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

[KyNola]

Anxiously awaiting the finished results!

KyNola

[classicrockgriller]

Is forming it's pelicile as we speak. Hope to smoke it tonite.

[classicrockgriller]

OK....got them critters into smoke.
2 (no toothpick) Habs origional
1 (1 toothpick) Hab's recipe with Hawiian Turbinado sugar and coconut extract
1 (2 toothpicks) Hab's recipe with Turbinado Sugar and maple extract
1 (3 toothpicks) Hab's orinional recipe with cajun seasoning and Hotsauce



Added some sausage, boudain, and a pre-cooked ham rubbed with the maple extract

[FLBentRider]

Looking great CRG.

It's almost a little crowded in there.

What is your target IT ?

[classicrockgriller]

Might pull one of the origional off at 140 to 142 then the rest at 145 plus.

[squirtthecat]

Looking great CRG.

It's almost a little crowded in there.

I agree...

Send 2 (just the 'original' ones) up here and I'll finish them in my lonely/empty box while you are off to camp..     ;)

[classicrockgriller]

Well I didn't have any maple^%&%^ (bad word), so I am smoking it with cherry for 3 hours.

Hope that works.

[classicrockgriller]

The sausage and Boudain are finished.
I broke open a piece of the boudain so you could see all the goodies inside it.
It is rice based, with various spices and meats including pork liver.
I use to have venison boudain made up but the little lady passed away.

[seemore]

CRG.  Damm that looks great
seemore

[classicrockgriller]

Thanks seemore.

I had fork stabbed the ham and rubbed maple extract on it pretty heavy and then vac sealed it for about an hour.
I pulled it off the Bradley and revac sealed for a cple days rest in fridge. It taste awesome. Gonna slice it up for
sandwiches.

[classicrockgriller]

Geez I'm tired. While I was smokin the CB I smoked/grilled these chicken thighs on the Traeger.
(picture was taken off my cell phone, couldn't find the camera)



Finally I started pullin the CB off when they reached 142 and foil wrapped them.



Vac sealed and ready for a rest in fridge for couple days.

[Habanero Smoker]

Looks like a good assortment of food. I am interested in how the various flavors turned out.

[Pachanga]

CRG,

That was one heck of a smoke.  Thank you for posting.  I am inspired.  Like Habanero, I will be interested in the taste test of each Bacon.

Good luck and holy smokes,

Pachanga

[oakville smoker]

Looking goooooooood as Freddie Prince used to say

I spent Sunday night getting about 30 pounds of loin trimmed and ready for cure.
They are all vac packed in dry cure and getting happy in the fridge.
Note to self, even 26 cubic foot fridge is too small.  My fridge looks like a butcher shop...   LOL   Need another frdige

The wife asked me to make all of this for her co workers so the cure is just basic MTQ, garlic and onion powder, some brown sugar, and maple concentrate.  Will smoke till IT of 160  ( that is what they want ! ) on Sunday.  I think they are going to eat it like cold cuts almost.

I have 2 slabs going to the slicer tonight, smaller smoke about 9 pounds total.  One chunk in Bradley Maple cure and one in Bradley sugar cure with some garlic and onion powder.  I brought these babies up to about 145 IT on Monday, let them rest and put them in the fridge for a couple of days to mellow. 

Can these 2 be eaten without frying even though IT was only 145?  I see some posts that suggest this but I just want to be sure.

[squirtthecat]

Damn that all looks good!!
Now I'm starving...  And the cafeteria doesn't open for breakfast for another hour.

CRG, where do you get that Boudain from?