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Old 08-27-2009, 01:53 PM   #1
Abelman
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Default 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.
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Old 08-27-2009, 02:26 PM   #2
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Nice job again Abel!
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Old 08-27-2009, 03:06 PM   #3
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THat looks great.
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Old 08-27-2009, 03:17 PM   #4
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Outstanding.

What kind of slicer is that you're using?
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Old 08-27-2009, 03:20 PM   #5
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wow, that looks tasty.
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Old 08-27-2009, 03:22 PM   #6
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Quote:
Originally Posted by bbqdano View Post
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
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Old 08-27-2009, 03:54 PM   #7
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looks good. I never take mine past 150 though. you are going to fry it up in skillet anyways.
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Old 08-27-2009, 04:03 PM   #8
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Quote:
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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.
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Old 08-27-2009, 04:33 PM   #9
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That looks good! Did you get much heat from the jalapeno rub?
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Old 08-27-2009, 04:41 PM   #10
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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.
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Old 08-27-2009, 04:48 PM   #11
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Cbp?
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Old 08-27-2009, 04:52 PM   #12
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Quote:
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Cbp?
Sorry, Crushed Black Pepper
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Old 08-27-2009, 04:53 PM   #13
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I bought some Pork loin at costco this week and was going to try my first CB this weekend. Looks good
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Old 08-27-2009, 05:57 PM   #14
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Looks delicious. I usually go 140 to 145 degrees for unfinished Canadian bacon, and 155 to 160 for it to be fully cooked.
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Old 08-27-2009, 06:21 PM   #15
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Nice job, looks great
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