Canadian Bacon using bearcarvers method

[smokerjim]

I usually use pop's brine for my bacon's, this time decided to use bear's step by step Canadian bacon, forgot to get pics of the brining process but I started with a 3.75lb bnls loin, used 3 1/2 tablespoons tq. 7 teaspoons of brown sugar. spread it over the loin and into a ziploc bag. I was shooting for a 10-11 day brine but work schedule changed so ended up doing 13 days. took out on day 13 rinsed and did a fry test, tasted good to me so i didn't soak at all. so into the fridge uncovered overnight. next day smoked it following bears step by steps. so this is the finished loin. after a overnight rest in the fridge.

All sliced up

of course i had to try a piece! so my thoughts are as much as i like pop's brine i got to say bear's method has a bit of a deeper bacon flavor "if that makes since" don't know how else to describe it. so along with pop's brine i will definitely use bears method again. i did brine another loin using diggingdogs calculator to compare it side by side with bear's method but something went wrong with curing process ( I probably screwed something up) so after a quick chat with chefjimmy i tossed it. Thanks for looking Jim

 

[creek bottom]

Looks good from here! Nicely done!

 

[sawhorseray]

Sure looks like it cured out nice to me, Like. RAY

 

[pc farmer]

Looks good. I use digging dogs mostly. What happened?

 

[Brokenhandle]

Looks good to me also. Only way to find out what you like best is to try different comparisons.

Ryan

 

[smokerjim]

Looks good from here! Nicely done!

thanks Joe, thanks for the like

 

[smokerjim]

Sure looks like it cured out nice to me, Like. RAY

thanks Ray, yeah I was pretty happy with the way it cured. was thinking it was going to be a little salty after 13 days but flavor was excellent. thanks for the like. Jim

 

[Bearcarver]

Looks Beautiful !!!
Not your typical Coal Cracker Food---Lock your doors!!
Nice Job Jim!!
Like.

Bear

 

[smokerjim]

Looks good. I use digging dogs mostly. What happened?

thank you sir, not sure what happened, when I took it out of the bag it was a bit slimy and had a bit of a sour smell to it, so I rinsed it and put in fridge over night uncovered but still had that off smell to it the next day. not sure if I messed up with cure amount or something else went wrong.

 

[crazymoon]

SJ, Awesome looking CB ! like

 

[pc farmer]

thank you sir, not sure what happened, when I took it out of the bag it was a bit slimy and had a bit of a sour smell to it, so I rinsed it and put in fridge over night uncovered but still had that off smell to it the next day. not sure if I messed up with cure amount or something else went wrong.

Ok. Sucks tossing meat but the nose knows. I triple check measurements and calculations.

 

[smokerjim]

Ok. Sucks tossing meat but the nose knows. I triple check measurements and calculations.

yeah I know what mean, I remember a old carpenter telling me once when I was kid, measure twice and cut once. guess I should've listened to him.

 

[pc farmer]

yeah I know what mean, I remember a old carpenter telling me once when I was kid, measure twice and cut once. guess I should've listened to him.

I hate working with wood. I like metal. I make a mistake I can weld it back. HA

 

[Steve H]

Looks damn good Jim!

 

[smokerjim]

I hate working with wood. I like metal. I make a mistake I can weld it back. HA

yeah I didn't like wood much either maybe that's why I became a butcher, I can grind my mistakes

 

[smokerjim]

Looks good to me also. Only way to find out what you like best is to try different comparisons.

Ryan

thanks Ryan, yeah I like to dry different ways. got to say though never had bad results from recipes from smf, unless of coarse I screwed them up myself. thanks for the like Jim

 

[Sowsage]

That looks awesome Jim! Sucks the other one didnt turn out for you. Id be making me some nice breakfast sammys with some of that!

 

[redneck5236]

I have only made Canadian bacon once and used bears method except for before smoking rubbed down with brown sugar and maple extract ! Some with just brown sugar and some with coarse black pepper ! All three were awesome ! Speacialy the maple ! Pork loins on sale this week $1.48 lb ! Getting at least 2 all for Canadian bacon ! Getting 5 turkey breast also they are .98 lb ! The smoker is hungry !

 

[Fueling Around]

Yours looks perfect
Great minds must think alike?
I just put a 2# sirloin end of a loin in wet cure last night.

 

[xray]

Great looking CB Jim! Looks like you’re set for a while.

Sorry to hear about the other loin.