We prepped some loins today using Hab's recipe for Canadian bacon:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0865.jpg)
We will let them sit until next Saturday, and then we will smoke them.
Can't wait to try them!!
seemore
I have not done the CB but I gotta tell you. these look rude!
I am all into eating bacon, but never tried to do this from the start. I fear once I start it would be hard to stop. But I dunno. Lets wait till we see the end pictures.
IKnowWood
Man ya gotta try it! :P
Mind you I agree with you... Once you start... it's a must in the rotation! :D
Mike
Habs CB recipe is killer....you're gonna be thrilled with it... ;)
Wood, cannot believe an experienced Senior member has not tried Canadian Bacon! Let's face facts that there is probably no kind of bacon that is good for you, but the Hab's version is probably the best you can do. It's an easy prep and an easy cook. Vac seal and your good for at least 4 months in the freezer, probably longer, mine does not last that long as I use it other things. I just have the cheapie Rival
slicer from Walmart, and it does the job for Canadian Bacon. Still under 30 bucks for the slicer last time I checked.
I am also doing Habs' Canadian Bacon. I started last Saturday, so tomorrow I am smoking them. This is my firs ever cured meat. Am I supposed to see whether the meat is cured or not? To me, they look the same way when I started last week.
csaba
Nah...if you followed the recipe...you'll be good...it's kinda like doing anything cured (salmon) for instance kinda looks the same...the flesh just gets "denser" (if that's a word) as the moisture is kinda sucked out and then re-infused back in...(they may not be the best desciption of the process, but it's easy to understand)!!! ;D
Habs can give you the technical points...just go with it...
IKW,
I'm with Mike on this one. You have GOT to do the CB. It is so simple and oh so good. Mike is also correct when he says once you do it, you are hopelessly addicted.
KyNola
Having made Hab's CB myself I have to say that looks just about like mine at that stage. I vacuum sealed it and let it cure for 7 days. Man you're gonna love it!
~Nick
Quote from: csakis on February 28, 2009, 07:15:29 PM
I am also doing Habs' Canadian Bacon. I started last Saturday, so tomorrow I am smoking them. This is my firs ever cured meat. Am I supposed to see whether the meat is cured or not? To me, they look the same way when I started last week.
csaba
I generally only cure for 6 days, so your bacon should be fine. Mine usually looks a little darker after curing, probably due to the dark brown sugar; and often you will see an iridescent sheen on the surface. But it is hard to make a mistake follow the recipe. As LQ pointed out a good sign is firmness of the meat.
Canadian Bacon - You GOTTA Do it!
;D ;D
I can only echo what the others have said. Once you start it will be in your regular rotation.
Seemore - hardest part is waiting the 2 days after smoking. Your gonna love it.
INW - you have to try it!
We made Canadian bacon last year, and just finished it up this past month. It was not Hab's recipe however, as this one to 20 days to cure. We decided that when we made another batch we would try Habs. None of Hab's recipes have done us wrong yet, so I don't think we will be at all disappointed with this Canadian bacon. IKW, you MUST do Canadian Bacon.
The Seemores
The Bacon family of smokes will force me into a standalone freezer some day. Belly, Buckboard and Canadian Bacon all sliced up and vac sealed. No loss in taste or quality that I have noticed. Some Tasso too! for when the gumbo winter chill hits. I have gone up to 5 months, but usually attack it within 3 months. Gotta browse Craigslist for that sweet deal on someone moving!
Quote from: Smokin Soon on March 01, 2009, 05:41:32 PM
The Bacon family of smokes will force me into a standalone freezer some day. Belly, Buckboard and Canadian Bacon all sliced up and vac sealed. No loss in taste or quality that I have noticed. Some Tasso too! for when the gumbo winter chill hits. I have gone up to 5 months, but usually attack it within 3 months. Gotta browse Craigslist for that sweet deal on someone moving!
Boy I hear ya SS! I try to keep a pretty good stock of bacon, then add 80 lb batches of sausage all vac sealed and in the freezer. Man... I gotta find another one too! ??? :D
Mike
So how do you eat CB? As a breakfast meat, on a sandwich, as a main course? I've only had CB and that was with breakfast. No vac sealer yet so I want to make sure it won't get wasted. I've been having pretty good luck with freezer paper and ziplocks but still some crytals on it after a month or so.
The question is, how DON'T you eat CB
I would eat it in a box
I would eat it with a fox(y) lady
I would eat it here or there
I would eat it anywhere
Out of hand
on crackers with (smoked) cheese
Breakfast - warmed with eggs
lunch - on a sammie
snack - melt a little cheese on it under the broiler.
Um...it's natural home....eggs benedict? yummo...we have served it as appetizers (cubed up with cheese and spicey mustard) , breakfast, brunch, lunch (on a sandwich) ah...ah...you name it...just do it...anything you would do with ham is applicable IMHO...
I have diced it up and sprinkled it over waffle batter before closing the waffle iron. Yum....
the cake timer is going off........
