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Canadian Bacon Follow Up

Teefus
Teefus Posts: 1,233
edited January 2019 in Pork
I've been doing some experiments with Canadian Bacon, Posts Here and Here.

My latest attempt seemed like it was destined for failure. I used a center cut section of Pork Loin, thought I cured it enough, and smoked it for what seemed to be a suitable amount of time. After letting it sit a couple days to soak up the smoke I carved off a few thin slices and tried them out with breakfast (I did something similar when I used Pork Tenderloin as the base meat). This time they were really tough. I figured I may as well finish the process, so I dropped the loin on the egg today while I was roasting a bacon wrapped turkey breast. I took it to an internal of about 158* and pulled it off to rest 40 minutes before slicing. What a difference! It's super tender and juicy and more flavorful than any store bought Canadian Bacon I've had. Success! This won't be the last time I make it.




Michiana, South of the border.
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Comments

  • SGH
    SGH Posts: 28,883
    @Teefus
    It looks excellent brother. Nice job👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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