Finished my first Canadian Bacon 2 days ago and was actually able to wait 2 days while it "rested" in the fridge in plastic wrap. From what I have read in some of the older posts here on Canadian Bacon, I believe the product is considered cooked and can be eaten without further cooking. I sliced off a few pieces and had a taste. Very good. Also tossed a few pieces on the griddle and heated it up. Very good as well.
5 lb pork tender loin
7 Day cure
Rinse, soak for 1 hour
Air dry uncovered in Fridge
200 deg box temp with 2 hours smoke.
IT of 150 + (probe on each end)
Pulled and let rest covered on the counter.
Wrapped in plastic, refrigerated for 2 days.
Slice and sample.
Next time, remember to tie for round shape.
Looking for a consensus
Is IT of 150 cooked enough? In other words safe to eat without further cooking?
The flavor is bit different after further cooking and would like to be able to eat it both ways. Looking forward to some Pizza with Canadian bacon. Just waiting for the Pizza guys here to deliver the utlimate recipe (dough and sauce) to put my new topping on.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin030.jpg)
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin031.jpg)
Looks good. I only bring my Canadian bacon to 150°F; not higher than 152°F, and it is fully cooked. Much beyond that your bacon will start to get a little dry. For commercially produced pork that internal temperature is safe. You still can pan fry it, it's similar to frying cooked ham. I have used recipes that only require that you bring pork up to 145°F.
Also tying not only keep it round, but because the shape is more uniform, the meat cooks more evenly throughout.
May I suggest the next time; prior to smoking, cut about 1 pound off. Then roll that piece in coarse ground cornmeal, wrap tightly in plastic wrap for about 24 hours. Unwrap, slice about 1/8" thick, coat slices with more cornmeal and pan fry. It's delicious.
That looks real nice Gizmo. How long did you cook after the smoke?
Gizmo, that bacon looks fantastic!, i can't stop looking at it ;D
I've dabbled with bacon in the past, but not done any with the BS, so it's on the list, especially after seeing your pics.
Very nice indeed ;)
Wildcat,
It took about 4 to 4.5 hours total to get to 150 deg so 2 to 2.5 hours after the 2 hour smoke.
Habs, I'll definatly try the corn meal. I actually used your recipe and directions on this adventure. Had seen the cornmeal variation and had that as my next project. Was thinking about making a jalepeno and habanero puree and infusing that into a loin as well for the hot heads.
Thanks Habs, Iceman, and Mother Olds, for stoppin by for breakfast. It was tasty.
Quote from: Oldman on December 12, 2006, 03:33:52 PM
So what does this have to do with Iceman's BBQ sauce?
Damn the next then you will know is Mother will have me putting it on my eggs too~~! (No kidding Mother eats it on her eggs... Good Lordie help the prime rib.....LOL~!)
Olds
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin.jpg)
Lil, the hardest part about doing bacon is the waiting for the cure to cure. ;) I find the process is quite easy and results are very good.
Yeah Gizmo i agree the waiting is a killer, i'm bad enough just waiting 4 days for my brisket to cure for pastrami! ;D it will be ready tonight though, so i'll have pastrami for the weekend ;D
I'm definately gonna get into some bacon though ;)
OUTSTANDING GIZMO!!!
Good job Gizmo!
Nice pictures. You do realize that what you now have is not only canadian bacon but when you slice it steak thickness, you have smoked pork chops. Try one on the grill. Remember, it only needs to be warmed up and not cooked again. This would be good with a sauce like Ice BBQ, honey sauce, cranberry...maybe cherry sauce. Orange marmalade?
Eggs benedict for sure!!!
I almost have a hard time doing anything other than just eating it thinly sliced. It is just too tasty. Makes great sandwiches as well. :D
Hay GIZ....
I see that you have attained near Nirvana like some of us...you have gone to a place where everyone is welcome but few have chosen. A land that flows with flavor and great BLT's... A place called BACON....I and the GRAND POO-BAH Habanero Smoker grant full rights to the kingdom called BACON.
We are proud of you son.
(http://www.numaboa.com.br/criptologia/cifras/substituicao/grafs/bacon-francis.gif)
SIR FRACIS BACON (no kidding)
MW:
When it comes to bacon, you are mightier than all.
MW,
I am Honored at such a bestowing and from such a nobel one truely a gift. I owe it all to the gifts of the those who have dared to travel before me and to those who dare to follow in the footsteps, I bid a fond taste, the journey rewards its wanderers and is worth the toils.
The WOW factor is engaged Gizmo...Looks Great. I 've got to try one of those...and learn how to post
pictures too. My kids are too impatient with the ol man >:(
Coyote
looks great! can't wait to try it my self. never done any curing should be fun.
FatandHappy;
Welcome to the forum. If you are interesting to get into curing take a look at the recipe site.
http://www.susanminor.org/forums/forumdisplay.php?f=23
Also you should spend some time review the other recipes and topics on that site.
Welcome to the forum FatandHappy!
F&H,
Welcome.
Yes curing has become a very favorite process for me. Seems like a major undertaking for the first time out but I have to tell you it gets easier each time. The book Charcuterie by Ruhlman and Polcyn is a good reference and interesting read. For me it was also quite inspiring not that the end result of a few bellies and the Can Bacon weren't enough to get me hooked already. Then there is the sharing and responses from folks, "You made that?" or "How did you make that?", taking into consideration this was more than just cooking some raw piece of meat.
Enjoy and keep us up to date with your progress.
Nice looking product. Great job! MMMMM!
-Brian
Great looking Canadian bacon Gizmo. It is so neat to see a plain come together and produce such outstanding results. Congrats.
I keep telling myself to do the real canadian bacon with the pea meal but then...... ahhh too lazy to break out the recipe. Did a couple pork loins last night with a MOJO marinade and 4 minutes a side on the ranch grill. Mighty tasty but then, there goes the canadian bacon again. :(