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Wanna Make some Canadian Bacon

post #1 of 26
Thread Starter 
Sure hope Debi and Cowgirl chime in on this cause I need a little help.

I was really wanting to make some bacon from pork bellies but I guess that's just not gonna happen. Can't find any here in S. Louisiana so were gonna go the canadian bacon route and use loins instead. Still great but not what I really wanted to do.

Hunted all over town for some cure and all I could find was Morton's Sugar Cure.

From what I've been reading, I haven't seen this cure mentioned, either that or I just plained missed it.

Any help would be appreciated.
post #2 of 26
Hey Roger,
I hope you don't mined if I jump in on this post?? I would love to learn how to make Canadian Bacon using pork loins. I can't wait to see all the good reciepes. I haven't been able to find any type of cure around me. Maybe some of the PA Posse will chime in and tell me where I can buy some in SE PA.
post #3 of 26
Hey guys! here's the ticket to great Canadian Bacon!

Go to this source: High Mountain Jerky

Look for their "Buckboard Bacon Cure"

I have made over a hundred pounds of Canadian Bacon using this product and there is never enough left for me! When the cure is done I smoke over cherry wood with just a touch of mesquite and the end product comes out with a deep mahogany appearance and is truly delicious.

I smoke to an internal temp of 140 degrees which means that the product must finish cooking in a pan or on a grill You will not be disappointed!

post #4 of 26
Silly me, I forgot to add a few tips in here.

Usually a pork loin is about ten pounds, give or take a bit. I have used fresh pork loins and pork loins I have frozen....no descernable difference.

I will lay out a loin and cut it into four equal pieces and then apply the cure as directed. This generally gives four equal size bacons per loin. Since the cure package can do up to 25 lbs I usually do two loins and then some. If your loins run a little light add a pork loin roast.

Beyond that follow the directions and smokem!

post #5 of 26
Thread Starter 
Wilson - Don't mind at all, hang in there and we'll both learn something.

Monty - Thanks, I've heard about High Mountain and I'm sure it'll be coming.

If anybody could give me some information on this sugar cure would be appreciated.
post #6 of 26
Not sure about the sugar cure .. but I must agree with Monty as to the Hi Mountain. I have used it many times . There use to be tons of threads and posts on this subject ... must be with the old forum.
post #7 of 26
Just click on the "Smoking Bacon" forum and scroll down a bit you will find a drop down selector which will enable you to bring up all the smoking bacon and related cure posts.

post #8 of 26
Hey Roger, I just bought some of the cure that srmonty mentioned But do not buy it directly from HI-mountain. They are completely out of there minds on there shipping rates. Salmonclubber pointed me in the wright direction to this website.http://www.alliedkenco.com/catalog/i...54e22a84bb5ee2
they have great customer service, I would highly reccommend them.
post #9 of 26
Thanks, Deer Meat, I was just about to order some more! I owe you a beer or three when and if we meet!

post #10 of 26
If you have a Sportsman Warehouse or major sporting goods store near you check there.. save shipping. Check their website under "store locations".
post #11 of 26
Thanks Monty.
post #12 of 26
Thread Starter 

Where i live were really kinda limited on some things. I found this Mortons Sugar Cure but I',m not really sure about how to go about using it.

Here'e a pic of the package. I can follow the directions but it's a 3 week process.

Help Mister Wizard

post #13 of 26
This is how I make Canadian bacon:

Check this out, Mortons uses either tenderquick or Sure cure

And this is how I make buckboard bacon

And this is how I make porkbelly bacon
post #14 of 26
Thread Starter 

Thanks, I must of had a brain freeze, I had been on the Mortons website and just missed I guess.

Your a darling,

post #15 of 26
Wow Debi,
You are truly a fount of smoking information. PDT_Armataz_01_37.gif
Your website is awesome.
Thank you!!!
post #16 of 26
Roger...I have used that same cure on side bacon ....takes about 10 days to cure , it would be longer for the loin though , Sirmonty is right on with the high mountain buckboard cure , it makes awesome canadian bacon and with a boneless porkloin cure should be done in approx 10 days.....it will be very tasty, I have used it on pork tenderloins for the same , cure takes 5 days ,turning meat daily.
Smoke it with hickory at a temp of about 160 ,till an internal of 152 is reached , will yield you some very delicious back bacon, IMHO.
post #17 of 26
That's okay hon sometimes I hunt like heck for one of my recipes and I got the darn thing on my website! CRS stinks eh?
post #18 of 26
Roger, you can use that sugar cure just as you would regular tender quick.... lightly coat the loin and shake off any access.


If you make it into a brine, you can personalize it, add other flavors of your choice, (ok, garlic is my favoite). icon_biggrin.gif

What ever you do, take pictures for us.PDT_Armataz_01_34.gif
post #19 of 26
Cowgirl -
your not gonna believe this comming from an Italian girl but I've never put garlic in my bacon. How is it? Does it still taste like bacon?
post #20 of 26

You mights want to try Penzy's. I get all of my spices from them, I don't know if they have cure, but I would imagine they would. They have a store on Germantown Ave.
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