More Canadian Bacon

Discussion in 'Smoking Bacon' started by cowgirl, Nov 30, 2007.

  1. cowgirl

    cowgirl Smoking Guru OTBS Member

    I made another batch of canadian bacon right before Thanksgiving.
    This was about an 11lb pork loin, I cut in half and dry cured one half and brined the other.
    Edited to add....I use pork loins, (back loins) not the smaller tenderloins. The brine recipe can be changed any way you like, add any of your favorite flavorings. I make each batch of brine different, it is fun to experiment.
    Be sure to rinse and soak the bacon in fresh water to remove saltiness. It's best to slice off a piece of meat a couple of days early, soak and fry it up to check for saltiness....THEN either let it finish curing or go ahead with the smoking process if you think it's ready.
    The dry cure method gets the most realiable results....the brine is something I do for fun.

    Hope this helps!



    I remove the fat.




    Rub one half with dry cure...Mortons mixed with sugar.




    I brined the other half in a mixture of mortons and water,
    with 10 cloves of garlic,
    1/4 cup of brown sugar
    2 dried cayenne peppers
    1 TBS jalapeno powder and
    1 TBS dried onion






    I covered and cured them in the fridge for 6 days.
    Then soaked them in cool fresh water for an hour...changing the water after 30 minutes.




    After drying the loins, I topped the brine cured half with fresh cracked black pepper.




    I used my horizontal smoker with osage orange and hickory.
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Which one was better?
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    The finished bacon...
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Joe, I really liked the brined one this time...I think it was the extra garlic and pepper that made it my favorite.
     
  5. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Miss Cowgirl, You have just ruined ... a good computer. There is now drool all over it. Great post .. thanks. [​IMG]
     
  6. goat

    goat Smoking Fanatic OTBS Member

    Cowgirl, That looks awesome. I have slobber running everywhere.
     
  7. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I hope you fedex'd a sample. That looks TASTY!!!
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    LOL! Dang, you scared me for a minute....I'm having trouble sizing the pictures, thought I might have busted your screen or something.
    Thank you cajun![​IMG]
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you goat and Vlap! [​IMG]
    My company ate most of it during Thanksgiving deer week....I stashed some in the freezer though.[​IMG]
     
  10. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Gonna order a new puter with "smell & tasteovision" [​IMG]
     
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    LOL! Wouldn't that be something!
     
  12. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Yep..... All your bacon would be gone ...[​IMG]
     
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    cajun, I'd sure share it with ya.[​IMG][​IMG]
     
  14. cajun_1

    cajun_1 Master of the Pit OTBS Member

    I need to learn more about this morton stuff. Bought a box of "tender quik" (?) a few months ago. Haven't opened it yet.
     
  15. twistertail

    twistertail Smoking Fanatic

    WOW, looks great! What temp do you smoke at and what temp to you bring it to? Do you still have to fry it after it come out of the smoker before you can eat?
     
  16. squeezy

    squeezy Master of the Pit OTBS Member

    Nice job Cowgirl ... that looks real Canadian ... except no peameal coating! (not needed just pretty)
    Great Q-view also!
     
  17. cowgirl

    cowgirl Smoking Guru OTBS Member

    cajun, the morton products sure are easy to use.[​IMG]

    Thank you twistertail! I smoked this at around 225 and brought it up to 160 before pulling it off the smoker, then I let it rest......I didn't want to have to cook it after smoking it.
    Ususally I like to cold smoke bacon and fry later. This batch doesn't need to be fried. ( I wanted to make quick things for company breakfasts)
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks Squeezy, I have tried the corn meal coating in the past...it sure is good![​IMG]
     
  19. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Osage orange? It burns REALLY hot. I burn a lot of it for firewood and under the kettle making apple butter, small fire of small splits = lotsa heat. I never particularly thought the smell was something I would like to smoke with.
    Mixing with hickory would improve things, what ratio orange to hickory?
    Anyhow, the bacon looks mighty good and must have been equally tasty if it disappeared over the holiday.
     
  20. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Peameal ... cornmeal ? ? Now I'm cornfused.. [​IMG]
     

Share This Page