First Canadian Bacon

Discussion in 'Smoking Bacon' started by deer meat, Oct 19, 2007.

  1. deer meat

    deer meat Smoking Fanatic OTBS Member

    I am finally getting a chance to make my long awaited Canadian Bacon. I am using the Hi-Mountain Bacon cure. The 8# loin is cut in half, trimmed of excess fat, and rubbed with the proper amount of cure.

    I did run into a small problem......or maybe no problem at all. The directions say to place the meat in a non-reactive dish and cover with plastic wrap. I do not have the room in my fridge wright now, so I double wrapped them in plastic wrap and placed them in the fridge.

    I hope this is o.k.

    Here they are rubbed and ready for there 10 day rest
     
  2. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Your gonna be fine ,just remember to flip once everyday , can't wait to see the finished product [​IMG]
     
  3. deer meat

    deer meat Smoking Fanatic OTBS Member

    Thanks Tim I thought I would be O.K.[​IMG]
     
  4. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    deer meat

    i put mine in a ziploc bag it works fine you should have no problem with the wrap except maybe it will leak just keep an eye on it
    huey
     
  5. deer meat

    deer meat Smoking Fanatic OTBS Member

    Good idea Huey, I am going to put them in ziploc bags wright now.
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Can't wait to see the finished bacon.[​IMG]
    I'm going to have to try that Hi-Mountain cure....sounds good.
     
  7. deer meat

    deer meat Smoking Fanatic OTBS Member

    There will surely be Q-view to follow.

    This is going to be a long 10 days.[​IMG]
     
  8. deejaydebi

    deejaydebi Smoking Guru

    Vaccum seal bags work good too.

    10 days IS a long time to wait but for some reason it always tastes better when you have to wait.
     
  9. smoked

    smoked Master of the Pit OTBS Member

    good lord.....10 days? my cure I use is direct from mortons themselves, 1 Tbls tenderquick plus 1 tsp sugar per each pound, rub, wrap sit 3-5 days in fridge, cool water bath 30 minutes.....then it's off to the smoker 225 until it reaches 150........
     
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    I use the morton's method too and have never cured canadian bacon past 7 days, (I know it depends on the size of the loin.)

    Does the Hi-Mountain stuff require a longer time? I'm just curious, I've never tried it.
     
  11. deer meat

    deer meat Smoking Fanatic OTBS Member

    The 10 day period according to Hi-Mountain, is based on the thickness of the meat 3-3½".
    The cure is for buckboard bacon, but I have read several post on here stating it is excellent
    for canadian bacon as well. I can probably cut down on the curing time, because
    the thickest part of the loin I am using is 2½-2¾"

    Still I hope 10 days is not to long, because with my busy schedule
    I have planned my smoke day in advance and Oct. 28th is the day.[​IMG]

    Hopefully someone reassures me this is o.k. to do this way[​IMG]
     
  12. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    deer meat

    you can pull the loin at 7 days and smoke it and it will be fine as leave it in cure for up to 3 weeks and it will be just fine the next time you do canadian bacom try the morton tender quick method my family likes it better then the hi mtn stuff for canadian bacon good luck you are gonna love it its all good
    huey
     
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks for the info DEER MEAT....I will have to give Hi-Mountain a try someday.[​IMG]
     
  14. deer meat

    deer meat Smoking Fanatic OTBS Member

    Well the day has finally arrived. It is time to smoke my Canadian Bacon.

    6:30a.m. In the clean sink to rinse off excess cure
     
  15. Looks good so far, we'll be waiting for more pic's.

    I've got one that's been curing in the fridge and it'll go in the smoker tomorrow.

    Good Luck
     
  16. smoked

    smoked Master of the Pit OTBS Member

    the thing about the morton method (1 tbls tenderquick plus 1 teaspoon sugar per pound) is that it's so simple and allows the SMOKE to make the taste.......I'll never make canadian bacon any other way.... of which was once again re-affirmed today with the party we went to that gobbled up a ton of my canadian bacon, half with alder smoke and half with apple/hickory mix........ and considering a bag of tenderquick can be found (out here) in a grocery store for less then 3 bucks........... [​IMG]
     
  17. deer meat

    deer meat Smoking Fanatic OTBS Member

    Here they are out of there one hour soak. Thoroughly rinsed, patted dry with paper towel, resting for an hour before the smoker.
     
  18. richtee

    richtee Smoking Guru OTBS Member

    That's all I use is TQ per directions, and maybe a bit of CBP, onion and garlic powders.
     
  19. smoked

    smoked Master of the Pit OTBS Member

    I've been tempted.....really have.....but I just keep falling back to the "KISS" method.....(keep it simple stupid), I really love the smoke coming thru, but really thinking of doing a CBP style to see if it kicks it up a "notch" or give it more....ummmmmm how do I say........ here it is... "BAM" [​IMG]
     
  20. deer meat

    deer meat Smoking Fanatic OTBS Member

    O.K. Rich, what are the exact quantitys you use to kick up your cure[​IMG]
     

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