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My first try at Canadian Bacon

post #1 of 15
Thread Starter 
I wanted to try curing something so I picked up a loin for CB

I cut in half and froze the rest.
I wanted to try ShooterRick's dry cure recipe.
Unfortunately It has been lost in the crash, but I have it printed out.
If he reposts it or we get the data back, I'll edit this and include the link.
Thanks Shooter!

All rubbed up and off to the fridge for a week

10 days later....rinsed & soaked to remove some salt

Smoked w/ hickory til an internal of 160

Just got done slicing it after being wrapped up in the fridge for a couple a days

Mmmmmm.....Darn good stuff...Thanks again Shooter!!!
Think I'm gonna do the same with the other half biggrin.gif
I also have 12lbs of bellies curing in the fridge!!
post #2 of 15
Looks awesome PDT_Armataz_01_37.gif
post #3 of 15
Great looking stuff Grothe.
post #4 of 15
That looks real good there. I was wondering is there a cheaper cut of meat you can use to make Canadian bacon?
post #5 of 15
Around here the cheapest cut is the pork loin @ 1.79 a lb. funny, folks get brisket out west for less than that and here its over 2 bucks. And it just wouldn't be Canadian Bacon using a different cut.
post #6 of 15
Good Job Rick, CB is a fun thing to make.
post #7 of 15
That be some good lookin CB ya got there!
post #8 of 15
Pow........looks good to me! Nice!
post #9 of 15
Good looking CB Gene! PDT_Armataz_01_37.gif
post #10 of 15

Repost of recipe as requested

Grothe the bacon looks great and I am glad you found my recipe to your liking. Since my original post was lost and you and Piney asked me to repost it, I thought i would be lazy and ride your coat tails a bit. LOL
The recipe below is what I posted but since I learned a bit some instructions have been added. Thanks again for the cudos!

Shooters’ Canadian Bacon Dry Cure Recipe
1 TBS Morton’s Tender Quick per pound of trimmed meat
1 tsp Raw Sugar per pound of meat

Mix and combine well with the above cure. Remember that all must be used on each cut to ensure the proper and safe amount of cure. If multiple meat cuts are used it must be mixed for each individual cut.

Mix the following per pound of trimmed meat.
1/4 tsp Cayenne Pepper
1 tsp Basil dried
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Hungarian Paprika
1 tsp Course Black Pepper

Rub meat well with mixture and place in zip lock bag. Any remaining rub left behind should be scraped into bag. Place bag in refrigerator turning bag over daily. The temperature of your refrigerator should be below 40 degrees but above 33 degrees. The meat will feel firm when cured. Remove meat from bag after curing, rinse, and place uncovered in refrigerator overnight or until dry. Fry a thin center cut slice and if to salty rinse again in cold water for 1-2 hrs, changing water every 20 minutes. A few quartered raw potatoes in the water will absorb salt quickly. Dry again and smoke to internal temp of 140. You must cook before serving.

Note: If you smoke to an internal temp of 160 you may eat uncooked. You may glaze during the smoking process with honey, mustard, or maple syrup, if desired.

Curing times:
You should figure 1 day cure time per ¼ inch from center of meat out. In other words measure the total thickness of the meat and divide by 2. Divide this result by 0.25. The result of this is the minimum number of days suggested to cure.
post #11 of 15
Looks great Gene! Want to do some bellies soon, care to share what you're doing with them?
post #12 of 15
Thread Starter 
Thanks for reposting it Rick! Great recipe!!!
post #13 of 15
Real fine CB ya got there Geno!!
post #14 of 15
Great job, Gene. Nice first CB. I got one ready to smoke tonight.

PDT_Armataz_01_34.gif Points.
post #15 of 15
Nice Job!!!
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