Hab's Canadian Bacon

Mr Walleye · December 02, 2007, 08:06:59 AM

I just thought I would share a picture of the Canadian Bacon I cured last week, smoked yesterday and just sliced this morning. I've done a fair amount of it now and it's always been a hit.

Thanks Habs

Mike

Arcs_n_Sparks · December 02, 2007, 08:17:51 AM

Mr. Walleye,

Very nice.....

Arcs_n_Sparks

Stickbowcrafter · December 02, 2007, 10:07:18 AM

MMMMM, MMMMM! :o Mighty fine lookin' product there Mike. Impressive.

-Brian

hillbillysmoker · December 02, 2007, 10:59:34 AM

Great looking adventure. I use Hab's recipe often and have never been disappointed.

acords · December 02, 2007, 11:58:32 AM

Very nice, very nice ;) You've done well.

Wildcat · December 02, 2007, 12:46:24 PM

Nice job! ;)

West Coast Kansan · December 02, 2007, 08:57:20 PM

Pretty, Canada Bacon, Cheese and cracker has become a football afternoon meal substitute. Never liked football so well before.

iceman · December 06, 2007, 08:57:38 AM

Opps. You just triggered the drool switch in me Mike. Job well done buddy.

Smoking Duck · December 06, 2007, 02:17:14 PM

That looks awesome Mike. I'm assuming you didn't eat all of that in one meal.......I'm right, aren't I? ;D

Mr Walleye · December 06, 2007, 02:28:09 PM

Burp!!! ::)

No.... Of course not! ::)

I usually vac package it in usable sized portions and freeze it.

You know.... about 10 lbs a pack! :o ;D

Mike

sherlock · December 07, 2007, 05:48:59 AM

This group is going to broaden my outlook.

That makes my mouth water. I will have to look up Habs recipe & procedure and get going.

Your pork loin looks marbled. I don't think what I buy locally is.

Good job as usual Mike.

I have got to learn how to post pictures.

Nathan

sherlock · December 07, 2007, 06:29:02 AM

Found the recipe......................

In Hab's recipe, after curing, rinsing, etc., the loin gets placed in the fridge to dry. After drying overnight, they get put into a 200 deg preheated Bradley.

My question is, are the loins are put into the Bradley cold, straight out of the fridge or should they set out at room temp for awhile?

Thanks

nathan

Mr Walleye · December 07, 2007, 06:41:55 AM

I usually let them sit out for an hour or so. I take mine up to 152 degrees IT as well. Some only take them up to around 130 degrees. I do the 152 because.... well.... so I can just snack on it! ::)

Mike

sherlock · December 07, 2007, 07:04:14 AM

Thank you sir.

Nathan

Habanero Smoker · December 07, 2007, 02:04:00 PM

Yes let them set at room temperature for an hour or so. I now only take my Canadian bacon to 140°F - 145°F; trying to stay at the lower end of the range.