- Jan 6, 2011
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Canadian Bacon Time In East Texas
I was browsing in Bearcarver’s Step by Step’s and I saw Canadian Bacon, I thought to myself “I haven’t made this one in a while, and I’m out. So Canadian Bacon it is. Here is the link to Bears CB http://www.smokingmeatforums.com/t/176177/canadian-bacon-dry-cured-step-by-stepWent to the store and picked up a nice Pork Loin.
Cut the loin into three pieces, weighed each piece and applied Morton’s TQ & Brown Sugar as per proper amounts. (1/2 oz. of TQ per Lb. & 2 tsp. brown sugar per Lb.)
Coated each piece first with the TQ, then with the Brown Sugar,
Place each piece in separate zip lock bags along with any TQ and BS that fell off.
Into the fridge for a long nap.
I use Bears curing time formula 1 day per half inch of meat thickness plus 2 days for a minimum curing time, then add another 2 days for good measure.
This is from Bear’s Step by Step
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 1/2 inches. There are 5 "Half inches" in 2 1/2".
So that would be 5 Days plus 2 days = 7 days minimum curing time.
Then I always add 2 or 3 days to that, so I planned on curing this stuff for 10 days.
Don't forget to flip the curing packages over every day to give both sides an equal turn lying in the juices.
I left mine for 14 days (I had to much going on)
Friday: I removed all bags from the fridge emptied all the liquid into a measuring cup (Just to see)
Washed each piece under cool water then let soak in ice water for about 30 min.
Cut a slice from the thickest piece to check that cure reached the center and a fry test.
Love the fry test ….. and it was great, “started to do about 3 more.
I dried all pieces with paper towels, and seasoned with Garlic & Onion Powder and Black Pepper
Put all pieces on a wire rack and back in the Fridge till tomorrow.
Saturday: Pulled pork loin out of the Fridge and on the counter.
I fired up the smoker using charcoal.
7:50 AM - Temp up to 150°, on goes the Loin
8:30 AM After about 30 – 40 min with no smoke (Just Heat) I added a split of pecan.
1:00 PM Bumped smoker temp to 170°
4:00 PM Getting close, IT’s are 139° to 142°
6:00 PM Done, Done and Done all IT’s at 145° to 147°
Resting on top of the stove for a bit, then in the fridge for a couple of days.
Monday: Removed CB from Fridge and into the freezer for a bit to firm up for slicing
12:00 PM Started slicing, I put 8 slices per bag (a few more on the smaller slices) got 15 bags
We ate 6 slices for lunch and I nibbled on the end s while slicing,
Here are the Pictures
I cut the loin into 3 pieces and weighed one to figure the amount
of cure and brown sugar
Coated in TQ and brown sugar ready for the fridge
After 2 weeks in the fridge
Rinsed really well and soaking in ice water for a bit
This was the liquid from all 3 bags
Our go to counter and hand sanitizer
I cut the largest piece down the middle to check and see if it cured all the way
Perfect
Had to do a fry test
Problem with the fry test ---- Should have done 3 or 4 more slices !! Mmmm
A little seasoning
All seasoned and back to the fridge till tomorrow
Here is what it looked like out of the fridge
And out of the smoker Smells Great !! I sat the rack back
in the fridge for 2 days,
Out of the fridge and freezer for about an hour and a half (Easier to slice)
Starting to slice
Here is what it looks like
All sliced up I have to test as I go along
Time Out for Lunch My favorite Egg Dish Eggs Benedict
14 Vac sealed bags and one for the fridge
Thanks for looking Super easy and fun to make And Gooood !!
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