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Doing first Canadian Bacon question
MusicMan78
Posts: 182
Followed the instructions in Ruhlman's book and now have the stuff ready to hit the smoker. It recommends that you pull off at an internal of 150 degrees using a pit temp of 200 degrees (gonna use applewood). So I assume it is safe to eat right off the smoker once cooled and sliced?...most people I see cook it before eating. Is this for flavor or safety? I eat it right from the package when I buy from the store.
Comments
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MusicMan, it is cooked when you take it off the egg at 150 and it is safe to eat. If you are using an egg, I recommend 225 to 250 degree dome temp, it is much easier to maintain.
Good luck and let us know how it turns out.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Pork is done at 145°. So eating it at any stage after that is fine.
I like to cook (re-heat) as I enjoy warm Canadian Bacon. When heating/cooking don't cook it too long or it will dry out.
Tenderloin
Loin
Boston Butt
GG -
Reheating also can create carmelization, as in GG's last pic. Good stuff. You will love it.
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MusicMan78,
It's safe to eat after the cure. Whether you want to or not is another matter.
SteveSteve
Caledon, ON
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Had that discussion with a co-worker today. Pancetta vs bacon and food safety eating them raw. Both are the same cut of meat and cured, the bacon with salt, nitrates and smoke, the pancetta with salt and drying. Both should be equally safe to eat raw, but the pancetta is much more pleasurable to do so because its texture is better through the drying.
Doug -
safe to eat now. but yeah safe to eat after smoking. hot smoking is a texture thing, not a safety thinged egli avea del cul fatto trombetta -Dante
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going to vac seal it, can it be frozen or will quality suffer??
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