Time For Some More Canadian Bacon

[Reinhard]

Got two boneless pork loins about 5 pounds each getting happy on the counter now that they are out of the brine.  10 days this time because yesterday I didnt have time for the full smoking process.  I rinsed the loins off and patted them down with paper towels.  I like to let them set on the counter for a couple of hour's before putting them in the smoker.  I'm going to set the temp at 225 for a spell and add smoke from the tube smoker until I get the color I want and then pull them when the internal temp is around 155 or so.  Sometimes i put the temp up to 250 to finish it I'm short on time and something comes up.  happens a lot LOL.  Then after I pull them I let them rest on the counter until they cool off and then put them in the fridge overnight before I pack them.  These are heading up north with me for a week at the end of June.  More to come.  good luck.

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[Boar]

thhanks for posting thhat i pick one up yuesterday withh thhe smoker. i jhave a question for could i do thhat withh vennyu bbackstaps.? if so jhow long would u bbrine thhem for bbeing quite anbit smaller in size. and wjhat internal.temp?

[glenn57]

thhanks for posting thhat i pick one up yuesterday withh thhe smoker. i jhave a question for could i do thhat withh vennyu bbackstaps.? if so jhow long would u bbrine thhem for bbeing quite anbit smaller in size. and wjhat internal.temp?

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!! not backstraps!!!!!!!!!!!!!!!

dat should be worth 20 smites!!!!!!!!!!!!!!!!!!!!!!!!

[Reinhard]

Anything is possible but I don't know about venny backstraps for this method for I have never tried it Boar.  Vennison is so lean while the pork loin has some internal fat content even though it's not that noticable, so I'm affrain it may get dry on you but can't say since I haven't done it.  Besides I don't want to get smited for even slightly suggesting it    good luck.

[glenn57]

Anything is possible but I don't know about venny backstraps for this method for I have never tried it Boar.  Vennison is so lean while the pork loin has some internal fat content even though it's not that noticable, so I'm affrain it may get dry on you but can't say since I haven't done it.  Besides I don't want to get smited for even slightly suggesting it    good luck.

see boar......at least someone gets it!!!!!!!!!!

[Boar]

Ok reiny, but I think im gona try it and wrap it in bacon. Glenn there are far more reasons to smite you than you just slightly suggeting something. and ya know what glenn, heres another smite just cause its saturday

[dew2]

Ok reiny, but I think im gona try it and wrap it in bacon. Glenn there are far more reasons to smite you than you just slightly suggeting something. and ya know what glenn, heres another smite just cause its saturday

boar ever stuff a pork roast with garlic (Porketta style)
  I helped smoked many deer loins and sticking a thin blade knife into them them stuffing pork fat every square inch at different depths and if ya like herbs an garlic,Then do the wet or dry brine smoke just like pork loinsIf ya use nitrate hang for 15-30 days That really brings out flavor from dehydration UMMM.Like any smokin try it experiment with everything except internal temps! UNLESS Nirates are used and you want to do something like pancetta,pepperonie an some Italian cures.Go fer it!!

[Reinhard]

Just pulled them out of the smoker.  Smells pretty good here in the kitchen!!.  good luck.



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[Boar]

wow that looks awsome, Great color. I can taste it from here!!

[Boar]

Sounds intresting dew, Ive heard of that before. but not really my style. but thanks. what I think Im gonna try for the experiment is to brine them in pops brine, put rub on them and wrap them in bacon an see how that turns out.

[dew2]

Sounds intresting dew, Ive heard of that before. but not really my style. but thanks. what I think Im gonna try for the experiment is to brine them in pops brine, put rub on them and wrap them in bacon an see how that turns out.

boar yer into it I can see that!!! great you outta take it up a step,Below a site to look at and a sight getting a bit more explaining, Google it and start small You'll be the queen a cured meats!! Try it its goodeats an fun!Well eventually fun once you get the hang! Wanna try PM me.Doin it 17 years now since I moved to willmar.cured unsmoked can be smoked also but the flavors change alot. I PREFERoops unsmoked Italian' but the salt pork an bacon preserving when our country was young has stuck!! Where'd hard tack go??
 http://www.thekitchn.com/whats-the-difference-between-bacon-pancetta-prosciutto-ingredient-intelligence-79111

http://www.scordo.com/food/cured-italian-italian-pork-meat-salumi-prosciutto-capocollo-cacciatore-soppressata.html

[Boar]

im up for anything when it comes to smoking or curing. maybe come fall when Ive more time on my hands. thanks man!

[Reinhard]

This is what home-made Canadian Bacon looks like.  Better than store bought and it's sure cheaper for sure.  good luck.



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[Bobberineyes]

Great color rh, definitely a tasty treat!!

[glenn57]

Looks awesome reiny!!! aren't those adoption papers final yet!!

[Boar]

yeah glenn ur just one big baby. Baby huey!
reiny that looks awsome!

[glenn57]

That gotz ya anudder!;;

[Boar]

 

[Jerkbiat]

Looks awesome. I need to quit looking at this thread in the morning. Makes me hungry all day.