Canada Bacon

[Chili Head]

Wow that looks so good! Nice!


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[Habanero Smoker]

Looks good.

What I like to do is tie it up. This give it a more uniform shape and helps it to cook more evenly, though your's look evenly cooked.

[Keymaster]

Looks good.

What I like to do is tie it up. This give it a more uniform shape and helps it to cook more evenly, though your's look evenly cooked.

Funny you say that, I had the string out and was going to tie it up because I wanted it round but just did not for some reason. Do you tie it up before curing or after? Thanks for all the nice compliments Everybody!!!!! ;D

[SouthernSmoked]

Key that all looks soooo good! Nice job!

[squirtthecat]

Fantastic!

[Tenpoint5]

That looks Really GOOD Aaron!!  If I tie mine I tie it before the curing process, while the meat is still flexible and hasn't stiffened up from the cures

[KyNola]

Nice going Key!

[Habanero Smoker]

I always tie it up after it is cured. If you tie up meat before curing, it may not cure at the areas that the string is placing pressure. But tying before smoking/cooking is optional.

[KyNola]

Key, one comment about your temps and this is not intended as criticism so please dont take it as such.  You can pull the bacon out at around 140-145.  It will be a lot more tender and moist and will be fully cooked.  Even the FDA recently revised their safe temp guide for pork to 145.  If you pull it at 140 and foil it, the IT should cruise right on up to around 145.

[Keymaster]

Key, one comment about your temps and this is not intended as criticism so please dont take it as such.  You can pull the bacon out at around 140-145.  It will be a lot more tender and moist and will be fully cooked.  Even the FDA recently revised their safe temp guide for pork to 145.  If you pull it at 140 and foil it, the IT should cruise right on up to around 145.

Thanks Kynola, Next time I will do that. I was going off the cooking guideline from this dizzy pig recipe. http://www.dizzypigbbq.com/recipesBacon.html

[Habanero Smoker]

The below link will take you to a chart that gives both the USDA, and more commonly used and safe internal temperatures of meat, fish and poultry.

Internal Meat Temperatures

[Keymaster]

The below link will take you to a chart that gives both the USDA, and more commonly used and safe internal temperatures of meat, fish and poultry.

Internal Meat Temperatures

Thanks, saved it to my desktop :)

[Tenpoint5]

Going to have to update the chart 145º is the new standard for whole muscle meat on pork. Ruhlman would even like to see it at 135º

http://articles.chicagotribune.com/2011-05-24/health/chi-usda-changes-guidelines-for-cooking-pork-20110524_1_cooking-pork-pork-chops-national-pork-board

[OU812]

The Finally ;) Best Dinner I had in a long time, Eggs Bennidict with Hash Browns Covered in Hollindaise sauce :o

My jaw just hit the floor.  ;D

Thats my favorite meal with CB!

I put the loins in a net and hang them, they stay round that way.  ;)




Flat or round.................Your CB looks GREAT!

[Caneyscud]

oh WOW!!!   I want a different breakfast.  That looks so decadent and deeeeeelicious!