Canadian bacon

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I have a pork loin that has cured for a five days now. I plan on smoking it for Canadian bacon tomorrow. Do I need to go to a higher temp than 150? I have read on the BBB threads to stop @ 150 degrees for bacon. What do I need to shoot for on CB? :confused:
 
When I do any bacon I take it to 150* if I'm going to reheat it at a later time. (fry in a pan, grill it, ect.) If I'm smoking it to consume that night I take it to 155*-160*
 
You cant make Canadian Bacon unless you live in Canada or you are Canadian.

:p
 
NotleyQue said:
You cant make Canadian Bacon unless you live in Canada or you are Canadian.

:p
Click to expand...

Do they even call it "Canadian" Bacon? We've talked about the peameal bacon, now usually done with cornmeal......I think that's the standard up there.
 
Go ahead and do it... With immigration the way it is they'll never get you any way...
 
thirdeye said:
Do they even call it "Canadian" Bacon? We've talked about the peameal bacon, now usually done with cornmeal......I think that's the standard up there.
Click to expand...

NorthernQ was here for a little while today. I'm sure he has some input.
 
Just call it back bacon like they do in Canada and you'll be OK.

I wouldn't take it past 140 myself, as I like to fry it up in a pan.
 
I finished my Canadian Bacon on Friday. I took it to 145 and then let it cool slowly in a cooler. It was perfect!!
 
I'll get started here after a while. Thanks for all the input.
 
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