1 st Canadian Bacon

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travcoman45

Master of the Pit
Original poster
OTBS Member
Jan 19, 2008
4,118
34
A Holler in North Iowa
Well yall, started my first canandian Bacon today. Brinin it in the followin:

1 5 pound pork loin trimmed
2 tsp onion powder
2 tsp garlic powder
1/4 cup brown sugar
1 Tbs Jalapeno Powder
1 tsp cayenne pepper
2 C Morton Tender Quick
2 Gal water

Here's a shot of the pork loin gettin ready ta go in the brine.



Will brine fer 6 days, then rinse and go on the smoker. Will post Q-View as things progress.
 
This won't be your last one.I started smoking Canadian bacon with cowgirl's recipe about 3 or 4 months ago and have never run out yet.When I start getting low I start getting another loin curing.
My wife and I eat it every morning,great stuff.
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Looking forward to more of your Q-view.
 
I agree Tip, it won't be your last-as we type I have a few #s of belly in the smoker-have plenty of canadian still in the freezer-member to rince well and soak if nec.slice a hunk off and fry to taste.good luck.
 
thks for putting up the brine, i been seeing some pretty nice canadian bacon latley and it is already on the list. keep us posted on how it goes which i pretty sure you had already planned
 
Good luck with the CB! I have a big loin in the fridge that will be my first CB. Pi$$ed at myself for not getting off my butt to brine it in time for my upcoming smoke Tuesday night.
 
I only did the one so far and it is reall good. That reminds me to take another pack out of the freezer. Good Luck and good smokin...........
 
Pulled my canadian bacon outa the brine this mornin, hopin ta getter on early, sliced a piece off and way to salty, so, I'ma soakin it fer a bit ta pull somea that salt out, then onta the smoke! Will have q-view asin this develops!

Taste is really good though!
 
Yea, they do need soaked for awhile. I also change the water every once in awhile.
I need to make some more.....
 
Here it is just before goin in the smoker.



Bout half way thru the smoke, sun didn't hep that shot none!



Here it is outa the smoker, bout 5 1/4 hours a smokin time ta get ta 160*



Sliced and ready ta be packaged.

This batch has very good taste, but it was still a bit salty even after a 2 1/2 hour soak. Will have ta adjust fer the next batch.
 
Dang good looking lean bacon Tip-ain't used tender quick-just my buckboard cure for all my bacon and after a soak I never have the salt prolem-great job!
 
Dang good lookin vittles, dang good lookin vittles indeed. Tip, your cure looks like it went right to the center and the bacon looks great. NICE JOB
 
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