How to make Canadian Bacon Part 3 - BBQ Central

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Old 10-20-2007, 08:14 AM   #1
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How to make Canadian Bacon Part 3

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In part 2 we prepped the Canadian Bacon for the smokehouse in the part we will be smoking the bacon. The first step was to preheat the smokehouse to around 160* with a target temp of 140* once the meat goes in. That amount of meat will drop the temp. Hold the temp at 140* for 4 hours till the meat is dry to the touch. Then add the wood chips and smoke at 160* for about 4 hours or two tightly packed pans of sawdust. For this project our first pan of wood contained just hickory wood. We preheated the pan in order to speed up the smoking process. We sprayed it down and left an opening in the middle of the pan so that we would get a nice smudge. After it burnt down we added more wood a mix of cheery and hickory. I like the cherry to mellow out the hickory add some sweetness and some nice color. After the second pan of wood was done we then stop smoking the meat and basically ‚Äúcook‚Ä
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Old 10-20-2007, 08:21 AM   #2
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Great video Dave & finished bacon. How did the tasso come out?
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Old 10-20-2007, 08:23 AM   #3
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tasso looked good didn't try it yet. I'll let you know.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 10-20-2007, 09:22 AM   #4
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havin a heck of a time findin tasso around here....any suggestions??
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Old 10-20-2007, 09:23 AM   #5
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I used the loin but you could also use a boneless butt...cure it then rub the outside of it with a cajun rub and smoke it...
Or get a semi cooked ham..remove the rind..and then dust it with some cajun rub and hit it with some more smoke..
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 10-20-2007, 12:49 PM   #6
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Bingo Bango Boingo!

Top Notch Lesson there bro.

Just what I needed was to be thinking about another cooking toy. Is that gas or electric? Maker?

Thanks for the time dog man
peace
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Old 10-20-2007, 01:35 PM   #7
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Electric made by The Sausage Maker
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 10-22-2007, 04:16 PM   #8
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Great job Dave and crew
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Old 10-23-2007, 08:13 AM   #9
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Looks great dog, very informative and another thing i must try.

thanks
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Old 10-23-2007, 08:46 AM   #10
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Just watched all three installments.

Nice work Dave. I hope you put these at the top of the forum so they won't get lost.
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