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Canadian Bacon


 
Robert-R

Robert-R

TVWBB Diamond Member
Seems like pork loin has been on sale a lot lately, so I thought: "Canadian Bacon!"

Cured with MTQ, a cracked pepper blend & light brown sugar for 9 days.
Washed & left nekid in the fridge for 1 day. Re-peppered & sugared prior to smoking.

Into the 18.5 over a KBB snake & lots of hickory chunks.

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Temps averaged 170*. Pulled 4 hours later with ITs of 142*:

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What's left of the snake after 1 hour for tbs & 4 hours smoking:

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The obligatory sliced pic;

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Breakfast:

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This was the first time I've let the bacon develop a pellicule. It's worth doing, imho. This batch was better than the one before (undocumented).

Also have to give thumbs up to the wife's pomegranate jelly.
 
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That does look awesome. Would love a slice of that.

Was that pork loin, or pork tenderloin? They look kind of small compared to the last pork loin I bought.
 
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Bob Ivey said:
That does look awesome. Would love a slice of that.

Was that pork loin, or pork tenderloin? They look kind of small compared to the last pork loin I bought.
Click to expand...

That's a good question & was wondering that myself. I wrote pork loin on the Food Saver bag.
I suspect I got lazy & didn't write tenderloin. :p Most of the pork loins I've ever bought were much larger than what I just used.
S'all good, man!
 
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Looks great Robert. I was wondering also if those were tenderloins. I might give that a try for using when we make pizzas the smaller size would work out better.
 
Robert-R said:
That's a good question & was wondering that myself. I wrote pork loin on the Food Saver bag.
I suspect I got lazy & didn't write tenderloin. :p Most of the pork loins I've ever bought were much larger than what I just used.
S'all good, man!
Click to expand...
Guaranteed, thats a tenderloin In his pic. Just makes thinner (not as wide) slices (and cooks faster too so be aware of that).

Cutting it that way would make it a bit "tougher" (not by much though) as it's with the grain. Consider cutting it as medallions next time.
 
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That looks wonderful Robert. I like the idea of using tenderloin, it would take a while to get through a whole pork loin in our house.
 
Thanks all!!!

So... it has been determined that it was pork tenderloin, maybe should have been sliced as medallions.
Y'all have to take my word for it that it tastes good & note that it requires a brief cook or it burns & gets rubbery.

Next question... is it Canadian Bacon? If not... what should it be named?
 
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