Canadian Bacon

[earthquake5683]

Long time ago I made Canadian Bacon but I used tenderloin.  It came out alright.  So a couple weeks ago I decided to pick up a pork loin and give it a whirl again.  Soaked in wet cure since 20-Feb and pulled it out this afternoon.  Rinsed, soaked, fry test complete and it was pretty good.  Not salty at all.  I rubbed half with chipotle honey spice and black pepper and the other half will be plain for wife's breakfast sandwiches.  Smoker is warming up now.

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• earthquake5683
• Mar 4, 2017

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• Mar 4, 2017

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• Mar 4, 2017

 

[pc farmer]

Nice.   What did you use for a wet brine?

 

[earthquake5683]

Pink salt (Cure #1), salt, brown sugar, water, garlic.  I started to follow pop's brine then added a few more spices.  Can't recall.  I'm bad about writing stuff down.  I open up the spice cabinet and start grabbing stuff.  

 

[pc farmer]

But you used pops brine as a base?

 

[earthquake5683]

Yes, i started with that.  I used the recommended amount of cure (or so i thought) but the color didnt change much.  It's not like store bought canadian bacon.  Wish it was a little more pinkish.  

 

[pc farmer]

Cured pork won't get that deep red like beef.

 

[earthquake5683]

That's good to know, thanks.  The tenderloin we did came out looking like ham color.  The pork is currently at 135ish in smoker.  Will know in the AM when I slice.  

 

[SmokinAl]

How long did you cure it for?

Al

 

[earthquake5683]

About 12 days.  Pulled it out of the smoker last night and cooled overnight, now in freezer for a bit then to the slicer.

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• earthquake5683
• Mar 5, 2017

 

[earthquake5683]

Pulled the CB out of freezer and to the slicer it went (I need  want a better slicer!)

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• Mar 5, 2017

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• Mar 5, 2017

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• earthquake5683
• Mar 5, 2017

Came out pretty good.  The wife even liked the Chipotle Honey Peppered version.

 

[tropics]

Looks good I just did a CB about a week ago

Richie

 

[boston bob]

I'm trying for the first time. I have four 1-1/2 #'s I wet cured the same way. Took them out of the brine today. I too was dissapointed that the color hadn't changed much, but your pictures of your finished product gives me hope! What did you think of the taste salt level in the finished bacon? I have mine back in the fridge for four days to continue the process. Smoke roll's Thursday!

 

[boston bob]

Do you know temp you brought it up too? I noticed you smoked over night.