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Canadian Bacon

post #1 of 9
Thread Starter 

I’ve been wanting to make some Canadian Bacon/Smoked Loin Chops for a while now.......I plan on smoking the entire Loin and just cut the CB thin and cut the Smoked Chops thick....Well, I finally found some Pork Loins on sale this weekend 1.98lbs…I’m planning on using Pops wet cure….I have one question though…How long do I leave them in the cure??? I know I have read somewhere that cure will penetrate so much ever couple days, but I can’t remember that thickness or find that information….What I have are 2 Loins that are about 3lbs each….about 4”-5" thick….. Thanks ShoneyBoy

post #2 of 9

Awesome! Great price on a loin! My wife came home the other day with a loin. I about fell over because she usually doesn't buy meat, especially a 10lb loin! She needed it for some recipe, but only 3lbs worth so I get the rest wooohooo! I wasn't going to make CB until I bought a slicer though so its in the freezer.

 

I always do a dry cure so I'm not real sure if it's the same. Probably is. Don't quote me but I'm thinking it's 1" every 3 days. So 6 days for a 4'' thick loin. I'm sure someone like Pops will jump in here soon. 

 

Looking forward to seeing some q-view!

post #3 of 9

   Give it an extre day or 2 in the cure just to make sure.Hope it turns out great! I made some CB a few weeks ago and it was good.

 

 

Mike

post #4 of 9

I'd cure them 10-12 days.  You'll love 'em!  (and grill some of the thick chops...  just amazing flavor!).  Be sure to show us a lot of Qview to drool over!

post #5 of 9
Quote:
Originally Posted by Pops6927 View Post

I'd cure them 10-12 days.  You'll love 'em!  (and grill some of the thick chops...  just amazing flavor!).  Be sure to show us a lot of Qview to drool over!

X2

post #6 of 9
Thread Starter 

Thanks...I have to time this so it falls out on a weekend were I will be able to smoke them. It looks like if I start curing them tomorrow, I should be good to smoke them on the 20th....I will post pictures soon...Thanks for the information everyone ShoneyBoy

post #7 of 9

CB is pretty easy. Spend some time researching SMF and you'll find the perfect recipe for you. I did just that and came out with my perfect flavor and texture. Thanks to the people at SMF, I hit it spot on my first try. JUST remember to write down every measurement, meat weight, temp, cure time, etc etc that you do. This is the most important thing. If you want to replicate your product you need to know this info. Good luck, here's a link to my first and 'perfect' (in my mouth) Canadian Bacon. 

 

http://www.smokingmeatforums.com/t/117613/pork-loin-candian-bacon-recipe-q-view-gallore

 

Happy SmokN

post #8 of 9

Good luck with the CB, Shoneyboy! Thoseguys, I remember that post, looks amazing!

post #9 of 9
Thread Starter 
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