Canadian Bacon after a year

[Sailor]

So I bought a pork loin a year ago and plopped it in the freezer and forgot about it.  Last week I was making space and rearranging the freezer and I sees this pork loin.  Ding Dong I see Canadian Bacon in the future.  So I sets out to cure this thing and a bit worried since I had never tried to make Canadian Bacon.  I search the recipe sight as I remember seeing Habs recipe and find it at http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon

The loin was a 5 pounder and fit perfectly in a 2 gallon zip lock bag.  Mixed up the mix and gave her a nice rub down and let her go to sleep in the fridge for 6 days only to wake her up every 24 hours to give her a turn.  Friday was the end of the 6 days and she got all rinsed off and into a swimming pool to soak for 30 minutes.  Cut off a bit of the end and fried it and it was a tad to salty so back in the pool for 45 more mins.  Out of the pool and back in the fridge over night uncovered for the smoke Saturday.  No pics of the rubbed loin as my hands were pretty messy :o

Just came out hibernation and rinsed off real good and into the pool.


Back into the fridge overnight to dry.


Saturday morning she gets rolled up in a frog mat to make her figure nice and round.  ;D


End shot after being rolled up in the frog mat


Got the AMAZNPS loaded with Cherry.


All set up in the Bradley for a 3 hours smoke of Cherry and an IT of 142.  Meat probe is midway and stuck in 1/2 way.  Cabinet probe is set just below the meat.


IT of 142 was reached in 5 hrs with the cabinet temp running at 225.  Foil tented until cool and then wrapped in plastic wrap and back in the fridge overnight.  This morning she gets sliced up.


All sliced up


I know the recipe calls for a 2 day rest in plastic wrap but I ran out of time.  Going to my daughters for my grandson's birthday and had to have this ready for this afternoon.  Tasted a piece and Hog Dang I have to say that it turned out better than I thought it would.  I think next time I will not use as much garlic and make adjustments to 10.5 maple bacon recipe and see how that comes out.  As Alton Brown would say......Good Eats!

[KyNola]

Dang Jim!  That is some good looking CB.  Congrats my friend.

[Smokin Soon]

Love the coloring and the uniform curing. I will have to try the frog mat roll up, good idea! Can't beat those old Rival slicers, I've had one for 10 years that won't give up.

[Habanero Smoker]

That is some good looking bacon!!!

[mikecorn.1]

Nice! For those  of us without a slicer, how hard would it be to cut the CB?


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[Tenpoint5]

Not hard at all Mike as long as you have a sharp knife

[mikecorn.1]

Not hard at all Mike as long as you have a sharp knife

That I do have. And MAD SKILLS ;D


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[ratherbboating]

That is some good looking Canadian bacon.  What did you wrap it in (screen wire?)?

[OU812]

Great lookin back bacon Jim.

Now I'm cravin for some Eggs Benedict  :o

The back bacon also makes for a killer grilled ham N cheese.  ;)

[KyNola]

That is some good looking Canadian bacon.  What did you wrap it in (screen wire?)?

It was wrapped in a Frogmat.

[mikecorn.1]

Frogmats

Bradley shelf size is 10"x13"
Just to add to what Larry stated above :)


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[viper125]

Fantastic Love your bacon. Last loin I made into bacon got moved from my old house and was over two maybe three years old. Tasted great.

[josbocc]

A frogmat wrap to ensure a nice round CB.  Now that is freakin genius Sailor!!!  I will be trying that on my next CB adventure.  It's kind of ironic, a few of my newer co-workers were a little disappointed that they have yet to be afforded a josboc CB mcmuffin as a breakfast sandwich.  I love inspiration.

Jeff

[sjmcdowall]

Looks awesome indeed!!

[Smoker John]

Nice job on that bacon, it looks great