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First time Canadian Bacon - Heavy qview

post #1 of 10
Thread Starter 

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.

 

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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.

 

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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.

 

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Smokers all ready!

 

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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.

 

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Let them cool, then wrapped and back in the fridge for another night.

 

Sliced them up about 1/4 - 3/8" thick.

 

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And got a nice pile of goodness!

 

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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.

 

 

post #2 of 10

Looks Real good from here Talan----Nice Qview too!!!!

 

 

 

Thanks,

Bear

post #3 of 10

Nice job, bet you won't buy any store bought anymore. drool.gif

post #4 of 10
That's a great way to get started in the bacon makin process, it looks great!! After tasting it I can assure u that your buddies will be buying off your next batch.
post #5 of 10

Great job on your first try.   icon14.gif

 

Since the USDA guidelines for pork have changed I've been pulling my CB out at 145.

 

It seems to be a bit more moist at the lower temp.

 

You may want to try that next time & see what you think.

post #6 of 10

Talan,

Like Al said, I'm smoking a few pounds of boneless smoked Pork Chops (thick cut CB) tomorrow (along with 10 pounds of cured Dried Beef), and I plan on using the new guidelines.

I'll probably pull it at 150˚ (5˚ safety buffer), but I used to take it to over 160˚, so it should even be better than before.

 

A lot of people were already taking Pork to 145˚, but now that the USDA even says it's safe, it must really be safe!!!   biggrin.gif

 

 

Thanks again for showing your CB,

Bear

post #7 of 10
Thread Starter 

Thanks for the suggestions.  Next time I will pull it out at 145.  It did dry out on the edges a bit. 

 

But I did pull the dry ends off and ate them like jerky, which tasted REAL good too.

post #8 of 10
Quote:
Originally Posted by Talan64 View Post

Thanks for the suggestions.  Next time I will pull it out at 145.  It did dry out on the edges a bit. 

 

But I did pull the dry ends off and ate them like jerky, which tasted REAL good too.


LOL----that's funny!!!

 

I'm not crazy about the tough edges & ends myself, but if I didn't get any, my Son & my Mountain Man buddy would be very disappointed!!!

 

 

Bear

 

post #9 of 10

CB is a favorite of mine and yours looks pretty good to me.  At the lower pull temps you can also trim excess fat before the cure and still have a good result for sure. 

post #10 of 10

Looks good.  You could actually pull in just a little under 145 as the carry over heat will raise the temp a bit after you pull it.

 

I like to put some smoke, both cold and hot on mine before I add the maple syrup, but yours looks great!

 

Good luck and good smoking.

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