Canadian Bacon: Pop's Brine vs. Bearcarver

[bill ace 350]

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.

 

[Brokenhandle]

I'm in!

Ryan

 

[thirdeye]

Buckboarded loins are high on my list of good quality and value of cured meats. Like many folks, I started out using the Buckboard Bacon cure from Hi Mountain, then went with a homemade TQ based cure, then moved to using Cure #1 in a dry cure mix, and lastly used the injectable cure that daveomak popularized. For many years I would cure and smoke loins for holiday gifts.

Would you mind posting links to both methods you are trying out, so we can follow along with your review of both methods? This is the other reason I like working with loins...

 

[bill ace 350]

Buckboarded loins are high on my list of good quality and value of cured meats. Like many folks, I started out using the Buckboard Bacon cure from Hi Mountain, then went with a homemade TQ based cure, then moved to using Cure #1 in a dry cure mix, and lastly used the injectable cure that daveomak popularized. For many years I would cure and smoke loins for holiday gifts.

Would you mind posting links to both methods you are trying out, so we can follow along with your review of both methods? This is the other reason I like working with loins...

View attachment 711853

I use Pop's Brine- 2/3 cup kosher salt, 1 cup each of brown and white sugar and 1TBS cure #1.

For the Dry I use 1TBS TQ and 1 - 2 # TSP brown sugar per pound.

 

[Up_In_Smoke]

Canadian Bacon = Lie Bacon

(sorry - couldn't resist)

 

[DRKsmoking]

Canadian Bacon = Lie Bacon

(sorry - couldn't resist)

??????????? Explain please.

 

[bill ace 350]

??????????? Explain please.

I'm not clear on that either.

 

[DRKsmoking]

I'm not clear on that either.

I hope it is not what I think they meant.

But I will wait

David

 

[Steve H]

I hope it is not what I think they meant.

But I will wait

David

I believe it is. We'll see. Though I don't think it was meant in a mean way.

 

[Up_In_Smoke]

I believe it is. We'll see. Though I don't think it was meant in a mean way.

No, not mean, all in jest.

At my auto racing forum, we have 1 guy who is from Canada, and we dog him every chance we get.

Real bacon is in the form of a strip, not round like ham.
Hence the term "Lie Bacon". :)

 

[DRKsmoking]

Though I don't think it was meant in a mean way.

I did not think so, but just not sure. Was hoping not political..... but I digress lol

Real bacon is in the form of a strip, not round like ham.
Hence the term "Lie Bacon". :)

Thank you, I am always easy going, but sometimes things said just hit me wrong sometimes.
sorry just wanted to understand first. Thank you


As for Canadian Bacon. We call it Back bacon, Most folks south of the Imaginary boarder call it Canadian Bacon
Just saying.

David

 

[DRKsmoking]

This will be the first time tasting both recipes side by side.

Pics to follow.

Bill sorry to take this post to another stage, not my intent.

I am looking forward to your side by side comparison of the two styles of curing the meat.

David

 

[Up_In_Smoke]

snip...
As for Canadian Bacon. We call it Back bacon, Most folks south of the Imaginary boarder call it Canadian Bacon
Just saying.

David

Come to think of it, I do recall Bob and Doug McKenzie refer to it as
Back Bacon in The Great White North. :)

 

[mneeley490]

Come to think of it, I do recall Bob and Doug McKenzie refer to it as
Back Bacon in The Great White North. :)

Take off, eh?

 

[Fueling Around]

Tagging along, too.
I got started with curing loin a year or so before finding this forum.
Tried TQ a couple times, but never had good results.

...
As for Canadian Bacon. We call it Back bacon, Most folks south of the Imaginary boarder call it Canadian Bacon
Just saying.

David

I used to call it "Canadian" bacon, too.
Now I usually call it loin, tenderloin, or belly.

... and lastly used the injectable cure that daveomak popularized. For many years I would cure and smoke loins for holiday gifts.
...

The Dave method is on my list.
When I cure a loin most of it is given away. Cheap gifts that are really appreciated.

 

[bill ace 350]

Bill sorry to take this post to another stage, not my intent.

I am looking forward to your side by side comparison of the two styles of curing the meat.

David

You didn't. I'm almost a neighbor....

Visit Kingston and Gananoque a couple times a year.

Even visit Royal Canadian Legion Branch 92 when I'm there.

 

[DRKsmoking]

You didn't. I'm almost a neighbor....

Visit Kingston and Gananoque a couple times a year.

Even visit Royal Canadian Legion Branch 92 when I'm there.

Thanks Bill

The Legion is a good place to wet your whistle, lol

David

 

[gmc2003]

 

[bill ace 350]

Today is the day....

I will not attempt to smoke it....

Snow slid off metal roof of garage, and I don't feel like digging my way in to get smoker out....

They are ready for the oven though. Just black pepper added.

Cook at 225 until it is 145.

Will post pics and my opinion on each one.

 

[DRKsmoking]

Will post pics and my opinion on each one.

waiting for your take on them , with fork in hand

Just like the old Hinze ketchup commercial, lol

David