Brisket Lover, we make our own Egg McMuffins, and we put McDonalds to shame. We have also used our Canadian bacon on pizza and with pasta. Like LQ said, use it like you would ham. Eggs benedict would be awesome.
AND DON'T FORGET to try Hab's peameal bacon. It is canadian bacon sliced, dipped in egg, the dipped in cornmeal, and fried. WONDERFUL STUFF!
I have made pea salad and used Canadian bacon instead of ham. Another EXCELLENT twist!
Hey seemore...I have McDonalds recipes for every meal they have...it's very interesting...down to every sauce, the cut of meat, fish, french fies, the whole nine yards....
Interesting story..
Yes! I do Habs McMuffins every weekend!
All excellent ways to eat CB. My favorite is fried on a toasted bagel smeared with blue cheese.
Yooper, Canadian Bacon with blue cheese on a bagel??? THat sounds WONDERFUL!
Welcome, by the way!
LQ, please tell me how you happen to have all of Mickey D's recipes???
???
seemore...actually an executive of McDonalds apparently left his employ and took "all the secrets" with him! It's pretty kool...how ya make all of their stuff...McNuggets (which product is used), McEverything...which fish, what brand of burgers, the ingredients in the sauces...really quite interesting. I don't eat fast food but it's kinda a kool thing to read. I got it from a friend out here (as he made Bob and I an authentic sausage/egg McMuffin one morning while we were visiting). It tasted EXACTLY like what you get a Mcki Ds...
Anyhoo...I don't know if the executive leaving story is true...just a rumor as far as I know personally...but I do have "the cookbook".
How about putting some CB on a pizza! Mmmmmm... Maybe with some pineapple....
;D
That sounds good. A Canadian Bacon and Pineapple Pizza and some onions.
We put them in the smoker this morning:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0874.jpg)
We smoked them following Hab's recipe, and we netted them. They were smoked at 225 for 4 1/2 hours with hickory - OOPS! We were out of maple and had to improvise - to an IT of 140.
Here they are:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0875.jpg)
The aroma coming off of these is incredible! It is going to be a LONG two days waiting period......
Yes it is a long 2 days, but you always have the "quality control" slice off the end!
Hickory is fine. I never thought of using netting. Much easier then tying. :)
Looks like it runed out pretty good Seemore's
That's it you guys got me. Have one in frig. curing, now the long wait. Just doing a 4 pounder.
Wife came home from shopping with 3 - 10 lb. loins and 9 racks of baby backs, gotta love her.
Quote from: Roadking on March 10, 2009, 07:24:19 AM
Wife came home from shopping with 3 - 10 lb. loins and 9 racks of baby backs, gotta love her.
:o :o :o
I hope ya gave here a hug! :D
Mike
I think she's preparing for the warm weather, we have a 35' RV in Pa. near Ephrata.
Roadking, Mr. and I are itching to get our fifth wheel out. Today it was only 22 degrees, so we'll be waiting a bit longer....
We tried Hab's bacon today. YUM!!!!
I can't wait to have breakfast this Saturday!!!!!
MRS,
WIth that bacon, put it on an english muffin with egg, smoked cheese, and top the bun with some diced up pepperocini, mixed into salad dressing and a few dashes of your favorite hot sauce.
I can personally vouch for Giz's breakfast sandwich...it's killer!!! ;D
Monday it hits the smoker and while it's smoking we get to open the smoked cheese.
Hey Nepas, Have a good trip. Be careful on the road and don't forget to stop every once in a while to stretch your legs.
Hey All,
Got to throw my two-cents in. Habs CB is awesome and makes a phenomenal breakfast muffin. However..., the Mrs. had no ham around for her last batch of scalloped potatoes, so she substituted some CB. WOW!!!!
Like the netting idea, might have to give that a whirl.
Jeff
Let's see....the Gizmo breakfast sandwich and scalloped potatoes and Canadian bacon.
Two "must trys" in the upcoming week!
Let me know when you are serving, I'll be right over. :P
Giz, what kind of salad dressing do you use?
I also have a bagel and some blue cheese for another breakfast this week - someone earlier in this discussion mentioned CB and blue cheese on a toasted bagel.
So many choices............YUM.
Quote from: seemore on March 13, 2009, 06:23:52 PM
Giz, what kind of salad dressing do you use?
I also have a bagel and some blue cheese for another breakfast this week - someone earlier in this discussion mentioned CB and blue cheese on a toasted bagel.
So many choices............YUM.
Mmmmm....Blue Cheese!
C
Well, this is what we did this morning: a McHabMo with Yooper Sauce!
We made the the breakfast sandwich with eggs, smoked cheddar cheese and Hab's bacon on an English muffin. Using Gizmo's suggestion, we then diced up two pepperoncini and mixed it in with some blue cheese dressing - following Yooper Jim's suggestion of blue cheese with Canadian bacon - and added some Tabasco sauce. We also added just a little bit of crumbled blue cheese.
WHAT A GREAT BREAKFAST SANDWICH!!!!
Thanks to everyone for the fantastic ideas!!!!