1st try for Canadian bacon using pops brine soon

Discussion in 'Bacon' started by brewerdave, Apr 6, 2015.

  1. brewerdave

    brewerdave Fire Starter

    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
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cant use tq the same a cure #1.

    I use tq for a dry cure.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Adam is spot on.
     
  4. brewerdave

    brewerdave Fire Starter

    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
     
  5. brewerdave

    brewerdave Fire Starter

    But I will make plans to buy some cure #1 for certain
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    :yeahthat: .... and 0.5 ounces can be measured as 1 TBS TQ per pound....
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Canadian Bacon using TQ as a Dry Cure???

    Here's an Easy Step by Step of how to do that:

    *New------Canadian Bacon    

    Bear
     
  9. brewerdave

    brewerdave Fire Starter

    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
     
  10. stayhot

    stayhot Smoking Fanatic

    I made a batch a few weeks ago and all I've gotten was requests for more! I have to say, I will NEVER buy store bought Canadian bacon again, this is that good!! Forget the TQ and use the recipe as is, I used Popps brine and it was nothing short of EXCELLENT!! 

    [​IMG]


     
  11. brewerdave

    brewerdave Fire Starter

    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
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great !!

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

    Bear
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    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: Apr 23, 2015
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Just have to hope he gets email notifications or comes back online.
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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
     
  18. brewerdave

    brewerdave Fire Starter

    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
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

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