canadian bacon day....

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Master of the Pit
Original poster
OTBS Member
Dec 14, 2006
Everett Washington
Okay, I picked up a 8 lb loin last week, after I trimmed it out and cut in 2 I have about 6 lbs ready......rubbed with the typical mortons tenderquick and sugar method (as outlined on their site) these will be headed into the smoker in a tad bit and smoked with cherry.......
hey smoked

i just put six pounds of loin in the same brine morton tenderquick and sugar on saturday it will be done on thursday i hope they both turn out great you have a great week
My pen is out, and I'm taking notes. This is next on my list. I'll be waiting for some pointers from the two of you.
hello guys

i took one pork loin and cut it in half trimmed off the excess fat and i mixed 1 tablespoon of morton tenderquick and 1 tablespoon sugar per pound so i mixed six tablespoons of morton and six tablespoons of sugar rubbed it into the loin and placed loin into a large ziploc bag and placed in the fridge for 5 day i will smoke it till the temp of the loin is 160 and hopefully it will be some good eating in a couple of days
okay, here it is......they just came off the smoker and are resting now.

the mortons recipe calls for 1 tablespoon of tenderquick plus one teaspoon of sugar per each pound. You rub it on, wrap and let it cure for 3-5 days, because of the size of these loins I let them go 5 days. I usually also flip them each day if I remember... after that I wash the rub off and soak them for half hour, then let sit to develop that tackyness to help smoke stick....then off to the smoker....

I smoke them at 225, this is the first run with cherry, typically I like apple wood......I pull at internal of 155 which makes it safe to eat immediatly, you can pull earlier if you intend on frying it......

here is the porn:
Looks AWESOME, and so easy, i figured apple for smoke also but would like to hear how the cherry tastes, just got a couple nice chunks, now i'm looking for a sale on loins
yours should turn out just fine, the only difference I saw was that you used 1 tablespoon of sugar for each pound vs. 1 teaspoon per mortons recipe.......
a quick update......usually I let the canadian bacon sit in the fridge for a day, but we were antsy to see how the cherry wood worked I sliced a few pieces...... The cherry is much milder in taste which was fine, the bacon itself is really tastey with a very slight bite from the cherry, like I said it's milder then the apple. The biggest thing is to keep an eye on momma now, she has allergies to cherries so we don't know if the smoke from the wood will effect her or not.....
she didn't have a reaction to the pieces we tried, I believe her allergies are all contained to the fruit only.... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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