or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Canadian Bacon (Step by Step—2015)
New Posts  All Forums:Forum Nav:

Canadian Bacon (Step by Step—2015) - Page 4

post #61 of 69
Thread Starter 
Quote:
Originally Posted by Yeroc View Post
 

Thanks for this step by step, Bear! I've made Canadian bacon using this recipe a few times and I like it a lot. I'm wondering what the CB might taste like if no sugar was used. Would it just be more savory or do you think the salt might overpower the taste of the meat? Does mixing brown sugar with the tender quick help the curing process?

 

My wife is forcing me into a 30 day restricted diet with no sugars, dairy or grains. I can eat plenty of meat, veggies and eggs. I thought I would stock up on some sugar free CB to help get me through. it.

 

Thank You!

Glad you like it.
I would think with no sugar at all, it would be salty. I usually use between 1 tsp and 1 TBS, so just use 1 tsp.

I don't think the consumption of sugar from a couple pieces of CB that only had 1 tsp of Brown Sugar per pound in the cure mix is a bad thing.

 

 

Bear

post #62 of 69

Thanks, Bear. I think I'll make half the batch with sugar included and half without sugar to see how it goes.

post #63 of 69
Thread Starter 
Quote:
Originally Posted by Yeroc View Post
 

Thanks, Bear. I think I'll make half the batch with sugar included and half without sugar to see how it goes.


That's a Great Idea!!

 

I would suggest doing a "Salt-Fry-Test" on both of them too, before smoking.

 

 

Bear

post #64 of 69
Quote:
Originally Posted by Bearcarver View Post
 


That's a Great Idea!!

 

I would suggest doing a "Salt-Fry-Test" on both of them too, before smoking.

 

 

Bear


Will do. I'll report back with whatever I learned.

post #65 of 69
Quote:
Originally Posted by Yeroc View Post
 


Will do. I'll report back with whatever I learned.


So I cured two batches of CB. One with Tender Quick and about 2 TSP brown sugar per pound and one batch with TQ and no sugar. The fry test of the no sugar batch was a bit salty. I soaked that meat in water for another 15 minutes before patting dry and letting it form a pellicle in the fridge. I didn't do another fry test on the no sugar meat but after smoking it tastes great and not at all salty.

 

I will say that in side by side tastings, the batch with sugar is a few notches better IMHO but this one is good too.

post #66 of 69
Thread Starter 
Quote:
Originally Posted by Yeroc View Post
 


So I cured two batches of CB. One with Tender Quick and about 2 TSP brown sugar per pound and one batch with TQ and no sugar. The fry test of the no sugar batch was a bit salty. I soaked that meat in water for another 15 minutes before patting dry and letting it form a pellicle in the fridge. I didn't do another fry test on the no sugar meat but after smoking it tastes great and not at all salty.

 

I will say that in side by side tastings, the batch with sugar is a few notches better IMHO but this one is good too.

 

That's Great !!Thumbs Up

Then it worked the way you wanted it to, and it didn't take much soaking.

 

I wasn't sure what would happen without any added sugar, but I'm glad it came out Great for you.

 

And Thanks for the Report !!Thumbs Up

 

Bear

post #67 of 69
Got some smoking today, thanks for recipe! Will let you know how it turns out! Covered mine in molasses and honey and rolled in brown sugar prior to putting on smoker...wild hair that sounded good!

post #68 of 69


Pulled mine off at 135 degrees
post #69 of 69
Thread Starter 

Looks Real Nice, Shawn!!:drool

 

I always take mine to 145° IT, and it doesn't carry over much at the smoker temps I use.

 

Hope you Like It !!

 

Bear


Edited by Bearcarver - 10/24/16 at 6:57am
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Canadian Bacon (Step by Step—2015)