Apple Smoked Canadian Bacon
Just finished slicing and vacuum packing a 4lb Apple smoked Pork Loin transformed into a luscious Canadian Bacon. I used the Habanero Smoker Canadian Bacon – Dry Cure recipe which you can find at http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon
Picked up a 4lb Pork Loin at my local Butcher, Fagundes Meats & Catering. Followed the Dry-Cure recipe and rubbed the loin with the appropriate amounts of seasonings per pound. Double bagged the Pork Loin and placed in the fridge for 7 days. Rotated the loin everyday.
Rinsed the Dry Cured Pork Loin and soaked the loin in cold water for 30 minutes. Pat dry and return to the fridge overnight allowing the Pork Loin to form pellicles. Remove the Pork Loin an hour before placing it the Original Bradley Smoker (OBS), Pellet Grill, or any smoker of your choice.
Preheated the OBS to 225ºF. Placed Dry Cured Pork Loin in the smoker and applied 2 hours and 20 minutes of Apple smoke. Pull the loin when the Internal Temperature (IT) reaches 145ºF. Here is what the Pork Loin should look like after the Canadian Bacon transformation. You must take the loin to at least 140ºF. The higher the IT the dryer your Canadian Bacon will become.
Tent the Canadian Bacon under foil until the loin is cool enough to handle. Once the Canadian Bacon is cool, tightly wrap it in Plastic Food Wrap and place in the refrigerator for at least 2 days.
Slice the Canadian Bacon into 1/8″ thick slices
Vacuum seal the sliced Canadian Bacon and return to the fridge for use or place it in the freezer for future enjoyment.
Just remember that you should not divulge how easy it is to transform a Pork Loin into scrumptious Canadian Bacon. Have you seen the price of Canadian Bacon at your local grocery store? This is less expensive, fun, and anyone can do it. Just let your family and friends know that you slaved over a hot smoker for hours …
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Jim Beam Smoked Tri-Tip
I can’t believe how time flies … Checked my Little Black Book and I haven’t smoked a Tri-Tip in 4 months!!! When I smoke a Tri-Tip I like to keep the fat cap on. Every maket/butcher sells Tri-Tips but I have to really search around to find Tri-Tips that have not been trimmed and still have their fat caps on. Scored the fat cap and rubbed the 3 lb Tri-Tip with some Fagundes Seasoning before wrapping it tightly with plastic wrap and putting it in the fridge overnight.
Removed Tri-Tip from fridge an hour before cooking. Set PID to 225ºF and preheated the Bradley Smoker. You can see the scored fat cap.
Used 7 (2 hours/20 min) Bradley Jim Beam Bisquettes which are made from recycled Jim Beam Oak Barrels. Pulled the Tri-Tip at an IT of 147ºF to keep the bride happy. She likes pink meat but draws the line at blood. FTC for 20 minutes. If it wasn’t for the bride’s preference I would have pulled it at 140ºF. At the bottom of the photo you can see the PID temperature probe and on the left is my Maverick ET-732 temp probe.
The money $$shot … A light dinner consisting of some deliciously tender Tri-tip seasoned to perfection, a small salad, and some condiments. I’m here to tell you, you can’t beat that Fagundes Seasoning. Notice how the meat is still pink even though it was pulled at 147º. NO, I did not eat that whole pile of sliced Tri-Tip. I don’t think I’m going to wait another 4 months to smoke my next Tri-Tip … after all, here on the West Coast, we can buy Tri-Tips in every market or butcher shop
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Sausage Stuffed Hickory Smoked Pork Loin
Took a 4 lb Pork Loin and stuffed it with homemade breakfast sausage, mushrooms, celery, Mexican blend shredded cheese, and cabbage. I’m a big fan of cabbage and wanted to see what it would look and taste like.
Cooked the ingredients, mixed in some cheese and stuffed the Pork Loin in a pocket that my Butcher prepared for me. That baby is stuffed to the gills 
Rubbed the Loin with Roasted Garlic EVOO and Fagundes Seasoning.
