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11-12-2007, 03:53 PM
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#1
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Canadian Bacon Pics Today
The Canadian Bacon finished too late last night for me to cool it and then slice it...so here's some pics from the cook and the finished product.

That's 4 pieces of the loins I cut into thirds on the WSM at the beginning of the cook. I held the WSM at 130-135º for the first 4 hours; then increased temps to 150º and applied the smoke, a combo of hickory and cherry, for the next 3 hours, then raised the temps to 160-170º until the internal temps of the loins was 142º.

Shortly after laying the smoke to them, getting some good color.

Finished product, after cooling in the fridge overnight.

More of the same.

That's 7 vac/pac bags of Canadian Bacon (1 1/4lbea) and 2 bags of PeaMeal Bacon and some mutant stuff in the upper right I'll use for other purposes.
This was a long cook, almost 14 hours from start to finish, it is an exercise in patience holding the WSM at those lower temps and adding coals about every hour or so (kind of like owning a KLOSE) but it was worth the effort considering the cost of CB at the store.
The taste and flavor was excellent, if you're tempted to try this, I suggest using Wittdogs version it makes awesome product.
__________________
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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11-12-2007, 04:17 PM
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#2
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BBQ Centralite


Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
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Re: Canadian Bacon Pics Today
Quote:
Originally Posted by Bruce B
The Canadian Bacon finished too late last night for me to cool it and then slice it...so here's some pics from the cook and the finished product.

That's 4 (1/3 loins) on the WSM at the beginning of the cook. I held the WSM at 130-135º for the first 4 hours; then increased temps to 150º and applied the smoke, a combo of hickory and cherry, for the next 3 hours, then raised the temps to 160-170º until the internal temps of the loins was 142º.

Shortly after laying the smoke to them, getting some good color.

Finished product, after cooling in the fridge overnight.

More of the same.

That's 7 vac/pac bags of Canadian Bacon (1 1/4lbea) and 2 bags of PeaMeal Bacon and some mutant stuff in the upper right I'll use for other purposes.
This was a long cook, almost 14 hours from start to finish, it is an exercise in patience holding the WSM at those lower temps and adding coals about every hour or so (kind of like owning a KLOSE) but it was worth the effort considering the cost of CB at the store.
The taste and flavor was excellent, if you're tempted to try this, I suggest using Wittdogs version it makes awesome product.
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I know Wittdog will call me names for this, but I have to get a knife like yours, Mine will only cut a loin in 3 pieces of 1/3 each. Must be a cheap one.
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Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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11-12-2007, 04:31 PM
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#3
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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For the mathematically and reading comprehension challenged, I edited the above post, hope it's a little easier to understand.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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11-13-2007, 08:17 AM
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#4
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Man Bruce looks great Nice job..great color
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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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11-13-2007, 05:51 PM
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#5
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Wizard of Que


Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
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Bruce,
Did you cure 'em first? I love that Canadian Bacon!
PS: Costco has Canadian Bacon (actually from Canada) pretty cheap.
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11-13-2007, 06:06 PM
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#6
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Bruce, those look absolutely amazing!! Fantastic job!!
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11-13-2007, 06:57 PM
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#7
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Hey Bruce, my address is the same as when you sent me the shirt. Just put some of that in a box with some dry ice and put a few stamps on it. LOOKS FANTASTIC dude.
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11-16-2007, 12:00 PM
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#8
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Cooker


Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
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I thought the only way you could get CB was to order it on pizza. Now I learned something.
(Ham made out of loin is called Canadian Bacon) for the slower folk. Got it.
Looks great.
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Eric aka The Pig
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11-16-2007, 01:11 PM
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#9
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Official BBQ Central Mark


Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Bacon of any kind is my favorite(s)
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11-16-2007, 02:13 PM
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#10
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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High Mountain cure?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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11-16-2007, 03:36 PM
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#11
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
Originally Posted by Captain Morgan
High Mountain cure?
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Nope, Wittdogs from the Sausage & Cured Meat Section.
__________________
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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