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Canadian Bacon and Dried Beef (cured & smoked)
I hope this is alright here. I wasn't sure where to put this thread, since it's a mixed cured & smoked product.
I noticed I had 4 pounds of Pork Loin sitting in my freezer, and I was out of Canadian Bacon.
I was also out of Dried Beef, but I had plenty of Tender Quick in the cabinet.
So I did the logical thing, and went to the store to get some lean beef.
I usually use Eye Rounds for my Dried Beef, but Weis' had Bottom Round Roasts on sale ($2.49).
So Bottom Round it is, for the Dried Beef !!!
They only had 2 of them out, and the ones next to them (Rotisserie Roast -- Same price) looked good too, so I got 2 of each.
Day #1 (Prep & Cure):
Trim all of the fat off of the Beef (10 pounds after trimming), and trimmed loose fat from Pork loin.
Butterfly the Rotisserie Roasts, because they were a little thicker than I wanted.
Cut the Pork Loin into two pieces, 2 pounds each.
Rinse well, dry, and weigh each piece.
Weigh the proper amounts of TQ for each piece (1/2 ounce per pound of meat).
Rub the TQ & one or two tsp of Brown Sugar per pound on each piece of meat to be cured.
I put any cure that falls off before it gets in the bag, in the bag with the piece it belongs with.
This way the proper amount of cure stays with each piece.
Squeeze excess air out of bags, and zip them up.
Tip: Fold Ziplock bags back at the opening, like a pants cuff, until you're ready to close. You young guys can ask your parents what a pants cuff is.
This way you don't get any cure or sugar in the zipper, which will ruin the seal of the zipper.
Put Bags in Fridge (37˚/38˚) for proper amount of time.
The thickest piece I had was about 2 3/4"", so I made the number of days to be 9 days.
That includes one extra day, to come up to a Saturday remove from cure, and a Sunday Smoke.
Day #9 (Get ready to smoke):
Drain Juices from bags, remove meat & rinse, and soak in cold water for 1/2 hour.
Cut a couple slices of each kind of meat, and do a fry test for salt flavor & to check if cured to centers.
Fry test was perfect, so I rinsed, dried, put the pieces on smoker racks.
I sprinkled both sides with Black Pepper, Garlic Powder, and Onion Powder.
Then into the meat fridge over night to begin the pellicle formation.
Day #10 (Smoking Day!!!):
6:30------------Pre-heat MES 40 to 140˚.
7:00------------Put racks in smoker, and cut heat setting back to 130˚
8:00------------Put in well lit AMNS, and probe one piece of loin & one piece of beef.
10:00-----------Meat temps are 108˚ and 108˚. Bump temp up to 140˚.
12:00-----------Meat temps are 124˚ and 124˚. Bump temp up to 150˚.
2:00-------------Meat temps are 132˚ and 131˚. Bump temp up to 170˚
4:00-------------Meat temps are 141˚ and 142˚. Bump temp up to 180˚.
4:50-------------Meat temps are 146˚ and 147˚. Remove CB at 147˚ & 149˚. Eat Supper.
5:00-------------Cut heat back to 150˚ to Dry Beef a little more. AMNS burned out after 9 hours.
8:00-------------Dried Beef temps 146˚ and 147˚. Bump heat up to 180˚ to finish.
9:30-------------Remove Dried Beef at 150˚ and 152˚. Dried Beef is dry enough for me.
Wrap all pieces, not eaten for supper, in Saran Wrap, and put in Fridge for 36 hours.
Day #12 (Slicing & Packaging):
Slice remaining Canadian Bacon in 1/4" slices, vacuum pack & freeze.
Slice outer part of Dried Beef pieces 1/8" thick, and give to my Son. He says it's the best Jerky there is.
Slice all Dried Beef paper thin, vacuum pack & freeze.
Results: Canadian Bacon is Great. Dried Beef is best ever. I don't think it's because of the different meat, because I think the Eye Round is better for Dried Beef.
I think it's better because I put smoke on it for a longer time, and I also got it drier than my previous Dried Beef smokes. This stuff is Perfect !!
There You have it. Enjoy the Views.
Thanks for looking,
Bear
Test Frying Pork & Beef. Pork at top, Beef below:
Three hunks of cured seasoned Beef:
Bottom Round Roast on left----Other two are pieces of Pork Loin:
My set-up:
Right side foil coated piece of aluminum, tilted up on left side, persuades heat to go up middle of smoker.
Upside down half foil pan on left keeps drippings off of AMNS.
Canadian Bacon fresh out of smoker:
My Supper that night:
CB all sliced up:
Dried Beef ready for slicing:
Three plates of dried Beef, and two bowls of Dried Beef Jerky:
Everything vacuum packed, and ready for freezer:
That's All Folks!
