MacKenzie Posted October 26, 2015 Report Share Posted October 26, 2015 Started a batch of Canadian Bacon this morning. Fortunately it's cool outside so I can use my brining container instead of the fridge. A little peek inside-the whole pork loin is in two pieces for easier handling. Stay tuned for more as the week goes progresses;) Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 26, 2015 Report Share Posted October 26, 2015 Will be keeping an eye on this. I've wanted to try my hand at homemade Canadian bacon and regular bacon. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 26, 2015 Author Report Share Posted October 26, 2015 Warning, it is addictive and you will not be able to stop. That's what happened to me. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 26, 2015 Report Share Posted October 26, 2015 I will be watching this post develop!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 26, 2015 Author Report Share Posted October 26, 2015 The pressure is mounting, eek;) Quote Link to comment Share on other sites More sharing options...
kjs Posted October 26, 2015 Report Share Posted October 26, 2015 It's good stuff, can't wait to see your results. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 26, 2015 Report Share Posted October 26, 2015 You need some bacon for those excellent morning cooks. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 28, 2015 Author Report Share Posted October 28, 2015 Canadian bacon is coming along, it is out of the cure and into the fridge until tomorrow. I'm hoping to be able to smoke it then. There is a second piece on another shelf. In the meantime I cut off some loose pieces for a taste test, gooood and should be even better after smoking. Also made another perfect KK loaf of sourdough bread this morning. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 28, 2015 Report Share Posted October 28, 2015 Bacon looking good so is the bread. Quote Link to comment Share on other sites More sharing options...
kjs Posted October 28, 2015 Report Share Posted October 28, 2015 Bacon looking good. What are you smoking it with? I use apple wood. Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 29, 2015 Report Share Posted October 29, 2015 Looks super yummy MacKenzie. As usual. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 29, 2015 Author Report Share Posted October 29, 2015 Things are progressing, pork loin pieces are now smoking- Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 29, 2015 Report Share Posted October 29, 2015 All looking great MacK! I know we have seen pictures of it but tell me what type of loaf pan you are using for your sourdough bread? Quote Link to comment Share on other sites More sharing options...
tony b Posted October 29, 2015 Report Share Posted October 29, 2015 Excellent, MacKenzie, just outstanding! Your bread never ceases to amaze me! Quote Link to comment Share on other sites More sharing options...
bosco Posted October 29, 2015 Report Share Posted October 29, 2015 looking good Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 29, 2015 Author Report Share Posted October 29, 2015 All looking great MacK! I know we have seen pictures of it but tell me what type of loaf pan you are using for your sourdough bread? I will get the details for you:) Stay tuned. Back with the details: I have this one : http://breadtopia.com/store/round-la-cloche/ and I have this one also- http://breadtopia.com/store/oblong-la-cloche/ I did order mine locally because I was afraid they may get broken during shipping. At first I seasoned them with oil like you would cast iron pan and now they have a varnish like finish so that the bread does not stick. I do put the cover on for the first part of the bake in the oven but don't bother with that in the KK. Hope this helps:) Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 29, 2015 Report Share Posted October 29, 2015 This does help thank you! I have been working (as you know😊) on my sourdough and I think I have recipe and methodology for a dough down well enough to give it a try baking it on Saphira. I have a small round enameled CI dish to use (thank you Ckreef for the enameled CI endorsement, LOVE the easy clean up) but I like a traditional long bread loaf shape too. Better for sandwiches. That is why I asked. This is perfect!ðŸžThanks again. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 29, 2015 Author Report Share Posted October 29, 2015 In the homestretch now, the pork loin is on the grill for smoking with Maple Leaf Lump and apple wood- Just about to come off the grill- Smoked. Up close and in the house- Sliced. The other end is a different texture, but still goooood. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 29, 2015 Report Share Posted October 29, 2015 Looks awesome! Benton Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 30, 2015 Report Share Posted October 30, 2015 That looks delicious, MacKenzie. A few slices of that meat on the homemade bread will be a killer sandwich. Quote Link to comment Share on other sites More sharing options...
