My second batch of Canadian Bacon. Following the recipe from here (http://suburb.semo.net/jet1024/recipes/canadian-bacon/canadian-bacon.html) , shamelessly copied from here (http://www.susanminor.org/forums/showthread.php?t=311).
Ready for the Smoker
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/Canadian%20Bacon/CB01.jpg)
JT Pucks in Action
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/Canadian%20Bacon/CB02.jpg)
John
Looks good so far!
Smoking at WORK!
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/Canadian%20Bacon/CB03.jpg)
Setting up the IT probe.
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/Canadian%20Bacon/CB04.jpg)
Enjoy
John
My other brother John said that these Geese are the next thing on the smoker ;D
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/Canadian%20Bacon/Geese.jpg)
JT
Nice! I wish we had a DBS and a Weber kettle here at the office.. (for those slooooooowwwww days)
It's not a DBS it is a Bradley Stainless Steel JT Custom Smoker With Custom Controls so the acronym for that would be BSSJTCSWCC ;D
Here is a better picture
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/SmokingRibs.jpg)
The back
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/FanBackside.jpg)
The inside
(http://i47.photobucket.com/albums/f163/johnplctech/Smokin/12%20Rack/12jerkyracks.jpg)
JT
:o
'UBS' = Über Bradley Smoker
Looks like everything is running great JT
Yea, we are having fun now ;D
I just need to rig up a steamer for my Kielbasa after the smoke is done... Still thinking on that one.
JT
Quote from: BigJohnT on November 02, 2009, 08:12:41 AM
Yea, we are having fun now ;D
I just need to rig up a steamer for my Kielbasa after the smoke is done... Still thinking on that one.
JT
You do realize that if you don't fall asleep you can just throw them into ice water when they are done to cool them off!! ;D
Well I do NOW! ;D
JT
After seeing you next to the smoker, I can see why they call you Big John. :) You make the Bradley look like an Easy Bake Oven.
You should have seen me before I lost the weight to get down to a Medium John...
Oh, and you know how the camera makes you look like you are 20 pounds heavier than you really are...
JT
Nice set up you have going there JT. The CB is looking good also.
Great looking smoke you have going with that Canadian Bacon JT! Sounds like more pizza fixings!
Hawk if only you had smellacomputer... the aroma is so wonderful. My buddy came by my shop this afternoon and started sniffing and said "Where is the meat?" I said "What meat?" he replied "I smell it, where is it?" He was heartbroken when I told him it was not ready yet but he could smell the bag if he wanted...
JT
Quote from: BigJohnT on November 02, 2009, 03:07:42 PM
You should have seen me before I lost the weight to get down to a Medium John...
Oh, and you know how the camera makes you look like you are 20 pounds heavier than you really are...
JT
You don't look overweight. It may be the camera angle, but you look very tall.
CB looks awesome John! ;D
Quote from: Habanero Smoker on November 03, 2009, 01:21:49 AM
You don't look overweight. It may be the camera angle, but you look very tall.
Yes it does make me look tall and the smoker look small... wonder how my other brother John did that. I guess it was the angle of the shot.
JT
I need your other brother John to take a picture of me. It would be nice to have a picture where I looked tall ;D
Quote from: deb415611 on November 03, 2009, 04:55:20 AM
I need your other brother John to take a picture of me. It would be nice to have a picture where I looked tall ;D
Come by the shop anytime and he will take your picture. ;D
I can't wait to make some more pizza with the whole tomatoes and home made Canadian Bacon. The Canadian Bacon is the easiest thing to smoke so far. Scott tells me that bacon is the easiest for him. I got to get some pork bellies from the butcher.
JT
New here, so I hope it's ok to post a question on someone else's thread. I am going to make Canadian bacon next week. I was reading the recipe by HS to use Morton's cure. I have instiCure #1 which I see I can use with some additions. However I do not have pickling salt.Is their an alternative?
