<![CDATA[O Canadian Bacon!]]>So it’s time for my second experiment with cured meat. First experiment was a cured country ham from the store. I soaked it for a week before smoking it and lets just say it was the best bean seasoning meat this lady at work ever got her hands on.

The new experiment will be Canadian Bacon. I have watched the Youtube video on this several times and I think I am ready to roll tomorrow. Anyone got any tips or tricks I should know going into this?

Canadian Bacon.jpg

]]>https://waltonsdev.nodebb.com/topic/2604/o-canadian-baconRSS for NodeFri, 11 Sep 2026 01:11:56 GMTWed, 26 Aug 2020 18:21:14 GMT60<![CDATA[Reply to O Canadian Bacon! on Sat, 05 Sep 2020 02:00:38 GMT]]>Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.

]]>https://waltonsdev.nodebb.com/post/21799https://waltonsdev.nodebb.com/post/21799Sat, 05 Sep 2020 02:00:38 GMT<![CDATA[Reply to O Canadian Bacon! on Sat, 05 Sep 2020 00:10:13 GMT]]>pr0wlunwoof Read a book rather than be part of this community? go figure. on a serious note, just how many people of this society can really read a book? probably not many, It would require the willingness to understand, the willingness that someone other than self might have information that could be superior to one’s self… OKAY, I’ll get off the soapbox. but I’m sure that those I’m referencing woulding understand the term.

]]>https://waltonsdev.nodebb.com/post/21798https://waltonsdev.nodebb.com/post/21798Sat, 05 Sep 2020 00:10:13 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 04 Sep 2020 23:37:50 GMT]]>He has got allot of fun things to learn if he so chooses. I won’t begrudge him if he rather read a book all day. Sometimes I think a book wouldn’t kill me…, but it might so i will steer clear.

]]>https://waltonsdev.nodebb.com/post/21797https://waltonsdev.nodebb.com/post/21797Fri, 04 Sep 2020 23:37:50 GMT<![CDATA[Reply to O Canadian Bacon! on Thu, 03 Sep 2020 13:15:56 GMT]]>pr0wlunwoof Good job, future meat processor!

]]>https://waltonsdev.nodebb.com/post/21687https://waltonsdev.nodebb.com/post/21687Thu, 03 Sep 2020 13:15:56 GMT<![CDATA[Reply to O Canadian Bacon! on Mon, 31 Aug 2020 20:32:54 GMT]]>pr0wlunwoof congratulations. Enjoy your new addition 😊

]]>https://waltonsdev.nodebb.com/post/21523https://waltonsdev.nodebb.com/post/21523Mon, 31 Aug 2020 20:32:54 GMT<![CDATA[Reply to O Canadian Bacon! on Mon, 31 Aug 2020 17:24:41 GMT]]>pr0wlunwoof I NEED a grandchild. Beautiful baby.

]]>https://waltonsdev.nodebb.com/post/21517https://waltonsdev.nodebb.com/post/21517Mon, 31 Aug 2020 17:24:41 GMT<![CDATA[Reply to O Canadian Bacon! on Mon, 31 Aug 2020 17:21:58 GMT]]>Here he is taking what I hope to be one of many quiet naps.

Nathanael
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]]>https://waltonsdev.nodebb.com/post/21516https://waltonsdev.nodebb.com/post/21516Mon, 31 Aug 2020 17:21:58 GMT<![CDATA[Reply to O Canadian Bacon! on Mon, 31 Aug 2020 16:21:21 GMT]]>pr0wlunwoof Congratulations!

]]>https://waltonsdev.nodebb.com/post/21514https://waltonsdev.nodebb.com/post/21514Mon, 31 Aug 2020 16:21:21 GMT<![CDATA[Reply to O Canadian Bacon! on Mon, 31 Aug 2020 16:06:39 GMT]]>pr0wlunwoof Congrats. Have you named him? Do post a picture when you get a moment please.

]]>https://waltonsdev.nodebb.com/post/21513https://waltonsdev.nodebb.com/post/21513Mon, 31 Aug 2020 16:06:39 GMT<![CDATA[Reply to O Canadian Bacon! on Mon, 31 Aug 2020 16:04:49 GMT]]>Congratulations!

]]>https://waltonsdev.nodebb.com/post/21512https://waltonsdev.nodebb.com/post/21512Mon, 31 Aug 2020 16:04:49 GMT<![CDATA[Reply to O Canadian Bacon! on Mon, 31 Aug 2020 16:00:36 GMT]]>So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.

]]>https://waltonsdev.nodebb.com/post/21509https://waltonsdev.nodebb.com/post/21509Mon, 31 Aug 2020 16:00:36 GMT<![CDATA[Reply to O Canadian Bacon! on Sun, 30 Aug 2020 17:11:55 GMT]]>pr0wlunwoof Looks like a Wüsthof sort of, the only brand I buy now.

]]>https://waltonsdev.nodebb.com/post/21397https://waltonsdev.nodebb.com/post/21397Sun, 30 Aug 2020 17:11:55 GMT<![CDATA[Reply to O Canadian Bacon! on Sun, 30 Aug 2020 17:08:01 GMT]]>Chef Its a Cuisinart. Part of a block we got as a wedding present forever ago. The slicer is a 240W BESWOOD250. I’ve been buying stainless Dexter knives the last few years as their commercial grade and dishwasher safe.

