Canadian Bacon

OU812 · August 18, 2009, 11:58:10 AM

Started this on Aug 7 th. Cured 1/3 of a pork lion with some TQ added some brown sugar a little granulated garlic and a pinch of granulated onion

Wraped in plastic then vacumed for a week in the fridge

Its now Aug 15 th. and shes ready to be woken by her prince

After 2 fresh water baths of 1 hr each shes ready for an hr in front of the fan.
(I did some bacon at the same time but thats another post)

After 3 hr Hickory and pulled out at an IT of 145 F

Aug 17 th. ready to be sliced and baged for the freezer with one left out and ready for breakfest or lunch or snacks

Now its time to do the bacon

sherlock · August 18, 2009, 12:01:08 PM

Where did I put the plastic cover for my keyboard. You got me drooling

Looks mighty good from here

;)

FLBentRider · August 18, 2009, 12:03:39 PM

Looks great!

I need to dig some CB out of the freezer when I run out of Bacon Explosion.

mikecorn.1 · August 18, 2009, 12:04:02 PM

Good looking stuff there.

smokeitall · August 18, 2009, 12:07:02 PM

Very nice job, how are you slicing your bacon up? By hand or slicer?

OU812 · August 18, 2009, 12:27:33 PM

Quote from: smokeitall on August 18, 2009, 12:07:02 PM
Very nice job, how are you slicing your bacon up? By hand or slicer?

Im pretty good with a knife but not that good ;D With a slicer

Tenpoint5 · August 18, 2009, 12:29:56 PM

You had a busy morning OU CB and Bacon. They both look great.

OU812 · August 18, 2009, 12:42:32 PM

Quote from: Tenpoint5 on August 18, 2009, 12:29:56 PM
You had a busy morning OU CB and Bacon. They both look great.

My alarm has been set at 5:00 A.M. for 25 years and that comes on early enough. I ain't getting up any earlier. ;D I did it in the P.M. Took about 2 hr
You have to through in that cool down beverage and shot every now and then, i wasn't in any kind of a hurry.

squirtthecat · August 18, 2009, 12:55:10 PM

Another dumb question... Do you hang the loin in the smoker like that, or just put it on a rack?

I ask, because it looks like the netting left impressions in the smoked product. (like when you cook a turkey roast in the netting)

OU812 · August 18, 2009, 01:02:24 PM

squirt, thers no dumb questions, only dumb people who are afarid to ask ;D

The loin was hung. As you see them is how i smoked them.

squirtthecat · August 18, 2009, 01:14:50 PM

Thanks! I really need to try that sometime... Not quite ambitious enough for the slab bacon, though.

I'm seeing more opportunities for my shiny new FoodSaver.

Tenpoint5 · August 18, 2009, 05:53:36 PM

Quote from: squirtthecat on August 18, 2009, 01:14:50 PM

Thanks! I really need to try that sometime... Not quite ambitious enough for the slab bacon, though.

I'm seeing more opportunities for my shiny new FoodSaver.

Squirt you might be surprised at just how easy it really is!!!

FLBentRider · August 18, 2009, 06:06:57 PM

10.5 is right.

It is not any harder than CB, just flatter.

OU812 · August 19, 2009, 06:07:55 AM

squirt,
10.5 and FLB are right about the slab bacon its the same proses as Canadian bacon. I just like to add a little diff flavor to the CB
The slab bacon i like straight up.
Tried adding other flavors to the slab but like it more just cured with a brown sugar cure

FLBentRider · August 19, 2009, 06:37:02 AM

The hardest thing about belly bacon is having to special order the pork bellies.