Today I smoke some back bacon (what many call Canadian bacon). I started out with about 6 lbs of boneless pork loin roast cut into 3 2lb pieces. I used the recipe from the Bradley smoker recipes and the one by Habenaro Smoker. Last Thursday I mixed up the cure/rub and applied it and put each piece into a zip lock bag. Into the fridge they went. I was curious about the temp inside my fridge so I checked it and it was 37. Each day I turned each piece. Yesterday I brought them out, rinsed them and put them in cold water to soak. After 15 minutes I changed the water and left them for another 15. Dried them off and put them into the fridge. Bright and early this morning I brought them out and left them warm. They started out at 37 and after almost 2 hours were up to 45. I preheated the bradley to 230 and preheated the element. They went in about 8:20. They progressed nicely temp wise. The temp sure climbed suddenly near the end and went from 145 to 151 in a matter of minutes. In total they were done in about 4 hrs. I like smoke flavor so the smoke was on for the whole time. They were cooled and then wrapped and are in the fridge. I'll give them a couple of days before I try them. I'm thinking Sunday morning for breakfast ;).
I will be glad to hear how it went. I have 3 whole pork loins in the freezer. I finally found the place to buy the cures. So I will be making a trip out there as soon as some funds start to flow through my pocket again.
Sounds good RAF. You going to thick slice and pan fry with eggs or thin slice and put on a homemade pizza?
TP, I ain't so sure that's an "either/or" kinda thing...
Ever heard of Memphis in May? Yeah? Well, that's the home of FedEx... ::)
I guess it was more of a suggestion than a question!! ;D
First time will be pan fryed with eggs.
I just finished my first taste of the bacon. It's very good and my wife liked it too ;). If anything it's a little dry but the temp jumped really fast near the end. I'm thinking that next time I'll smoke at a slightly lower temp, like 200 - 210. It'll take a little longer but meat temp won't rise as quickly.