact is this?
It looks like someone hacked off the top of a regular ham though.
Please explain.

It is a 4lb section of the loin (think boneless pork chops). The whole loin was a little over 12lbs but as I had never tried this before I did not want to take a chance on ruining it all. It was cured in the fridge for a week before smoking and slicing. Very easy and very good.
__________________
X-Large Big Green Egg
K80Shooter is offline   Reply With Quote


Thanks from:--->
Unread 12-29-2012, 01:52 PM   #14
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

So I would go to my meat guy and ask for a pork loin?
Sorry for the noob question.
__________________
-Bob-
Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker.
WSM 22.5 and random cooking stuff used to help form my shapely manly figure.
Bob in St. Louis is offline   Reply With Quote


Unread 12-29-2012, 01:58 PM   #15
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bob in St. Louis View Post
So I would go to my meat guy and ask for a pork loin?
Sorry for the noob question.
YUP!
Or, pork loins are available in almost every grocery store meat department around here--probably cheaper than a butcher shop.

K80...
That is some great looking bacon there.
Well done.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:37 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts