Canadian Bacon Dry Cured (Step by Step)

[Bearcarver]

Sorry, I don’t finish reading all of your recipe before asking.

No problem. I just answered so nobody else gets confused.
All of my Bacons now get One Full AMNPS worth of smoke, which takes 10 to 12 hours to burn out.

Bear

 

[whistlepig]

Cured a loin with Tender Quick and brown sugar for 6 days and it's in the smoker now. First try. Won't be able to slice and eat until tomorrow afternoon. Just wondering what the affect of under curing would be.

 

[Bearcarver]

Cured a loin with Tender Quick and brown sugar for 6 days and it's in the smoker now. First try. Won't be able to slice and eat until tomorrow afternoon. Just wondering what the affect of under curing would be.

As long as you do a short hot smoke to at least 145° IT, undercuring shouldn't hurt anything.

Bear

 

[whistlepig]

This is Bearcavers recipe. I like home made Canadian bacon, cheese, and egg English muffins through the week. I thought I could do better that the packaged Canadian bacon from the grocery. And I did by a bunch. This was well worth the effort.

 

[Bearcarver]

This is Bearcavers recipe. I like home made Canadian bacon, cheese, and egg English muffins through the week. I thought I could do better that the packaged Canadian bacon from the grocery. And I did by a bunch. This was well worth the effort.

Nice Job Whistle!!
Good Stuff---Love It!
Like.

Bear

 

[doubles shooter]

Finished another 28 pounds of loin today. We love the stuff.

 

[Bearcarver]

Yours Looks Awesome, Doubles!!!
Nice Job, and Thanks for Showing!
I love that yours have a little Fat Cap on them---Mine are always too Lean.

Bear

 

[chopsaw]

Looks great . Leave one un-sliced if it's not to late . Double smoke it like a ham . Makes a great supper item .

 

[doubles shooter]

Looks great . Leave one un-sliced if it's not to late . Double smoke it like a ham . Makes a great supper item .

Wow. What a great idea. They are still unsliced.

Yours Looks Awesome, Doubles!!!
Nice Job, and Thanks for Showing!
I love that yours have a little Fat Cap on them---Mine are always too Lean.

Bear

Thanks Bear. I like a good fat cap too. These were a bit lean compared to my usual, but still taste great.

 

[chopsaw]

Here ya go ,,

Double smoked Loin ham .

Posted a thread the other day about double smoking a loin , and made a BBQ ham sandwich from it . Came out really good , so drove to the bottom of the freezer and found another one . Was home alone yesterday , so did this for my supper . Used apple pellets with the tube , in the mailbox of the...

www.smokingmeatforums.com

 

[smokedout13]

My second attempt at some dry cured candian bacon turned out amazing! Thanks Bear for the recipe! Kids were eating it up as I sliced it.

 

[Bearcarver]

Looks Great, Smokedout!!!
That Pile Ought to last you for awhile!!
Watch those Young Fingers!!

Bear

 

[olecrosseyes]

My second attempt at some dry cured candian bacon turned out amazing! Thanks Bear for the recipe! Kids were eating it up as I sliced it.

Did you use a heritage bread of hog for the loin? It appears to have a lot of the dark meat in it.

 

[smokedout13]

Did you use a heritage bread of hog for the loin? It appears to have a lot of the dark meat in it.

I didn't I happened to grab it at Costco one day I was there

 

[Smokin' Penguin]

Hey Bearcarver - I'm putting a cured loin on tomorrow to smoke. It's a little "long" on the cure time (life, ya'know?) but I was wondering...

assuming the pork is fully cured (it is, I checked) - is there any reason to take it to 145+ IT, or can it be "cold" smoked since the smoke is just for flavor anyway, and the bacon gets pan fried before eating.

another question - my first batch I used hickory for smoke and it was fantastic. Have you ever tried maple?

thanks!

 

[olecrosseyes]

If I may, "I" believe as long as the finished temp before consumed is at least 145 degrees internal?
This is just my own thoughts, not science.
And now I bow to those that know.

 

[Bearcarver]

Hey Bearcarver - I'm putting a cured loin on tomorrow to smoke. It's a little "long" on the cure time (life, ya'know?) but I was wondering...

assuming the pork is fully cured (it is, I checked) - is there any reason to take it to 145+ IT, or can it be "cold" smoked since the smoke is just for flavor anyway, and the bacon gets pan fried before eating.

another question - my first batch I used hickory for smoke and it was fantastic. Have you ever tried maple?

thanks!

Like already said above, As long as it gets to 145° sometime before anybody eats it, you'll be fine.
On the Maple, I've tried Maple, Cherry, Oak, etc, but I always go back to Hickory. It's the only good tasting Wood that is strong enough for my taste.

Bear

 

[Cody_Mack]

Prepping (Day #1):
Weigh pieces to be cured.
Weigh proper amount of Tender Quick for each piece of Pork Loin—1/2 ounce (One TBS) per pound.

Bearcarver , will you please explain this measurement? I am reading lots of different posts and methods before I do my first, and I want to fully understand the formulas. I didn't see where you said what each piece of Pork Loin weighed, but the One TBS per pound is throwing me off. From what I have learned so far, with 1/2 ounce you can cure about 12.5 pounds of meat.

Rick

 

[pineywoods]

Bearcarver , will you please explain this measurement? I am reading lots of different posts and methods before I do my first, and I want to fully understand the formulas. I didn't see where you said what each piece of Pork Loin weighed, but the One TBS per pound is throwing me off. From what I have learned so far, with 1/2 ounce you can cure about 12.5 pounds of meat.

Rick

Rick I'm sure Bearcarver will get back to you on this when he sees it. You have to look at what type of cure is being used and get the right formula for that type of cure. I believe if you look Bearcarver is using Tenderquick as the cure in this post and the amount called for per pound is very different then Cure #1 which has a lot of different names. You can figure out which cure your using and what the proper amount of cure per lb is but ALWAYS double check the bag or container your using's directions to make sure your using the proper amount per pound of that cure before actually using it.

 

[Bearcarver]

Bearcarver , will you please explain this measurement? I am reading lots of different posts and methods before I do my first, and I want to fully understand the formulas. I didn't see where you said what each piece of Pork Loin weighed, but the One TBS per pound is throwing me off. From what I have learned so far, with 1/2 ounce you can cure about 12.5 pounds of meat.

Rick

Sorry Rick!
I would have gotten back sooner, but I was without power & Internet for most of the Weekend.
Like Piney said, you have to pay attention to the type of cure being used.
I use "Morton's Tender Quick" which calls for different amounts than the other cures out there. Amounts of various "Cure #1" cures used are much different.

For Dry Curing Meats with Tender Quick:
Whole Meats, like Bacon, Dried Beef, Canadian Bacon, etc.--1/2 ounce per 1 Lb of meat.
Ground Meats for sausage type items---1/4 ounce per LB of meat.

Bear