Canadian Bacon

[Brother Bill]

Just finished curing 2 pork loins (about 4# each) with MallardWacker's recipe. They came out Perfect!
However I am a bit confused where in one recipe it states that you can eat without cooking, but using the same proceedure for buckboard bacon, it must be cooked first before eating. Why is that ???

Thanks for any help!
B Bill

[Habanero Smoker]

I haven't made his buckboard bacon and I'm not familiar with the final internal temperatures.

If the final internal temperature i over 140°F, then it is safe to eat; it is fully cooked. I recall some time back there as a discussion on what was a safe temperature for pork. At that time most members believed it had to be at least 150°F, some believe 160°F. Maybe the BBB was posted first, and his Canadian Bacon recipe was posted after that discussion.

[Brother Bill]

Thanks Hab! When we were young on the farm--- Pork was cooked to 180 degrees because of the slop that was fed to the porkers. But today I believe 137 is the safe #. My question is why 140-145 is not compatible with both LOINS & BUTTS. Its been many years since I was on my Grandfathers farm and learned So much, and have forgotten much more. Thanks, & happy Holidays to You & Yours.

BB

[Habanero Smoker]

Sorry for the confusion. Yes, pork is safe at 137°F, but 140°F gives you a buffer of safety because many thermometers are accurate within +2°. They are both safe to be eaten at 140°F; as to why the recipes are written differently I don't know.

I'm not sure which recipes your are referring to, or the dates those recipes were posted. On the recipe site, both of his recipes call for an internal temperature of at least 150°F to be safe for eating without further cooking. Without knowing the exact recipes, the "safe" internal temperature may just be the preference of the author.

[cpsigmtr]

Just received my new Bradley for Xmas...where do I find Mallardwacker's recipe

[Gizmo]

Try Old's Recipe site:

http://www.susanminor.org/forums/forumdisplay.php?f=180

[FLBentRider]

W E L C O M E  to the Forum cpsigmtr!

I see Gizmo pointed you to the recipie site, make sure you check out the FAQ's and ask more questions!