"Smoked" Canadian Bacon.
 

"Smoked" Canadian Bacon.
Last weekend I put the pork loin in to cure and now it is time for a light smoking.
I almost forgot I needed to do this today but it is in the smoker as we speak.
So many things going on at once.:lol:
Worth.

Worth, pork loin is on sale at HEB this week. I would like to feed the freezer but couldn't get Jan interested in buying any. The smaller packs were in the $5 range.

Salt next weekend will be Smoked and cured Habanero pork sausage.
I dreamed up the recipe this week.:yes:
I might even (no I will) do some the same way but Slim Jim's too.
Something I can carry around without spoiling.
I dont know what on earth has gotten into me I have so much energy and desire to do things.:?!?:
Worth

Worth, I think you condition is contagious. I'm thinking about starting tomato seeds today just to oversummer the plants.

My grandfather used to make a dish with pork loin. It was cut into 3/8 to 1/2" steaks and smothered in a tomato based sauce. I know there was Louisiana hot sauce in it. I'm going to try to replicate it.

I just talked to Jan and she is going to pick up a pork loin after work. She asked, "What are we going to do with it?" I told her about the idea above and that we could slice it thin and roll it up with sausage and cabbage. She liked both ideas.

Back to what your thread is about - I had planned on making Canadian bacon soon. I'm thinking of cooking it for the 4rth of July. We are going to smoke a small turkey for the 4rth. Smoking Canadian Bacon sounds good.

Canadian bacon AKA back bacon.
Worth
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The bacon is looking good Worth.

Even though the trichinae worm is almost non existent in commercial pork I dont take chances.
Here is the chart I go by when cooking and smoking pork cured or uncured.
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[QUOTE=whistech;637652]The bacon is looking good Worth.[/QUOTE]

Thank you Arlie.:D
Here it is, it was at 130F for an hour and a little lower for the better part of the day.
Worth
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They look wonderful Worth. So I can expect one in the mail?:lol: Just Kidding of course.

[QUOTE=AlittleSalt;637669]They look wonderful Worth. So I can expect one in the mail?:lol: Just Kidding of course.[/QUOTE]

Thank you Salt.
Be careful what you ask for.:lol:
This stuff is safe to eat as is no more cooking necessary and not recommended.
In my opinion it is the only way to (((really))) enjoy pork loin.
Tomorrow when it is cooled off I will cut into it and see what we have.

Worth

The royal food taster tried some this morning and it is deemed fit tor palace consumption. :yes:
Worth
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[QUOTE=Worth1;637750]The royal food taster tried some this morning and it is deemed fit tor palace consumption. :yes:
Worth
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If you ever have an opening for an old guinea pig, I volunteer.:yes:

Worth, that looks scrumpalicious! My mouth is watering for a slice!

Thanks everyone.
Last but not least here is a serving suggestion.
Worth
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It looks even better.

Now what is this? [B]Home of[/B] [SIZE=5][COLOR=green]Cactus Flats[/COLOR][/SIZE] [B]Botanical Gardens. :yes:[/B]

I do believe that Worth's Canadian bacon is worthy of the Canadian Honouree award for Canadian bacon (if there was one).

Anyone second the motion?

I vote yes. Worth' s CB looks amazing. And I agree with what he says about that being the best use for pork loin. It goes on sale here super cheap. I got tired of eating it. There's a very fine line between safe to eat and dried up. Most people over cook it. I much prefer sirloin pork chops.

I think I'd rank Lonza above Canadian Bacon. Unfortunately I missed my opportunity to make some this year.

Thank you every one.
I am not a big fan of it ether but it was cheap and on sale.
The fatty Buckboard bacon is the bomb.:yes:
Worth

[QUOTE=Worth1;640193]Thank you every one.
I am not a big fan of it ether but it was cheap and on sale.
The fatty Buckboard bacon is the bomb.:yes:
Worth[/QUOTE]

Yes, I love buckboard bacon, what I know called Hillbilly Bacon.

[QUOTE=SteveP;640277]Yes, I love buckboard bacon, what I know called Hillbilly Bacon.[/QUOTE]

I froze the Canadian bacon.
The hillbilly bacon is just stacked up in the refrigerator.
About ready to freeze three of the slabs.
Worth

[QUOTE=Worth1;637634]Canadian bacon AKA back bacon.
Worth
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We Canucks definitely call it "Back Bacon"...except when talking to foreigners. ;) LOL

[QUOTE=EPawlick;637801]I do believe that Worth's Canadian bacon is worthy of the Canadian Honouree award for Canadian bacon (if there was one).

Anyone second the motion?[/QUOTE]

Totally agree....and that's coming from a connoisseur from Canadian Amish country!