Ok, this Canadian Bacon was inspired by Kynola's Post on his bacon he was/is curing. I did not have any Morton tenderquick so Kynola pointed me to Habs post on making your own with #1 Cure http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute I rubbed that stuff all over the Tender Loin added some brown sugar, onion and garlic powder and stuck it in the fridge for five days massaging it twice a day and flipping it. Today I took it out and soaked it in a tub of water for an hour changing the water three times. Then I dried it off and stuck it in the fridge for an hour uncovered. I sprinkled Johnnys " Jamaican me crazy" seasoning on one of the Loins which is salt free. Got them in the smoker at 225° F with 2 hours of Pecan smoke and plan on Taking them to an Internal temp of 155°-160°F to be fully cooked. Anyone feel free to chime in about my Temps, this is my first time ;)
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(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-65.jpg)
More pics to follow.....
All I got to say is why is that V-tray so dam clean, its hurting my eyes 8)
Quote from: devo on October 08, 2011, 09:59:20 AM
All I got to say is why is that V-tray so dam clean, its hurting my eyes 8)
Brillo pads my friend, Brillo pads ;D
All done and taste Great :) :) :)
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Looks excellent my friend. That didn't take long. As always great job.
That looks pretty darn good. :)
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Hey you are suppose to let it rest in the fridge for a day. >:( But I can't wait either. Just to damn tasty. Nice color on it.
That looks great Key :)
Key ya did good....now thats some really good lookin C Bacon...that and some eggs over easy and some homemade bread...
Mighty fine job you did! Enoy, enjoy!
The Finally ;) Best Dinner I had in a long time, Eggs Bennidict with Hash Browns Covered in Hollindaise sauce :o
(http://i995.photobucket.com/albums/af75/Keymaster_2010/019-6.jpg)
Oh My!
You just killed me with that pic!
My kind of Eats.
X2...my favorite breakfast. Turned out great! Good job.
Breakfast Candy!!
On the money with that dinner!
Wow that looks so good! Nice!
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Looks good.
What I like to do is tie it up. This give it a more uniform shape and helps it to cook more evenly, though your's look evenly cooked.
Quote from: Habanero Smoker on October 09, 2011, 02:08:25 AM
Looks good.
What I like to do is tie it up. This give it a more uniform shape and helps it to cook more evenly, though your's look evenly cooked.
Funny you say that, I had the string out and was going to tie it up because I wanted it round but just did not for some reason. Do you tie it up before curing or after? Thanks for all the nice compliments Everybody!!!!! ;D
Key that all looks soooo good! Nice job!
Fantastic!
That looks Really GOOD Aaron!! If I tie mine I tie it before the curing process, while the meat is still flexible and hasn't stiffened up from the cures
Nice going Key!
I always tie it up after it is cured. If you tie up meat before curing, it may not cure at the areas that the string is placing pressure. But tying before smoking/cooking is optional.
Key, one comment about your temps and this is not intended as criticism so please dont take it as such. You can pull the bacon out at around 140-145. It will be a lot more tender and moist and will be fully cooked. Even the FDA recently revised their safe temp guide for pork to 145. If you pull it at 140 and foil it, the IT should cruise right on up to around 145.
Quote from: KyNola on October 10, 2011, 07:17:31 AM
Key, one comment about your temps and this is not intended as criticism so please dont take it as such. You can pull the bacon out at around 140-145. It will be a lot more tender and moist and will be fully cooked. Even the FDA recently revised their safe temp guide for pork to 145. If you pull it at 140 and foil it, the IT should cruise right on up to around 145.
Thanks Kynola, Next time I will do that. I was going off the cooking guideline from this dizzy pig recipe. http://www.dizzypigbbq.com/recipesBacon.html
The below link will take you to a chart that gives both the USDA, and more commonly used and safe internal temperatures of meat, fish and poultry.
