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My first Canadian Bacon

post #1 of 22
Thread Starter 
Here's my first pork loin/Canadian Bacon. It turned out great thanks to many of you on this forum. I stole the two 2 1/2 pound loins from the freezer ( Yeah--I asked my wife first ! ). She had gotten them on a "two for one" sale, so the 5 pounds cost just under $10.

After dry curing 8 days:

A little sample taste before chilling over night:


Not very much out of 5 pounds of pork loin:

Next time I have to get a much bigger pork loin!

Thank You,
post #2 of 22
Great job, your first attempt looks like you've been doing it for years.
Great job on the cure. points.gif
Now that it looks like you got the hang of it have you thought about trying your hand a capicola?
post #3 of 22
For the first time you did a great job there Bear. points.gifFor sure you did a good job with the cure it looks that it went all the way thou so you did good. How long did you cure them.? We love them here so I'm getting better at them myself.
post #4 of 22
Mmmm, looks tasty. those things are pretty good thrown on top of a frozen pizza too.

post #5 of 22
Thread Starter 
I cured them with 5 TBS of TQ, plus 5 TBS of brown sugar for 8 days at 37/38 degrees. Then I soaked them for 1 1/2 hours, draining 3 times.
Fry tested---not too salty.
Sprinkled a little garlic powder, onion powder, and black pepper.
Put in fridge unwrapped over night.
Started smoking (Apple dust, chips, and chunks) at 120*, and moved up slowly for 6 1/2 hours to 230*, finishing with an internal 160*.

The reason I went to 160* was;
I couldn't figure out if I wanted to remove at 140* or 160*. There were all kinds of comments on the subject, but Dawn (IrishTbear) swayed me. I read the one where she was doing 3 portions of loins. She was going to pull two at 140*, and leave to other one in until 160* (if I remember correctly). She ended up leaving them all in until 160*. So I figured I'd keep checking after 140* to make sure they didn't get to hard & dry. They didn't !

Now I can eat them cold, but I threw a couple slices in the butter after I pulled my fried eggs out of the pan, gave the slices a minute on each side, and they melted in my mouth ! MMMMmmmmmmm...........


Fire it up: I'm not ready for Capicola yet----Only "Pepsi Cola"

TxBigRed: I love it on pizza!
post #6 of 22
Yea, That Bacon looks mighty fine.
post #7 of 22
Nice Job, Looks Great...PDT_Armataz_01_37.gif
post #8 of 22
Nice C B there.PDT_Armataz_01_37.gif
post #9 of 22
Yummy looking' Thanks for the recipepoints.gif
post #10 of 22
Excellent Bear Carver.I will take 5 pounds to go and one of your excellent carvingspoints.gif
post #11 of 22
Looks great! You are now hooked. LOL
post #12 of 22
Very nice! They look very good. Might as well get the next batch started, they don't last long. icon_lol.gif
post #13 of 22
Now you're hooked! Nice looking CB.
post #14 of 22
Great Job Bearcarver!!

you have inspired me to give this a shot myself... PDT_Armataz_01_34.gif
post #15 of 22
Thread Starter 
Great !

I'm trying to pay back for all the guys who inspired me !

post #16 of 22
Oh yeah, that looks fantastic. Great job Bearcarver. Better than anything I've ever seen in the store, thats for sure.
post #17 of 22
Thread Starter 
Thanks Meat Hunter !

BTW: I wore the Tropic Lightning patch for about a year (August, 69 to August, 70), but only on my right shoulder.

post #18 of 22
WOW .........Look's awesome !!!!PDT_Armataz_01_34.gif
post #19 of 22
Wow, very impressive for your first time out of the gate. You've got me sold, I'm going to try that real soon. It's all good my friend.
post #20 of 22
Thanx for the post. I'm looking to try this to bring with me to my folks for Thanksgiving. Will post with Qview when I do!
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