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Title: Canadian Bacon Question
Post by: josbocc on January 12, 2009, 01:02:42 PM

Hey Everybody,

I did up two pork loins of Canadian Bacon (Habanero Smoker Style) last week. They have had their obligatory two days in the fridge (boy is that a loooong two days), and now it's time to package. I just got my new Chef's Choice slicer in the mail today, so this is gonna be a bonus.

My question for the gurus of smoking is..., should you slice the CB before freezing (vacuum sealed of course), or freeze as 2-3 lb. loins, then slice after thawing?

This wasn't a problem on my first attempt at CB as I only did one loin, and it went pretty quick. Any input, or experience would be appreciated.

Thanks,
Jeff

Title: Re: Canadian Bacon Question
Post by: pensrock on January 12, 2009, 01:16:34 PM

I always slice,vac then freeze.

Title: Re: Canadian Bacon Question
Post by: josbocc on January 12, 2009, 01:18:43 PM

Pens,

That's what I had figured, but I wanted a second, or third (or more importantly an informed) opinion. Thanks for the assistance.

Jeff

Title: Re: Canadian Bacon Question
Post by: Brother Bill on January 12, 2009, 01:25:14 PM

we always slice & freeze in small vacuum pouches. Seems to work for us as we give some away as well.

BB

Title: Re: Canadian Bacon Question
Post by: Habanero Smoker on January 12, 2009, 02:56:32 PM

Same here. I slice, vacuum pack, then freeze.

Title: Re: Canadian Bacon Question
Post by: josbocc on January 12, 2009, 03:51:09 PM

It would appear that I have a consensus. Thanks to everyone. The CB has been sliced, bout 1/8th of an inch, and vacuum sealed in 1 lb. bags. Got 8 of 'em left. The first 2 lbs never made it through the weekend.

I'm finally getting to where I think that I can upload pics. Promise to try to have some following my next endeavour.

Jeff

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: josbocc on January 12, 2009, 01:02:42 PM