I'm able to buy whole slab bacon at a local market for $2.99 lb.Says product of Canada on it. It tastes cured But not smoked,I would like to smoke it , Should I cold or hot smoke.Locally bellies are going for $4.00.so $2.99 is a great price.
I beg to differ,Cured but not smoked isn't bacon, it's salt pork-it doesn't become bacon until it has been smoked.
Brican, afternoon......
Afternoon Dave
Over here in the US, I am only 390 click's North West of youit is salt pork until it is smoked...... Making salt pork usually (?) requires dry curing of either a fat belly or the leg end of the belly Smoking is what make it bacon... Again a debatable point
The picture you have shown is something I have never seen here.... I can send you some if you like I guess the cuts of meat and the terminology are different in several respects from the east and west side of the Atlantic.... Again I have to agree with you, what we call top sirloin this side is what we would call rump steak back in the UK, on a slightly difference note the whole side of pork would/will be turned into bacon
PS, You won't catch me saying Dutch don't know what he's talking about . LOL Take it as I am the new kid on the block which might give me a bit of leeway the other is that I have been doing it for nigh on fifty years and forty of the North of you.
What is shown there is what we call Short back, there is a long back which has a 5 - 6 inch tail (belly) on it There is also the Middle back which is the loin and belly. As for peameal bacon it is usually just the eye without the fat covering and silverskin removed.Dave-
The picture that Brican posted is boneless pork loin with a bit of the belly left on it. It is used to make peameal bacon. . .what us Yanks refer to a Canadian Bacon.
Thanks’ for the clarification, as we do not produce (upper 48[sup]th[/sup]) a Canadian bacon as you describe I had visions of you calling the peameal bacon Canadian baconBrican,
Canadian Bacon is the eye portion of the loin that has been cured and smoked. If you're down here in the lower 48 and order a "Ham and pineapple" pizza the 'ham' is Canadian bacon.
With Dave posting this the question that I cannot get my head around by any definition anything that is cured but not smoked is salt pork and would not constitute being bacon until its smoked.Brican, afternoon...... Over here in the US, it is salt pork until it is smoked...... Smoking is what make it bacon...
Remember that Canadian couple I mentioned earlier? Well when they were describing peameal bacon, my then brother-in-law said "Oh, you want Canadian bacon?" The look that the Mrs. gave him was enough to make MY blood run cold. So when I learn the correct terminology I tend to file the information away for future use.Thanks’ for the clarification, as we do not produce (upper 48[sup]th[/sup]) a Canadian bacon as you describe I had visions of you calling the peameal bacon Canadian bacon
Glad you like the meat, as for learning it is I who is learning it feels like I need to walk a fine line as there are a lot of knowledgeable folks around. Bacon, sausage (both fresh and dry cured) along with hams and Charcuterie are my fortayInteresting thread and even better looking meat!!!! Learning lots here.
Well Brican, SMF may be a US based website, but with the way we have grown with members from from all over the world we have become quite an international group.
What we may call salt pork (pork belly cured with a salt based brine of cure #1, water, you call green bacon and that is what is great about this forum, we have the opportunity to learn the names and methodology of how things are done elsewhere. All one needs is an open mind and a willingness to learn new things.
The one thing that I am always willing to do is learn, it is said in the trade once you stop learning you might as well be dead. There is a difference between what you are calling salt pork and what I was taught on curing green bacon, majority was doing a dry cure with salt, saltpetre (there was three types that could/was used) along with at least two different types of sugar along with spices. The other which I find more interesting and some find more challenging is to do the dry cure (salt and saltpetre) then after a given time do a cooked brine
Remember that Canadian couple I mentioned earlier? Well when they were describing peameal bacon, my then brother-in-law said "Oh, you want Canadian bacon?" The look that the Mrs. gave him was enough to make MY blood run cold. So when I learn the correct terminology I tend to file the information away for future use.
I still remember to this day in 75 when an American walked into the shop I was working and asked that question; Do you have any Canadian bacon, being not long in the country I looked to the boss for some help - the answer came back that they was looking for peameal bacon -- how wrong we all wherenow that you have kindly heducated me on the right thought I wonder if you could take it one step further -- who created it and why?
The following is part of my college notes