Canadian Bacon Dry Cured (Step by Step)

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So i've tried your Canadian bacon step by step!

It is really good!! Girlfriend asked me for a slice to taste it after it was out of the smoker. I think she would have ate it all if she could. She loved it!!

Thanks alot for this step by step recipe!!
Thanks Alex!!

I'm real glad you both liked it !!

Bear
 
Hi Bearcarver,

I have looked at several of your step by step guides and now I want to try your Canadian Bacon, but I would like to know if your guide can be followed if I will be cold smoking instead, as I will be frying the bacon before eating it.
 
Hi Bearcarver,

I have looked at several of your step by step guides and now I want to try your Canadian Bacon, but I would like to know if your guide can be followed if I will be cold smoking instead, as I will be frying the bacon before eating it.
Sure---The only thing you would change is the Smoking schedule.

However if you Smoke it to 145° IT, you can still heat it in the frying pan, but you don't have to get it to 145° (because it's already been there), and take the chance of burning it, because it's very lean & easy to burn.

That's what we had tonight---Heated up just enough to bubble a bit on each side.

I had 4 slices---Mrs Bear had 3----Roasted Reds & Corn on the side.

You should have been here!!!

Bear
 
Thanks Bearcarver, appreciated :)

I might however try the cold smoking first as I just bought my A-MAZE-N smoker :) Made cold smoked salmon Skandinavian style this weekend.
 
Thanks Bearcarver, appreciated :)

I might however try the cold smoking first as I just bought my A-MAZE-N smoker :) Made cold smoked salmon Skandinavian style this weekend.
I have used nothing but my AMNPS and my AMNS for smoke, for over 5 years, but the only thing I actually cold smoke is cheese.

Those Amazing Smokers are Awesome!!

Bear
 
 
Hey Bear just read this 1 question on what is tender quick and can I buy it at local stores going to PA next weekend Amish country.
TQ is a pre-mixed cure, made by Morton's Salt Co.

I get mine at Wegman's Food Store. There are other stores that carry it.

It's a Whole lot cheaper getting it at a local store like that, than getting it from Morton's or any other on line site.

Here is what it is:

http://www.mortonsalt.com/for-your-...g-and-pickling-salts/178/morton-tender-quick/

Bear
 
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Thanks Bear for sure going to try this in Sam's Club Friday they had hold boneless lions for $1.68 a lb. may be a little bit of work but it beats $7 lb. for bacon.  I all most always use apple wood in my smoking. It will give me something to that I can do in my somewhat useless body that can't do most of the things I use to. I have had 5 back operations and now have 10 vertebrae's bolted together with 2 rods and twenty screws. Oh well enough about my problems you have your own. 
 
 
Thanks Bear for sure going to try this in Sam's Club Friday they had hold boneless lions for $1.68 a lb. may be a little bit of work but it beats $7 lb. for bacon.  I all most always use apple wood in my smoking. It will give me something to that I can do in my somewhat useless body that can't do most of the things I use to. I have had 5 back operations and now have 10 vertebrae's bolted together with 2 rods and twenty screws. Oh well enough about my problems you have your own. 
Yup---I gotta make some soon too---I'm almost out.

Boneless Pork Loin is the cheapest meat without feathers around my neck of the woods---By far!

Sorry to hear about your back!! That sounds painful !!

Bear
 
You know how it is you do he best you can and just carry on and adapt. Last surgery 1/30/15 having trouble getting over this one but not as young as was with others this has been going on since 1994.

Question again do you cut the loin into smaller peace's when curing? Grew up on sugar cured meat that cured all winter hams bacon etc. home made scrapple sausage and lard.
 
 
You know how it is you do he best you can and just carry on and adapt. Last surgery 1/30/15 having trouble getting over this one but not as young as was with others this has been going on since 1994.

Question again do you cut the loin into smaller peace's when curing? Grew up on sugar cured meat that cured all winter hams bacon etc. home made scrapple sausage and lard.
Yup---If you look at my CB Step by Steps, you'll see that I cut whole boneless Pork Loins into pieces that will fit nicely into 1 Gallon Ziplocks (usually about 10" or 11" long). One piece for each bag.

That way there's no competition in which piece is going to reabsorb the juices (including cure) that form in the bags.

Bear
 
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BearCarvers, thank you so much for this great step by step guide, I have now managed to get both my cold smoked and hot smoked Canadian Bacon done.

My wife really likes the Canadian Bacon as well, and it is not as fatty as normal bacon.
Thank You!!

I just looked at your Thread on this, and left you a comment---Looks Great !!

Keep up the Great Work!!

Bear
 
Hey Bear not coming to PA this weekend but found Tender Quick in our local Amish Market in Easton Md was $5.50 for 2 lbs is that about right.
 
 
Hey Bear not coming to PA this weekend but found Tender Quick in our local Amish Market in Easton Md was $5.50 for 2 lbs is that about right.
That's a good price!! 
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Probably about what it is around here by now.

On the Internet, you're lucky if you can get it for under $10 per 2 pound bag + Shipping!!

Bear
 
Will I'm back some times people call me pita (pain in the a--) Today I bough 2 lions at Sam's Club still $1.68 lb. I have the TQ Brown Sugar and ready to try this. I have a Master Built 40" propane smoker any suggestions on your smoking schedule? I use cast iron pan in bottom to hold chips I get about 2 hours of smoke and usually get a good smoke ring in what I usually smoke. Thanks for your patients with me and hope to send pics when done.
 
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