Search results for query: Canadian bacon

Been meaning to to make some for 20 years, finally got around to it lol

Eggs, English muffins and hash made from some of this season"s bucket potatoes with diced homemade Canadian Bacon.

Canadian bacon, regular bacon, pastrami, eye of round…. All cured with @SmokinEdge method … I added brifisol 450 phosphate and SE…. The pastrami and eye of round got a pastrami rub black pepper, mustard, dashb of Brown sugar, paprika, onion, garlic…. Everything will get pulled at 145F except the...

Pork loin in Pop's Brine , beef dry rub with TQ and brown sugar. Sunday morning project.

I kind of forgot I had the pork loin curing. Went a few over two weeks but no harm. I used Eric's spice rub on it, Eric Rub. Was not sure about flavor so went light with it but it was really good. Will use more next time. Smoked in RECTEC low smoke for 3 hours than 250 to finish. Wow did...

I haven’t done any meat curing the last couple years and I decided this year that will change. I started this a couple weeks ago but had to continue when the process required. After the 15 day brine the loin was rinsed and dried off and placed in the fridge uncovered I had to go two days...

Pork Loin on sale for $1.27. Guess its time to make Canadian Bacon. I thinking of using the EQ method with salt at 1.75%, cure #1 at 0.25% and sugar at 1%. Not sure how to smoke yet? Thinking maybe just low smoke on pellet until 145? Any suggestions would be welcome.

I've been seeing threads about Canadian bacon. And got me hankering for some. I used a dry rub this time around using 1 TBS of Morton tender quick. And 2 tsp brown sugar per pound of pork loin. Rubbed and cured for 12 days turning daily. Night before I took out the cured meat and rinsed...

Don't have the pork butt for backboard bacon, but I do have a loin. I'm going to cure half with Pop's Brine, and the other with Bearcarver's TQ recipe. I've made it both ways before, both very good. This will be the first time tasting both recipes side by side. Pics to follow.

I’m doing deli meat again with pork loin again Sam exact way I did it the first time but I also bought a eye of round and I’d like to try the same thing just with a cut of beef and see how it turns out. I’m going to use the 10% injection method that @SmokinEdge sent me since it was a success the...

I cured a ham and loin using pop's brine, added some allspice, it turned out good. Wondering about recipes of adding different flavors/spices to pop's brine. Any recipes or tips will be appreciated.

Hey, everyone.. Looking to make my first batch of dry brined, hot smoked Canadian Bacon and would appreciate you all letting me know if I have this all figured out right.. - 8.52 lb (3,864.60 grams) Smithfield Pork Loin, 2 3/4 inches at thickest point - 38.64 grams Eco Cure (1% of meat weight)...

9.09 pound pork loin. Just finished rubbing it with Tender Quick and Brown Sugar. Morton's recipe. Cure for 14 days. When done, smoke with hickory. Pics to follow.

I tried the EQ method for the first time with this half loin. I must say, I think I’m a convert! Basic cure of salt at 1.5%, cure #1 at 0.25% and sugar at .75%. Smoked at 275F over pecan and apple under IT 140F. Let rest and wrapped.

Got a pork lion brining. I left little Bit of fat as I like it …. Followed @SmokinEdge method 10% water 1.5% salt .75% sugar .25% cure 1 …. I added SE .05% and California ham spice at .2% …. Got everything injected as evenly as I could 10% water wasn’t as much as I thought it would be for...

A big thanks to "Third eye " for the recipe and tips as always! Found some loin sections in freezer to use up and had some fun with my girl's favorite breakfast meat !

Bought 2 Costco pork loins on sale. Did a wet brine - Pops brine Miscalculations: 1 Do to work schedule had to leave in brine 2 days longer than I wanted. So had to soak in 24 hrs to remove salt. 2 because of the extra day temps outside went from 24 degrees to 2 :) Smoked at 180 for 1 hour 225...

Any fail-safe recipes for dry cure canadian bacon Doing tomorrow (tues) appreciate th help and length of time needed

Started with 13-14lbs of loin. Trimmed it down well to get all the fat and silver skin off of it as I find the better we prep the better the outcome. Had 6 pieces but the daughter was eyeing one of them to make pork tenders out of it so I gave it up. Ended up with 9.31lbs of meat going into...

I haven't posted any of my cooks in ages so thought I would create one. I made some canadian bacon a couple of months ago but the kids ate it all in about 3 weeks. Decided to do two loins this go round so it would last longer and also have family in town for Turkey Day. Bought a couple of whole...