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Canadian Bacon

Done to Rhulman's Charcuterie recipe.

Pics to follow.


Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,154
    Pics
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Little StevenLittle Steven Posts: 26,941

    Doc,

    How many Canadians had to die for this?

    Steve 

    Caledon, ON

     

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  • Muy Bien, Pasquali que bono =D>
    Eggin in SW "Keep it Weird" TX
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  • bigphilbigphil Posts: 1,380
    Doc looks great i've done this a couple of times same method turns out great and very tasty . and considering its about six bucks for Canadian bacon its well worth doing . after all we cant let little steven get rich off of us  :))
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • nolaeggheadnolaegghead Posts: 12,475
    Looks great, Doc.  That was my first Ruhlman's cook.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • cspearce2cspearce2 Posts: 107
    Looks awesome. Putting this on my list.
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • GriffinGriffin Posts: 6,697
    Awesome job, Doc. Just got that book and I think that will be my first attempt from it. Thanks for sharing it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Doc_EggertonDoc_Eggerton Posts: 4,154

    Very interesting, it cooked much faster than my last time, which worried me.  The first test slices were more ham than pork roast, but not quite as strong as the last batch.

    I wrapped the pretty warm loins in tin foil and let them sit for a couple hours until they were just slightly warm.  I tried another test slice from the same spot, and it was much more "hammy".  It of course continued to cook, but moreover, lost about 18 ounces of juice into the pan.  I suspect losing the mosture changed the texture, and concentrated the brine flavor to bring it into the ham-zone.

    The first time I did this the brine did not quite penetrate all the way on one loin, and the center was more like pork roast.  This time I brined for 3 days instead of two.

     

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Doc,

    How many Canadians had to die for this?

    Thousands.  There isn't much left after cleaning them out, so it takes a lot.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Doc_EggertonDoc_Eggerton Posts: 4,154

    I only cook free-range Canadians.

     

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Working on my own Canadian Bacon and should be ready to cook next weekend. I'm just using the Buckboard bacon cure and should be good to go next Sunday. I am curious what temp you like to cook yours?
    Clarendon Hills, IL
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  • Doc_EggertonDoc_Eggerton Posts: 4,154
    Indirect, between 200 and 250 with the preference to lower.  I used oak for smoke on this one.  Internal temp 150.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Just kind of wondering why I should go all the way to Canada to get pig meat when we have plenty of it right here in Iowa.
    See der Rabbits, Iowa
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  • Little StevenLittle Steven Posts: 26,941
    You won't find Canadian bacon in Canada anyway...well you can find Canadian bacon but not the cured smoked loin

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 12,475
    edited October 2012
    Don't you Canadians roll the loin in ground up pig feed?  Whatddoya call it, peameal or something?  :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 26,941
    Yeah it used to be yellow pea meal but now the use cornmeal. It's cured but not smoked

    Steve 

    Caledon, ON

     

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  • Doc_EggertonDoc_Eggerton Posts: 4,154
    The aftermath.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • cspearce2cspearce2 Posts: 107
    Looks great!!
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • Little StevenLittle Steven Posts: 26,941
    I would love to try that sometime. Sounds and looks awesome.

    Steve 

    Caledon, ON

     

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