"Smoked" Canadian Bacon.

Worth1 · May 6, 2017

"Smoked" Canadian Bacon.
Last weekend I put the pork loin in to cure and now it is time for a light smoking.
I almost forgot I needed to do this today but it is in the smoker as we speak.
So many things going on at once.

Worth.

AlittleSalt · May 6, 2017

Worth, pork loin is on sale at HEB this week. I would like to feed the freezer but couldn't get Jan interested in buying any. The smaller packs were in the $5 range.

Worth1 · May 6, 2017

Salt next weekend will be Smoked and cured Habanero pork sausage.
I dreamed up the recipe this week.

I might even (no I will) do some the same way but Slim Jim's too.
Something I can carry around without spoiling.
I dont know what on earth has gotten into me I have so much energy and desire to do things.

Worth

AlittleSalt · May 6, 2017

Worth, I think you condition is contagious. I'm thinking about starting tomato seeds today just to oversummer the plants.

My grandfather used to make a dish with pork loin. It was cut into 3/8 to 1/2" steaks and smothered in a tomato based sauce. I know there was Louisiana hot sauce in it. I'm going to try to replicate it.

I just talked to Jan and she is going to pick up a pork loin after work. She asked, "What are we going to do with it?" I told her about the idea above and that we could slice it thin and roll it up with sausage and cabbage. She liked both ideas.

Back to what your thread is about - I had planned on making Canadian bacon soon. I'm thinking of cooking it for the 4rth of July. We are going to smoke a small turkey for the 4rth. Smoking Canadian Bacon sounds good.

Worth1 · May 6, 2017

Canadian bacon AKA back bacon.
Worth
IMG_20170506_23812.jpg

whistech · May 6, 2017

The bacon is looking good Worth.

Worth1 · May 6, 2017

Even though the trichinae worm is almost non existent in commercial pork I dont take chances.
Here is the chart I go by when cooking and smoking pork cured or uncured.
Pork.JPG

Worth1 · May 6, 2017

Quote:

Originally Posted by whistech

The bacon is looking good Worth.

Thank you Arlie.

Here it is, it was at 130F for an hour and a little lower for the better part of the day.
Worth
IMG_20170506_21405.jpg

AlittleSalt · May 6, 2017

They look wonderful Worth. So I can expect one in the mail?

Just Kidding of course.

Worth1 · May 6, 2017

Quote:

Originally Posted by AlittleSalt

They look wonderful Worth. So I can expect one in the mail?

Just Kidding of course.

Thank you Salt.
Be careful what you ask for.

This stuff is safe to eat as is no more cooking necessary and not recommended.
In my opinion it is the only way to (((really))) enjoy pork loin.
Tomorrow when it is cooled off I will cut into it and see what we have.

Worth

Worth1 · May 7, 2017

The royal food taster tried some this morning and it is deemed fit tor palace consumption.

Worth
IMG_20170507_57409.jpg

SteveP · May 7, 2017

Quote:

Originally Posted by Worth1

The royal food taster tried some this morning and it is deemed fit tor palace consumption.

Worth
Attachment 72535

If you ever have an opening for an old guinea pig, I volunteer.

ddsack · May 7, 2017

Worth, that looks scrumpalicious! My mouth is watering for a slice!

Worth1 · May 7, 2017

Thanks everyone.
Last but not least here is a serving suggestion.
Worth
IMG_20170507_2663.jpg

AlittleSalt · May 7, 2017

It looks even better.

Now what is this? Home of Cactus Flats Botanical Gardens.

May 6, 2017	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	"Smoked" Canadian Bacon. "Smoked" Canadian Bacon. Last weekend I put the pork loin in to cure and now it is time for a light smoking. I almost forgot I needed to do this today but it is in the smoker as we speak. So many things going on at once. Worth.

May 6, 2017	#3
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Salt next weekend will be Smoked and cured Habanero pork sausage. I dreamed up the recipe this week. I might even (no I will) do some the same way but Slim Jim's too. Something I can carry around without spoiling. I dont know what on earth has gotten into me I have so much energy and desire to do things. Worth Last edited by Worth1; May 6, 2017 at 10:46 PM. Reason: M to N on can.

May 6, 2017	#4
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Worth, I think you condition is contagious. I'm thinking about starting tomato seeds today just to oversummer the plants. My grandfather used to make a dish with pork loin. It was cut into 3/8 to 1/2" steaks and smothered in a tomato based sauce. I know there was Louisiana hot sauce in it. I'm going to try to replicate it. I just talked to Jan and she is going to pick up a pork loin after work. She asked, "What are we going to do with it?" I told her about the idea above and that we could slice it thin and roll it up with sausage and cabbage. She liked both ideas. Back to what your thread is about - I had planned on making Canadian bacon soon. I'm thinking of cooking it for the 4rth of July. We are going to smoke a small turkey for the 4rth. Smoking Canadian Bacon sounds good. Last edited by AlittleSalt; May 6, 2017 at 01:27 PM. Reason: sp

May 6, 2017	#6
whistech Tomatovillian™ Join Date: Aug 2012 Location: Between The Woodlands and Spring, Texas Posts: 553	The bacon is looking good Worth. __________________ Arlie

May 7, 2017	#13
ddsack Tomatovillian™ Join Date: Jan 2006 Location: Northern Minnesota - zone 3 Posts: 3,231	Worth, that looks scrumpalicious! My mouth is watering for a slice! __________________ Dee **************

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