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Another "learning experience" w/ qview

post #1 of 12
Thread Starter 
Well, I think I'm starting to discover and learn about things I COULD'VE done. But some feedback would be great.

This time, since I was already attempting the belly bacon, I thought, why not cure a small piece of pork loin and make some canadian bacon?

So here is the story of a lil' 1.8 pound pork loin:

He wants some spices! 2Tbs sea salt, 1 tsp Instacure#1, 2Tbs dextrose, 2 Tbs brown sugar, f1 Tbs each fresh pepper, garlic powder, thyme:

He got the rub down AND injected with the same rub mixed with water:

My intention was a 3 day cure, with a daily flip but it turned into 9 days. A lot of juice was released. A thorough rinse and dry, in front of a fan for over an hour, and 6 hours at 200* with mesquite lump and hickory chunks alongside the belly bacon:

This lil' bad boy is tasty. But if it looks dry, it's because it is. I would personally like it moister. So here is my analysis. I would appreciate any feedback if you think my analysis is true / false / depends. Also, any tips/advice would be great. Thanks for reading!

1. Canadian bacon should be cured in wet brine for a juicier result. (T/F)

2. If I do a dry rub & hot smoke like I did, I shouldn't use the Instacure and just treat it as a fresh smoked pork loin and not canadian bacon. (T/F)

3. If I wanted canadian bacon, I should have cold smoked it for flavor. No need to cook it cuz it was cured. (T/F)

4. Nine days was too long for a small piece of meat like that, considering it was injected with curing solution. (T/F). If true, how many days would you recommend?

Thanks folks. I was almost too embarassed by this experiment to show and tell but I figured no one here judges. And we all love pictures!
post #2 of 12
1> F The deal is, there's little or no fat nor much connective tissue in that cut. C. bacon usually needs some fat to fry. Don't trim the fat off.

2> ?? Well unless you cure it.. it's not bacon. Sure it'll work.

3> T Mighta helped the dry thing a bit too.

4.> T Prolly the 3-4 day range... however, I doubt you damaged the meat much. You had the correct amount of cure, it will only cure so much, and won't over cure as long as the amount was right.
post #3 of 12
Hmm yanno something else...betcha that would make some good lunchmeat thin sliced... :{)
post #4 of 12
what did you take the internal temperature to??? that piece looks fully cooked rather than just smoked.icon_smile.gif

140 internal does it for my canadian bacon

The 2 slices up front are the canadian. Also wet brined for 7 days and injected

post #5 of 12
Yeah...yer better off with the 7 days. I guess I was not taking into account the thickness there.

Thanks for that Scotty... I wasn't thinking there I guess :{)
post #6 of 12
Say Rich. What do you think of the final temperature. I don't see or missed what he did there?????icon_smile.gif
post #7 of 12
Well, he said 6 hours at 200, for under 2 Lbs... I'd HAVE to think it was fairly well cooked. Prolly too well... Guessing around 170° anyway eh?
post #8 of 12
I see. I need to learn to read more carefullyPDT_Armataz_01_04.gif

Speaking for myself, i can not work without the internal temp reading.

Except for ribs
post #9 of 12
I always do a wet cure with Canadian Bacon, but I'm not sure if that helps with a more moist end product or not. I agree witht the others, you probably over cooked it. Did you monitor the temp?
post #10 of 12
i LOVED jOHHNY CASH. i SAW HIM PERFOR IN PERSON twice with June carter (((oops caps))
post #11 of 12
Thread Starter 
Hi guys. Thanks for reading and responding Rich, Scotty, and Panther.

Yeah, I figured I probably didover cook it. Sorry I forgot to include the finish temp: It was over 160 when I took it off. I DID monitor the temp, but just went with the "take pork to 160 to be safe" attitude.

I guess what I'm wondering is do I even need to cook it since it's cured? Is the smoking just for flavor and should I cold-smoke it like belly bacon?

So, DON'T trim the fat, huh? That's another thing I could've done different. And yes, I'm slicing it thin for lunch meat.

Thanks guys. I'm learning lots. Can't wait to practice again!
post #12 of 12
Thread Starter 
oh yeah, Scotty, your Canadian bacon looks awesome - juicy and moist like I was hoping mine would be.
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