Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Canadian Bacon Follow Up

Teefus
Teefus Posts: 1,237
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.
· Share on FacebookShare on Twitter

Comments

  • SGH
    SGH Posts: 28,889
    @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. 

    · Share on FacebookShare on Twitter

Categories