Just finished smoking a 3 lb pork loin Canadian bacon. Wrapped tightly in plastic wrap and will sit in the fridge for 2 days as per the Habanero Smoker Canadian Bacon - Dry Cure recipe http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon (http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon)
This is my first Canadian Bacon and it's a surprise for my wife who loves Canadian Bacon but is unaware that the pork loin I've been curing in the fridge for a week will be Canadian Bacon. When I pulled it from the OBS she commented that it looked raw! I pulled it at 145º and it smells wonderful. Cured 6 days / soaked 30 min in water and sat in fridge overnight / 1 hr @ 125º / 2 hrs/20min @ 145º with 2 Apple to 1 Pecan and finished at 225º till IT reached 145º.
This may sound silly (I probably know the answer) but I need to ask just to be on the safe side: "Is the Canadian Bacon fully cooked and edible now and/or after resting in the fridge for 2 days?" When you fry it up with some eggs are you just warming it up? Be gentle ... remember, there's no such thing as a dumb question :) :-[
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/CanadianBacon11302010/CBacon1.jpg)
Heck Yeah Pete, this thing looks awesome.
Let's Eat!!
ready to go lets eat..............
seemore
It is good to go, but the quick trip to a cast iron pan will give you bacon nirvana!
Yes! Fully cooked, and edible. But that shouldn't stop you from pan frying it with your eggs for breakfast. :) I have also dipped it into beaten eggs, they coast with corn meal prior to pan frying.
Slice it real thin and lets make some pizza!!
Like Hab's said... Fry that Baby up .
You are in for a treat!
Thanks for the quick replies and kind comments. Glad to hear that it's good to go! The DW will be in for a real treat when I fry up a couple of eggs over easy, toast, and a short stack of Canadian bacon :) :P :P
10.5 ... Hawaiian Pizza is DW's favorite. She loves the Canadian bacon and pineapple combo ... me, I give her the pineapple and wolf down the rest ;D ;D Gonna have to break out the cooking stone OR I guess I could use the SRG when it gets here to make some pizza ... Right?
Looks good SP.
I usually pull mine at 145-150 and just heat up in the pan when doing the eggs.
Enjoy !
Jim O
Quote from: Jim O on December 01, 2010, 09:12:23 AM
I usually pull mine at 145-150 and just heat up in the pan when doing the eggs.
And I've learned it doesn't need much, just heating up, or it will get tough and chewy on you.
Was the bacon salty it looks real good i always thought there was alot more to bacon
I threw a few slices of my Canadian Maple bacon in the frying pan tonight, WOW, it was good cold, but this stuff is addictive.
Quote from: SL2010 on December 01, 2010, 04:51:06 PM
Was the bacon salty it looks real good i always thought there was a lot more to bacon
Don't know yet ... I'm actually trying to wait until tomorrow afternoon to find out cause then it will have rested in the fridge for 2 days like the recipe calls for. I never knew that Canadian Bacon was a cured smoked pork loin. Isn't this forum just wonderful ... :) :) I'll let you know when I slice into it.
Wowza ... That's one delissshhhhh chunk of pork magically transformed into Canadian Bacon!! Can't see ever going back to store bought. SL2010 - It is NOT salty at all. The Wife was ecstatic when she got a taste. Gonna try making an Hawaiian pizza tonight with the Canadian bacon.
The $$hot. Thanks to Habanero Smoker for the recipe and everyone else who inspired me to make my first one but it won't be my last one ;D ;D
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/CanadianBacon11302010/CBacon2.jpg)
Lookin gooood!
I'm thinkin Eggs Benedict... Oh Ya!
Oh Man! That sliced PIC is gorgeous! For pizza, breakfast, plain or on a sandwich! You done Good! ;D
Nice very nice pork will be on the big sale in a couple of weeks i am gonna get some
That looks great well done. ;D
WOW!
Well ... It was good while it lasted ;D :P ... Son took half and the other half was grazed on and put on an Hawaiian Pizza!! My neighbor wants to run down to the butcher so I can do a Canadian Bacon loin for him. OK, works for me.
Here's a $$hot of a half and half. SWMBO got her Hawaiian and I got some olives & onions with my Canadian bacon half ;) Believe it or not, this is my first pizza made from scratch - sauce and even the dough. Lots of lesson learned but that's the fun of it.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/CanadianBacon11302010/CBacon3.jpg)
Used this delicious Zesty Old School Style Pizza Sauce that I found on-line
Makes enough sauce to cover three medium, or two large pizzas.
1 (8 ounce) can tomato sauce (without sugar)
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil ** omitted cause I didn't have any
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground sweet paprika
1 teaspoon sugar
¼ teaspoon salt
Fresh cracked pepper to taste
2 Tablespoons olive oil
1 teaspoon white vinegar ** omitted cause I didn't have any
Place all the ingredients in a medium sized bowl and stir together.
Makes 1½ cups of pizza sauce.
Great job on the CB Pete. Hard to believe how easy it is to make CB isn't it? In fact, it's so easy that we all keep that little secret to ourselves. Get it?! ;) :D Don't screw this up for the rest of us who still have everyone convinced how hard it is to make this. :D
Way to go Pete. Next step, get you a pork belly and make some slab bacon. Your wife will never question you again. :)
Quote from: KyNola on December 02, 2010, 06:52:14 PM
Great job on the CB Pete. Hard to believe how easy it is to make CB isn't it? In fact, it's so easy that we all keep that little secret to ourselves. Get it?! ;) :D Don't screw this up for the rest of us who still have everyone convinced how hard it is to make this. :D
Way to go Pete. Next step, get you a pork belly and make some slab bacon. Your wife will never question you again. :)
I'll keep it under my hat KyNola. I told my neighbor I would smoke one for him ... didn't tell him the facts ;D ;D It really is hard to believe how easy it was to do a CB and the flavor/texture are just amazing. Some slab bacon does sound great.
You Canadian bacon came out looking really good, and the loin has nice marbling.
Thats a good lookin pizza too.
Can I have the right half? ;D
Quote from: Habanero Smoker on December 03, 2010, 01:44:02 AM
You Canadian bacon came out looking really good, and the loin has nice marbling.
Thanks Hab. Got my loin from my local butcher that for the most part I'll be using for my meat needs. He has great meats at a very competitive price and he cuts it to my specs. For the loin, I asked him for a 3 pounder to cure and smoke for Canadian bacon and you see the end result. No trimming or anything involved by me. He takes care of all that before he weighs it :)
Thanks again for your great recipe. I will be using it big time on a regular basis.
Quote from: OU812 on December 03, 2010, 06:50:42 AM
Thats a good lookin pizza too.
Can I have the right half? ;D
I'm with you OU812! Love the CB on pizza but I always remove the pineapple and give it the DW ;D I'd love to share it with you but I do believe the right half will be gone shortly :P :D
Quote from: smoker pete on December 03, 2010, 10:05:41 AM
Quote from: OU812 on December 03, 2010, 06:50:42 AM
Thats a good lookin pizza too.
Can I have the right half? ;D
I'm with you OU812! Love the CB on pizza but I always remove the pineapple and give it the DW ;D I'd love to share it with you but I do believe the right half will be gone shortly :P :D
Wanna trade, some peperoni for some CB? :D
Quote from: OU812 on December 03, 2010, 12:11:27 PM
Wanna trade, some peperoni for some CB? :D
No can do OU812 ... It's all gone!!! :'( ;D ;D Gonna have to make more next time ;)