I hope this is alright here. I wasn't sure where to put this thread, since it's a mixed cured & smoked product.
I noticed I had 4 pounds of Pork Loin sitting in my freezer, and I was out of Canadian Bacon.
I was also out of Dried Beef, but I had plenty of Tender Quick in the cabinet.
So I did the logical thing, and went to the store to get some lean beef.
I usually use Eye Rounds for my Dried Beef, but Weis' had Bottom Round Roasts on sale ($2.49).
So Bottom Round it is, for the Dried Beef !!!
They only had 2 of them out, and the ones next to them (Rotisserie Roast -- Same price) looked good too, so I got 2 of each.
Day #1 (Prep & Cure):
Trim all of the fat off of the Beef (10 pounds after trimming), and trimmed loose fat from Pork loin.
Butterfly the Rotisserie Roasts, because they were a little thicker than I wanted.
Cut the Pork Loin into two pieces, 2 pounds each.
Rinse well, dry, and weigh each piece.
Weigh the proper amounts of TQ for each piece (1/2 ounce per pound of meat).
Rub the TQ & one or two tsp of Brown Sugar per pound on each piece of meat to be cured.
I put any cure that falls off before it gets in the bag, in the bag with the piece it belongs with.
This way the proper amount of cure stays with each piece.
Squeeze excess air out of bags, and zip them up.
Tip: Fold Ziplock bags back at the opening, like a pants cuff, until you're ready to close. You young guys can ask your parents what a pants cuff is.
This way you don't get any cure or sugar in the zipper, which will ruin the seal of the zipper.
Put Bags in Fridge (37˚/38˚) for proper amount of time.
The thickest piece I had was about 2 3/4"", so I made the number of days to be 9 days.
That includes one extra day, to come up to a Saturday remove from cure, and a Sunday Smoke.
Day #9 (Get ready to smoke):
Drain Juices from bags, remove meat & rinse, and soak in cold water for 1/2 hour.
Cut a couple slices of each kind of meat, and do a fry test for salt flavor & to check if cured to centers.
Fry test was perfect, so I rinsed, dried, put the pieces on smoker racks.
I sprinkled both sides with Black Pepper, Garlic Powder, and Onion Powder.
Then into the meat fridge over night to begin the pellicle formation.
Day #10 (Smoking Day!!!):
6:30------------Pre-heat MES 40 to 140˚.
7:00------------Put racks in smoker, and cut heat setting back to 130˚
8:00------------Put in well lit AMNS, and probe one piece of loin & one piece of beef.
10:00-----------Meat temps are 108˚ and 108˚. Bump temp up to 140˚.
12:00-----------Meat temps are 124˚ and 124˚. Bump temp up to 150˚.
2:00-------------Meat temps are 132˚ and 131˚. Bump temp up to 170˚
4:00-------------Meat temps are 141˚ and 142˚. Bump temp up to 180˚.
4:50-------------Meat temps are 146˚ and 147˚. Remove CB at 147˚ & 149˚. Eat Supper.
5:00-------------Cut heat back to 150˚ to Dry Beef a little more. AMNS burned out after 9 hours.
8:00-------------Dried Beef temps 146˚ and 147˚. Bump heat up to 180˚ to finish.
9:30-------------Remove Dried Beef at 150˚ and 152˚. Dried Beef is dry enough for me.
Wrap all pieces, not eaten for supper, in Saran Wrap, and put in Fridge for 36 hours.
Day #12 (Slicing & Packaging):
Slice remaining Canadian Bacon in 1/4" slices, vacuum pack & freeze.
Slice outer part of Dried Beef pieces 1/8" thick, and give to my Son. He says it's the best Jerky there is.
Slice all Dried Beef paper thin, vacuum pack & freeze.
Results: Canadian Bacon is Great. Dried Beef is best ever. I don't think it's because of the different meat, because I think the Eye Round is better for Dried Beef.
I think it's better because I put smoke on it for a longer time, and I also got it drier than my previous Dried Beef smokes. This stuff is Perfect !!
There You have it. Enjoy the Views.
Thanks for looking,
Bear
Test Frying Pork & Beef. Pork at top, Beef below:
Three hunks of cured seasoned Beef:
Bottom Round Roast on left----Other two are pieces of Pork Loin:
My set-up:
Right side foil coated piece of aluminum, tilted up on left side, persuades heat to go up middle of smoker.
Upside down half foil pan on left keeps drippings off of AMNS.
Canadian Bacon fresh out of smoker:
My Supper that night:
CB all sliced up:
Dried Beef ready for slicing:
Three plates of dried Beef, and two bowls of Dried Beef Jerky:
Everything vacuum packed, and ready for freezer:
That's All Folks!
Like the Probe hole.
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