Its been awhile. Canadian bacon time!

[Steve H]

I've been seeing threads about Canadian bacon. And got me hankering for some.
I used a dry rub this time around using 1 TBS of Morton tender quick. And 2 tsp brown sugar per pound of pork loin.
Rubbed and cured for 12 days turning daily.
Night before I took out the cured meat and rinsed thoroughly. And put on a rack uncovered
overnight.
This morning it went in the pellet smoker with apple pellets at 200 degrees for almost 4 hours. Pulled at 145 IT. Let it rest for a hour on the counter.

After resting an hour I had to try!

Tender, tasty, and moist! I couldn't stop eating it!!

 

[DRKsmoking]

Great colour all the way through Steve, nice couple slabs
I am down to my last package of ( back ) Canadian bacon

As long as you are not making LIE bacon Steve , lol

David

 

[Steve H]

Great colour all the way through Steve, nice couple slabs
I am down to my last package of ( back ) Canadian bacon

As long as you are not making LIE bacon Steve , lol

David

Lol! Nope! Just got it sliced up.

I'm pretty much convinced that dry cure is my preferred method. Easy. Less waste and room in the fridge. No lying here!!!!

 

[Winterrider]

Looks good Steve, I'm about out also.
Just in the process of smoking some bacon. Tomorrow is day 3 of cold smoke for 5 hrs/ day

 

[SmokinEdge]

Yea, that’s just nice work there Steve. Looks great.

 

[jcam222]

Looks great Steve! I haven't made any in a long time.

 

[Gonna Smoke]

I've never made Canadian bacon, but I just bought 3 half boneless pork loins just because they were cheap. Didn't know what I was going to do with them and now I have an idea for at least 1 of them. Looks great, Steve...

 

[Fueling Around]

Nice
Sure beats that store bought processed crap.
Got a tenderloin in the freezer begging to be be cured.

I've never made Canadian bacon, but I just bought 3 half boneless pork loins just because they were cheap. Didn't know what I was going to do with them and now I have an idea for at least 1 of them. Looks great, Steve...

Pork loin or tenderloin are so easy to cure and actually very versatile to replace ham or bacon in a meal.
Check out this thread from Eric SmokinEdge to amp up the flavor. My wife loved it.

Holiday Loins

I make loin ham with an inspired recipe that supposedly came out of the Black Forest region. The spice combination is a little strange for ham as is the process, but the results are very much inline with holiday flavors and is delicious fried for breakfast, a real treat. These loin pieces weigh...

www.smokingmeatforums.com

 

[rexster314]

I'll see your play and double down

 

[6GRILLZNTN]

That looks great Chris. Get you some million dollar eggs, and some English mufffins for a real McMuffin!

 

[JLinza]

Looks great Steve. That will make for a darn good breakfast.

 

[Chris_in_SoCal]

Looks Great. John Candy Approved!

 

[frankie007]

Good work mate.
Even cold it is great in sandwiches. Interesting that you dry brine yours. I always wet brine but then I can only do it in winter as i leave mine in the garage because it takes up too much space. Enjoy!

 

[Steve H]

Good work mate.
Even cold it is great in sandwiches. Interesting that you dry brine yours. I always wet brine but then I can only do it in winter as i leave mine in the garage because it takes up too much space. Enjoy!

That was my problem this time. No room to wet brine. Which I normally do. With dry cure. Just toss in a zip lock bag!

 

[VarianVal]

I've been seeing threads about Canadian bacon. And got me hankering for some.
I used a dry rub this time around using 1 TBS of Morton tender quick. And 2 tsp brown sugar per pound of pork loin.
Rubbed and cured for 12 days turning daily.
Night before I took out the cured meat and rinsed thoroughly. And put on a rack uncovered
overnight.
This morning it went in the pellet smoker with apple pellets at 200 degrees for almost 4 hours. Pulled at 145 IT. Let it rest for a hour on the counter.

View attachment 712769

After resting an hour I had to try!

View attachment 712770

Tender, tasty, and moist! I couldn't stop eating it!!

is this buffalo meat?

 

[sawhorseray]

LOOKS FANTASTIC STEVE-O, NICE WORK! GOT A HALF LOIN IN FREEZERMART, THIS JUST MIGHT INSPIRE TO GET OFF MY ASS AND START A BRINE, FIRE UP THE PRO 100. RAY

 

[chopsaw]

Looks great Steve .

I'm pretty much convinced that dry cure is my preferred method.

I agree . TQ works great on pork loins and dried beef .
Warm up a pot of BBQ sauce on the stove , dip a few slices and make a sandwich .

 

[bill ace 350]

That looks perfect! I'll have a slice or two!

 

[crazymoon]

SH, You nailed that bacon, color looks great and I can almost smell it from here.

 

[DRKsmoking]

Lol! Nope! Just got it sliced up.

View attachment 712782

I'm pretty much convinced that dry cure is my preferred method. Easy. Less waste and room in the fridge. No lying here!!!!

Ha ha , that looks great Steve, and i'm not lying about that .
Seriously though, great looking bacon, I have done it both ways also ( using cure #1 ) as per disco ( miss him also ) and wet as per Pops, you are right on the storage space needed to do wet.

Like I said I better get some going soon .

You be eating good now Steve.

David