or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Crack me a Molson eh; I making Canadian bacon with Q-view.
New Posts  All Forums:Forum Nav:

Crack me a Molson eh; I making Canadian bacon with Q-view.

post #1 of 22
Thread Starter 
I made a quiet experiement with some short ribs last weekend, Thanks Richtee for the help.
It turned out better than I hoped, so I am expanding my test to a project.
Maple cured Canadian Bacon.
The maple syrup and maple sugar are both organic, and the pork is Naturaly raised Neman Ranch Pork. Should be Top Quality.

1.33 lbs of Meat
1.33 Tbs of Tender Quick
3 T. Maple Sugar
1/4 C Maple Syrup.
1 tsp CBP

I will let it cure 4 days or so, then I will dry it for 24 hours in the fridge then we will smoke it up, not sure what wood yet.

See ya in a few by the smoker!!
post #2 of 22
Man NICE looking hunk-o-loin there! A suggestion... as long as you used the correct amount of cure for the weight- which you did- a longer cure time will assure a complete cure. I would suggest a week.
post #3 of 22
WoW! Looking good so far! I can't wait to see the finished product. I'm thinking some homemade Egg McMuffins!
post #4 of 22
Should have added, as a rule of thumb, you allow 1 week for each inch of meat thickness. In addition- Since you have a complete fat cap, little cure will be absorbed thru that. It may be a bit longer time required...
post #5 of 22
Thread Starter 
Thank you again, my curing comrad, A week it will be, Next Thursday the rinse a godd 24 or so Pelicle formation then a nice smoke to 150 f.

Thankyou!!!, That is an interesting idea!
Hey I will post it on this thread when I find it , I have an english crumpet recipe, it is a batter-ish sort of thing easier to make than you think! just about right for a homade McMuffin!
post #6 of 22
Thread Starter 
I did think for a second to clean it down, but I really wanted to keep it for the fry up.

So are you thinking longer than a week?
There is no time limit for this project. I want to practice bigger and bigger and the ultimate goal is a dry cured country style ham.

Thanks again!
post #7 of 22
The country cured ham will test you mightily... it drove me CRAZY! You did the right thing...leave the cap. How thick is the cut cro-sectionally? Due to the cap I would go the 7X<inches> perhaps minus a couple days- some will penetrate, but not much. Fat does not cure.
post #8 of 22
Thread Starter 
it is a good 3" x 4" x 8"
so lets say 21days
, the cap is about 1/4 to 3/8 thick with the silver skin under it, It is from right before the muscle bisects into the dark and light end.

so would you say 18 to 20 days would be good, I have it in the regular fridge now at 39 f.
I have the lager fridge at 33 f. in the basement, I am just a whisper breath awy from transferring my Oktoberfest and carbonateing it. so it will be cold for the duration.

I am having a blast with the cure right now, and the wifey doesn't know it but I am still bbqing! HA

post #9 of 22
I'd think yer right on with the 18-20. As you used the right amounts..it will not "overcure". 39° is OK... 33's pretty close to freezing. Seems I read usually 35° is what is typical in commercial estabs, but I doubt you have anything to worry about at 39°. Mmmm Ocktoberfest!

On edit: Misread the post ya made... I bet you'd be OK in 14 days, but like I mentioned it won't ruin it to go longer. It can only absorb what you gave it. :{)
post #10 of 22
Nice looking loin. Looking forward to seeing the pics if you are going to cure it that long. I usually go a week to 10 days for CB.

Might want to try some Eggs Benedict with a real hollandaise sauce
post #11 of 22
Pretty disappointed with you folks PDT_Armataz_01_05.gif

Guy makes a simple request :

" Crack me a Molson eh "

And no one stepped up PDT_Armataz_01_05.gifPDT_Armataz_01_05.gif:PDT_Armataz _01_05: Well here ya go Chef

post #12 of 22
Thread Starter 
This is going to be the supreme breakfast edition of q-view.
Here is the easiest, most stable, and fool proof holendaise recipe in the world.


1 egg yolk
sqeeze of lemon
dash of cayenne
pinch of salt

in a pyrex pitcher put 1 stick of butter in the microwave and bring to a boil.

next while the blender is whizzing, slowly pour the just off the boil butter in a continuous stream. NO NEED FOR CLARIFYING OR ANY OF THAT WORK!

and thats it, it sould buzz up with enough holendaise for 4. and will not break.

I am still looking for my english crumpet recipe.
post #13 of 22
Thread Starter 
1894 just got added to the buddy list and scored some points!
post #14 of 22
I couldn't add any helpful info to the thread but I'm always willing to spread around some good cheers
post #15 of 22
this is my holl. recipe too. although, i use two yolks. i'm excited about the bacon. it sucks we all have to wait 18 days for more view though. the neman ranch is a top notch farm. PDT_Armataz_01_37.gif
post #16 of 22
Woah. I gotta try that! I really hate the whisking and all that over a double boiler...etc. I'm giving POINTS!

Err on Edit..when I can again...sigh.
post #17 of 22
Thread Starter 
hey guys it has been 1 soild week and I went back and measured the meat. when it was freash it was just over 2 inches and now it is 1.75 inches. I am thinking the 20 days we all estimated might be a little long. my fault for not measuring acurately the first time.

but I am thinking to smoke after 10 to 14 days.

thanks y'all
post #18 of 22
Curing will always draw moisture out of the meat, and affects the proteins as well, both causing shrinkage.

I thought ya said it was 3"? Well, no matter. It is what it is! You are right on track.
post #19 of 22
Thread Starter 
C'mon RT, I am a man, and you know we always say out meat is bigger than it realy is.

I am a horrible estimitator
and even wurst spullar, lol.

maybe we should leave it for the full 20 days and make country ham canadian bacon.

Thanks RT!!!
post #20 of 22
I just pulled a piece of loin out of my fridge that I plan on cold smoking later today.
Its not a maple Canadian bacon, its a Polish cold smoked loin. Very similar to Canadian bacon. Spray-pumped loins require shorter curing times.
My method for curing was used on a 4 lb piece of meat and is the cure from Wedlinydomowe site:
1 Qt water
4 T salt
1 teas. sugar
2 teas. Cure #1
Its then spray pumped and then put in a plastic bag with the rest of the brine for 24 hours, then rinsed and left to dry for 6 hours. It's then rubbed with an egg yolk for color and cold smoked.
This is my third time doing it and it's really delicious.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Crack me a Molson eh; I making Canadian bacon with Q-view.