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First Canadian Bacon Prep.

post #1 of 18
Thread Starter 
Well I always wanted to try making Canadian Bacon before jumping into a ham. Have cured a brisket for corned beef. And also I am just practicing on posting pic's before I fire up the new smoker. So below is a pork loin, weight 4.25 pounds as it states on the label. So in a bowl I added 4.25 TBLS. of Morton Tender Quick along with 4.25 tsps. of brown sugar. ( 1 TBLS. of cure along with 1 tsp. of brown sugar per pound of meat). But as you can see, after trimming all the undesireables off the meat I lost just over a pound, so had to adjust and remove from the bowl of cure 1 TBLS. Well I also decided seeing other posts that sometimes the cure don't quite make it the center of the meat, so in 4 ozs. of water (1/2 Cup), removed from the bowl of cure and brown sugar 1.5 TBLS. and mixed well and injected into the center of the loin, I couldn't get all the brine in the meat so just added it to the bag. It now rests refridgerated in a zip lock bag until next Sat. I think I will give it a good dusting of black pepper and tie it up to keep the shape as I have seen others do. So until next week.

post #2 of 18
hey WC I also doing another batch,8#s-with HI. mountian-cut in1/4s-no inject so will let them go 10 days min.they about 3 in. thick.will post when they hit the smoker. good luck on yours.
post #3 of 18
hope that was a typo wc.........i think the box sez.......1 tbs/lb

or am i just reading it wrong?
post #4 of 18

? about mortons T Q

yo white cloud dude
yesterday ,
i took from freezer
1 of my sections of boneless pork loin.

i buy whole boneless pork loins
then usually cut them into 1/3rds

i will use hi mountans "wyoming" cure

anyhow
my questions is where did you get the recipe for the mortons T Q ?
icon_rolleyes.gif
post #5 of 18
Thread Starter 
Thanks for the correction, It was a bad bad typo. I edited it.
post #6 of 18
Nice cut of meat WC. Looking forward to the results. Keep us posted.
Andy.
post #7 of 18
Thread Starter 
I had pm'ed cowgirl because I had done a search on her recipe and couldn't find it. She says she uses both, a dry cure and a brine but the dry is pretty consistant on results. Which was 1 TBLS. TQ and 1 tsps. of sugar per pound of meat. The bag of TQ says 1 TBLS. per pound for curing but nothing on the added sugar which is an ingredient in the TQ anyway.


te=larry maddock;178954]
yo white cloud dude

yesterday ,
i took from freezer
1 of my sections of boneless pork loin.

i buy whole boneless pork loins
then usually cut them into 1/3rds

i will use hi mountans "wyoming" cure

anyhow
my questions is where did you get the recipe for the mortons T Q ?
icon_rolleyes.gif
[/quote]
post #8 of 18
wc..........thats what i use........cowgirls recipe...........need maybe tho to try out the brwn. sugar tho.......sounds great.............make sure you dont OVER cure........it get too salty.........and make sure you soak couple hours, changing water out every so often........to remove the salt, no matter what.........you will LOVE it.........i found i perfer the dry cure over the wet...........
post #9 of 18
post #10 of 18
Thread Starter 
Oh Man, I can't wait now after looking at your pic's. It will be, success permitting: GOOD EATS C'mon next SAT.
post #11 of 18
wc........you are going to hot smoke it aren't you?
or cold smoke it?
post #12 of 18
Thread Starter 
I was leaning toward cold smoke at first, cause I wanted to fry it after. But I think now I will hot smoke and can still brown it abit, and if I want to just slice some up for lunch as a snack or sammy. I did a SEARCH on the gold stars next to my post but no luck. Whats up with that? Its just raw meat for crying out loud..........LOL
post #13 of 18
wc...........click on the gold stars.........it will tell you what it means........maybe are saying this thread is close to excellant.......

yeah i hot smoke.......nutting to just give a kiss of heat, to warm it up......this way you can, as you said, use it cold in a sandwich.........
post #14 of 18
Sounds and looks good so far White Cloud. Good luck with it.smile.gif
post #15 of 18
FYI, I go to a wholesale meat cutter (they sell to grocery stores & restaurants) to get my meat. While talking to them about loins and Canadian bacon, they told me they have what they call a Canadian loin. It's slightly more expensive than the regular loin, but the fat is already trimmed off. I purchased 6 of them weighing 36.5 lbs. After smoking, I had 28 lbs of Canadian bacon. Followed the recipe in Charcuterie and it turned out wonderful.
post #16 of 18
Lee I can't wait to see how it turns out its something I really want to try but have been to chicken to yet.
post #17 of 18
Thread Starter 
Hey Jerry, This post was from back in april. I am sure I must have posted the finished priduct in a seperate post. I'll look for it.
post #18 of 18
LOL I never looked at the date yea let me know how it came out
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