O Canadian Bacon!
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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?
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pr0wlunwoof With that injector make sure you break it all the way down (just like you have there) when you clean it and oil that gasket that pushes into the chamber. I’d also highly recommend getting a rub that has large flakes of pepper and rub the outside before smoking. Good job grabbing that booster, I think it really helps. Last thing, let’ us see it when you’re done!
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I will make sure and break it down. Its kind of a tedious task, but I get the importance of it. I don’t have any rub with large pepper flakes, but I will look something up and do a coarse grind on some peppercorns I have. I will try and post pictures of the different steps.
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The bacon has been injected and is in the brine. The Walton’s Automatic Syringe Injector worked great. The hardest part of it all was converting fractions of pounds and oz to get the right mix. I ended up converting it all to grams and going with that.
Now just gotta sit in the 50/50 brine over night in the fridge and off to the races tomorrow after a couple soaks in some fresh water.
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i use kosher salt brown sugar bay leafs celery fennel onion garlic let brine in refrigerator 7 days put on a rub put in smoke house 200 untill meat reaches 140
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i use kosher salt brown sugar bay leafs celery fennel onion garlic let brine in refrigerator 7 days put on a rub put in smoke house 200 untill meat reaches 140
That sounds good. This is my first “cure”. I thought it best to follow a recipe till I get the hang of it. The Lebanon bologna is something I want to try in the coming months.
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pr0wlunwoof In the future if you want we have Cures, Seasonings and additives broken down in conversion charts into 1 and 5 lb batches by both weight and volume. One word, even though I measured all the volumes by weight, using the weight measurements is going to be far better!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Also if you are looking for a scale check out the Precision Scale I’d just wait to buy it till September (HINT HINT)
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pr0wlunwoof In the future if you want we have Cures, Seasonings and additives broken down in conversion charts into 1 and 5 lb batches by both weight and volume. One word, even though I measured all the volumes by weight, using the weight measurements is going to be far better!
Thanks for letting me know. That would have been handy yesterday. I did all the math myself. O well needed the practice I guess.
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Thanks for letting me know. That would have been handy yesterday. I did all the math myself. O well needed the practice I guess.
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.
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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.
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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.
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Stage 3 here we come. I set to 145 as to not overshoot to much hopefully.
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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.
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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.
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So I am past the point of lethality, Cooking at these low temps really takes time.
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So I am past the point of lethality, Cooking at these low temps really takes time.
pr0wlunwoof More time to sit back, enjoy other’s company, have a drink or two.
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It is finished.
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!
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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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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.
pr0wlunwoof So, what brand of knife are you using there?
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