PID set to 225ºF. Applied 3 hours of Hickory smoke and pulled it at an IT of 167ºF. I realize that’s a bit high for some but SWMBO insists that there shall be NO pink when it comes to Pork 
Here’s a shot before I pulled the Stuffed Pork Loin from the OBS. Took me 4 hours and 45 minutes.
Made some Dungeness Crab and Shrimp Stuffed Mushrooms for a side dish … after all, they’ll be sitting on the side of my dish
You can see how the pocket provides an ample space for stuffing. Unfortunately, all the cheese oozed out during the smoke. Not before it infused a cheesy flavor to the stuffing … but made a mess inside the OBS. Sausage and cabbage are a good combination together. Will have to post my “Bubble and Squeak” recipe with is mostly comprised of sausage and cabbage … Good stuff Homey …
The money $$hot … A couple of slices of sausage stuffed pork loin along with a scoop of Cole Slaw and a side dish of stuffed mushrooms
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Smoked Turkey Drumsticks à la OBS/SRG
Found me some Turkey Drumsticks while visiting WallyMart yesterday and decided to give McCormick Grill Mates Montreal Chicken seasoning a try along with the ever great Jans Dry Rub (JDR). Stoked up the Original Bradley Smoker (OBS) to 250º with the vent wide open and decided to apply 3 hours of 1 Apple for every 2 Special Blend bisquettes. Rubbed Roasted Garlic EVOO under and on the skin and applied JDR to 3 drummies and Montreal chicken to the remaining 2. Made sure that the rubs were applied under and on the skin.
Used the SRG basket and drumstick hangers. Figured that if I could hang Chicken Drumsticks then I could use it for Turkey Drumsticks. Worked out great and I transferred the drumsticks directly into the SRG once they were smoked in the OBS. Here is what they looked like after 3 hours of smoke in the OBS. The IT read at 189º and at first I thought they were done. Must have been the probe location. They sure look done!!
I figured I didn’t need to pop them in the SRG to finish them off. Boy was I wrong. Checked them in different places with an instant read Thermometer and they only read at 160º!!! Looks can be deceiving. Popped them in the SRG on HIGH with the lid OPEN for 45 minutes and they still weren’t at the desired 180º+ range so back in the SRG for another 35 minutes. See for yourself, done to perfection …
The money $$hot … The Turkey Drumstick was so good I chose to just compliment it with a simple salad. This is one Turkey Drumstick boned. Makes for easier/cleaner eating. You can never go wrong with Jans Dry Rub and I wasn’t disappointed in the results. The McCormick Grill Mates Montreal Chicken seasoning also did not disappoint. I have had it on some grilled chicken breast before at an event and was impressed with it’s results. It’s a good poultry seasoning in a pinch …
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Hickory Smoked Pork Loin Backribs
Checked my little Black Book of smokes and was shocked to learn that I hadn’t smoked any Ribs for 5 months!! How does one go 5 months without some good old ribs? Found some laying around the freezer so decided to smoke some Naked ribs.
Used the 3-2-1 Method that I learned on the Bradley forum … Why reinvent the wheel? Rubbed the ribs with Fagundes Seasoning. Ready to go into the 225ºF preheated Original Bradley Smoker (OBS).
After 3 hours of Hickory they’re ready to be splashed with Apple Juice and foiled before going back in for 2 hours.
Removed the foil after 2 hours. At this point I would normally slather the ribs with my BBQ Sauce of choice and back in the 225º OBS for another hour. But today, I chose to leave them naked for the last hour. Here are the ribs after the old 3-2-1 Method.
The money $$hot … Half a rack of ribs with a scoop of Cole Slaw and a nice huge Pork Stuffed Mushroom. Good eats!! Had 10 mushrooms but my Daughter-in-Law, Son, and SWMBO wolfed them down. Luckily I set one aside for the money $$hot
The Fagundes Seasoning turned out great. Don’t know why I waited 5 months to do some racks but I know I won’t be waiting that long again
