Resorts & Lodging
Fishing Guides
Bait & Tackle Shops
Products & Services
Important Links
Classified Ads
Contact Us & More
Minnesota Fishing Reports



(1) 2 »



More Canadian Bacon
LSF Member
Joined:
05/14/2010
From andover
Posts: 4483
Well deer camp is coming up and I have to get stuff done. Franks are done and now I have 6 5lb pieces of Canadian bacon I smoked as well. Next up, 25 lbs. of polish sausage. Check out my site below is you want to make some Canadian bacon in the Smokin Hot page. good luck.

Attach file:



jpg  IMG_2197.jpg (62.86 KB)
11771_59dd40312cb59.jpg 800X600 px

jpg  IMG_2198.jpg (52.20 KB)
11771_59dd405473d26.jpg 800X600 px

jpg  IMG_2200.jpg (48.16 KB)
11771_59dd4078781ab.jpg 800X600 px

jpg  IMG_2202.jpg (136.53 KB)
11771_59dd409a2f8cc.jpg 800X600 px

Posted on: 10/10 16:50:26
_________________
www.sausageheavenoutdoors.com

You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.
Transfer the post to other applications Transfer


Re: More Canadian Bacon
LSF Member
Joined:
01/08/2014
Posts: 55
Reinhard, I've got my 1st ever attempt at Canadian bacon in the brine right now. Thanks for all the recipes! I'm looking forward to seeing how it turns out!

Posted on: 10/10 16:57:16
Transfer the post to other applications Transfer


Re: More Canadian Bacon
Hunting Field Staff
Joined:
02/04/2008
From Iron Range.
Posts: 1929
Looking great! I tried your recipe a few yrs ago, and it was the last time I ever purchased Canadian bacon. Been making it ever since. It's way better, and a fraction of the cost.

Posted on: 10/10 17:27:08
_________________
It's better to be in the boat with a drink on the rocks than in the drink with a boat on the rocks.......
Transfer the post to other applications Transfer


Re: More Canadian Bacon
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3381
Those boys won't be able to get up in the stand after eating all that great food heading their way. Nice work!

Posted on: 10/10 17:53:37
_________________
If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
Transfer the post to other applications Transfer


Re: More Canadian Bacon
LSF Member
Joined:
02/16/2005
Posts: 1265
I've got a couple of pork loins in the brine and going to smoke them this weekend. Approximately how long does it take to smoke them to 150 degrees (using electric smoker), per the instructions on your webpage, Reinhard?

Posted on: 10/20 7:45:28
Transfer the post to other applications Transfer


Re: More Canadian Bacon
LSF Member
Joined:
05/14/2010
From andover
Posts: 4483
I guess I really don't keep track of the time {I did years ago} Here is what I do. I set the time to 6 hrs knowing that it wont take that long. I look for the done temp. It never took 6 hrs but more than 4 I'm sure. You have to take in consideration the outside temp. Summer vs winter or course. Take's a little longer in winter [cold temps or cooler] than warmer temps. I would think at 225 smoker temp it takes around 5 hours. So plan on a day that you will be able to check the smoker. There are times things come up even when I planned that day to not be interupted. When that happens I turn up the temp to 250 at times to speed up the process. 3 to 4 hours of smoke usually gives you the smoke flavor and color you want so increasing the temp when things happen wont change a thing. Man that's a long answer, I could of just said 5 hours or more but I thought maybe you would like what I do at times. Keep on eye on the internal temp and keep the smoke on until you like the color of the loins. good luck.

Posted on: 10/20 16:25:19
_________________
www.sausageheavenoutdoors.com

You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.
Transfer the post to other applications Transfer


Re: More Canadian Bacon
LSF Member
Joined:
02/16/2005
Posts: 1265
I preheated my electric smoker to 225 and when I checked it at about 3 hours the internal temp in the two loins were 168 and 170. They look good, smell good, and are now resting in the fridge, waiting to be sliced tomorrow. Very tempting to try some, but I'll have to wait. Thanks for your site Reinhard. I've used your instructions on ribs and pulled pork as well.

Posted on: 10/21 14:42:50
Transfer the post to other applications Transfer


Re: More Canadian Bacon
LSF Member
Joined:
05/14/2010
From andover
Posts: 4483
Sounds great!! Post a pic if you can. I love to see the color of a good smoke. good luck.

Posted on: 10/21 15:29:38
_________________
www.sausageheavenoutdoors.com

You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.
Transfer the post to other applications Transfer


Re: More Canadian Bacon
LSF Member
Joined:
02/16/2005
Posts: 1265
I knew it smelled good, looked good, and have confirmed that it tastes even better!

Attach file:



jpg  IMG_20171022_201534_hdr.jpg (435.24 KB)
1113_59ed603046b21.jpg 1600X912 px

jpg  IMG_20171022_201411_hdr.jpg (602.12 KB)
1113_59ed603ee8722.jpg 912X1600 px

jpg  IMG_20171022_203100_hdr.jpg (244.61 KB)
1113_59ed605337724.jpg 1600X912 px

Posted on: 10/22 22:22:03
Transfer the post to other applications Transfer


Re: More Canadian Bacon
LSF Member
Joined:
05/14/2010
From andover
Posts: 4483
Looks great!!!! thanks for posting the pic and the report. good luck

Posted on: 10/23 9:02:45
_________________
www.sausageheavenoutdoors.com

You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.
Transfer the post to other applications Transfer



(1) 2 »




[Advanced Search]


 

 
Copyright 2004-2013 Lake State Fishing P.O. Box 577 Deerwood, MN 56444 612-414-5593
All logos and trademarks are property of their respective owners. |  Lake State Fishing |   Login lakestatefishing.com Facebook Page lakestatefishing.com Twitter Page lakestatefishing.com LinkedIn Page lakestatefishing.com YouTube Page