So, reading all the bacon threads on this site, I figured I needed to try something. I decided to try out Canadian bacon for a first run at it. Had a heck of a time finding cure, was looking for Tender Quick, but seems that none of the local stores carry it (maybe one of the other guys in the Portland, Or area can point me in the right direction there). Anyways, I did find Mortons Sugar cure, with smoke flavor.
Not exactly what I wanted but since it was the only thing I could find, decided to go with it. I know the biggest thing everyone on here mentions is following the direction found on the cure, so I did just that. I had a 9lb Pork Loin that I cut in half, the cure amount ended up being right about 1/2 cup. So it rubbed it on both halves together so I'd get good even spread.
Then off to the fridge for 14 days according to Morton's suggestion for the thickness of the loin.
Got the test fry done, but thought it a little salty, so I soaked it for about 1 1/2 more hrs, before coating with Maple Syrup and sticking them in fridge overnight to form a nice pellicle.
Smokers all ready!
I used the lowest setting on the Traeger (smoke) which runns it at about 160 - 165, and after ~6 hrs, they were at 156 deg.
Let them cool, then wrapped and back in the fridge for another night.
Sliced them up about 1/4 - 3/8" thick.
And got a nice pile of goodness!
Put them 4 to a bag (left out 8 slices for the guys at work who had to hear me talk about it for 2 weeks), and bagged up 15 bags for the freezer.
Thanks for the inspiration, and for such a great web site to spark ideas in me.