BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: 4given on December 24, 2013, 12:27:53 PM

Title: It's a Canadian Bacon kinda Christmas!!!
Post by: 4given on December 24, 2013, 12:27:53 PM
Made some Canadian Bacon using Habanero Smokers dry rub recipe! Turned out fantastic!

(http://i888.photobucket.com/albums/ac84/bearcrk/PC2001401024x768.jpg) (http://s888.photobucket.com/user/bearcrk/media/PC2001401024x768.jpg.html)

(http://i888.photobucket.com/albums/ac84/bearcrk/PC200141.jpg) (http://s888.photobucket.com/user/bearcrk/media/PC200141.jpg.html)

(http://i888.photobucket.com/albums/ac84/bearcrk/PC2001421024x768.jpg) (http://s888.photobucket.com/user/bearcrk/media/PC2001421024x768.jpg.html)

(http://i888.photobucket.com/albums/ac84/bearcrk/PC2101451024x768.jpg) (http://s888.photobucket.com/user/bearcrk/media/PC2101451024x768.jpg.html)

(http://i888.photobucket.com/albums/ac84/bearcrk/PC2101461024x768.jpg) (http://s888.photobucket.com/user/bearcrk/media/PC2101461024x768.jpg.html)


Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: KyNola on December 24, 2013, 12:33:21 PM
Heck yeah!  I'm liking that.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: ragweed on December 24, 2013, 06:03:08 PM
Looks great!!  Gonna have to find a P. loin and make some for me.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: Saber 4 on December 25, 2013, 10:47:15 AM
That's some good looking CB, the wife says I have to start wrapping mine in frogmats to get the little grid lines.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: Salmonsmoker on December 25, 2013, 11:36:40 AM
Quote from: ragweed on December 24, 2013, 06:03:08 PM
Looks great!!  Gonna have to find a P. loin and make some for me.

Another great cut of pork to use for hillbilly bacon and CB is pork cushion meat. It's virtually all meat, tender and makes a lean HBB. I found them at Restaurant Depot in a cryovac 3-pack. They are less expensive than either a loin or butt. Give them a try. You won't be disappointed.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: ragweed on December 25, 2013, 07:03:58 PM
Quote from: Salmonsmoker on December 25, 2013, 11:36:40 AM
Quote from: ragweed on December 24, 2013, 06:03:08 PM
Looks great!!  Gonna have to find a P. loin and make some for me.

Another great cut of pork to use for hillbilly bacon and CB is pork cushion meat. It's virtually all meat, tender and makes a lean HBB. I found them at Restaurant Depot in a cryovac 3-pack. They are less expensive than either a loin or butt. Give them a try. You won't be disappointed.

I'm not familiar with term "pork cushion meat".  Is it called anything else that I might recognize?
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: Salmonsmoker on December 25, 2013, 08:02:29 PM
I've only heard it called cushion meat. It comes from the pork shoulder picnic from the anterior side of the humerous bone. If you google cushion meat pork you'll get a better explanation than I've given.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: ragweed on December 26, 2013, 03:22:42 AM
Quote from: Salmonsmoker on December 25, 2013, 08:02:29 PM
I've only heard it called cushion meat. It comes from the pork shoulder picnic from the anterior side of the humerous bone. If you google cushion meat pork you'll get a better explanation than I've given.

Thanks, I'll look it up.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: PapaC on December 26, 2013, 05:51:58 AM
Looks awesome! It's definitely on my short list to try.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: Northern_Smoke on December 26, 2013, 06:33:40 AM
Looks like it turned out perfect. I like the idea of wrapping it in the frog mat too!
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: 4given on December 26, 2013, 03:46:36 PM
The frog mat keeps it round and looking good. I think it might help it cook more uniformly too.
Title: Re: It's a Canadian Bacon kinda Christmas!!!
Post by: Salmonsmoker on December 27, 2013, 07:35:02 AM
All this time we've all been thinking the marks on the smoked meats at the butcher were made by some commercially available netting. I for one didn't know that the commercial producers were wrapping their meats in frog mats. Go figure. :o :o