PICS Muscovado & Pepper Canadian Bacon w/Recipe

Looking good Rich. Can't wait for the results.

I have a small piece of loin wet brining right now for CB. Where did you get your muscavado? I ordered some from amazon a while ago. Good stuff, but realized it was that different enough from dark brown sugar to make it worth the price. I used it in some nice recipes from the UK. Definitely a nice sugar if you can find it cheaper.

Which vacuum sealer is that? Cabellas Pro or the one from the Internet? How do you like it? (have we had this conversation before???)

Sugar was from Amazon The sealer is a Weston, and I think we did have this conversation

Yup, that's right I forgot the name and remember now. Awesome looking sealer as I remember from the info I looked up.

Oh, I got the same sugar from the same seller in a few 1lb pkgs.

Weston is the manufacturer for the Cabela's units as well.

Fridged at 38º for 14 days flipping and massaging daily.

Rinsed well in cold water, test fried a 1/4" slice, it was was perfect salt wise.


Put under high powered fan for 1.5 hours to form nice pellicle. (forgot to take pic)

Placed fat cap down in smoker and brushed with maple syrup.


Cold smoked with 2 AMNPS full of pecan pellets for 8 hours


Outside temp 35º inside FEC temp averaged 88º.


After cold smoke.


AMNPS after 8 hour burn.


Flipped to fat cap up and added probe.


Set Smoker to 230º (with a mix of Hickory, Cherry and Maple pellets) till internal temp reached 142º (2.5 hours) then pulled and foiled for 2 hours then transferred to fridge overnight rest.


Sliced it up today, was pretty impressed with it cold, will be great for sandwiches, tender and moist.


No more half loins, I have never been a big Canadian bacon fan but I think I have been converted

Looks delectable! Nice job- worth the work.

Did you mean 142 internal temp

quote:

Originally posted by tomcat50:
Did you mean 142 internal temp

Yes I did, I corrected it thanks!

Nice job Rich. I'm hungry.