First Canadian Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

db28472

Fire Starter
Original poster
Sep 19, 2013
54
15
Whiteville, NC
I bought a 9 lb pork loin then cut it into thirds then froze it, not really having a plan but it was on sale. After reviewing my options on this site based on what others have done, I decided to go the Canadian bacon route. I used Pop's brine but added a tbs of maple extract to it. I brined it for 12 days, turning it once at day 6 although it wasn't really needed. I injected every 2 inches with about 1/3 syringe of the brine. At day 12, took out all 3 pieces, rinsed off and did fry test with no excessive saltiness. I made three rubs: one with Jeff's book recipe for Big Bald rub, one rubbed with brown sugar and one with maple syrup.

Into the smoker with 4 oz. Apple wood, 12 oz apple juice in tin on bottom of smoker. Set at 215, pulled at 152 degrees( I know 145 was good enough but just wanted to go a bit more).

I wanted to tear into them but resisted and after setting and cooling, sliced them with the slicer. I vac sealed small packs of about 8-10 slices each then froze them. Been taking them out one pack at a time and everyone is enjoying them.
My favorite is the brown sugar rubbed one. I trimmed a lot of the fat before doing anything but because this was a whole loin, there was some fat streaks in the meat which is shown on the sliced photo of the maple syrup rubbed piece.
 
  • Like
Reactions: disco
Very Nice Job, DB !!!
icon14.gif


Mighty Tasty Stuff !!
drool.gif


Bear
 
That looks great, and you can't beat the price compared to buying it already made at the store, plus you know what you put in it or on it.
 
Terrific looking back bacon. That's what it's called here in Canada. Great post and qview.

Disco
 
Thanks for all the positive feedback. It really is nerve wracking to put in 2 weeks of time into making something and not sure how it will turn out. I think between smoked cheese and doing more CB I know what my friends will get for Christmas.
 
Thanks for all the positive feedback. It really is nerve wracking to put in 2 weeks of time into making something and not sure how it will turn out. I think between smoked cheese and doing more CB I know what my friends will get for Christmas.
Would you like another friend?

Disco
 
That's on my short list of things to make next. I think I'll wait for fresh pecans, lots of those trees around here. Getting hungry just thinking about it.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky