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I'm Mad At Myself For Waiting So Long Canadian Bacon W/QVIEW

post #1 of 16
Thread Starter 
I was just reading over this post from the last one, and I got pissed as to why I waited so long to do this again.
http://smokingmeatforums.com/forums/...ad.php?t=21775

and part 2
http://smokingmeatforums.com/forums/...ad.php?t=21945
that one has the finished QVIEW.

I have had a bonless Pork loin in the fridge for weeks, It was another score. The use date by was 9-3 in cryovac. I knew it would be alright, and after opening and rinsing it was fine.


So, here is the plan. I'm going to follow my last one from the above threads with 2 exceptions, I am going to dry cure it in my new toy, the handi-vac sealer and with syrup. Have no idea what the vac process will do or change

So here goes.


This was the score.




4 1/2 pounds of delight.




Rubbed with 4 1/2 TBS Tender Quick and syrup. In the vac bag for the duration, I didn't completely remove all the air so when I rotate it there will be some movement for the cure to slosh around.

Part 2 will be thursday I guess, unless someone tells me different because I vac packed it.

And that's it for now.

I hope you are not getting tired of my smokes, sometimes I think I should just smoke and not post, but I am addicted and also love to share.

Thanks for watching the QVIEW, and wish me luck!

Ron
post #2 of 16
ron, keep posting dude... this is an information portal that grows in value because of guys like you. although, the cheetos smoke was a little over the top! PDT_Armataz_01_27.gif can't wait for the rest of the view!

PS - good luck
post #3 of 16
That sounds good Ron! I've never tried it with syrup. Can't wait to see how you like it. :)
post #4 of 16
i know that a few years ago maple syrup in smoked venison sausage was the latest craze, i know theres some still do it so it must ne good, at least worth a try....cant wait
post #5 of 16
Lookin' good! Can't wait to see the finished product!
post #6 of 16
I'm not sure how it works in a vac-sealed environment, but the usual cure time/rate is 1" of meat in 7 days. So, say your loin is 2" thick.....it will cure from both sides.....should be at least 7 days in cure before smoking.

Just my $.02,
Eric
post #7 of 16
maple cured bacon is pretty common in england. Expensive - but common.
I've noticed this last week or so the shops have been getting decent sized pork loins in.
Let us know how the vac cure goes - I can feel a bacon making session coming on. But first I'll wait to see if I just shove it in a bag or vac pac it :-)
post #8 of 16
yer too hard on yerself ol man ;) Good Luck!LOL
post #9 of 16
Never tired of yer posts.....keep em comin!!
post #10 of 16
"I hope you are not getting tired of my smokes, sometimes I think I should just smoke and not post, but I am addicted and also love to share."

keep up the good work ron... it pleases us...
post #11 of 16
Thread Starter 
Thanks for the luck.

I'll let you know, Jeanie.

I will Erain.
Thanks, Pops.
Thanks for the advice Eric. I went 4 days on the last one and it was good.

Maybe because the roast is round not flat like a brisket. All I remember from school about circumfrence is something about pie R squared or who the hell knows, been too long
.
I will let you know.


Thanks, MH.


Ok Gene I will.

Thank you. I just don't want to clutter the board.

Thanks for watching.

Ron
post #12 of 16
Now I ain't picken on ya ron. Are you applying pure maple syrup or the corn sugar/ high fructose maple flavored syrup. I like the maple flavor in the pork. And would let it cure the full term. Honey, brown sugar or molasses would be a good alternative to the simple sugars if it is not pure maple syrup. I am just asking and not stirring.
post #13 of 16
Hey Ron, Don't feel bad, I have been wanting to try a canadian bacon move myself but scared it will not turn out
post #14 of 16
Allen, Canadian Bacon is one of the most easy things to cure and smoke, providing you have a good thermometer. give it a try you wont be sorry
post #15 of 16
Looks good, gonna keep my eye on this thread
post #16 of 16
Thread Starter 
Thanks C R. A few more days.

It is just some Mrs. Butterworths syrup I am trying to get rid of. It has worked in the past just to sweeten along with brown sugar. I know high fructose is not that healthy for you.


Nothing to be affraid of just use my original threads as a guide. It was good and easy. Tender Quick is easy and good, just follow directions though they can be confusing at times. You can always P M me and I will help you.

Thanks for watching.

Ron
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