1st try for Canadian bacon using pops brine soon

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brewerdave

Fire Starter
Original poster
Nov 29, 2014
65
15
Hey again everyone,

I stole the thread from woodcutter because it looked so good. I want to use the brine from his original thread, but I have a bunch of Morton's tenderquick that I need to use up.

Heres the brine posted by woodcutter:

Recipe

1 gallon of water

1 cup granulated sugar

3/4 cup of kosher salt

1 cup brown sugar

1 Tbs cure #1

1 Tbs garlic powder

1 Tbs onion powder

1 Tbs molasses (mild flavor)

My question is, what would I need to tweak in order to use TQ instead of cure #1? Can I just substitute TQ for #1?

I appreciate any info that y'all can provide

BD
 
Cant use tq the same a cure #1.

I use tq for a dry cure.
 
OK,

suggestions on how to modify this as a dry cure? I don't mind admitting I am an idiot and would appreciate any help

BD
 
But I will make plans to buy some cure #1 for certain
 
Use .5 oz of tender quick per lb.

I add about 1 tbsp of dark brown sugar couple pounds.

Skip the white sugar, water, cure #1 and salt.

Then add the onion poweder,garlic powder and molasses.
 
Bears step by step it is and I'll do pops brine when I get some cure #1. Either way, I'll be a canadian bacon makin' fool
 
Sorry for the late reply but life can get in the way,lol.

I am going to dry some bourbon jerky this saturday and while that is drying, I'm starting batch number 1 of canadian bacon. I'll be using Bears recipe on this batch, then Pops brine on batch 2.

Pictures, of course


This is about 3.5 pounds. I plan to split it into 3 pieces

More to come later
 
Dave Hate to be the bearer of bad news. That is not the right cut of meat,CB should be made from Pork Loin. Tender Loin is a different piece of meat.
 
 
Sorry for the late reply but life can get in the way,lol.

I am going to dry some bourbon jerky this saturday and while that is drying, I'm starting batch number 1 of canadian bacon. I'll be using Bears recipe on this batch, then Pops brine on batch 2.

Pictures, of course

This is about 3.5 pounds. I plan to split it into 3 pieces

More to come later
Sounds Great !!

PM me if you have any questions, and give me a Heads up when you post it !!

Bear
 
 
Dave Hate to be the bearer of bad news. That is not the right cut of meat,CB should be made from Pork Loin. Tender Loin is a different piece of meat.
Tropics (Richie) is right!

I didn't zoom in until he mentioned it, because it looked like a Pork Loin because of the size of the package.

There must be a couple of Tenderloins in there.

I would recommend you smoke them to 145°IT without curing----They can be Awesome!!

Then get a Pork Loin for CB.

You could make CB out of Tenderloin, but they're such small slices.

Bear
 
Last edited:
 
Just have to hope he gets email notifications or comes back online.
Yeah, I've seen a number of guys turn Pork Tenderloin into CB, and they loved it, so it wouldn't hurt. Only thing is it makes Great Smoked Pork, and Pork Loin make the best CB.

Good catch----Looking at the small Pic with my eyes looks like about a Half of a Pork Loin. That's why I used to like "Bear View".

Bear
 
 
Yeah, I've seen a number of guys turn Pork Tenderloin into CB, and they loved it, so it wouldn't hurt. Only thing is it makes Great Smoked Pork, and Pork Loin make the best CB.

Good catch----Looking at the small Pic with my eyes looks like about a Half of a Pork Loin. That's why I used to like "Bear View".

Bear
I would imagine that would be a very tasty CB. Have 5 more days til I pull the BBB out and smoke it Thanks again John
 
Well damn.

I guess I'll deal with small slices(biscuit slices?) and give this a try as CB and batch 2 will be a correct pork loin. This is why I post before I get too far ahead of myself...and keep the email notifications turned way on.lol

As far as a basic smoked pork tenderloin, would you inject it and brine it before smoking?

Thanks much for the good eyes and tips. I appreciate it

DS
 
 
Well damn.

I guess I'll deal with small slices(biscuit slices?) and give this a try as CB and batch 2 will be a correct pork loin. This is why I post before I get too far ahead of myself...and keep the email notifications turned way on.lol

As far as a basic smoked pork tenderloin, would you inject it and brine it before smoking?

Thanks much for the good eyes and tips. I appreciate it

DS
It doesn't need injecting, but marinating it would be a good idea.

I don't have a Step by Step on them, but I'm betting Jeff does.  I'll take a look.

Bear
 
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