Canadian Bacon....Brine Time is over and They are in the Smoker

Started by classicrockgriller, October 28, 2009, 06:30:40 PM

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classicrockgriller

I have 3 3lb sections of pork loin I want to turn into Canadian Bacon.
Here is what I have decided so far, 2 in Hab's original recipe, 1 in tasso.
The other three are up in the air.
Was thinking about doing 1 kinda mapley, 1 with a natural turbinado sugar from Hawaii
with coconut flavor (in honor of Ka Hona).
I have a kitchen full of different ingredients so if you got some funky idea let me know.
I also have another loin I could cutup into three more sections.

smokeitall

Sounds like somebody is making some food for they're hunting trip???  I made some Canadian bacon before deer camp last year and the mornings that I made the toasted english muffins with egg, cheese, and canadian bacon there were not any crumbs left.
SIA

classicrockgriller


classicrockgriller

#3
ok....no one wants to help

Scotty-G

I did a Canadian Bacon once with adding cayene pepper to make a "hot" style.
Next time will need more pepper.

Have been thinking of trying to make a Indian Curry style.

A thai friend of mine asked about making a peanut/lemongrass/sate style.

Hope this gives you some ideas

Scotty-G
 

classicrockgriller


OU812

Everything sounds good so far.

I'm making some rite know in a brine thats going to have a Italian background, put in some bay leaf, allspice, juniper berry's and i cant remember the rest but I will look at my notes tonight and get back if you want.

FLBentRider

Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.

Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.
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3rensho

It it's not too lean you could make some char siu.  Char siu bao and a steaming bowl of joak make a fine breakfast.
Somedays you're the pigeon, Somedays you're the statue.

classicrockgriller

Quote from: FLBentRider on October 29, 2009, 05:56:42 AM
Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.

Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.

Do I just beef up the garlic in the orig. recipe, then dry, let rest, add pepper before smoking?

FLBentRider

Quote from: classicrockgriller on October 29, 2009, 09:43:52 AM
Quote from: FLBentRider on October 29, 2009, 05:56:42 AM
Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.

Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.

Do I just beef up the garlic in the orig. recipe, then dry, let rest, add pepper before smoking?

That depends on how much Garlic you like...

Can there be too much Garlic ?

in other words - Yes.
;D
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classicrockgriller


Pachanga

CRG

I am working on the same project for the first time.  I am thinking about the pemeal (http://forum.bradleysmoker.com/index.php?topic=11991.msg135030;topicseen#msg135030).  See Habs post, but everything else is instructive also.

good luck and slow smoking,

Pachanga

classicrockgriller

I have my loins brining and I didn't plan this very well.

I started cured on sat evening.

Says it takes 6 days in cure.

That's friday nite.

I will be at deer camp.

Can I leave them in cure till Monday?

FLBentRider

Quote from: classicrockgriller on November 02, 2009, 08:22:33 AM
Can I leave them in cure till Monday?

Yes, I have had to do this... more than once....

You may need to soak a little longer... test fry a piece to check for saltiness before you dry / smoke.
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