Canadian Bacon

Discussion in 'Bacon' started by danj, Nov 22, 2011.

  1. danj

    danj Meat Mopper

    I purchased a pork loin today and I was thinking Canadian bacon. can anyone out there help with a recipe and info?

    Thank you.
  2. biteme7951

    biteme7951 Meat Mopper

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Barry !!

    Glad you like them.

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Bear knows his bacon!
  5. Bear is the man when it comes to bacon variety and several other things all around a smoke master. Thanks for the help on my canadian bacon questions Bear. It turned out so well its all gone already. I guess good things go fast. Should have made 10 lbs instead of only 4.

    Back to the original post

    I just made some using tenderquick (follow directions on package). The directions are kinda confusing so Bear got me all straightened out. 1 day per 1/2 in of thickness I believe is what it was. Hopefully someone can verify that im going from memory. Measure your cure exactally according to weight.

    I just gave mine daily massages and a flip. Make sure you put them in some type of container in the fridge in case of a leak. I never had an issue but you never know better safe then sorry.

    I didnt add spices in with my cure  I know some do. After the curing process I test fryed and had to rinse it a couple times to get it where I wanted it. I sprinkled garlic powder and pepper on mine and smoked them. I will never buy canadian bacon from anywhere again. Next up Belly bacon. Gotta get with Todd and order my AMPS.
    Last edited: Nov 22, 2011
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Cowboy!!! It was a pleasure to assist you !

    Yes---"1 day per every 1/2" of thickness of the thickest piece---Plus at least 2 days extra for safety (I like to add 3 or 4 days)", and more days doesn't hurt.


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