Internal Meat Temperatures (http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker&p=753#post753)
Quote from: Habanero Smoker on October 10, 2011, 01:07:24 PM
The below link will take you to a chart that gives both the USDA, and more commonly used and safe internal temperatures of meat, fish and poultry.
Internal Meat Temperatures (http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker&p=753#post753)
Thanks, saved it to my desktop :)
Going to have to update the chart 145º is the new standard for whole muscle meat on pork. Ruhlman would even like to see it at 135º
http://articles.chicagotribune.com/2011-05-24/health/chi-usda-changes-guidelines-for-cooking-pork-20110524_1_cooking-pork-pork-chops-national-pork-board
Quote from: Keymaster on October 08, 2011, 07:13:32 PM
The Finally ;) Best Dinner I had in a long time, Eggs Bennidict with Hash Browns Covered in Hollindaise sauce :o
(http://i995.photobucket.com/albums/af75/Keymaster_2010/019-6.jpg)
My jaw just hit the floor. ;D
Thats my favorite meal with CB!
I put the loins in a net and hang them, they stay round that way. ;)
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(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_0572.jpg)
Flat or round.................Your CB looks GREAT!
oh WOW!!! I want a different breakfast. That looks so decadent and deeeeeelicious!
Quote from: Tenpoint5 on October 11, 2011, 04:44:59 AM
Going to have to update the chart 145º is the new standard for whole muscle meat on pork. Ruhlman would even like to see it at 135º
http://articles.chicagotribune.com/2011-05-24/health/chi-usda-changes-guidelines-for-cooking-pork-20110524_1_cooking-pork-pork-chops-national-pork-board
The chart on the recipe site was changed on May 24th to reflect the new USDA guidelines.
The 135°F internal temperature, I don't know. :) Though pork is raised differently and the meat is safer I still like to make sure the meat reaches at least 139°;F unless the meat has been frozen at an adequate temperature and time to kill any possible Trichinella parasite that may be present. With the average thermometer reading plus or minus 2 degrees, and the placement of the thermometer, I like to bring it up to 140°F with a few degrees from carryover.
Nice breakfast - I'll have to give canadian bacon a try!
I found a store that sells Morton sugar cure but only in smoked flavor. I purchased it but has anyone used the smoked flavor on Canadian bacon. It sure does make the cupboard smell funky :D
Quote from: Keymaster on October 12, 2011, 05:01:25 AM
I found a store that sells Morton sugar cure but only in smoked flavor. I purchased it but has anyone used the smoked flavor on Canadian bacon. It sure does make the cupboard smell funky :D
The Smoked flavor is not interchangeable with TQ and the Plain Sugar Cure. The Smoked Flavor is to be used for meats that require a long period of cure time; those type of curing you would use Cure #2 for. It contains 1% sodium nitrate, while TQ and Sugar Cure (plain) contains .5% sodium nitrate and .5% sodium nitrite. The smoke flavoring and other spices are contained in a separate package within the main package. If you want to add the smoke flavor you added it to your cure mix just before you get ready to apply it to the meat.
Quote from: Habanero Smoker on October 12, 2011, 01:02:34 PM
Quote from: Keymaster on October 12, 2011, 05:01:25 AM
I found a store that sells Morton sugar cure but only in smoked flavor. I purchased it but has anyone used the smoked flavor on Canadian bacon. It sure does make the cupboard smell funky :D
The Smoked flavor is not interchangeable with TQ and the Plain Sugar Cure. The Smoked Flavor is to be used for meats that require a long period of cure time; those type of curing you would use Cure #2 for. It contains 1% sodium nitrate, while TQ and Sugar Cure (plain) contains .5% sodium nitrate and .5% sodium nitrite. The smoke flavoring and other spices are contained in a separate package within the main package. If you want to add the smoke flavor you added it to your cure mix just before you get ready to apply it to the meat.
Thanks Habanero Smoker for the info. Your a great resource to the forum :)