Canadian style bacon w/photos

Sausage making and curing meats.

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DATsBBQ
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Canadian style bacon w/photos

Postby DATsBBQ » Mon Nov 24, 2008 3:45 pm

My first attempt at this. :lol: Went on Einstein about 30 minutes ago. Assuming the world doesn't come to end and the stuff tastes/looks like Canadian bacon, I'll post some pix when its done. :roll: :lol:
Last edited by DATsBBQ on Tue Nov 25, 2008 1:59 pm, edited 1 time in total.
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Postby SoEzzy » Mon Nov 24, 2008 4:55 pm

Careful it can become addictive!

I started slow and now the kids say they like it, still it works out cheaper to make it myself than to keep them supplied with bacon from the store. I have 3 stages in the fridge at the moment, some ready to go on the smoker Tuesday, some ready to go on the smoker Saturday, and same ready for Thursday after. When I put the ones on the smoker tomorrow, I'll have room for some more in the fridge for the Sunday after that.
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Postby JaCK2U2 » Mon Nov 24, 2008 5:57 pm

My wife and I like it, also. I just wish I could get a decent meat slicer. It would sure help making it all uniform in size. Looking forward to your pics!
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Postby DATsBBQ » Tue Nov 25, 2008 1:58 pm

The loin is just a hair over 4#. It was cured for 3 days with Morton Tenderquick and Turbinado sugar. Then onto Einstein.
Image

Image Smoke at 195* to 205* till the internal temp got to 163* (about 7 hours)

Let rest, then into the reefer overnight,

Breakfast time. Sliced some thin pieces for the Mrs and some thicker ones for me. Image

Time to eat!
Image

Turned out pretty darn good if I say so myself. Was hoping for a little darker pink but the flavor is great. Maybe next time I'll go the Prauge route instead of the MTQ.

I'll break out the slicer later on and package the remaining CB into 1/2 pound foodsaver bags.
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Postby JamesB » Tue Nov 25, 2008 2:13 pm

Man, that looks tasty!
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Postby OSD » Tue Nov 25, 2008 2:31 pm

Looks real good. :D
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Postby SoEzzy » Tue Nov 25, 2008 3:23 pm

They say that you get about 1/4" penetration / day (from outside to in, all sides), for the cure, so looking at your bacon I'd say it was 2 1/2 x 3 1/2 so 3 1/2 / 2 = 1.75 / .25 = 7 days worth of curing.

Your color will develop too if you cure longer.

I started with High Mountain bacon cure and they say 14 days, but I like to go 10 days on loins.works for me. YMMV!
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Postby DATsBBQ » Tue Nov 25, 2008 3:31 pm

SoEzzy wrote:They say that you get about 1/4" penetration / day (from outside to in, all sides), for the cure, so looking at your bacon I'd say it was 2 1/2 x 3 1/2 so 3 1/2 / 2 = 1.75 / .25 = 7 days worth of curing.

Your color will develop too if you cure longer.

I started with High Mountain bacon cure and they say 14 days, but I like to go 10 days on loins.works for me. YMMV!


But I injected that bad boy to the gills :lol: There is a solid light pink color throughout, just not very pronounced. The more important thing is that it tastes good. 8)
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Postby Stan41 » Tue Nov 25, 2008 3:37 pm

If it tastes half as good as it looks, it's a winner.
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Postby Papa Tom » Tue Nov 25, 2008 4:08 pm

Yep looks great Dats....
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Postby JaCK2U2 » Tue Nov 25, 2008 5:34 pm

That's a breakfast anyone could be proud of - nice job!
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Postby ChileFarmer » Tue Nov 25, 2008 5:43 pm

Dat's you did good, fine looking meal any time of day. CF :D
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Postby bowhnter » Tue Nov 25, 2008 9:42 pm

That looks good, and needs to go on my soon to do list.
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Postby ruger686 » Wed Nov 26, 2008 6:49 pm

Man that does look good. Nice job!
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