Chipotle Canadian Bacon

[disco]

It was time to make a batch of back bacon. Americans call it Canadian bacon which confuses us Canadians all to heck.

I got a nice piece of pork loin and made up my usual curing rub. For each kg of pork I mix:

• 3 grams (2 ml) Prague powder #1
• 30 ml brown sugar
• 15 ml kosher salt

For those of you who haven't joined the rest of the world, the US measures are, for each pound of pork:

• 0.05 ounces (1/5 teaspoon) Prague powder #1
• 2 1/2 tsp brown sugar
• 1 1/2 tsp kosher salt

I put the pork on a plate and rubbed it with the mixture. I put the pork in a vacuum sealer bag and scraped any rub that fell of onto to the plate into the bag. I sealed the bag but did not suck the air out. You can use a resealable plastic bag.

I put the pork in the fridge for 12 days, turning and massaging every day or so.

I took the pork out of the bag and rinsed it under running water. I soaked it in cold water for 1 hour, changing the water once.

I patted it dry with paper towel and put it in the fridge overnight, uncovered, to dry and develop pellicle.

I rubbed 10 ml per kg (1 tsp per pound) of ground dried chipotle into the pork. I have used up to twice that amount depending on the heat you want.

I put the bacon in my smoker at 180 F and smoked to an internal temperature of 140 F. This does not fully cook the bacon but makes it easier to slice.That took bout 3 1/2 hours.

I let it sit in the fridge for a day and then sliced it.

Of course, you have to give it a taste.

I did a video of the smoke:



The Verdict

This has a nice mild heat that is just great! Give it a try!

Disco

 

[chopsaw]

You made it , I know it's great . Never thought about making it spicy . Have to try that next time .

 

[tropics]

Looks good and glad to see you making Canadian Bacon Points
Richie

 

[zippy12]

Thanks for sharing!

 

[gmc2003]

A nice little twist on a Disco standby. I'll have to work on getting the WSM to maintain 180 for longer period of time. Maybe the snake method. I really want to try my hand at Canadian bacon.

Point for sure.

Chris

p.s. is that the same shirt your wearing in your avatar?

 

[SmokinAl]

Looks real good Disco!
No matter what you call it!
Al

 

[HalfSmoked]

Great job looks great, so now what do we call it Canadian Back Bacon??
I actually have some curing in my frig right now (2 more days) but I used TQ I have never use prague powder #1. Yup I used Bear Carvers step by step. I'm thinking about rolling these in crushed black pepper,

Warren

 

[goldendogs]

Great job Disco love the video, I never realized it was that easy to make, thank you

 

[disco]

You made it , I know it's great . Never thought about making it spicy . Have to try that next time .

Thanks. It makes a nice treat!

 

[disco]

Looks good and glad to see you making Canadian Bacon Points
Richie

Thanks for the points, Richie! All my bacon is Canadian!

 

[disco]

Thanks for sharing!

Thanks for reading.

 

[disco]

A nice little twist on a Disco standby. I'll have to work on getting the WSM to maintain 180 for longer period of time. Maybe the snake method. I really want to try my hand at Canadian bacon.

Point for sure.

Chris

p.s. is that the same shirt your wearing in your avatar?

Thanks for the point! You really want to give it a try. But you will find your family gets addicted to bacon like mine.

As for the shirt, it is not likely the same shirt. I have a lot of plaid shirts. Canadian you know.

 

[disco]

Looks real good Disco!
No matter what you call it!
Al

Thanks, Al!

 

[disco]

Great job looks great, so now what do we call it Canadian Back Bacon??
I actually have some curing in my frig right now (2 more days) but I used TQ I have never use prague powder #1. Yup I used Bear Carvers step by step. I'm thinking about rolling these in crushed black pepper,

Warren

You will love it with the peppercorns! That is one of my favourites. I started with Bear's method and TQ but I can't get TQ easily any more so had to modify my recipe.

 

[disco]

Great job Disco love the video, I never realized it was that easy to make, thank you

Thanks so much! You know it has to be easy if I do it.

 

[bdskelly]

Standing ovation Disco. Like! B

 

[disco]

Standing ovation Disco. Like! B

You are most kind, Sir!

 

[GaryHibbert]

Looking great Disco. Next time I make back bacon I'm gonna use some chipotle on one piece (Miss Linda would shoot me if I made it all even a bit hot).
Love the video David. It's a great "how to" for anybody who has never made back bacon. But........I just gotta ask. How did you manage to get in her will and end up with my Grandma's pink apron???? R.O.F.L.
POINT for sure.
Gary

 

[disco]

I'll have you know that apron is white with chili peppers on it and was given to me by a dear friend. Not everyone has the courage to be a fashion leader like me!

If you make it, get Miss Linda to try one piece. It isn't very hot if you stick to 10 ml per kilogram.

Thanks for the point, Gary.

 

[pc farmer]

Another great post and vid. I learn more from watching than reading.