]]>https://waltonsdev.nodebb.com/post/21396https://waltonsdev.nodebb.com/post/21396Sun, 30 Aug 2020 17:08:01 GMT<![CDATA[Reply to O Canadian Bacon! on Sun, 30 Aug 2020 16:59:10 GMT]]>pr0wlunwoof So, what brand of knife are you using there?

]]>https://waltonsdev.nodebb.com/post/21394https://waltonsdev.nodebb.com/post/21394Sun, 30 Aug 2020 16:59:10 GMT<![CDATA[Reply to O Canadian Bacon! on Sun, 30 Aug 2020 16:57:38 GMT]]>I have made some good things and most things I make people think are very good. I however have only had a true moment of pure satisfaction a few times when cooking. This has turned out to be one.

Jonathon thanks for the tutorial. I followed as close as possible and I cannot think of what I could have done to make it any better.

I suggest everyone with the tooling to pull this off to give it a try. Completely justified that injector if I never do anything with it again.

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20200830_121415.jpg

]]>https://waltonsdev.nodebb.com/post/21393https://waltonsdev.nodebb.com/post/21393Sun, 30 Aug 2020 16:57:38 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 23:46:14 GMT]]>It is finished.

20200828_181825.jpg
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It’s in the fridge for the night. All in a good experience. I should have prepped the smoker better. It needs a good deep cleaning, but I think it is going to be great. I will weigh it tomorrow to see where I am and probably slice it up and vacuum seal it for future use. Stay tuned!

]]>https://waltonsdev.nodebb.com/post/21302https://waltonsdev.nodebb.com/post/21302Fri, 28 Aug 2020 23:46:14 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 22:56:41 GMT]]>pr0wlunwoof More time to sit back, enjoy other’s company, have a drink or two.

]]>https://waltonsdev.nodebb.com/post/21301https://waltonsdev.nodebb.com/post/21301Fri, 28 Aug 2020 22:56:41 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 22:03:23 GMT]]>So I am past the point of lethality, Cooking at these low temps really takes time.

Canadian Bacon HM Lethality.PNG

]]>https://waltonsdev.nodebb.com/post/21298https://waltonsdev.nodebb.com/post/21298Fri, 28 Aug 2020 22:03:23 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 18:38:52 GMT]]>As you can see from the graph stages 3, 4, & 5 kind of ran together , but we finally hit 180. Now just waiting for that internal 145. As you can see I have about a 10 degree disparity between the two thermometers so when one hits 145 I will probably do some probing with a thermapen.

Canadian Bacon HM Stage 5.PNG

]]>https://waltonsdev.nodebb.com/post/21273https://waltonsdev.nodebb.com/post/21273Fri, 28 Aug 2020 18:38:52 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 17:54:53 GMT]]>Well so far one thing is clear. “Stages” are not very seamless when it comes to the gravity feed operation. I am getting more of a gradual increase in temp, but I hope the final product is unaffected.

]]>https://waltonsdev.nodebb.com/post/21271https://waltonsdev.nodebb.com/post/21271Fri, 28 Aug 2020 17:54:53 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 16:29:11 GMT]]>Stage 3 here we come. I set to 145 as to not overshoot to much hopefully.

Canadian Bacon HM Stage 3.PNG

]]>https://waltonsdev.nodebb.com/post/21257https://waltonsdev.nodebb.com/post/21257Fri, 28 Aug 2020 16:29:11 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 15:45:10 GMT]]>Stage 2 has begun. Add Smoke increase to 135. I actually didn’t increase temp as its creeping up on its own and once the coal ignites to higher temps getting it down isn’t really possible during a cook.

Canadian Bacon Stage 2 Add Smoke.jpg

Canadian Bacon HM Stage 2 Add Smoke.PNG

]]>https://waltonsdev.nodebb.com/post/21245https://waltonsdev.nodebb.com/post/21245Fri, 28 Aug 2020 15:45:10 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 15:16:19 GMT]]>Well it has begun. I rinsed 3 times as I didn’t want it that salty. Allot of recipe’s for Rubs were close to my BBQ Rub so I rubbed it with a half Kansas city/ half course black pepper rub. The Kansas city has no salt in it as I like to add my salt separately on BBQ. The smoker overshot 120 and doesn’t want to come back down so we gonna roll the stage 1 and 2 together.

Canadian Bacon First Attempt.jpg

Canadian Bacon HM Drying cycle.PNG

]]>https://waltonsdev.nodebb.com/post/21243https://waltonsdev.nodebb.com/post/21243Fri, 28 Aug 2020 15:16:19 GMT<![CDATA[Reply to O Canadian Bacon! on Fri, 28 Aug 2020 13:38:55 GMT]]>pr0wlunwoof

So I am rinsing my Pork Loin atm. Should I worry about trimming the fat on it? I typically don’t as fat=flavor, but this is the first cured product I have made from scratch.

]]>https://waltonsdev.nodebb.com/post/21236https://waltonsdev.nodebb.com/post/21236Fri, 28 Aug 2020 13:38:55 GMT