i started last Tuesday with this:
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/6CA6E75D-75B3-47A7-8790-EB19312FC98A_zpsm90rv5qz.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/6CA6E75D-75B3-47A7-8790-EB19312FC98A_zpsm90rv5qz.jpg.html)
I cubed it up and added the cure and seasonings. To four pounds of it, I added some cayenne pepper - it has a nice little kick on the back end of it.
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/1FABD1FA-987F-4075-AB48-469721EF2145_zps9xwfxt4c.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/1FABD1FA-987F-4075-AB48-469721EF2145_zps9xwfxt4c.jpg.html)
I bagged it and let it rest in the 'fridge for three days:
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/37860D6A-0FAD-47B1-B7CE-ED3E401985C5_zpsxtzvzb7o.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/37860D6A-0FAD-47B1-B7CE-ED3E401985C5_zpsxtzvzb7o.jpg.html)
After three days, I rinsed it and let it soak for 15 minutes. Then I ground it all up and stuffed it in these:
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/7E01CD61-4552-4A06-90EE-0F0D1C58E880_zpsf47gevmn.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/7E01CD61-4552-4A06-90EE-0F0D1C58E880_zpsf47gevmn.jpg.html)
After I stuffed them, I wrapped them in paper towels and newspaper and put them back in the 'fridge for overnight.
The next day I unwrapped them and prepped the smoker.
I put them in the Bradley at 120 with no smoke for one hour.
Then, I raised the temp to 140 for three hours with hickory smoke.
Then I cranked the heat up to 160 until the IT was 152.
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/32EA1155-6C2D-4F69-A392-188DD99E5D1E_zpsyc6fkxpo.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/32EA1155-6C2D-4F69-A392-188DD99E5D1E_zpsyc6fkxpo.jpg.html)
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/8CF415E8-E451-449C-A0D3-C15092B0343B_zpspv3xf4n8.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/8CF415E8-E451-449C-A0D3-C15092B0343B_zpspv3xf4n8.jpg.html)
Once it reached 152, I pulled the Canadian Bacon and put it in an ice bath until the IT dropped below 100.
Then I hung them to bloom for a couple hours.
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/1DA2C751-943B-41F0-9962-5CA613EB280C_zpseiufwmy4.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/1DA2C751-943B-41F0-9962-5CA613EB280C_zpseiufwmy4.jpg.html)
All done and ready to package up!
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/6CBAC562-05B0-4381-9F8C-ED0362BD315C_zpsonl4kgpe.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/6CBAC562-05B0-4381-9F8C-ED0362BD315C_zpsonl4kgpe.jpg.html)
Stored in 'fridge for two days then ready to try!
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/A361B5CE-D5EA-449E-9AE5-E4AE187DFD06_zpsrzdta459.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/A361B5CE-D5EA-449E-9AE5-E4AE187DFD06_zpsrzdta459.jpg.html)
seemore
Does it taste as good as it looks?
That is some great looking CB you got yourself there seemore!!! I think I'm going to have to go this route when I run out of CB in the freezer.
Wow I just wish I could stuff like that. My first try at sausage was a bust. But I will try again soon and this goes on the list. I also have2 nice tenderloins in the freezer. Yeehaw.
Great idea, and a better finished product.
Very nice looking CB, the only one I had seen do the stuffing thing for CB before was Chris, its a cool idea I have yet to try... not sure I can bring myself to grinding up a loin. But the end product looks great! :)
I love the idea, looks great.
man that looks great
Nice looking batch Seemore!
Quote from: tailfeathers on July 07, 2014, 05:22:19 PM
Does it taste as good as it looks?
Tailfeathers, it tastes just as good as any Canadian Bacon you've ever had, except that it fits on a Ritz cracker {with a little bit of smoked cheese}
Quote from: Saber 4 on July 07, 2014, 06:19:17 PM
That is some great looking CB you got yourself there seemore!!! I think I'm going to have to go this route when I run out of CB in the freezer.
Saber, I made these sticks and I still have at least 10 pounds of regular Canadian Bacon in the freezer! (http://i438.photobucket.com/albums/qq101/seemorephoto/2014-03/539DE942-5901-463A-B401-9C3E17CBD008_zpsc96ywm59.jpg) (http://s438.photobucket.com/user/seemorephoto/media/2014-03/539DE942-5901-463A-B401-9C3E17CBD008_zpsc96ywm59.jpg.html)
It never hurts to have good food around - we use the regular CB for egg McMuffins, pizza, eggs benedict - the favorite of the Mrs - and on top of burgers. The sticks are tailor-made for Ritz crackers and wine, and great to snack on around the campfire!
Quote from: pensrock on July 08, 2014, 01:33:42 AM
Very nice looking CB, the only one I had seen do the stuffing thing for CB before was Chris, its a cool idea I have yet to try... not sure I can bring myself to grinding up a loin. But the end product looks great! :)
Pens, you're correct. We got the idea from Chris last year. I made some, but I am not sure if I posted it or not. I don't always post my pictures. The concept - I used his idea, but my own recipe for Canadian Bacon - from Chris has become one of my staples. I just love it! Also Craig, this pork loin cost about $2 a pound, so I don't have a problem cutting it up and grinding it!
Thanks everyone else for the replies!!
seemore
$2/lb that is a great price! I can't get close to that even on sale. I like the idea of having this size to snack on and would be a good size for pizza as well. Looks really great. Gives me another reason get get an order ready to get some larger casings, I run out after my last batch of jerky rounds.
Quote from: pensrock on July 09, 2014, 01:46:43 AM
$2/lb that is a great price! I can't get close to that even on sale. I like the idea of having this size to snack on and would be a good size for pizza as well. Looks really great. Gives me another reason get get an order ready to get some larger casings, I run out after my last batch of jerky rounds.
Greg,
Let me look at what I have left of this size casing. These are 1.79 inch casings that I special ordered for a great price that I couldn't pass up. I may have some extras that I might be able to send you.
A neat idea for sure.
seemore...what kinda slicer have ya got there...looks like a nice little unit.
I am gonna be making this style of CB these days off coming up and was just re reading your post whne I noticed the slicer
that looks like a great idea. wonder how well it would work in a 3in casing any thoughts?
jeff
Quote from: manfromplaid on August 26, 2014, 09:29:38 AM
that looks like a great idea. wonder how well it would work in a 3in casing any thoughts?
jeff
I've made this recipe in bologna casings. Worked fine. So 3" casings should be okay too!
on my list then thanks
jeff
Quote from: chola on August 26, 2014, 07:44:57 AM
seemore...what kinda slicer have ya got there...looks like a nice little unit.
I am gonna be making this style of CB these days off coming up and was just re reading your post whne I noticed the slicer
its a Berkel Chola and I love it