I'm Mad At Myself For Waiting So Long Canadian Bacon W/QVIEW

Discussion in 'Pork' started by ronp, Sep 15, 2008.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I was just reading over this post from the last one, and I got pissed as to why I waited so long to do this again.
    http://smokingmeatforums.com/forums/...ad.php?t=21775

    and part 2
    http://smokingmeatforums.com/forums/...ad.php?t=21945
    that one has the finished QVIEW.

    I have had a bonless Pork loin in the fridge for weeks, It was another score. The use date by was 9-3 in cryovac. I knew it would be alright, and after opening and rinsing it was fine.


    So, here is the plan. I'm going to follow my last one from the above threads with 2 exceptions, I am going to dry cure it in my new toy, the handi-vac sealer and with syrup. Have no idea what the vac process will do or change

    So here goes.
    [​IMG]

    This was the score.


    [​IMG]

    4 1/2 pounds of delight.


    [​IMG]

    Rubbed with 4 1/2 TBS Tender Quick and syrup. In the vac bag for the duration, I didn't completely remove all the air so when I rotate it there will be some movement for the cure to slosh around.

    Part 2 will be thursday I guess, unless someone tells me different because I vac packed it.

    And that's it for now.

    I hope you are not getting tired of my smokes, sometimes I think I should just smoke and not post, but I am addicted and also love to share.

    Thanks for watching the QVIEW, and wish me luck!

    Ron
     
  2. guvna

    guvna Smoking Fanatic

    ron, keep posting dude... this is an information portal that grows in value because of guys like you. although, the cheetos smoke was a little over the top! [​IMG] can't wait for the rest of the view!

    PS - good luck
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    That sounds good Ron! I've never tried it with syrup. Can't wait to see how you like it. :)
     
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i know that a few years ago maple syrup in smoked venison sausage was the latest craze, i know theres some still do it so it must ne good, at least worth a try....cant wait
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Lookin' good! Can't wait to see the finished product!
     
  6. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    I'm not sure how it works in a vac-sealed environment, but the usual cure time/rate is 1" of meat in 7 days. So, say your loin is 2" thick.....it will cure from both sides.....should be at least 7 days in cure before smoking.

    Just my $.02,
    Eric
     
  7. maple cured bacon is pretty common in england. Expensive - but common.
    I've noticed this last week or so the shops have been getting decent sized pork loins in.
    Let us know how the vac cure goes - I can feel a bacon making session coming on. But first I'll wait to see if I just shove it in a bag or vac pac it :)
     
  8. motorhedd

    motorhedd Meat Mopper SMF Premier Member

    yer too hard on yerself ol man ;) Good Luck!LOL
     
  9. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Never tired of yer posts.....keep em comin!!
     
  10. jbchoice1

    jbchoice1 Smoking Fanatic

    "I hope you are not getting tired of my smokes, sometimes I think I should just smoke and not post, but I am addicted and also love to share."

    keep up the good work ron... it pleases us...
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks for the luck.

    I'll let you know, Jeanie.

    I will Erain.
    Thanks, Pops.
    Thanks for the advice Eric. I went 4 days on the last one and it was good.

    Maybe because the roast is round not flat like a brisket. All I remember from school about circumfrence is something about pie R squared or who the hell knows, been too long
    .
    I will let you know.


    Thanks, MH.


    Ok Gene I will.

    Thank you. I just don't want to clutter the board.

    Thanks for watching.

    Ron
     
  12. white cloud

    white cloud Master of the Pit OTBS Member

    Now I ain't picken on ya ron. Are you applying pure maple syrup or the corn sugar/ high fructose maple flavored syrup. I like the maple flavor in the pork. And would let it cure the full term. Honey, brown sugar or molasses would be a good alternative to the simple sugars if it is not pure maple syrup. I am just asking and not stirring.
     
  13. allen

    allen Smoking Fanatic

    Hey Ron, Don't feel bad, I have been wanting to try a canadian bacon move myself but scared it will not turn out
     
  14. white cloud

    white cloud Master of the Pit OTBS Member

    Allen, Canadian Bacon is one of the most easy things to cure and smoke, providing you have a good thermometer. give it a try you wont be sorry
     
  15. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks good, gonna keep my eye on this thread
     
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks C R. A few more days.

    It is just some Mrs. Butterworths syrup I am trying to get rid of. It has worked in the past just to sweeten along with brown sugar. I know high fructose is not that healthy for you.


    Nothing to be affraid of just use my original threads as a guide. It was good and easy. Tender Quick is easy and good, just follow directions though they can be confusing at times. You can always P M me and I will help you.

    Thanks for watching.

    Ron
     

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