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Canadian Bacon

post #1 of 8
Thread Starter 

So i decided to make Canadian Bacon from a couple small tenderloins. I hit them with the proper amount of Tender quick by weight, but I added Real Maple Syrup, Honey and Coconut Sugar Syrup to the bag as well. How long would yall leave them to cure? They are about 1.5 to 2 inches around.

post #2 of 8
Thread Starter 

Think I should give it a light Smoke when its done?

post #3 of 8

Not sure about time as I don't use TQ but I would definitely cold smoke them to 145 degrees so the are cooked through. 

post #4 of 8

I would go 7 days in the cure.

post #5 of 8
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

Not sure about time as I don't use TQ but I would definitely cold smoke them to 145 degrees so the are cooked through. 


Cold smoking it is! What wood would you use?

post #6 of 8
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

I would go 7 days in the cure.


Sounds like a good number! lol


Or longer if i forget which i am prone to doing lol

post #7 of 8

Cure one day per 1/2 ".  2 inches would be 4 days+2 for safety.  6 days min.

post #8 of 8
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Cure one day per 1/2 ".  2 inches would be 4 days+2 for safety.  6 days min.

Ok so i am look at about a 9 day cure give or take with 2 days added for safety.

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