Bone-In Pork Sirloin Roast IT?

[DougE]

Hello! I see this is a very old post so not sure if you're still out there but if so...I'd sure love to know your method for turning a pork sirloin roast into a Canadian Bacon type product. I have one in my freezer and have been looking for inspiration!

I do CB from loin with the same dry cure I use for belly or buckboard bacon.

 

[noboundaries]

Hello! I see this is a very old post so not sure if you're still out there but if so...I'd sure love to know your method for turning a pork sirloin roast into a Canadian Bacon type product. I have one in my freezer and have been looking for inspiration!

Wow. Haven't done CB in a while. I'll have to check my logbook or spreadsheet to provide the inspiration. Check back tomorrow!

Ray

Ooopsie. Sorry, I'm a day late. Below is a screenshot of my spreadsheet. You can do the simple math for the weight of your pork loin. Oh, and before I cure it, I cut it into sections with the thickness I want, which is usually about 1 1/4 to 1 1/2 inches.

When I smoke it at 225-250F, I only take it to an internal temp of 135F. Remove it from the smoker, cover with foil, and let it rest for an hour or more. The IT will rise to 145F. Then I vac-seal and freeze what I don't immediately eat.

Happy Canadian Bacon!

 

[mushroomboots]

Ooopsie. Sorry, I'm a day late. Below is a screenshot of my spreadsheet. You can do the simple math for the weight of your pork loin. Oh, and before I cure it, I cut it into sections with the thickness I want, which is usually about 1 1/4 to 1 1/2 inches.

When I smoke it at 225-250F, I only take it to an internal temp of 135F. Remove it from the smoker, cover with foil, and let it rest for an hour or more. The IT will rise to 145F. Then I vac-seal and freeze what I don't immediately eat.

Happy Canadian Bacon!

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Hey, I just Really appreciate you taking the time to do this, and I'm excited to try it! Thank you!