Canadian Bacon (Step by Step—2015)

Discussion in 'Smoking Bacon' started by bearcarver, Dec 1, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Canadian Bacon  (Step by Step—2015)



    NOTE: The following is how I do this particular Smoke. You can do it this way, or many other ways.
    I'm posting this in Step by Step form in case anyone would like to follow it.


    I got a pretty good score about two weeks ago!!!
    On Sale at Redner’s Market for $1.88 per pound! for Pork Loin!!!
    Then since it was Veteran’s Day I got another 10% off everything.
    So I got 2 Whole Pork Loins for $1.71 lb. I bought about 20 pounds of Pork Loin.

    Prepping (Day #1):
    First I cut enough off of these Loins to give Mrs Bear enough for her Crock-pot to make Pork & Sauerkraut on New Year’s Day, and Vac Sealed & put that in the Freezer for her.
    I did this in a way that I would have 4 pieces left that would just fit in a Gallon size Ziplock bag.
    Then I Rinsed, Dried, and Weighed the pieces to be cured.
    Then I Weighed the proper amounts of Tender Quick for each piece (1/2 ounce---One TBS per pound).
    Rub TQ on first, trying to get it distributed evenly all over the piece of meat it was measured for.
    Rub on about 2 tsp of Brown Sugar per pound of meat, and put the piece of meat in the bag.
    Note:*We fold the top of the bag over, like a pants cuff, so no salt or sugar grains get in the zipper parts.
    Any cure that falls off before getting into the bag, I pick up & put in the bag, with the piece of meat it was designated to be with. That will ensure that the proper amount of cure will be with each piece of meat during the curing stage. I do this on a Dinner plate, so it’s easy to wipe the fallen TQ up & put it in the bag.

    Calculating curing time:
    The method I use for calculating curing time is simple. I learned it 6 years ago right here on SMF, and it has never failed me. 
    The cure has always gotten to the center of all pieces, and I have never had any that were salty. Those are the 2 Important things!!
    Measure the thickest spot of all of the pieces of meat you plan to cure.
    Figure how many "half inches" there are in that measurement.
    Add 2 to that number. That will be the minimum time that I would cure that piece of meat.
    Then I personally like to add 2 or 3 more days to be extra safe (you can't over-cure, but you can under-cure).
    Example:
    My thickest piece was 2 3/4 inches. Round that up to 3”. There are 6 "Half inches" in 3”.
    So that would be 6 Days plus 2 days = 8 days absolute minimum curing time.
    Then due to the fact that I wanted to smoke the meat on Monday, I added 2 more days to that number.
    So I cured these pieces of Pork Butt for 10 days in my Meat fridge, at 37°.
    Note: Curing should be done in temps between 34° and 40°. I always cured between 37° and 38°. Now I’m able to hold 37° IT Meat temp.

    Day #10:
    Rinse all the pieces off, and soaked them in cold water for about 15 minutes to remove surface salt.
    I cut a slice from the middle of the Thickest piece, and checked the color inside to be sure it was cured to the center.
    Then I did a Fry-Test to make sure it wasn't too salty. It was perfect——Zero Salt flavor, as usual.
    So I rinsed the pieces all off again, and patted them dry with a lot of paper towels (Mrs Bear says I should buy a paper towel company!!)
    Then (experimenting to get more of a Ham flavor) I skipped sprinkling the CBP, Garlic Powder, and Onion Powder.
    I put these pieces in my Kitchen Fridge for the night.
    I can no longer carry a rack full of meat up & down the steps, so I will put it in my smoker for an hour or two at about 150˚, before adding the smoke, to get my pellicle.*

    Day #11 (Smoking Day---Using MES 40 BT):
    7:00 AM-------------------------Pre-Heat Smoker to 150˚.
    7:30 AM-------------------------Put loaded rack on 3rd position of my 6 position smoker, with top exhaust vent open fully.
    8:00 AM————————-Fill 2 rows of AMNS with Hickory Dust & light one end.
    9:30 AM————————-Internal Temp at 101°——Put Smoking AMNS on bottom rack, on left side.
    1:00 PM-------------------------Bump heat to 170˚ (Internal Temps were at about 127° at this time).
    2:00 PM————————-Add Apple Dust to half of last row of AMNS to complete smoke.
    3:00 PM————————-Bump Heat to 180° (IT was at 133°)
    4:00 PM—————-———Internal Temp at 139°.
    5:15 PM————————-All pieces were over 145° IT——Remove from smoker.

