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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 12-16-2007, 01:49 PM   #1
Grumpy's Q
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Default 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?
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Unread 12-16-2007, 02:01 PM   #2
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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*
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Unread 12-16-2007, 02:17 PM   #3
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You cant make Canadian Bacon unless you live in Canada or you are Canadian.

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Unread 12-16-2007, 02:19 PM   #4
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AWWWWWWW does that mean I have to throw mine away?????????


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

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Unread 12-16-2007, 02:35 PM   #5
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I do believe if you can sing Oh Canada, you become an honorary Canadian.


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AWWWWWWW does that mean I have to throw mine away?????????
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Unread 12-16-2007, 03:25 PM   #6
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Quote:
Originally Posted by NotleyQue View Post
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.
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Unread 12-16-2007, 04:42 PM   #7
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Go ahead and do it... With immigration the way it is they'll never get you any way...
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Unread 12-16-2007, 04:59 PM   #8
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Quote:
Originally Posted by thirdeye View Post
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.
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Unread 12-16-2007, 05:07 PM   #9
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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.
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Unread 12-16-2007, 05:31 PM   #10
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I finished my Canadian Bacon on Friday. I took it to 145 and then let it cool slowly in a cooler. It was perfect!!
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Unread 12-17-2007, 07:27 AM   #11
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I'll get started here after a while. Thanks for all the input.
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