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Canadian bacon trial run, Bearcarver’s method

Joined Sep 7, 2020
Even though I just joined today, I’ve been perusing a few threads here for ideas. Here’s a trial run at Canadian bacon I did about a month ago

I had about a third of a raw pork loin I set aside to attempt making Canadian bacon Using Bearcarver’s tutorial.

it took a while to find TQ in a local store, but the day I did I got it started curing. My loin was rather flat, so the calculated cure time was about 6 days. I went a few extra days to be sure.

Cut a slice from the center to check for complete cure and and pan-fried It to test for salt. Delicious! Salt was just right !

I didn’t want “flat” bacon, so I “squished” it more round and tied it up with butcher twine:

Lightly seasoned outside with onion powder, garlic powder and black pepper. Sent it to my KJ with a half-basket of hickory lump charcoal and a few chunks of hickory for added smoke.

unfortunately I was on a conference call and overshot the IT and ended up over cooking it a bit:

run through the slicer, here’s the finished bacon:

End result...slightly over cooked but still delicious!

A question...could the bacon be smoked over pellets in an AMAZEN rack without charcoal heat, and then cooked over charcoal or oven baked to final IT? I would have liked to have more smokey flavor.

After this trial batch I acquired an InkBird WiFi thermometer to monitor temps more closely in case I get stuck on a phone call again 😜


Steve H

Smoking Guru
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SMF Premier Member
Joined Feb 18, 2018
As long as it's fully cured. Then cold smoking is fine. Then finish on the grill or smoker. For CB. I wet cure for 14 days if it is thick. Look up pop's brining method for CB. It is goof proof. And gives great results.


Epic Pitmaster
OTBS Member
Joined Sep 15, 2012
As Steve said you'll be fine cold smoking the bacon. I'm not a huge fan of CB, but your's looks real good to me.

Point for sure


Legendary Pitmaster
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Group Lead
Joined Jun 11, 2015
Great looking bacon. I have done Bear Carvers and Pops and they are both great.

Joined Sep 7, 2020
As Steve said you'll be fine cold smoking the bacon. I'm not a huge fan of CB, but your's looks real good to me.

Point for sure
one of my first jobs as a kid was in a pizza joint. I loved snacking on the sliced CB we used on pizzas.

and yes - pineapple will go on the pizza when I put CB on it! :emoji_laughing:


SMF Hall of Fame Pitmaster
OTBS Member
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Joined Sep 12, 2009
Looks Great Penguin!!!
That must have really been a thin Loin, as mine always figure longer than that.
I never cure Bacon for less than 8 Days, and I note that in my Bacon Step by Steps, but I never made that note on a CB Step by Step, because it always measures well over that point.

You can Smoke it to any Temp you want, and in any way, just so it gets to 145° IT at some point before you eat it.
I Smoke my CB & BBB to 145°IT, so I could eat it cold, but mainly so I don't have to take the chance of burning it when frying it to 145°. Instead all I do is warm it up in a Pan.

You should give the Wet cure a try, to see which you like best.
However I use the "TQ Dry Cure Method", because IMHO the other way gives a washed out flavor from sitting in mostly water for Weeks.

Yours Looks Very Tasty.
Nice Job!


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