    Allow to cool to about 100˚ before wrapping in plastic wrap, and putting in fridge for R & R.
    Leave in Fridge over 2 nights for best flavor.
    Put in freezer for 3 to 4 hours before slicing makes the slicing work much better.
    I sliced this batch, and vacuum packed in 8 slices per pack, which is good for one Supper for each of us & one Breakfast (with Eggs) for me.

    Note: I actually used Dry Maple Sugar (Equal amount as the TQ) on one of the pieces, instead of Brown Sugar, and I could not taste a difference.


    That's all I can think of right now----Enjoy the Views!!

    Bear




    These are “Whole Boneless Pork Loins”:





    This one was 11.68 pounds——The other one was 10.58 pounds. Most Pork Loins I see around here are about that size:





    The pieces I cut off for Mrs Bear’s Crock pot for New Year’s Day “Pork & Sauerkraut”:





    4 pieces cut to fit in 1 gallon Ziplock bags for curing:





    Coated with proper amount of TQ and Brown Sugar, and bagged for 10 days in 37° in fridge to cure:





    4 pieces after soaking in cold water for 15 minutes & rinsed to remove surface salt:





    Here I cut the thickest one in half to check for cure to center (Pink all the way to center):





    One test slice showed ZERO salt flavor:





    Ready for Smoker:





    2 Rows of Hickory Dust in my AMNS with one end lit, ready for Smoker:





    Smoked, cooled in Fridge over 2 nights, and in Freezer for 3 hours——Ready for slicing:





    All sliced up—Ends in bowl on left—Slices on plate:





    Closer Look of All:





    Closer look at slices:





    All Vacuum Packed for Meat Freezer:
     
    xray, floridasteve, c farmer and 3 others like this.
  2. It's hard to come up with anything different to say about Bears Step by Steps. Always great information and pics. Looks great my friend

    [​IMG]

    [​IMG]

    Gary
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Gary!!

    I'm good for at least a year now!

    And Thanks for the Point !!

    Bear
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Another winning SxS!  
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nice winter stash!! [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You CB !!

    Bear
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Duke!!

    And Thanks for the Point !!

    Bear
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear sorry I almost missed this,still trying to catch myself after the holiday LOL That should hold ya for awhile and as always another great job.Thanks for sharing

    Richie

    [​IMG]
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Richie!!

    I thought more people would like this one-----This is one of my Best Step by Steps. And Easy to follow!

    And Thanks for the Point !!

    Bear
     
  10. floridasteve

    floridasteve Smoking Fanatic

    I think I'm going to revisit Canadian bacon, this time using your dry method rather than a wet brine.

    That size sealer bags did you use?
    :points:
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Steve!!

    Just yell (PM) if you got any questions!

    And Thanks for the Point !!

    Bear
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    OOOOPS----Missed that question.

    Pint size bags----6 X 10.

    Bear
     
  13. Bearcarver, looks good...been using your step-by-step for a long time now...except I changed a 2 things....I go with 1tsp of brown sugar per lbs and had 1/4 cup of maple syrup (per half loin)....what a difference in flavor.

    You must give that a try next time!

    Sbishop
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks sbishop,
    I tried Real Maple Syrup, and this time I tried Dry Maple Sugar, and so far I have not gotten enough Maple flavor to be worth paying for the Syrup or Sugar.

    Bear
     
  15. Bear...I'm blaming you on this one....I picked up 3 loins last night...HAHA
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I've been blamed before!!

    3 Whole Loins??   That's nearly 30 pounds. 

    I did that one time---What a load !!  Ended up about 60 Pork Chops (1/2" thick), and about 100 Canadian Bacon slices (1/8" thick).

    Bear
     
  17. Loins were little small...23 lbs....costco here has them always at 2.25lbs...sometimes they hav 5$ off a loin.

    I slice all mine at 1/8" and vacuum pack it all.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    This time Mrs Bear wanted 1/2" Thick for Pork Chops.

    I wanted 1/8" for Canadian Bacon.

    I compromised by cutting them all to 1/4".

    Bear
     
  19. Bearcarver....took some out of the smoker this morning.

    I usually don't have all day to smoke ( busy with the kids) so wha I do is 1 hr at 150f with the door open just a bit on my mes30....crank to 200f second hr with smoke, turn up to 250f for third hour with smoke...continue until 143 or so.

    Let cool then wrapped in plastic wrap for, 24 hrs....slice away!

    I also hang mine in my mes30... I use metal rods


     
  20. Forgot, maple is my favorite wood
     

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