Bet you wish this was a scratch n sniff..

mj1angier

mj1angier

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One of those days that makes the house smell great.

You start with a side of pork belly that weights in at 11lbs and a couple pork tender loins.
Mix up some curing brine https://www.smokingmeatforums.com/threads/pops-curing-brine.306181/
Give it some time in the fridge.
Then a few hours (8-12) over 2 days in the smoker

You get this:
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Then about an hour with the slicer
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You end up with 9lbs of bacon and 2.5 of Canadian bacon. Now just need a hot pan and some biscuits...
 
in terms of process and pork belly, what’s the difference between regular and Canadian bacon in terms of cut, etc?

I am also assuming here that you have, and used a meat slicer? I’ve really been wanting to try a bacon tecipe now that I have a smoker capable of cold smoke (not cooking the bacon) and a slicer.
 
but seriously, do tell about the smoking protocol.
 
This is a hot smoke bacon. Start around 110 and then step it up 10 degrees (more or less) every couple hours. Depending on how smokey you want it will be how long you want it to go. I started around 5 pm and went till 11 that night, then cut off smoker (it electric ) then restated at 7 am and went to 1pm. The last 2 hours it was set around 200-210 deg to get meat temp to 140-145 deg. This is fully cooked it's ready to eat.

The normal bacon is pork belly. Canadian bacon is pork loin- I just had some pork tenderloin in freezer so I used it. They are kind of small but just right to use as pizza topping or snack bites. The brine is the same but you can add spices to your taste. Because these were small I should have pulled them a bit sooner to cut back on the salt. But a 30 min soak in fresh water before smoking de-salted it enough. It' a good idea to cut a small chunk off before smoking and do a test fry to adjust your salt level- too much, give it a soak- too little, put back in brine for a few days

Weight- the belly was 11 lbs whole and I cut it in half jut to make it easier to handle ( well that's not true- I did a dry rub on one half and a brine on the other to compare the difference) and I ended up with 9 lbs finish weight- so each half lost about 1 lb in water weight- the temps stay low enough that the fat does not render out. I am not sure of the start weight of the tenderloins (they are just the ones you buy shrink-ed wrapped at Harris Teeter) but I think around 4 lbs

These is 1 lb ( - 5 pieces that were in my belly, lol) that I cooked this morning.


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The 2 burnt pieces at the top were the first I cooked. Because it's pre-cooked it does not take as long to cook.

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All vacuumed pack for freezer.
 
HHHRRRMMMPPPHHH, another disappointing thread title.................
 
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