A little bit of Hab's Canadian Bacon

[Smoke some]

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



Decided to not trim  fat off of these

   
   
   

Dry Cure all rubbed in and ready for the fridge



Six days later into the water for a good rinse  and a 40 minute soak



Time for the air dry overnight in the fridge



Into the smoke for 2 hours  at 225



pulled out of the smoker when IT reached 140 degrees



Wrapped up in tin foil for a two day relax in the fridge



Slicing time





A few of the end pieces found their  way into my Pea Soup



Thanks to Habs for the recipe

[Saber 4]

looks excellent, I'm just wondering what butcher shops stock "lions"???? ;)

[Salmonsmoker]

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. ;)

[Habanero Smoker]

The Canadian bacon looks really good. Sometimes I leave a little fat cap on, it adds a ton of flavor.

[Smoke some]

looks excellent, I'm just wondering what butcher shops stock "lions"???? ;)

I guess spell check and I missed that one lions = loins   ;)

[Smoke some]

Vac-packed and ready for the freezer

[ragweed]

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

[pensrock]

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.  :)

[Saber 4]

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. ;)

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

[[email protected]]

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?

[Smoke some]

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

[Grouperman941]

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. :-)

[Salmonsmoker]

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.............

[beefmann]

looking  gooooooooodddd

[tskeeter]

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.