Canadian Bacon

[crazymoon]

A big shout out to Bear and Disco for their bacon posts which I followed. Pork loin was on sale:

Added the cure and brown sugar:

I put the two halves on ziploc bags and left in the fridge for 14 days with a daily flip(ended up being 21 days).Soaked for about 45 minutes with three water changes ,patted dry and added cracked black pepper,onion powder and garlic powder.

I did a fry taste to check the flavor/saltiness. It was perfect and into the smoker for 2 hours with dampers wide open .Added apple and smoked for two hours, stopped the smoke and brought the meat up to 145 * IT.

Sliced at about 1/8 inch and packaged up some but consumed a lot on Mothers Day breakfast.

Some did make it to the freezer! Thanks for looking ! CM

 

[ponzLL]

Dang that looks really good. Definitely interested in trying this. Can you share a bit of detail on the curing process?

 

[pc farmer]

Looks great CM. I am out from the last pigs I did from the fall.

 

[chopsaw]

CM , looks good bud !

 

[JC in GB]

Nice work. Beautiful outcome. My next Canadian style bacon I am gong to use some onion garlic and black pepper like you did. That looks wonderful!!!

 

[pushok2018]

Only one thing I don't like here: I CANNOT TRY IT!!! CM, nice job - I am sure your CB tastes exactly how it looks! Like!

 

[Murray]

Dang that looks really good. Definitely interested in trying this. Can you share a bit of detail on the curing process?

Search their posts and have a shopping list on hand. Both those gentlemen have some excellent tutorials that I refer too before I smoke anything.

 

[crazymoon]

Dang that looks really good. Definitely interested in trying this. Can you share a bit of detail on the curing process?

PLL, I use tender quick cure at 1 tablespoon per pound of meat and then 2 teaspoons of brown sugar for one pound of meat.Check out this post for great info:
*New------Canadian Bacon
I tried to copy/paste Discos' post to here also but to no avail?

 

[SmokinVOLfan]

Man that looks good. I haven't done any in awhile after seeing your post I think its about time!

 

[GaryHibbert]

That bacon is looking real good to me, CM. How much smoke flavor did you get with just 2 hours of smoke??
POINT
Gary

 

[SGMan]

Dang that looks really good. Definitely interested in trying this. Can you share a bit of detail on the curing process?

Take a look at Bearcarvers signature. He has the link to his step by step on making Canadian bacon.
Sooooooooo good!

You wont be disappointed!

 

[TomKnollRFV]

Looks good! Reminds me I oughta make some more my self!

 

[JC in GB]

I am taking a pork loin out of the freezer right now!

Back bacon here we come!

 

[crazymoon]

That bacon is looking real good to me, CM. How much smoke flavor did you get with just 2 hours of smoke??
POINT
Gary

Gary, It had a nice smoky flavor without overpowering the bacon.

 

[TomKnollRFV]

I am taking a pork loin out of the freezer right now!

Back bacon here we come!

now I want to get a pork loin too... Maybe a GFS run is in order..

 

[JC in GB]

now I want to get a pork loin too... Maybe a GFS run is in order..

Was at GFS yesterday picking up some gloves and chicken... Going to give their store brand briquettes a try. The GFS lump works quite well. I like their online ordering App and they have great meat prices for BBQ.

 

[Bearcarver]

Looks Great, CM!!!
Very Nice Job!!
Like.
I knew you'd love it.

Bear

 

[TomKnollRFV]

Was at GFS yesterday picking up some gloves and chicken... Going to give their store brand briquettes a try. The GFS lump works quite well. I like their online ordering App and they have great meat prices for BBQ.

Huh. My GFS never had lump..I'll need to ask about that!