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Canadian Bacon Dry Cured (Step by Step) - Page 9

post #161 of 188
Thread Starter 
Quote:
Originally Posted by basher View Post


I cured a small pork loin to try this out and the outside is kinda brown and inside pink should I he worried? Loin was Froze for awhile I just grabbed it outtakes the freezer to try this out


No worry,

That's just from air getting to it. They all get that way.

 

Now if that color was the opposite----Brown in the middle & red on the outer part. That would mean the cure didn't get to the center (brown part).

 

Bear

post #162 of 188
Thanks bear, I'll get to seasoning and throw it in the fridge overnight.
post #163 of 188
Thread Starter 
Quote:
Originally Posted by basher View Post

Thanks bear, I'll get to seasoning and throw it in the fridge overnight.


That's Great !!

 

Just PM me if you run into a question, so I don't miss it.

 

 

Bear

post #164 of 188


Sad size loin but looks delicious.
post #165 of 188

Used Bear's Canadian Bacon recipe Cured for 10 days fried test on day 11 and Smoked..Don't think you can find a better Canadian recipe it turned out perfect..

 

post #166 of 188
Thread Starter 
Quote:
Originally Posted by pignut hickory View Post
 

Used Bear's Canadian Bacon recipe Cured for 10 days fried test on day 11 and Smoked..Don't think you can find a better Canadian recipe it turned out perfect..

 

Nice Job Pignut !!!Thumbs Up

 

I'm real glad you like my CB Step by Step!!!

 

Keep up the Great Work!!

 

Bear

post #167 of 188
Quote:
Originally Posted by tropics View Post

Bear that is another Great step by step. I wish I could get TQ here without driving 40 miles 1 way.
points.gif
Amazing how things are available or not around this huge nation. Most major grocery chains here have TQ right there next to the Kosher and Pickling salts.
post #168 of 188
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post


Amazing how things are available or not around this huge nation. Most major grocery chains here have TQ right there next to the Kosher and Pickling salts.


Exactly!!

Even here TQ is scarce.

We use 3 different Grocery Chains here, and none of them have TQ. My Son gets it for me at another store where they do their shopping.

 

 

Bear

post #169 of 188
Bearcarver taking loin out of freezer this is my next project thanks
post #170 of 188
Thread Starter 
Quote:
Originally Posted by Loggie View Post

Bearcarver taking loin out of freezer this is my next project thanks


That's Great !!

 

Any Questions on my Step by Step, send me a PM, so I don't miss it.

 

 

Bear

post #171 of 188

I am on my 9th day of curing, getting excited. Have some ribs in the fridge for your bacon on a stick, thought i had something like it , when i was stationed in Willow grove PA, but cannot remember. we shall see.

post #172 of 188
Thread Starter 
Quote:
Originally Posted by BillyBoy402 View Post
 

I am on my 9th day of curing, getting excited. Have some ribs in the fridge for your bacon on a stick, thought i had something like it , when i was stationed in Willow grove PA, but cannot remember. we shall see.


That's Great, Billy!!!

 

Bacon-on-a-stick is one of my Favorites---Mighty Tasty Stuff!!!

 

 

Bear

post #173 of 188

Thanks Bear, I did it and it was veeeery good.

Points to you.

 

   Ed

post #174 of 188
Thread Starter 
Quote:
Originally Posted by Gearjammer View Post
 

Thanks Bear, I did it and it was veeeery good.

Points to you.

 

   Ed


Thank You Ed !!

 

Real Glad you enjoyed it !!

 

And Thanks for the response & the Points!

 

 

Bear

post #175 of 188

Bear, after 9 long days I broke out the pork loin and rinsed it, sliced through the middle and performed a fry test.  Sorry, no photos of the fry test.  I was too busy salivating and then eating it.  It is very hard to believe that this pork loin tasted so very good.

 

Dusted with onion powder, garlic, and CBP.  Let it sit overnight.  And now she is transforming into Canadian Bacon.

 

 

Next time I will do two of these at the same time.  One of them may get sliced into 3/8 portions and frozen right after the cure, to be pan fried at a later date with destiny!

post #176 of 188
Thread Starter 
Quote:
Originally Posted by Slotown View Post
 

Bear, after 9 long days I broke out the pork loin and rinsed it, sliced through the middle and performed a fry test.  Sorry, no photos of the fry test.  I was too busy salivating and then eating it.  It is very hard to believe that this pork loin tasted so very good.

 

Dusted with onion powder, garlic, and CBP.  Let it sit overnight.  And now she is transforming into Canadian Bacon.

 

Next time I will do two of these at the same time.  One of them may get sliced into 3/8 portions and frozen right after the cure, to be pan fried at a later date with destiny!

 

 

No problem doing that.

I've tried it, but to me it has to have the Smoke Flavor too.

After Smoking, I like to lightly fry the slices before eating too.

 

If you liked the flavor from the Fry Test better than after smoking & frying, you can do that.

 

Enjoy,

Bear

post #177 of 188

That does look great, And it is on my list to do.... 

post #178 of 188

The cook process was almost an exact copy of your post to a degree. Pulled at 145 degrees.  

 

 

I had a pizza demanding Canadian bacon, so the small piece went to the slicer.

 

 

Of course being type And those slices have to be racked and stacked.

 

 

 

Oh yea these taste very good.  Tomorrow morning is eggs benedict time before church.

post #179 of 188
Thread Starter 
Quote:
Originally Posted by AB Canuck View Post
 

That does look great, And it is on my list to do.... 

Thanks!

Try it, You'll Love It !!

 

Bear

 

Quote:
Originally Posted by Slotown View Post
 

The cook process was almost an exact copy of your post to a degree. Pulled at 145 degrees.  

 

I had a pizza demanding Canadian bacon, so the small piece went to the slicer.

 

Of course being type And those slices have to be racked and stacked.

 

Oh yea these taste very good.  Tomorrow morning is eggs benedict time before church.

 

Looks & Sounds Great !!:drool

Nice Job!

LOL---Stacking makes for easier packing & freezing.

 

Bear

post #180 of 188

And this morning before church, the piece de resistance:

 

 

 

I have a really good recipe for Eggs Benedict if anyone is interested I will post it.

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