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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.


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Unread 10-10-2013, 05:45 PM   #1
93vpmod
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Default Canadian Bacon

I cured some CB using the Morton's Tenderquick dry method that I found in a thread from Cowgirl. Trimmed the loin down to 4lbs., cured for five days, rinsed and water exchanged multiple times before smoking.

Now on the UDS-trying to stay close to 225 as I take it up to an IT of 155* also sprinkled with a little black pepper and some SM Season All.

I plan to let it rest, place in the freezer for a short time to make slicing easier. I am looking forward to Eggs Benedict tomorrow morning!



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Unread 10-10-2013, 05:46 PM   #2
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I am drooling just thinking about what it is going to look like.
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Unread 10-10-2013, 06:01 PM   #3
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Keep us posted 93vpmod, looking forward to pictures of the final product.
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Unread 10-10-2013, 06:05 PM   #4
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Oooo, that looks great and pork loin is on special this week.
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Unread 10-10-2013, 06:07 PM   #5
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I am smoking tasso right now, and was contemplating some CB in the near future.

CD
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Unread 10-10-2013, 06:14 PM   #6
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Default Tasso vs. CB

Quote:
Originally Posted by caseydog View Post
I am smoking tasso right now, and was contemplating some CB in the near future.

CD
I saw your Tasso and immediately thought of shrimp and Tasso jambalaya!

Even us folks up here appreciate great food.
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Unread 10-10-2013, 06:57 PM   #7
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Off the smoker...I couldn't resist a little taste as it was going to take a rest.

This is gonna be awesome...this was easy and even I couldn't FARK it up!




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Unread 10-10-2013, 07:19 PM   #8
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There you go again 93, Kicking some Mighty Fine Q !!!
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Unread 10-10-2013, 09:01 PM   #9
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Cooled, sliced and oh so good!


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Unread 10-10-2013, 09:16 PM   #10
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Wow I love Canadian bacon! I have to try this.
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Unread 10-10-2013, 09:18 PM   #11
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That turned out great! I haven't done Canadian bacon for too long!
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Unread 10-10-2013, 09:19 PM   #12
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Dayum! Super Fine!!!
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Unread 10-10-2013, 09:33 PM   #13
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Looks really, REALLY good! I'd like to try that some time but I'm going to truss the loin first to give it a nice circular shape.
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Unread 10-10-2013, 09:36 PM   #14
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Looks awesome! I think I can smell it all the way up here.
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Unread 10-10-2013, 09:39 PM   #15
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Not a huge deal but it looks like you had the food and BBQ probes in the wrong sockets. If you had it the other way you could use the alarm feature and it will tell you when your bbq temp goes over or under a set point.
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