First Shot at Canadian Bacon w/ Pron

Abelman · 08-27-2009, 01:53 PM

I have never tried CB before so I figured it was time to give it a shot. Got these guys on sale which was a good start:

I got them all trimmed up and ready for the brine. I used a wet brine that I got from a friend, Trav or Tip as some know him. I brined them for 6 days just to be on the safe side.

The test piece was great and not too salty so no need to soak it. I put on some jalapeno rub as well as CPB and got to smoking it. I used apple and cherry at 225. I was shooting for an internal if 165.

Once done, I wrapped them and put them in the fridge for awhile so they could rest and would be easier to slice.

So, here's the result:

I got about 5 and a half pounds of meat. Vacuum packed a lot of it and will give to friends as well as keeping some around for us.

This takes some time but it was easier than I thought it was. Thanks for looking.

Phubar · 08-27-2009, 02:26 PM

Nice job again Abel!

chambersuac · 08-27-2009, 03:06 PM

THat looks great.

bbqdano · 08-27-2009, 03:17 PM

Outstanding.

What kind of slicer is that you're using?

landarc · 08-27-2009, 03:20 PM

wow, that looks tasty.

Abelman · 08-27-2009, 03:22 PM

Quote:

Originally Posted by bbqdano

What kind of slicer is that you're using?

Thanks, it's a Weston Slicer. I got it for $90, with a reatil price of $400+. They were getting rid of them for some reason. That's the 10" slicer, a lot of guys got the 12".

I got very lucky with that purchase

boatnut · 08-27-2009, 03:54 PM

looks good. I never take mine past 150 though. you are going to fry it up in skillet anyways.

Abelman · 08-27-2009, 04:03 PM

Quote:

Originally Posted by boatnut

looks good. I never take mine past 150 though. you are going to fry it up in skillet anyways.

I know what you're saying but since I did 165, it's good. We'll use it as sandwhich meat, etc. as it's already cooked.

jlough69 · 08-27-2009, 04:33 PM

That looks good! Did you get much heat from the jalapeno rub?

Abelman · 08-27-2009, 04:41 PM

Quote:

Originally Posted by jlough69

That looks good! Did you get much heat from the jalapeno rub?

No, it's a pretty mild rub really. I got more from the CBP but it all melds together and tasted good. I had spices in the brine as well so there are a whole host of things going on taste wise.

chambersuac · 08-27-2009, 04:48 PM

Abelman · 08-27-2009, 04:52 PM

Quote:

Originally Posted by chambersuac

Cbp?

Sorry, Crushed Black Pepper

Theboz1419 · 08-27-2009, 04:53 PM

I bought some Pork loin at costco this week and was going to try my first CB this weekend. Looks good

EatonHoggBBQ · 08-27-2009, 05:57 PM

Looks delicious. I usually go 140 to 145 degrees for unfinished Canadian bacon, and 155 to 160 for it to be fully cooked.

Phesant · 08-27-2009, 06:21 PM

Nice job, looks great

08-27-2009, 01:53 PM	#1
Abelman Full Fledged Farker Join Date: 08-22-09 Location: Littleton, CO Downloads: 0 Uploads: 0	First Shot at Canadian Bacon w/ Pron I have never tried CB before so I figured it was time to give it a shot. Got these guys on sale which was a good start: I got them all trimmed up and ready for the brine. I used a wet brine that I got from a friend, Trav or Tip as some know him. I brined them for 6 days just to be on the safe side. The test piece was great and not too salty so no need to soak it. I put on some jalapeno rub as well as CPB and got to smoking it. I used apple and cherry at 225. I was shooting for an internal if 165. Once done, I wrapped them and put them in the fridge for awhile so they could rest and would be easier to slice. So, here's the result: I got about 5 and a half pounds of meat. Vacuum packed a lot of it and will give to friends as well as keeping some around for us. This takes some time but it was easier than I thought it was. Thanks for looking. __________________ Pepperhead, Large BGE, Masterbuilt 7 in 1, Charmglow Gasser

08-27-2009, 02:26 PM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice job again Abel! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

08-27-2009, 03:06 PM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	THat looks great. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

08-27-2009, 03:17 PM	#4
bbqdano Knows what a fatty is. Join Date: 05-12-08 Location: Overland Park, KS Downloads: 0 Uploads: 0	Outstanding. What kind of slicer is that you're using? __________________ bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen

08-27-2009, 03:20 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	wow, that looks tasty. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

08-27-2009, 03:54 PM	#7
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	looks good. I never take mine past 150 though. you are going to fry it up in skillet anyways. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

08-27-2009, 04:33 PM	#9
jlough69 On the road to being a farker Join Date: 07-10-09 Location: Chicago, Il Downloads: 0 Uploads: 0	That looks good! Did you get much heat from the jalapeno rub? __________________ John 18.5 weber kettle,22.5 OTS, ECB, WSM, UDS and a Splash Proof Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen

08-27-2009, 04:48 PM	#11
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Cbp? __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

08-27-2009, 04:53 PM	#13
Theboz1419 Full Fledged Farker Join Date: 08-13-09 Location: Elgin, IL Downloads: 0 Uploads: 0	I bought some Pork loin at costco this week and was going to try my first CB this weekend. Looks good __________________ 1 WIFI Heatermeter UDS for info www.github.com/CapnBry/HeaterMeter/wiki/_pages

08-27-2009, 05:57 PM	#14
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: Allen Park, Michigan Downloads: 0 Uploads: 0	Looks delicious. I usually go 140 to 145 degrees for unfinished Canadian bacon, and 155 to 160 for it to be fully cooked. __________________ John, KCBS/MCBJ

08-27-2009, 06:21 PM	#15
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Nice job, looks great __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

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