Canadian Bacon

This is my second time attempting Canadian bacon and it turned out fantastic! The first was the Smoke Roasted Pork Loin and I did not have the pink salt needed to do it properly. As you remember from my Peameal Bacon post from last week, I got some. You can check out the pork and brine I used there. After the curing in the brine I rinsed the pork off with cold water and dried with some paper towels. I then placed on a wire rack in the fridge, uncovered for about 24 hours. That forms the dry, tacky layer on the outside called the pellicle which is helpful for good smoke flavor and color.2015-11-15 12.38.30

Next, on to the smoker. I used apple wood chunks since apple and pork work so well together. I smoked at around 200 degrees until the internal temp was about 150 degrees, around 3 hours total. 2015-11-15 17.19.13

Time to make a nice Hawaiian pizza with some of this wonderful Canadian bacon. 2015-11-18 17.09.44

Just as I am kneading my dough for the pizza my power (along with well over 100,000 others) went out due to a huge windstorm like we have never seen here in Spokane! We were without power for about 4 days while others were in the dark for about 10 days. I was not going to let that stop me from making some pizzas though. I took my pizza stone out to the Weber, fired it up and cooked them on there. Everyone was happy with the results.  The Canadian bacon was amazing on these pizzas. I wish I had made more of this salty, smoky and sweet pork! I will next time for sure. 🙂2015-11-18 18.20.45

Meet Meat!

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