Could Not Wait

terry08 · April 06, 2013, 06:14:10 PM

Had a job cancel today, so got the smoker going around noon and smoked them to 160*. The Jan's smells out of this world. Having to beat Sherrie, away from them.
As everyone said, the Jan's rub gave them a little more salt flavor and this was after rinsing and soaking for two hours. Being from the south. Sherrie, said it tastes just just like the hams her grandmother used to cure in those netting things.
I must say I totally agree. Once again Jan's rub never fails.
I did leave a little of the fat on for flavor. I also have been told to head for the meat market in the morning for more pork loin.

Took them to 160 * a little to dry.

Sent from my SCH-I500 using Tapatalk 2

Quarlow · April 06, 2013, 06:22:27 PM

Nice job. Those look awesome.

terry08 · April 06, 2013, 08:14:16 PM

Will slice in the morning, after refrigeration. Pictures will tell the story.

Sent from my SCH-I500 using Tapatalk 2

KyNola · April 07, 2013, 07:38:14 AM

Next time you might trying taking them to 140, pull from the smoker and wrap in foil and allow to rest. They should cruise right on up to 145 and be prefectly cooked, moist and juicy.

Thanks for the kinds words about Jan's Rub.

terry08 · April 07, 2013, 07:46:26 AM

My thoughts exactly. Kynola, the thanks go to you for sharing such a great rub recipe. Not many people would share their secrets. We use it daily.

Sent from my SCH-I500 using Tapatalk 2

beefmann · April 07, 2013, 10:23:20 AM

looks great,,, Also inject the loins / ham with apple juice or apple cider and cook.. comes out fantastic

mikecorn.1 · April 07, 2013, 04:58:36 PM

Nice color you got on'em

Sent from my iPhone 5 using Tapatalk

terry08 · April 07, 2013, 05:41:27 PM

Never done Canadian Bacon. Always Buckboard or regular belly bacon. It is a lean cut and I thought
160* was way to high. Never make that mistake again. Any pork should not be cooked past 140*, and let rest to 145*. It ain't chicken.

Sent from my SCH-I500 using Tapatalk 2

mjdeez · April 07, 2013, 05:47:03 PM

Quote from: terry08 on April 07, 2013, 05:41:27 PM
Never done Canadian Bacon. Always Buckboard or regular belly bacon. It is a lean cut and I thought
160* was way to high. Never make that mistake again. Any pork should not be cooked past 140*, and let rest to 145*. It ain't chicken.

Sent from my SCH-I500 using Tapatalk 2

I cook my CB to about 150 or so in the Bradley, to make sure it is cooked enough. It does get a little dry, but it makes sense, as there's no fat on it. But since it was already cooked, all you need to do is heat it up on the stove for a minute or two, or even microwave for 30 seconds or so, and it's ready to eat. I tried frying it like bacon to disastrous results. Unless you're frying in bacon fat or something, it will only dry out. I'm curious if anyone else has a way to avoid drying out Canadian bacon while cooking?

Quarlow · April 07, 2013, 05:52:23 PM

Just don't take it over 145f. It comes out so moist and awesome.

drano · April 07, 2013, 05:55:52 PM

That looks awesome!
I was going to pick up a loin today at Hy-Vee because their ad said it was ~$1.80/lb, but it must have only been a 3 day sale because it was regular priced today. :'(
But I picked up the Morton Tender Quick so I'm ready for the next time they're on sale.

Could Not Wait

beefmann