PRippley Posted October 30, 2015 Report Posted October 30, 2015 Yummy MacK, how long on Pebbles at what temp?
MacKenzie Posted October 30, 2015 Author Report Posted October 30, 2015 I put the loin on shortly after lighting the lump and kept the temp low for an hour or so, about 150F, then very slowly let the temp crepe up to a max of 250F. The IT was at that point 146F and 150F so I took the loins off. I believe the total cook time was 5 hours or slightly less. The meat is nice and moist. It is all sliced now and vacuumed sealed. Sandwich time...
MacKenzie Posted October 30, 2015 Author Report Posted October 30, 2015 End of Canadian Bacon story- a tasty CB and cheese sandwich.
tony b Posted October 30, 2015 Report Posted October 30, 2015 You're killing me, AGAIN, MacKenzie. Another Home Run!
kjs Posted October 30, 2015 Report Posted October 30, 2015 MacKenzie, you certainly did yourself proud. How long was the tenderloin in the cure? Did you use any maple sugar or syrup in the curing process?
MacKenzie Posted October 30, 2015 Author Report Posted October 30, 2015 Thanks, everyone. It was in the cure for 48 hours and no maple syrup or sugar but I did add fenugreek;)
tony b Posted October 30, 2015 Report Posted October 30, 2015 Fenugreek - aka fake maple flavor. It's used in cheap syrup to give it more maple flavor without using the real thing!
PRippley Posted October 31, 2015 Report Posted October 31, 2015 Omg those sliced shots are killer, If I could trick or treat in Nova Scotia tonight I would want some of that killer CB!👻🎃
MacKenzie Posted October 31, 2015 Author Report Posted October 31, 2015 PJ, better dress warm;) You still have time, Trick or Treat is tomorrow night here.
PRippley Posted October 31, 2015 Report Posted October 31, 2015 Here too MacK, been beautiful for two months but supposed to rain like heck tomorrow! What will nighttime temps be there?
MacKenzie Posted October 31, 2015 Author Report Posted October 31, 2015 Tomorrow day time will be 44F and night will be 34F.
MacKenzie Posted October 31, 2015 Author Report Posted October 31, 2015 No, it has improved some so it's fine. I might get to sit in my sheltered corner of the ODK because it is going to be sunny.
bryan Posted October 31, 2015 Report Posted October 31, 2015 I knew this was going to happen. This is better than your other cooks and you kept it all for yourself. Address to follow.
bosco Posted October 31, 2015 Report Posted October 31, 2015 are you kidding me!!!!!! man this looks absolutely incredible!!!
ckreef Posted October 31, 2015 Report Posted October 31, 2015 Really great looking Canadian Bacon. The sliced pictures are really fantastic. Note to self - put slicer on the want list.
MacKenzie Posted October 31, 2015 Author Report Posted October 31, 2015 Thanks everyone. I'll have enough to keep me going for awhile. Next on the list is breakfast bacon;)
tony b Posted October 31, 2015 Report Posted October 31, 2015 I know it will be killer, too, MacKenzie - everything you make is outstanding!
kjs Posted October 31, 2015 Report Posted October 31, 2015 Breakfast bacon and two hams are on my list for Christmas. Can't wait to see your breakfast bacon Mackenzie, I am sure it will be great.
MacKenzie Posted October 31, 2015 Author Report Posted October 31, 2015 kjs, thanks for the vote of confidence:) I just finished putting it in the fridge with the cure. Next Thurs I'll do the soak out.
