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Canadian Bacon

post #1 of 37
Thread Starter 
This is a 7.lb. pork loin that will be used for Canadian bacon.I'll be using the recipe that cowgirl (aka Patty) has posted on the forum.

I'm doing half the loin using the dry cure and the other half using the brine cure.Then wrapped the dry cure and put it and the brine half that was put in a plastic container in fridge for 6 days.

I added course black pepper to the meat and smoked both half's using hickory at 220 until internal temperature reached 160,then let it cool a little before slicing it.

This is the end result after slicing it.We love the taste of both ways of doing it but if I had to choose I think I would pick the dry cure because it was easier and I think the meat was a little more juicer,in my opinion.
The darker meat is the dry cure.
post #2 of 37

OOOH.. Can-a-da!

Looks Great! Nice Q-view!!!
post #3 of 37
Looks great....... So which one did you like better? The dry rub or the brine cure one? Both look good...........

post #4 of 37
Great looking CB. I agree with going the dry rub route. Like the black pepper idea. I'll try that next time.

post #5 of 37
Hmm almost looks like you didn't get a cure on the upper chunk- the brined. What was your brine?
post #6 of 37
Thread Starter 
Hi Richtee,I don't know why there is a little darkness on part of the meat that was in the brine because it was submerged all of the 6 days.
The brine was just like cowgirls recipe.
Morton's Tenderquick
10 garlic cloves
2 dried cayenne peppers
1 TBS jalapeno powder
1TBS dried onion flakes
1/4 cup brown sugar

The meat tasted fine I just happen to favor the dry cure better.
post #7 of 37
How much TQ?
post #8 of 37
I guess what I'm getting at is when you cure with brine, you don't add TQ in proportion to the meat weight, you add it to achieve a certain amount of it in the liquid. I believe the standard concentration of TQ for a lean meat brine is 1 cup/gallon. And for poultry, about half that, because a bird had alot more bone/meat weight ratio.
post #9 of 37
Craig, it sure sounds good.
I can't get the pictures to show....just red x's.....I'll keep trying.

The dry cure method is a more traditional canadian bacon...the brine cured is a different taste...I do not know how to describe it.
Like I told Craig... I always cut a large loin in half...dry cure one half because I know it's going to come out right....then experiment with the other half.
post #10 of 37
I'm getting red X too. This Canadian Bacon is going on my to-do list
post #11 of 37
Thread Starter 
I don't know why you are getting red x,the Qview looks alright on my computer.icon_question.gif
post #12 of 37
Thread Starter 
Richtee,I might of been about 1/4 cup short on the TQ it that is the concentration,it tasted alright though,maybe I'll have to eat it fast.biggrin.gif
post #13 of 37
Heh...Oh woe is you, eh? LOL! Check the bag for the concentration..I think it's on there, or it's probably on Morton's site.

That dry cure is stunning tho :{) POINTS!
post #14 of 37
Thread Starter 
Oh...was I suppose read the directions first?PDT_Armataz_01_23.gifMy wife say's I have a problem not reading directions first.PDT_Armataz_01_12.gif
post #15 of 37
With curing, a mistake could POSSIBLY be fatal.

Especially if using the concentrated Prague powders.

Caution is advised!
post #16 of 37
Thread Starter 
After thinking about what you said Richtee,I think I'm going to be giving the Canadian bacon I did in brine to my dogs.
I feel it's better safe then sorry,I liked the dry cure better anyway.
I know my dogs will be happy,I just hope they don't start expectng it all the time.icon_smile.gif
post #17 of 37
it's probably OK Craig...just don't let it sit around a week. Or if you feel the dogs are that deserving...well, make their day LOL

You could make some nice gravy and mashed and serve it reheated as sliced roast!

On Edit: My previous caution was for TOO much cure, not too little. Too little will just result in uncured portions of the meat.
post #18 of 37
no need to give to the dogs-if your not sure on your cure penatration it will be ok to freeze and fry when needed to bring up to heat-heck why kill the dogs??
post #19 of 37
sorry not heat but temp.
post #20 of 37
sorry Rich I didn't see the edit-yes to much cure is much worse than to little.
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