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Canadian Bacon Cure?

post #1 of 14
Thread Starter 

What is the best cure to use for making canadian bacon?  This will be my first, so I'd like to keep it simple as possible, but maybe be able to add/mod seasonings.  Cabela's is the closest place I can find any, I just am not sure which one to get?  ty

post #2 of 14

Not sure about the best but I've been using Hi-Mountain Buck Board Bacon cure with success. I need to get some TQ so I can experiment.

post #3 of 14

I haven't made CB in a while but I think my recipe was,

0.5 tbsp of Mortons tenderquick per pound

2 tbsp of brown sugar per pound

Rub the dry mixture into pork loins and wrap it up and throw in the fridge for 7 days, flipping every day.

At the end of 7 days, I pulled it out and washed it. brushed it down with a mixture of maple syrup and brown sugar. Then threw it back in the fridge for 2 or 3 hours.

Put it in the smoker at 120'F for 2 hours, then raised it to 160'F and added a small dose of TBS. After 2 hours I ran the temp to 180'F until internal temp hit 145'F. I pulled it out and let it cool.

Then sliced and fried.

It's a little rough but it is basic.

Good luck.

Greg

 

post #4 of 14

I also use tender quick . If you go to the wiki section and look at the canadian bacon wiki ,it gives a great explination on how to do it.

 The only thing i do different is i have extended my curing time to 9 days instead of 7.

post #5 of 14

ok, thewre are 3 different types of bacon that different people call "Canadian bacon" 

 

what I think you guys are calling Canadian Bacon in Canada we call back bacon,  and there is a different variaty of it we call peameal bacon.

 

what the normal canadian bacon is to the Canadians I know is just like regular belly bacon but using the leener part of the belly.  we slice it a little thicker and leave it soft when cooked..  well normal people do anyways

 

I am almost ashamed to admit this has confused me for a while when ever I see a canadian bacon thread haha.

 

oh, can some one tell me what buck board bacon is please?

 

Steve

post #6 of 14
Quote:
Originally Posted by stircrazy View Post

oh, can some one tell me what buck board bacon is please?

 

Steve


That's bacon made from the butt.
 

post #7 of 14
Thread Starter 

Would that work good with making Canadian bacon?  I am using pork loins for the cut of meat.  I think I can figure out the how with a little searching and reading on here and/or the www, but What I need help with is what type/brand would be best for me to try for the beginner, and I am pretty much limited to what Cabela's offers, unlees someone can recomend another source.

 

Quote:
Originally Posted by meateater View Post

Not sure about the best but I've been using Hi-Mountain Buck Board Bacon cure with success. I need to get some TQ so I can experiment.



 

post #8 of 14



 

Quote:
Originally Posted by daddyzaring View Post

Would that work good with making Canadian bacon?  I am using pork loins for the cut of meat.  I think I can figure out the how with a little searching and reading on here and/or the www, but What I need help with is what type/brand would be best for me to try for the beginner, and I am pretty much limited to what Cabela's offers, unlees someone can recomend another source.

 



 


Yes, thats what ive used a few times and it comes out awesome.
 

post #9 of 14

daddyzaring

Been researching home made and this one looks fairly simple and like the idea of doing it all from scratch. This is one I am planning on trying soon - http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl?num=1197426870

post #10 of 14

i highly reccomend shooter ricks recipie, here is the link to a wiki with recipie...

 

http://www.smokingmeatforums.com/wiki/canadian-bacon-basic-technique

 

i like mine with crushed black pepper on the outside, i also want to try some with cornmeal on it. next time i do CB will do at least a little with corn meal.

post #11 of 14
Thread Starter 

I just found another place, I hadn't thought of to get cures, and they have that, Hi-Mountain Buck Board Bacon cure,and alot more choises than Cabela's.

post #12 of 14

I've tried the Hi Mountain Cure, and it's salty for me.  I've been making my own, and can control the amount of salt.  It's pretty cheap, when you make it yourself.

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #13 of 14

Daddy,

Or you could just click on "Boneless Smoked Pork Chops/Canadian Bacon" in my signature below.

Step by step all the way through it.

 

 

Bear

post #14 of 14



I would have to agree with Shooter Ricks recipe

Quote:
Originally Posted by erain View Post

i highly reccomend shooter ricks recipie, here is the link to a wiki with recipie...

 

http://www.smokingmeatforums.com/wiki/canadian-bacon-basic-technique

 

i like mine with crushed black pepper on the outside, i also want to try some with cornmeal on it. next time i do CB will do at least a little with corn meal.

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