Canadian bacon dry cure

[DEERMAKER]

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 !

 

[JIMSMOKES]

I need to try this.

 

[DRKsmoking]

Looks good, love making Back Bacon, or for south of the boarder Canadian Bacon

David

 

[crankybuzzard]

It's always so fun and satisfying to make something that you've never made before that turns out awesome! THEN, when you make friends and family happy, that's just icing on the cake!

Nice work!

 

[SmokinEdge]

Thirdeye’s recipes will never steer you wrong. His stuff is solid.

 

[Fueling Around]

I love loin and tenderloin ham-bacon .

Thirdeye’s recipes will never steer you wrong. His stuff is solid.

There's a lot of people with some mighty fine recipes and techniques.
I used your Black Forest seasoning on a batch of cured tenderloin.

 

[DEERMAKER]

I love loin and tenderloin ham-bacon .

There's a lot of people with some mighty fine recipes and techniques.
I used your Black Forest seasoning on a batch of cured tenderloin.

Agreed on all counts. Thia forum is a unique and awesome place

 

[Fueling Around]

If you want to thank a member for help, type @ and their handle with no space after the @.
The forum software will recognize the tagging and help you
thirdeye da bomb

 

[SmokeRing0909]

Whoa waitaminute… that’s her favorite breakfast meat??? You’re doing something wrong. I’ve been feeding mine something totally different. Well done at 98.6F

 

[SmokinEdge]

I love loin and tenderloin ham-bacon .

There's a lot of people with some mighty fine recipes and techniques.
I used your Black Forest seasoning on a batch of cured tenderloin.

Whoa there John. How did that work out for you?

 

[DEERMAKER]

Whoa there John. How did that work out for you?

Thats too funny. She still would want the Canadian in the am though , mostly lol. Im going to try the TY on next quick post on salmon.

 

[thirdeye]

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 !

Looks great, the rib end (forward end) of the loin is a little higher in fat and has that distinctive muscle that turns darker after curing. It's my favorite section of the loin.

Looks good, love making Back Bacon, or for south of the boarder Canadian Bacon

David

Years ago when Hi Mountain Seasonings Buckboard cure was taking off on BBQ forums, a guy in Canada emailed me to see if I would ship some to him. It's made in Wyoming and readily available. On the postal customs paperwork, you have to list the contents and detailed description. So I wrote "Curing salt for making bacon". The clerk started giggling and remarked "You're sending cure to Canada so a Canadian can make Canadian bacon??" When I told Canadian bacon was the American name.... he really cracked up.

 

[DRKsmoking]

ears ago when Hi Mountain Seasonings Buckboard cure was taking off on BBQ forums, a guy in Canada emailed me to see if I would ship some to him. It's made in Wyoming and readily available. On the postal customs paperwork, you have to list the contents and detailed description. So I wrote "Curing salt for making bacon". The clerk started giggling and remarked "You're sending cure to Canada so a Canadian can make Canadian bacon??" When I told Canadian bacon was the American name.... he really cracked up.

Now that is funny, thank you

David

 

[crazymoon]

DM, Looks very tasty!

 

[Fueling Around]

Whoa there John. How did that work out for you?

Game changer, Eric.

Cured tenderloin 2 ways

Decided to cure some Canadian (loin) bacon. Well don't have the space to deal with a full loin so picked up tenderloin package on sale for a great price. Dry rub at 1% total salt with cure #1 and no sugar or any other spices (to start). About 3 weeks later, I rubbed one of the loins with a...

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