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"...some Canadian Bacon!"

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited November -1 in EggHead Forum
Cured 4.7# pork loin in HI MT. Buckboard Bacon (unseasoned) for 7 days
rinsed and soaked overnight, then rinsed and soaked 4 hours; let dry in refridge 6 hours
Smoked with cherry wood in LBGE at 220 dome for 3 hours: internal temp 145; shut down and left on for 1 hour, then cooled to room temp in garage covered with dish towel.
wrapped in HDAF then ziplock: to keep everything in fridge from smelling/tasting like BBQ!
made breakfast a short time ago for self and "Jr"...after 2nd bite, in a soft voice, he said "Wow, this is some Canadian Bacon!"
I thought it was too pretty to cook....nah!
Enjoy! and thanks again, Grandpas Grub, for the HI MT B)

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hmmmm, that sure was ggooooooddddddd :woohoo:
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Comments

  • vidalia1vidalia1 Posts: 7,091
    Looking good...it makes great Eggs Benedict....yummy
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  • RascalRascal Posts: 3,348
    Cheers to you for your fine efforts! With no malice, I'll just keep buying mine.. 8 - )
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  • Weekend WarriorWeekend Warrior Posts: 1,702
    Really nice Kari. Makes the wait worthwhile when you finally get to taste test! Mark
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  • MaineggMainegg Posts: 7,787
    Oh man I have got to do this!
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    Mighty fine stuff Kari.
    Love those blueberry pancakes.

    Mike
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  • NoVA BillNoVA Bill Posts: 3,005
    Wow, that's special. You're bringing back memories of as a kid going on vacations to Ontario to fish near Peterborough/Lakefield on Stony Lake. I mention this as the big treat was to go in to Lakefield and buy Candian bacon/Pmeal bacon - couldn't eat enough of it, still can't get enough of it.

    Now I've got to make some. One more thing to add to my "To Egg List" thanks.... ;)
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  • AZRPAZRP Posts: 10,116
    Wow, I guess you have some of those Thirdeye genes. -RP
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  • reelgemreelgem Posts: 4,256
    Great job Kari!! What a beautiful breakfast. Too bad Ku had to miss out on the feast.
    BTW- Great job on the buckboard bacon!!!
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    Very nice pictorial there Kari.

    The breakfast looks fantastic. Nice cook on the BB.

    Kent
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  • T-QueT-Que Posts: 42
    I read your post on Buckboard bacon and plan on trying it. I have a question though. What is "HI MT"? You thanked Grandpas Grub for it. Is that a store or did he give you a recipe?

    Thanks
    T-Que

    Cured 4.7# pork loin in HI MT. Buckboard Bacon (unseasoned) Grandpas Grub, for the HI MT
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  • B)
    www.HIMTNJERKY.com

    also look up buckboard bacon on Thirdeye's blogspot
    for guidance :evil:


    AZRP:
    Desert "not all genes are equally distributed" Oasis Woman
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  • AZRP
    :S

    Desert "not all genes are equally distributed" Oasis Woman
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  • :laugh: had some in the big city last week and son questioning "that yellow stuff" :whistle:
    will have to have him make the H. sauce :evil:
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  • :side: it's really pretty simple to do...and with loins at $1.99/#....
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  • B)
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  • :) try it, you will love it!
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  • :laugh: the pancakes have been good the past 3 days :silly: finally used up the batter this a.m.!
    (thought for sure you would have made some drinking joke, like "What, no Bloody Mary's?" :blush: )
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  • ;) Hubby's fam used to go to Canada each summer, too.
    Must be a Yankee thing (he's from MI)
    ;) Hope son is making those fond memories, too.
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  • Anne, you've got to try it if you haven't already! Thanks, Queen Sister B)
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  • :) couldn't have done it without you, Kent. Thanks for taking us newbies under your giant wings :cheer:
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  • BeliBeli Posts: 10,751
    Kari that looks Fantástico!!!! pity you are so far away & we can't get there in time for breakfast ;)
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  • Nice Job Kari! If I knew you had breakfast skills like this when we were in OKC I would have charged you breakfast for the peppers! By the way, my kids love the alian skull cap...I'll get you a pic.

    BD
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  • Ross in VenturaRoss in Ventura Posts: 6,408
    That looks great and taste Kari

    Ross
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  • thirdeyethirdeye Posts: 7,428
    You got some nice even color on that. I'd say you are dialed in. How was the salt factor?

    DSC06154JPGajpgb.jpg

    FYI, your hunk of loin was a center cut, favoring the sirloin (or ham) end of the loin. The forward end (or rib end) is where the baby back ribs (loin ribs) are cut off. It is a little fattier, and up there the eye is smaller and the side muscles are larger. They take on a darker color when cured. If you can buy a whole loin you can do a test to see which end you prefer.

    PS...Just make sure it's not enhanced pork.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • cookn bikercookn biker Posts: 13,272
    I wanna try that. Great looking breakfast there!!!
    Where do I get the cure and what cut of meat?
    Thanks for sharing and insipering Kari!!
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  • Pork Butt MikePork Butt Mike Posts: 2,584
    Wayne thanks for the post, it's great to learn something new everyday. Good Post
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  • Pork Butt MikePork Butt Mike Posts: 2,584
    Nice looking breakfest, making me hungry again tonight. What did you use to grill the pancakes and everything on.
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  • bubba timbubba tim Posts: 3,216
    Sirlon end works for us. This LC's first attempt. Not bad at all.

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    LC cured it for 8 days then dried it for 36 hrs. Smoked with applewood until internal 140.

    Bubba likes...Da bomb!
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba timbubba tim Posts: 3,216
    Dang Girl! You can cook breakfast anytime you want at the Fish Camp! Looks great. LC and I also like High Mnt.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • FockerFocker Posts: 1,639
    DOW,

    Great job with the buckboard

    Buckboard might have to be a summer project ;)
    Brandon
    Quad Cities


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