Recently made some peameal bacon.I would like to smoke a section of it..It is about 5" long, 2" thick and I would estimate about 1lb+. I have no idea what to do in my NEW smoker...Unclelombi
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Hi! and welcome to the forum. In jan. 2004 I posted my efforts to make Canadian Bacon...take a look using the "search all Forums" option, enter Canadian Bacon then scroll down to see the pics. I ended up with great breakfast ham but not Canadian Bacon as I remember it.
CB
CB
How long did you cure the loin?
I would smoke it lightly at 180 until the internal temp is between 155-160
I would smoke it lightly at 180 until the internal temp is between 155-160
I cure my pork loins (for canadial bacon) using Tenderquick (as per the instructions on package) and dark brown sugar. I cure for 14 days. Used to go 10 but it seems like 14 does a better job of getting the brown sugar inside the meat. THen I rinse and soak for an hour. Let the loin air dry for an hour or 2. Smoke it using maple chunks at 180* until it hits an internal temp of 145*. Take it out, and seal in a ziplock baggie and put in fridge overnite to cool thouroughly. Then I slice and vacumn seal the next day. Occasionally I use pecan chunks instead of maple. I quit using hickory cause it tastes to me like it leaves an oily residue on and in the meat.
Bob
Bob