Canadian Bacon Time

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

maplenut

Smoke Blower
Original poster
Dec 4, 2015
132
76
This will be my 1st try at making Canadian Bacon.

I used Bear's Step by Step.

Cut a 10lb loin in half and weighed each one.

One was just over 5lbs and one just under 5lbs.

So with the TQ measured out for each piece I then got brown sugar for the piece and some of my maple sugar for the other.

Everything ready to go.


With the TQ and sugars rubbed over the pork loins into ziplock bags and into the frig for a long sleep.

Everyday I flipped the bags of meat. I figured that it will be 10 days of cure time.


So 10 days are up and pulled them out of the frig.

Took the piece that I used brown sugar on rinsed off and patted dry. I think it looked nice and even cure once I cut it in half.

Sliced off a piece and did the try test, sorry no pics of that, it did not last long enough for a pic. Decided that flavor was good and not too salty so no soak in water was needed. I put it on a wire rack and into frig to rest.


Now to the other piece.

This one I am not to sure about. Pulled it out and rinsed off. Cut in half and that is when my excitement dropped.

It was not evenly pink thru out.

It was in the same amount of time as the other piece and was flipped every day just like the other piece.

To me it looks like the ring of fat may have stopped the TQ from getting to that part of the meat.

Now what do I do with it?


So I will need some help, what can I do to save this piece of pork? Is it still good seeing that it has been in the frig for 10 days?

The lighter part in the center has a different feel to it compared to the other parts that are darker pink.

Do I just let it cure longer? Do I need to add any more TQ? Should I cut each piece in half length wise to break up that fat ring?

Right now I have the two halves back in the ziplock bag in the frig waiting to decide what to do with it.
 
 
Now to the other piece.

This one I am not to sure about. Pulled it out and rinsed off. Cut in half and that is when my excitement dropped.

It was not evenly pink thru out.

It was in the same amount of time as the other piece and was flipped every day just like the other piece.

To me it looks like the ring of fat may have stopped the TQ from getting to that part of the meat.

Now what do I do with it?


So I will need some help, what can I do to save this piece of pork? Is it still good seeing that it has been in the frig for 10 days?

The lighter part in the center has a different feel to it compared to the other parts that are darker pink.

Do I just let it cure longer? Do I need to add any more TQ? Should I cut each piece in half length wise to break up that fat ring?

Right now I have the two halves back in the ziplock bag in the frig waiting to decide what to do with it.
That looks fine. That color & feel is because it's a different part of the Loin. Pork Loins have a line like you see in that top piece that shows a different color & texture. You can see how it changes right at that separation in your Pic.

If it wasn't cured to the center it would look entirely different.

I'll see if I can find a Pic for you, but in the mean time, just keep following my Step By Step---You're on the Home Stretch!!

Bear

On Edit:  OK MapleNut, I found some Pics:

Below is what it looks like when somebody doesn't get it cured all the way to center. Notice how it got everything but the center area.

That uncured area is completely surrounded with cured pink colored Meat:

 
Last edited:
Thanks a million guys, I was worried that I would worse case have to trash that part!
 
 
Thanks a million guys, I was worried that I would worse case have to trash that part!
I like to cut that dark meat off, it helps make the CB look more round. I use the part I cut for Breakfast sausage

Richie
 
I keep looking at these CB posts trying to push myself to do it. Yours is looking good looking forward to the finish.Thumbs Up
 
 
About 6 hours into the smoke.

Internal temp is 129, bumped smoker temp to 170.

Looking really good.
Looking Good, MapleNut !!
icon14.gif


Doing Fine!!

Be Back.....

popcorn.gif


Bear
 
Here is the finished product. Well at least till I slice them!

The 2 lighter colored pieces came out at 5:30pm with internal temps of 148 and 151.

The other 2 pieces took a little longer. I pulled them out with internal temps of 146 and 148 at 7:45pm.

So total time is 10 hours and 45 minutes in the smoker.

The lighter colored ones are the ones that I used Brown sugar one. The darker ones are the ones that I put granulated maple sugar on.

After I had wrapped the lighter ones in saran wrap I thought it would have been a good chances to taste the difference between the two, guess that will have to wait till I slice them up.

But I do have to say that what I did try was mighty tasty.

Now for a 2 day rest in frig. I sure hope I get my vacuum sealer by then, not holding my hopes to high with the snow storm coming our way.

 
I guess slicing my canadian bacon will have to wait.

Still waiting for my vacuum sealer to arrive, I guess they do not want to deliver it in this snow that we are getting.
 
Could not wait any longer, broke out the ancient meat slicer. Still waiting for my vacuum sealer though.

I do know what I will be having in the morning!

 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky