Author Topic: Canadian Bacon Project Smoke  (Read 762 times)

Pork Belly

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Re: Canadian Bacon Project Smoke
« Reply #15 on: March 07, 2020, 08:17:27 AM »
Those look pretty good. I will attach my post about Maple Loins. I don't make "Canadian Bacon" so it was not posted as that.

https://www.smokinitforums.com/index.php?topic=2249.msg14934#msg14934
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
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Ken

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Re: Canadian Bacon Project Smoke
« Reply #16 on: March 07, 2020, 11:52:01 AM »
Lots of good information in your Maple Loins post.  All these things seem to be close cousins.  I think the recipe that I used claims the difference between Canadian Bacon and Irish Bacon was the cut of meat.  It's about a clear cut as the best pizza recipe.  I like the finished IT of 150.  That's what I'm going to try next time.

Pork Belly

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Re: Canadian Bacon Project Smoke
« Reply #17 on: March 07, 2020, 10:05:31 PM »
Ken if you stick your thermometer probe in from the top you will only mark up a slice or two instead of the whole loin. Dosent affect the taste just the appearance.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Ken

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Re: Canadian Bacon Project Smoke
« Reply #18 on: March 08, 2020, 02:18:57 PM »
Thanks. Thatís a great idea.  Iím not sure I have enough room in my model 1 as Iíve been using the upper racks but Iíll give it a try.

Pork Belly

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Re: Canadian Bacon Project Smoke
« Reply #19 on: March 08, 2020, 04:01:41 PM »
Quote
Iím not sure I have enough room in my model 1

Then go in from the side, just avoid running it through the length of the meat. But as I said it is appearance not taste, folks generally like a good looking meal though.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Ken

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Re: Canadian Bacon Project Smoke
« Reply #20 on: March 08, 2020, 06:17:15 PM »
Thanks

Ken

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Re: Canadian Bacon Project Smoke
« Reply #21 on: March 16, 2020, 11:23:15 PM »
I finished the last one of the Canadian bacon tonight. I tested itís versatility with new flavors.  Over medium high heat, I lightly seared both sides in a bit of peanut oil. Next I hit them with some maple syrup, reduced it a bit and finished with some soy sauce. A bit of cilantro garnish and we ate well. Just trying to think outside of the box a bit.  The smoke was great.