Canadian Bacon

[bill ace 350]

Been awhile since i made Canadian Bacon.

Mixed:
1 gallon water
1 cup brown sugar
1 cup white sugar

1/2 cup kosher salt

1 tbs onion powder
1 tbs garlic powder
1 tbs pickling spice
1/2 tbs red pepper flakes
1 tbs Cure number 1

Pop's Brine, basically.

After curing, plan on drying, brushing with a very light coat of maple syrup cut with military special, applying a liberal coat of Coarse ground black pepper , and hot smoking.

Pics when done curing.

 

[foamheart]

Just wondering, do you ever have trouble with ropey brine with the brown sugar?

 

[bill ace 350]

Just wondering, do you ever have trouble with ropey brine with the brown sugar?

I had ropey brine one time, but that was with turbinado sugar. Not sure it was the sugar, but that was the only time it happened.

 

[DRKsmoking]

In for the run

David

 

[SmokinAl]

Sounds like you are on the right track.
CB is pretty easy to make!
Although lately I have been dry curing my CB.
I like the texture & flavor better.
Al

 

[bill ace 350]

Sounds like you are on the right track.
CB is pretty easy to make!
Although lately I have been dry curing my CB.
I like the texture & flavor better.
Al

I alternate between brine and dry curing on my bacon and Canadian Bacon.

 

[HalfSmoked]

Like the sound of your spice line up for sure would be a great flavor changer.

Warren

 

[pushok2018]

Waiting for the result.... Like SmokinAl, I always dry cure my CB - never has a single issue with the taste or texture. I may need to try to brine it once - to see the difference....

 

[bill ace 350]

Change in plans. Weather not cooperating.
So after 15 day cure, they will be oven cooked tomorrow.

Nothing added except a thick coat of black pepper.

 

[Brokenhandle]

So do you think an amnps placed in oven with door cracked would get ya in trouble?

Ryan

 

[bill ace 350]

In the oven at 200 degrees.
Temp probe set to 150.
Shouldn't take too long.

Will post pics, then start on tonight's dinner prep.
Baked thick cut pork chops on a bed of sauerkraut, covered with stuffing.

 

[bill ace 350]