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RICHARD

post #1 of 13
Thread Starter 

COULD ANYONE HELP ME PLEASE  TELL ME HOW TO MAKE CANADON BACON OUT OF PORK LOIN ? ALSO HOW CAN YOU TELL IF A PLASTIC CONTAINER IS SAFE TO SALT CURE MEAT IN . THANKS DICK

post #2 of 13

Welcome to the forum Dick

 

Are you familiar with cures and how to use them?   Canadian bacon requires either Cure 1 or Tenderquick.

post #3 of 13

Step 1 - Turn off Caps Lock

 

Step 2 - Here is a recipe you can try. http://lpoli.50webs.com/index_files/Bacon-Canadian.pdf

 

Welcome to SMF Dick! Good luck.

post #4 of 13

Food Grade Plastic containers are Safe to cure in...Go to your local Baker and ask for a 5 Gal Bucket with a lid. If that is too big, go over to the Fish Monger and ask for a Fish Tub with Lid, they are about 12X15X4" deep. Both places Throw several of these out every day and are more than happy for you to take them...JJ

post #5 of 13

I have been using a plastic container for 7 months to brine beef, pork and turkey in.  Beef and pork I brine using high salt content, acidy juices for up to 10 days and have never had any problems at all.  Just make sure that containers has been cleaned and disinfected before and after use.

post #6 of 13

Do us a favor Dick & update your profile to include your location, then head over to roll call & introduce yourself so we can all welcome you to SMF. Thanks!

post #7 of 13

018 (2).jpg

 

First Richard how much meat are you planning cure that is what we need to know first.   Did you look in the pork division of this site?  Seems like I saw the directions there I will check there.   Frankly a double smoked ham is so good I wouldn't mess with canadian bacon.  I inject the ham with mix of brandy 1/2 cup and 1/2 cup or brown sugar.  Smoke using hickory wood chips.  I smoke a 9 lbs ham for 5 hours at 200 degrees.    It is off the wall especially with fried potatoes and eggs!!!

post #8 of 13

Go to the forum drop menu select cold smoking and then bacon.  Hope that helps.

post #9 of 13

Hello and welcome to SMF! 

post #10 of 13

welcome1.gif Canadian Bacon is easy. Search up above in the search box and you will find tons of info.

post #11 of 13
Thread Starter 

i have a 3# pork loin also i like your idea of the hah after injecting how long do you let rest ? and more info you have on the ham i have a 6and half ham but that i can smoke  thanks  dick

post #12 of 13

I'm sorry for being off topic, but I would make a trip to Las Vegas for a slab of that ham .......Man that looks and sounds good !!!!! I will be on that pretty soon !!!!!

 

Quote:
Originally Posted by Smokin Vegas View Post

018 (2).jpg

 

First Richard how much meat are you planning cure that is what we need to know first.   Did you look in the pork division of this site?  Seems like I saw the directions there I will check there.   Frankly a double smoked ham is so good I wouldn't mess with canadian bacon.  I inject the ham with mix of brandy 1/2 cup and 1/2 cup or brown sugar.  Smoke using hickory wood chips.  I smoke a 9 lbs ham for 5 hours at 200 degrees.    It is off the wall especially with fried potatoes and eggs!!!



 

 

post #13 of 13

Lots of great Canadian Bacon recipes here.  This is one I use with very few seasoning adjustments?

 

http://www.smokingmeatforums.com/t/74611/requested-cb-recipe

 

Good luck and good smoking.

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