Smoking Canadian Bacon

[doshark]

I see the recipe for smoking ham from the start, but is it OK to smoke Canadian bacon that has already been cured? I can get it pretty cheap and thought it would be great if I could smoke it myself. What woulfd be the process?

[FLBentRider]

If you are talking about commercial Canadian Bacon, it has already been smoked. You could smoke it more.... There is a recipe on the recipe site for Canadian Bacon by Habanero Smoker - it is _HIGHLY_ recommended. As a matter of fact, I have some curing in my fridge now.

If you just want to add additional smoke to Canadian bacon that has been cured and smoked, it should be fully cooked, so any additional heat will just dry it out. I would just put it the smoker with the heater off and "cold smoke" it.

But I'm really not sure if that is what you are asking...

[Habanero Smoker]

I know in some areas, more so in Canada this type of bacon is often uncooked and not smoked. If you have that type of Canadian Bacon you can follow this recipe starting with step #12 (you could also apply a coat of maple syrup prior to drying). I now only cook my Canadian Bacon to 140 - 145°F. It will still rise about 2-5°F after you remove it from the smoker.
http://www.susanminor.org/forums/showthread.php?t=311

or follow the Preparations for Smoking & Directions for Smoking of this recipe.
http://www.susanminor.org/forums/showthread.php?t=319

[Smoking Duck]

Habs,

If you were wanting to add maple syrup to the bacon, at what point in the curing process would you do it, assuming a person was starting at scratch using your recipe?  I see where Mallardwacker does his at day 3, but he utilizes a 21 day curing process.  Does it matter when you do this?  It sounds like something I want to try with mine.  Mine has only been curing for 1 day now.

Thanks!

SD

[Habanero Smoker]

Doshark;
Sorry! I forgot to welcome you to the forum.

SD
I'm not referring to the curing process; I'm just referring to what one would do after you already purchased uncooked cured Canadian Bacon. That is why I added at which step one should start. I'm just informing doshark of what options are left once he has purchased it cured.

[Smoking Duck]

Habs,

Yes, I figured that's what you were talking about in regards to doshark's bacon.  I was just wondering if it would have any effect on the curing process if I were to add maple syrup to the bacon that I'm currently curing.  I wouldn't think that it would, but if it did, would there be a specific time I would need to have the maple syrup on the bacon so that it wouldn't effect the curing process.

Sorry for hijacking the thread; I should have started another one.

SD

[FLBentRider]

I have added Maple syrup to a belly bacon cure, but not Canadian bacon. While you could taste it on the belly bacon, it was not as strong as I would have liked.

I have 2 batches of CB in cure now, 1 batch of Habs recipe, the other I substituted (more) brown sugar for the garlic and onion.

[doshark]

Just to clarify, the canadian bacon has been commercially cured but not smoked. I thought I could smoke it, (what wood?) work a while, (how long at what temperature)?

[pensrock]

Duck,
  When I make Habs bacon I paint on pure maple syrup just before it goes into the smoker. Sometimes I also put a healthy amount of freshly cracked black pepper on the loin just before it goes into the smoker. Just a couple ideas.
Pens

[Smoking Duck]

Thanks Pens.  Being the semi-newb that I am, this is my first time doing canadian bacon and I wasn't sure if adding a wet element to a dry cure would mess up the curing process or not.

Bring on Detroit..........The Pens are ready to kick some Red Wing arse!

SD

[Habanero Smoker]

Habs,

Yes, I figured that's what you were talking about in regards to doshark's bacon.  I was just wondering if it would have any effect on the curing process if I were to add maple syrup to the bacon that I'm currently curing.  I wouldn't think that it would, but if it did, would there be a specific time I would need to have the maple syrup on the bacon so that it wouldn't effect the curing process.

Sorry for hijacking the thread; I should have started another one.

SD

Sorry I misread your post. I was having problems staying connected this morning. I kept getting a "Data error. Server busy" message, so I was rushing through the posts. I see that others have provided you with the information you are looking for.

Just to clarify, the canadian bacon has been commercially cured but not smoked. I thought I could smoke it, (what wood?) work a while, (how long at what temperature)?

I now mostly use pecan, but maple and apple works well also.

[Smoking Duck]

No problem Habs.  I figured the confusion musta been on my end.  I know what I want to ask; getting it out so others can understand has always been my problem  ;D

[La Quinta]

Hmmmm...well...never mind!! :)

[Smoking Duck]

Hmmmm...well...never mind!! :)

Wise answer, LQ, wise answer  :D :D ;D