Candian Bacon, etc...

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Meat Mopper
Original poster
Nov 17, 2006
Columbia SC
I'm in the process of attempting some Canadian Bacon. I'm using Tender Quick at the prescribed rate (I think it's 1 tablespoon per pound) along with some sugar. Are there any other spices I should add? Once it's been "cured" for 3-5 days should I lightly smoke it prior to pan frying? Also, the most basic question: What exactly does "curing" do? It seems to me that it's basically a brine but I'm not 100% sure of the benefits. Why in other words wouldn't I simply use salt and sugar for the same end results. Will it keep longer this way? How long if so? Nitrates and nitrites add what to the process? What would happen if I ate Tender Quick on fries? (I know I shouldn't and I won't, I'd just like to know why...?)
Thanks for any clarification!
Here is what I use

Rossâ€[emoji]8482[/emoji] Canadian bacon
2 pieces of pork loin
1 cup salt canning or pickling
1 cup brown sugar (light)
1\4 Tsp ground cloves
Mix Blot loin to remove moisture
Divide mix into 3 equal parts
Rub mix over loin
Place in refrigerator
Repeat adding mixture for total of 3 days
3rd night wash scrub pat dry place in refrigerator
Smoke at 140-160 F
Internal Meat thermometer should read 135
Smoke about 3-4 hours
Slice thin
Note: In order to keep the pink color that is characteristic of Canadian Bacon use a bit of cure with the spices.
Chris -

Initally it was used for preserving meats. When smoking low and slow we set up the perfect environments for growing bacteria.

Curing inhibits bacterial growth when cooking (and spoilage in general) by reducing the water content that bacteria needs for growth in meats.
Thank you both! My first attempt was a success! Next go round I'll try your method Cheech! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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