CANADIAN BACON TIME IN EAST TEXAS

  • 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.

gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
26,255
4,704
Canadian Bacon Time In East Texas
I was browsing in Bearcarver’s Step by Step’s and I saw Canadian Bacon, I thought to myself “I haven’t made this one in a while, and I’m out. So Canadian Bacon it is. Here is the link to Bears  CB  http://www.smokingmeatforums.com/t/176177/canadian-bacon-dry-cured-step-by-step

Went to the store and picked up a nice Pork Loin.

Cut the loin into three pieces, weighed each piece and applied Morton’s TQ & Brown Sugar as per proper amounts. (1/2 oz. of TQ per Lb. & 2 tsp. brown sugar per Lb.)

Coated each piece first with the TQ, then with the Brown Sugar,

Place each piece in separate zip lock bags along with any TQ and BS that fell off.

Into the fridge for a long nap.

I use Bears curing time formula 1 day per half inch of meat thickness plus 2 days for a minimum curing time, then add another 2 days for good measure.

This is from Bear’s Step by Step

Measure the thickest spot of all of the pieces of meat you plan to cure.
Figure how many "half inches" there are in that measurement.
Add 2 to that number. That will be the minimum time that I would cure that piece of meat.
Then I personally like to add 2 or 3 more days to be extra safe (you can't over-cure, but you can under-cure).
Example:
My thickest piece was 2 1/2 inches. There are 5 "Half inches" in 2 1/2".
So that would be 5 Days plus 2 days = 7 days minimum curing time.
Then I always add 2 or 3 days to that, so I planned on curing this stuff for 10 days.


Don't forget to flip the curing packages over every day to give both sides an equal turn lying in the juices.

I left mine for 14 days (I had to much going on)

Friday: I removed all bags from the fridge emptied all the liquid into a measuring cup (Just to see)

Washed each piece under cool water then let soak in ice water for about 30 min.

Cut a slice from the thickest piece to check that cure reached the center and a fry test.

Love the fry test ….. and it was great, “started to do about 3 more.

I dried all pieces with paper towels, and seasoned with Garlic & Onion Powder and Black Pepper

Put all pieces on a wire rack and back in the Fridge till tomorrow.

Saturday: Pulled pork loin out of the Fridge and on the counter.

I fired up the smoker using charcoal.

7:50 AM - Temp up to 150°, on goes the Loin

8:30 AM After about 30 – 40 min with no smoke (Just Heat) I added a split of pecan.

1:00 PM Bumped smoker temp to 170°

4:00 PM Getting close,  IT’s are 139° to 142°

6:00 PM   Done, Done and Done  all IT’s at 145° to 147°

Resting on top of the stove for a bit, then in the fridge for a couple of days.

Monday: Removed CB from Fridge and into the freezer for a bit to firm up for slicing

12:00 PM Started slicing, I put 8 slices per bag (a few more on the smaller slices) got 15 bags

We ate 6 slices for lunch and I nibbled on the end s while slicing,

Here are the Pictures

I cut the loin into 3 pieces and weighed one to figure the amount

of cure and brown sugar


Coated in TQ and brown sugar ready for the fridge


After 2 weeks in the fridge



Rinsed really well and soaking in ice water for a bit


This was the liquid from all 3 bags


Our go to counter and hand sanitizer  


I cut the largest piece down the middle to check and see if it cured all the way


Perfect


Had to do a fry test


Problem with the fry test  ----    Should have done 3 or 4 more slices !!  Mmmm


A little seasoning


All seasoned and back to the fridge till tomorrow


Here is what it looked like out of the fridge


And out of the smoker  Smells Great !!  I sat the rack back

in the fridge for 2 days,


Out of the fridge and freezer for about an hour and a half (Easier to slice)


Starting to slice


Here is what it looks like


All sliced up  I have to test as I go along


Time Out for Lunch   My favorite Egg Dish   Eggs Benedict 


14 Vac sealed bags and one for the fridge


Thanks for looking Super easy and fun to make And Gooood !!
 
Last edited:
Gary that looks great I hope mine turns out like that tomorrow.Points

Richie

points.gif
 
Dang Gary, I may have to detour down your way in a few weeks when I go to the farm!  Looks like another great East Texas cure and smoke!

As for the fry test, I always do 3 or 4 tests, you know, just to quantify my findings!  (yes, I'm a geek)

Points for the steps and the great picture show!
 
 
Dang Gary, I may have to detour down your way in a few weeks when I go to the farm!  Looks like another great East Texas cure and smoke!

As for the fry test, I always do 3 or 4 tests, you know, just to quantify my findings!  (yes, I'm a geek)

Points for the steps and the great picture show!
Yep that was a slip up on my part. But I made up for it during slicing (Love those end pieces)  Thank for the Compliment and points.

Gary
 
 
Gary that looks great I hope mine turns out like that tomorrow.Points

Richie

points.gif
Oh I'll bet it does,  and Thank you for the comment and points.  Must be something in the air

lots of folks doing CB After I saw a couple of threads I new it was time and I was out

Gary
 
[h1]  [/h1]
Great looking Bacon, And Love the eggs benny. That is a requisite when all the kids show up for the weekend....  Making me envious....  
points1.png
 for sure..

I will be doing these things in a few months, After the new Build....
 
 [h1]  [/h1]
Great looking Bacon, And Love the eggs benny. That is a requisite when all the kids show up for the weekend....  Making me envious....  
points1.png
 for sure..

I will be doing these things in a few months, After the new Build....
Thank you and for the points

Gary
 
 
Looks Mighty Tasty Gary!!
drool.gif
---
points.gif


I'd be all over that !!
drool.gif


Nice Job!!
icon14.gif


Bear
Thanks Bear, I would have never tried it if it wearn't for your Step by Step  Thank's

Gary
 
That all looks real tasty Gary, very nice smoke ! The Eggs Benedict looks phenomenal !

I'm outta CB too, now your makin me wanna get a loin curing !
 
Looks great Gary.   I just made a bunch a couple weeks ago.

I did one loin for my parents this way.   I experimented with mine.

Cant go wrong following Bears methods.
 
That's some good looking CB there Gary!

But the eggs Benedict really caught my eye!

Point to you for making the carousel!

Al
 
yahoo.gif
Yes sir another fine looking bacon from the  Bears Den Recipe. Great looking spread there Gary I need to do some too Sam's Club has whole loins now for $1.68 ib. Bears step by step is very easy to follow. 
points1.png
for a fine looking job.

Warren
 
Thanks guys for all the nice comments and for the points

Gary
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky