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Canadian Bacon on the Weber Kettle/SNS

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  • ColonialDawg
    Club Member
    • Oct 2017
    • 456
    • Coastal VA

    Canadian Bacon on the Weber Kettle/SNS

    ​​​​​I'll never buy Canadian Baon again.

    I bought a 3 1/2 pound pork loin and cured it for 3 1/2 days in a brine consisting of kosher salt, brown sugar, maple syrup, garlic, sage, thyme, peppercorns, whole coriander, and Prague Powder #1.

    ​​​​​I then let it soak in water for about 30 minutes to reduce some of the saltiness.

    Smoked on the Weber kettle/SNS using Kingsford Blue and applewood at around 225-240 until internal temp hit 150 (about 3 hours).

    Cooled, refrigerated, sliced.

    The flavor was incredible. Tender, perfect saltiness, sweet maple flavor with a nice applewood smoke. Delicious!

    Click image for larger version

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    Attached Files
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4949
    • Winchester TN
    • Hardware
      Slow N Sear Deluxe Kamado.
      22" Weber Kettle.
      Slow N Sear, DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Chimney starters.
      PartyQ.
      Joule.
      GrillGrates, GrateGriddles.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    #2
    Looks and sounds great. You've inspired me to make this sometime.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9762
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      Beautiful! Love me some Canadian bacon

      Comment

      • texastweeter
        Club Member
        • Jul 2017
        • 2835
        • Republic of Texas

        #4
        Looks awesome! put it on an breakfast muffin, or a pizza with garlic, jalepeno, and pineapple!!!!

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 12104
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          Good job!

          Comment

          • jecucolo
            Club Member
            • Nov 2015
            • 1242
            • Schertz Texas
            • Pit Barrel Cooker
              Slow 'n Sear for 22" Kettle
              Weber 22" Kettle (Craiglist)
              Slow 'n Sear for 22" Kettle
              Weber Rapid Fire Chimney
              Maverick ET-732
              Kingsford Original Charcoal
              Kingsford Competition Charcoal
              Anova Sous Vide

            #6
            Yep curing your own bacon is a game changer.

            Comment

            • jfmorris
              Club Member
              • Nov 2017
              • 2720
              • Huntsville, Alabama
              • Jim Morris

                Cookers
                • Camp Chef FTG900 Flat Top Grill (2020)
                • Weber Genesis II E-410 w/ GrillGrates (2019)
                • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
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                Beverages
                • Whatever I brewed and have on tap!

              #7
              Looks awesome, and since I’ve got a 5 pound pork loin in the deep freeze, I’ll be trying this after the American bacon I’ve currently got curing in the fridge is done.

              Comment

              • Skip
                Founding Member
                • Jul 2014
                • 3011
                • Blue Earth, Minnesota
                • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                #8
                For some strange reason I feel like curing a pork loin. Good job!!

                Comment

                • Ricardo
                  Club Member
                  • Jan 2017
                  • 173
                  • Palm City, FL

                  #9
                  I just gave this a try, but with pork tenderloins. I got a 4 pack at Costco. Tied 2 tenderloins together to give it some log shape. Placed them in a brine with brown sugar, salt, garlic, thyme, prag powder 1... left it in the refrigerator for 2 days, then washed, let sit in the refrigerator for 1 day and finally smoked it low and slow for 6 hrs using my Woodwind Pellet grill set at low smoke... which is actually low temp with high smoke.

                  Once they reached 145 internal, took them off the grill and let them cool and back to the fridge for 24 hrs. Just cut into them this evening and they turned out pretty good. Not bad for a first try.

                  I was thinking the tenderloin would be just too soft, but nope... it’s just right.

                  This is is my first attempt at this, next I’ll try with pork belly to see how regular bacon turns out.

                  Cheers,
                  Ricardo

                  PS: having a charcuterie slicer would really help get the finished product a more suitable presentation. Will have to consider getting one soon.

                  Click image for larger version

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                  Comment

                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 9762
                    • Smiths Grove, Ky
                    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                    #10
                    That looks fantastic Ricardo

                    Comment

                    • Spinaker
                      Moderator
                      • Nov 2014
                      • 10404
                      • Land of Tonka
                      • John "J R"
                        Instagram: JRBowlsby
                        Smokin' Hound Que
                        Minnesota/ United States of America

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                      #11
                      Great work, Ricardo! Things are looking tasty in Palm City!

                      Comment

                      • Sweaty Paul
                        Founding Member
                        • Aug 2014
                        • 1349
                        • Hays, KS
                        • Green Mountain Grill - Jim Bowie
                          (I've never regretted having too much grate space).

                          Weber Genesis Gas grill
                          Weber Kettle grills x 2

                        #12
                        Very nice. Well done.

                        Comment

                        • Steve B
                          Club Member
                          • Jun 2016
                          • 2853
                          • Rockland county New York
                          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                            Yoke Up custom charcoal basket and a Grill Wraps cover.

                            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                            Napoleon gas grill (soon to go bye bye) rotting out.

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                          #13
                          Beautiful stuff ColonialDawg and Ricardo

                          Comment

                          • Oakgrovebacon
                            Club Member
                            • Apr 2016
                            • 1812
                            • South central Illinois

                            #14
                            Both of the Canadian bacons in 5his posts look great! Good job guys!

                            Comment

                            • Skip
                              Founding Member
                              • Jul 2014
                              • 3011
                              • Blue Earth, Minnesota
                              • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                              #15
                              Very nice Cure & Smoke!! I can't wait to try Canadian Bacon.

                              Comment

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                              Meat-Up in Memphis 2021

                              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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