Candian Bacon, etc...

Discussion in 'Pork' started by payson, Apr 18, 2007.

  1. payson

    payson Meat Mopper

    I'm in the process of attempting some Canadian Bacon. I'm using Tender Quick at the prescribed rate (I think it's 1 tablespoon per pound) along with some sugar. Are there any other spices I should add? Once it's been "cured" for 3-5 days should I lightly smoke it prior to pan frying? Also, the most basic question: What exactly does "curing" do? It seems to me that it's basically a brine but I'm not 100% sure of the benefits. Why in other words wouldn't I simply use salt and sugar for the same end results. Will it keep longer this way? How long if so? Nitrates and nitrites add what to the process? What would happen if I ate Tender Quick on fries? (I know I shouldn't and I won't, I'd just like to know why...?)
    Thanks for any clarification!
  2. cheech

    cheech Master of the Pit OTBS Member

    Here is what I use

    Ross’ Canadian bacon
    2 pieces of pork loin
    1 cup salt canning or pickling
    1 cup brown sugar (light)
    1\4 Tsp ground cloves
    Mix Blot loin to remove moisture
    Divide mix into 3 equal parts
    Rub mix over loin
    Place in refrigerator
    Repeat adding mixture for total of 3 days
    3rd night wash scrub pat dry place in refrigerator
    Smoke at 140-160 F
    Internal Meat thermometer should read 135
    Smoke about 3-4 hours
    Slice thin
    Note: In order to keep the pink color that is characteristic of Canadian Bacon use a bit of cure with the spices.
  3. deejaydebi

    deejaydebi Smoking Guru

    Chris -

    Initally it was used for preserving meats. When smoking low and slow we set up the perfect environments for growing bacteria.

    Curing inhibits bacterial growth when cooking (and spoilage in general) by reducing the water content that bacteria needs for growth in meats.
  4. payson

    payson Meat Mopper

    Thank you both! My first attempt was a success! Next go round I'll try your method Cheech!

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