Thank you,
Brad
It is important when curing to have the cure and other dry ingredients well mixed.
canning or pickling salt is finer and therefore denser that table salt, kosher salt, etc.
I would use this table:
http://www.mortonsalt.com/salt_guide/index.html
and do the conversion.
I would not recommend any salt that is iodized. It can give an "off" flavor to cures and brines.
If possible, I would run the coarser salt in a spice grinder to get it to a finer texture, roughly the same as the cure.
Thank you FBR,
Brad
I just want to add that picklling or canning salt is the same density of table salt. It is just table salt without iodine or anti-caking agents. You generally find it in supermarkets right by the kosher salt. It should be easy to find this time of year, because it's that time of year people do their home canning. It is also referred to as pure salt. Plain table salt will also work, as long as there is not iodine in it.
Quote from: Habanero Smoker on November 04, 2009, 01:46:43 PM
I just want to add that picklling or canning salt is the same density of table salt. It is just table salt without iodine or anti-caking agents. You generally find it in supermarkets right by the kosher salt. It should be easy to find this time of year, because it's that time of year people do their home canning. It is also referred to as pure salt. Plain table salt will also work, as long as there is not iodine in it.
HS,
I have a # of superfine sea salt, no iodine. Can I use that?
Thanks
I think that will work.
I would add a 1/4 teaspoon of the fine sea salt per tablespoon of the canning/pickling salt specified in the recipe.
Quote from: FLBentRider on November 04, 2009, 02:04:41 PM
I think that will work.
I would add a 1/4 teaspoon of the fine sea salt per tablespoon of the canning/pickling salt specified in the recipe.
Thank you
I don't know how fine it is when you say fine. Each manufacturer grinds there salt differently, the only uniform grain among manufactures seems to be table salt. What you have should be close enough to the chart FBL posted a link to.
What is your objective? Are you making the Basic Dry Cure? (http://www.susanminor.org/forums/showthread.php?t=441); if so if you have a scale that will be the best way to measure.
Quote from: Habanero Smoker on November 04, 2009, 02:23:50 PM
I don't know how fine it is when you say fine. Each manufacturer grinds there salt differently, the only uniform grain among manufactures seems to be table salt. What you have should be close enough to the chart FBL posted a link to.
What is your objective? Are you making the Basic Dry Cure? (http://www.susanminor.org/forums/showthread.php?t=441); if so if you have a scale that will be the best way to measure.
As an example I have been making duck confit for years to use with my cassoulette, I have always used .5 oz of #1 per pound of salt.In this case I'm not so interested in the preservation (the hermetically sealed fat does that) as I am in maintaining the soft pink color. I have never made Canadian bacon, nor worked with curing mixes, other than my own. I have a digital scale I use everyday, mostly for baking. The salt I was referring to has a finer grain than table salt. Thats why I thought it may work. On the recipe site it indicated that one should use Morton's cure,then when I clicked on the alternative it brought me to the basic cure.What is my objective? to make an awesome CB.
Thanks for your help,
Brad
I gave up on making my own cure and got a bag of Morton's Tender Quick for a couple of dollars and use this recipe (http://suburb.semo.net/jet1024/recipes/canadian-bacon/canadian-bacon.html). I'm fixing to slice some here and a few so grab a beer and come on over and you can taste some. IMHO think it is awesome and is light years from store bought CB.
JT
Thank you BigJohn,
I appreciate your knowledge,
Brad
Hi Brad;
I was not sure if your were making the Basic Dry Cure as it is presented on the recipe site, or if you were just going to make up a small batch for only the loins you have now. Since you have your own basic cure, and you have been using it and already know how it measures, continue to use that. If you want to smooth out the salt taste a little, and up to one half the volume in sugar.
It sounds like you have more then enough experience to make awesome CB. I feel it is one of the easiest bacon's to make.
Thanks HS,
Actually I decided to make Tasso, I want to make some jambalaya next week.
Brad