Acadian/Canadian Bacon

squirtthecat

New member

• Dec 25, 2011

• #1

Mixed up some of Hab's Canadian Bacon cure (from the Bradley Smoker forum). And added a Cajun twist to it..

A little taste of Ville Platte.

A 2.25 and a 2 pound top loin, rubbed up and vacuum sealed for a week in the fridge.

We'll check back next Saturday... (I'll flip/massage them every day while they are residing in the lettuce crisper)

 

ACW3

New member

• Dec 25, 2011

• #2

Flipping and massaging sounds slightly kinky. Enjoy your holiday.

Art

 

Deb

New member

• Dec 25, 2011

• #3

I bet that will be great Squirt!

 

TentHunter

Moderator

• Dec 25, 2011

• #4

Looks good so far, Squirt. I'll be watching for updates...

 

squirtthecat

New member

• Dec 25, 2011

• #5

I gave them a flip/flop/slap before we left for Chicago this morning. Lots of liquids are being pulled out of the loins already. The Morton Tenderquick is doing it's magic...

 

squirtthecat

New member

• Dec 31, 2011

• #6

Time to smoke!

Rinsed and banded up.

I was going to hang them, but wanted to try making a cradle of sorts. Dug out a cheapo rib rack and bent it to shape.

In we go.. 225*, top shelf of the MAK.

90 minutes later... Getting some color now.

They might be done in an hour or so - we'll check back then.

 

squirtthecat

New member

• Dec 31, 2011

• #7

Cough cough cough...

Done!

One is just a bit short of the temp I want, so they are in the crockpot on 'low' while we head to church.

 

Deb

New member

• Dec 31, 2011

• #8

Nice Squirt!!

 

ACW3

New member

• Dec 31, 2011

• #9

Looking real good.

Art

 

squirtthecat

New member

• Dec 31, 2011

• #10

They'll spend the night in the fridge wrapped up tight, and then I'll slice them late tomorrow afternoon.

 

sparky

New member

• Dec 31, 2011

• #11

were did you get the rubber bands thing from? pork looks good too.

 

Rip

New member

• Dec 31, 2011

• #12

Looks great Squirt!

 

squirtthecat

New member

• Dec 31, 2011

• #13

sparky said:

were did you get the rubber bands thing from? pork looks good too.

Click to expand...

A friend of mine gave them to me. Let me dig up the manufacturer. They are good to 600° and you just toss them in the dishwasher to clean up.

 

squirtthecat

New member

• Dec 31, 2011

• #14

These are the ones..

Not sure where he got them at, but they appear to be available from a number of online and "brick & mortar" kitchen stores.

 

CarterQ

Moderator

• Jan 1, 2012

• #15

Nice job Squirt!

 

squirtthecat

New member

• Jan 2, 2012

• #16

Time to slice...

Ok, after we staged a slight diversion - time to slice.

Bagged up and ready for the freezer. Kept a sammich bag full in the fridge for snaking on.

Good stuff. A bit on the salty side, but it tends to mellow out after some time in the chill chest.

I might look at mixing up Hab's "Basic Cure" instead of using MTQ next time. And using some salt free Cajun spice..

 

FLBentRider

New member

• Jan 2, 2012

• #17

How far across the house to you have to throw the first slice to distract them?

 

squirtthecat

New member

• Jan 2, 2012

• #18

FLBentRider said:

How far across the house to you have to throw the first slice to distract them?

Click to expand...

Just putting her food bowl up on the washing machine did the trick..

The 'big girls' have been giving her a pretty hard time, so she stays elevated as much as possible. She sleeps up in a Longaberger basket on top of the cabinets.