canadian bacon-dry end result. Too dry

Former Member

i have dry cured several centercut porkloins making my version of canadian bacon. after the curing process I soak them in cold water to reduce the saltiness..so far,so good.
Then I put them in the smoker and smoke them to 160-165 degrees...great flavor but very dry.
Any ideas on how I can hydrate them? I use the smokette elite.
Thanx
Bob

1/17/1110:18 AM

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mrt 2Where there's smoke, there's beer.

Albug: Have you tried doing a cold smoke rather than a hot smoke? Sounds like you are cooking your bacon which will naturally leave it dry. A cold smoke will give you your smoke flavor while retaining the moisture. Hope this helps a little.
T

1/17/1112:24 PM

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Former Member

good idea Mr T but sooner or later I need to cook it to 160 degrees. They do it commercially and sell it for about $30 a lb.
From what I have read hams are cooked to that temp. They must inject water after they are cooked

1/17/1112:35 PM

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mrt 2Where there's smoke, there's beer.

albug: After your initial smoke and refrigerating you could bring it back to your 160 and save the moisture by foiling it. Or a new trick that I recently learned from this forum. Place in plastic bag and put in simmering water until internal temp is met. You may want to check this link,

http://www.askthemeatman.com/c...t_home.htm#preparing bellies

1/17/1112:52 PM

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tnqMember

taking it to an internal 160 is most likely gonna dry it out. I take my Canadian Bacon to 145 or so and it is not dry.

1/17/111:16 PM

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Former Member

WOW.TN Q...saw you pix. Will try that method first..looks exactly like what I am trying to achieve. Thx

1/17/113:35 PM

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mrt 2Where there's smoke, there's beer.

TN Q, Agree with albug. Good pics and post. Sure this will help him.
T

1/17/113:56 PM

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mike4258Registered Old Fart

OK, TN Q, I have a Pork Loin in the reefer waiting for the "cure". Your pictures (AS ALWAYS) has me sold..... THANKS.

P.S. You REALLY need to reccie the Frogmats to EVERYONE, they are GREAT!!!!!

1/19/118:20 PM

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tnqMember

thanks again. I'll add that the last time I made the Canadian bacon that I let it cure for 11 days due to other scheduling stuff and it had a more thorough cure. You can always do a cut and test toward the end of the cure time to check. Agreed, the Frogmats are great.

1/20/1111:57 AM

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mike4258Registered Old Fart

On the Canadian Bacon, do you cut all the fat off the loin before you cure??

1/20/116:48 PM

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mike4258Registered Old Fart

quote:
Agreed, the Frogmats are great.

After using the Frogmats for smoking almonds and pecans, I could see the frustration in using something other than the silicon mesh that makes up the Frogmats....

1/20/116:50 PM

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tnqMember