A little bit of Hab's Canadian Bacon
Picked three lions up at the local butcher shop they are roughly 3 lbs each
dry cure mixed for each loin
(http://img59.imageshack.us/img59/8813/wv8u.jpg) (http://img59.imageshack.us/i/wv8u.jpg/)
Decided to not trim fat off of these
(http://img34.imageshack.us/img34/3163/60wa.jpg) (http://img34.imageshack.us/i/60wa.jpg/)
(http://img802.imageshack.us/img802/6439/vb9m.jpg) (http://img802.imageshack.us/i/vb9m.jpg/)
(http://img43.imageshack.us/img43/7644/4ull.jpg) (http://img43.imageshack.us/i/4ull.jpg/)
Dry Cure all rubbed in and ready for the fridge
(http://img132.imageshack.us/img132/1117/gbr2.jpg) (http://img132.imageshack.us/i/gbr2.jpg/)
Six days later into the water for a good rinse and a 40 minute soak
(http://img208.imageshack.us/img208/2088/u735.jpg) (http://img208.imageshack.us/i/u735.jpg/)
Time for the air dry overnight in the fridge
(http://img845.imageshack.us/img845/2608/fycq.jpg) (http://img845.imageshack.us/i/fycq.jpg/)
Into the smoke for 2 hours at 225
(http://img853.imageshack.us/img853/1757/c0yy.jpg) (http://img853.imageshack.us/i/c0yy.jpg/)
pulled out of the smoker when IT reached 140 degrees
(http://img844.imageshack.us/img844/777/ymhv.jpg) (http://img844.imageshack.us/i/ymhv.jpg/)
Wrapped up in tin foil for a two day relax in the fridge
(http://img844.imageshack.us/img844/2625/0kqa.jpg) (http://img844.imageshack.us/i/0kqa.jpg/)
Slicing time
(http://img69.imageshack.us/img69/7130/yn3k.jpg) (http://img69.imageshack.us/i/yn3k.jpg/)
(http://img580.imageshack.us/img580/6075/gh9r.jpg) (http://img580.imageshack.us/i/gh9r.jpg/)
A few of the end pieces found their way into my Pea Soup
(http://img801.imageshack.us/img801/9308/3nga.jpg) (http://img801.imageshack.us/i/3nga.jpg/)
Thanks to Habs for the recipe
looks excellent, I'm just wondering what butcher shops stock "lions"???? ;)
Quote from: Saber 4 on March 01, 2014, 06:44:06 PM
looks excellent, I'm just wondering what butcher shops stock "lions"???? ;)
On the east coast there is a grocery chain called Food Lion. That must be where Smoke some located those cuts of meat. ;)
The Canadian bacon looks really good. Sometimes I leave a little fat cap on, it adds a ton of flavor.
Quote from: Saber 4 on March 01, 2014, 06:44:06 PM
looks excellent, I'm just wondering what butcher shops stock "lions"???? ;)
I guess spell check and I missed that one lions = loins ;)
Vac-packed and ready for the freezer
(http://img132.imageshack.us/img132/6241/8uhs.jpg) (http://img132.imageshack.us/i/8uhs.jpg/)
Whether it's loin or lion, GOSH that looks good. I've got 6 lbs ready to smoke, but I'm gonna wait a day until the wind chill is not -25* F :o :o
I got to do me another one of those one of these days. They are so good and can be used for anything. Nice job. I also leave the fat on or at least most of it. :)
Quote from: Salmonsmoker on March 01, 2014, 08:45:38 PM
Quote from: Saber 4 on March 01, 2014, 06:44:06 PM
looks excellent, I'm just wondering what butcher shops stock "lions"???? ;)
On the east coast there is a grocery chain called Food Lion. That must be where Smoke some located those cuts of meat. ;)
Nice pick up SS. ;)
Quote from: Smoke some on March 02, 2014, 04:45:45 AM
Quote from: Saber 4 on March 01, 2014, 06:44:06 PM
looks excellent, I'm just wondering what butcher shops stock "lions"???? ;)
I guess spell check and I missed that one lions = loins ;)
Happens to me all the time, just had to have a little fun with it. :D
Second post so don't laugh but pork loin smoked = Canadian bacon? How do you serve it? Breakfast fried, does it make good sandwiches? Where do I find the dry cure recipe?
Quote from: [email protected] on March 02, 2014, 04:11:38 PM
Second post so don't laugh but pork loin smoked = Canadian bacon? How do you serve it? Breakfast fried, does it make good sandwiches? Where do I find the dry cure recipe?
It goes great with eggs in the morning, it just has to be heated up seeing how it was cooked in the smoker
also very good on sandwiches or crackers
Here is the recipe site
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes
Recipe for Canadian Bacon
http://www.susanminor.org/forums/forumdisplay.php?243-Canadian-Bacon
Quote from: Smoke some on March 02, 2014, 04:45:51 PM
Quote from: [email protected] on March 02, 2014, 04:11:38 PM
Second post so don't laugh but pork loin smoked = Canadian bacon? How do you serve it? Breakfast fried, does it make good sandwiches? Where do I find the dry cure recipe?
It goes great with eggs in the morning, it just has to be heated up seeing how it was cooked in the smoker
also very good on sandwiches or crackers
Actually, it is hot smoked to a safe temp, so you can eat it cold if you like it that way. I think it is best warmed a little in a frying pan. This brings out all the flavors. However, I do like it in a cold sandwich, and I have a friend who visits from Canada who eats it right out of the fridge like it's going out of style. :-)
Quote from: [email protected] on March 02, 2014, 04:11:38 PM
Second post so don't laugh but pork loin smoked = Canadian bacon? How do you serve it? Breakfast fried, does it make good sandwiches? Where do I find the dry cure recipe?
Eggs benedict, canadian bacon and pineapple pizza, diced up in scalloped potatoes, casseroles, samiches.............
looking gooooooooodddd
Don't limit yourself to Canadian Bacon and pineapple pizza. A friend made what he called a Smokey Desert Fox, Hab's Canadian Bacon and some grated smoked sharp cheddar on home made marinara sauce. That was one tasty pizza. The best of the dozen or so small pizzas we made that night.