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Thread: Canadian Bacon

  1. #1
    Join Date
    Aug 2011
    Vergeroux, France

    Default Canadian Bacon

    Canadian Bacon

    My first try at Canadian Bacon.
    The Mrs. needed only a portion of a pork tenderloin for a recipe so she gave the rest (after I got on my knees and begged) to try making Canadian Bacon.
    The piece I had weighted 320g (a little less than of a pound) and was 5 cm (about 2 inches) thick.
    Because this was my first try, I did not want to flavor it, the brine I used was simple :

    Water to cover
    1 TBS salt
    1 tsp sugar

    I cured it about 4 1/2 days in fridge, April 1st at 5:25 PM to April 5th at 9:40, in a Zip-lock.
    A little more than the recommended 1 day per inch measured from the center to the edge.

    I then rinsed it and soaked it in ice water 1 hour to draw out any excessive salt, then I dried it and let it sit for 5 minutes.

    The procedure I had called for a smoke of 3 hours at 160F (71C).
    As the propane burner that I installed in the SFB cannot go that low, I improvised.
    I started by building a small fire of about 20 small Oak sticks (really small, about 4 inches long by of an inch by of an inch) for heat, not smoke.
    When the temperature got up to about 162F (72C) I added Apple dust for smoke.
    When the temperature got too low, I would add a couple of small pieces of Oak lump charcoal to bring it back up. I added Apple dust several times for the smoke. During the last 20 minutes I turned on the propane (minimum level) and shot the temperature up to 248F (120C).

    After 5 hours, I pulled it, internal temp was 147F (64C) and wrapped it for 10 minutes.
    The internal temperature went up to 149F (65C).

    Minimum temperature : 135F (57C)
    Maxi : 248F (120C)
    Ave : 200F (93.6C)

    Pictures :
    I forgot to take a picture before putting it in the cure, here it is on the second day :

    In the Ice water bath :

    Smoked :

    The other side :

    Sliced (the hole in the middle is from the meat temperature probe) :

    A closeup in case that you didn't see the smoke ring :

    I ended up with 4, 50g (1.8 oz, 8 9 slices) vacuum packs so the 320g piece of meat yielded about 200g (was a little more but I had to taste it, didn't I?).

    Good, Good, Good.
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jul 2009
    Texas Hill country


    Looks Like it has Worms Got a Hole in it Nice job. I have a good CB Maple brine If ya want it let me know.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    MY Blog:Http://
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    Looks good

  4. #4
    Join Date
    Jan 2008
    Carthage, MO


    Cal you did an outstanding job all the way around. It is some really good looking CB. Thanks for sharing

    No chickens were harmed in this statement. But it doesn't mean I didn't want to.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

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