• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Making My 1st Canadian Bacon w/ Cure View

alelover

Master of the Pit
OTBS Member
4,876
155
Joined Jul 9, 2010
Since I'll be smoking the Pastrami next weekend I thought I might give it some company in the smoke. Got a nice 1855 Premium Brand pork loin a couple weeks back for 1.89 a pound. Some are chops, some are roasts. This one will be CB. 1.5 pounds of it. Thought I'd start small just in case something goes awry.

df3063b0_IMG_0292.jpg


9b25fc84_IMG_0293.jpg


Trimmed some of the fat off. Chill it in the freezer a bit first. It trims easier. Mine didn't freeze enough and it started getting a little floppy near the end of the trim job.

674a3dd8_IMG_0295.jpg


3fb0c80b_IMG_0296.jpg


Tied it up so when I slice it later it will fit on my English Muffin better.

891c2fec_IMG_0297.jpg


c6e71ea9_IMG_0299.jpg


b6e870b4_IMG_0301.jpg


Rubbed it down with a modified Shooter Rick recipe. Halved it for the smaller cut of meat.

1 TBS Morton’s Tender Quick per pound of meat
½ tsp Brown Sugar per pound of meat
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Course Black Pepper


a2b9d0f2_IMG_0304.jpg


db56cda5_IMG_0305.jpg


Vac sealed and into the fridge she goes.

17661071_IMG_0306.jpg


Join us next week at this time when CB meets Pastrami in a smoke filled room.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,983
62
Joined Oct 17, 2009
The only thing wrong is your gonna wish you cured a larger piece.
icon_cool.gif
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
50,162
10,453
Joined Jun 22, 2009
ditto X2
 

fpnmf

Gone but not forgotten. RIP
OTBS Member
7,283
82
Joined Jul 19, 2010
Looking good!!

  Have a great day!!

  Craig
 

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
14,477
56
Joined Mar 12, 2009
icon_cool.gif


It looks like Canadian bacon to me so far. See you in a week or so.
 

alelover

Master of the Pit
OTBS Member
Thread starter
4,876
155
Joined Jul 9, 2010
Welcome Back to our Scheduled Program

Took the CB out of its cure and rinsed in cold water. Put in a bowl of cold water to soak for 1 1/2 hours.

9ffb3b99_IMG_0323.jpg


Slice a little for the fry test.

980e4b3b_IMG_0329.jpg


9876ac66_IMG_0328.jpg


Did a fry test. Just a tick salty.

eaab1d4d_IMG_0330.jpg


Soaked for 1 1/2 more hours. Good this time. Tastes more like ham than a pork chop. Think I got a good cure.

Let sit overnight in fridge.

ea9ba92f_IMG_0340.jpg


Ready for the smoke. 8 AM. Using mostly oak and a little hickory.

49139993_IMG_0352.jpg


3 1/2 Hours in at 200 - 225. Mopped the CB with some pure maple syrup.

491226a3_IMG_0358.jpg


Intermission. Be back later.
 
Last edited:

easterniowan

Newbie
3
10
Joined Feb 13, 2011
Looks delicious!  How long did you refrigerate it?  And how long did you continue to smoke it after applying the maple syrup mop?
 

alelover

Master of the Pit
OTBS Member
Thread starter
4,876
155
Joined Jul 9, 2010
It's still smoking. Got a few hours to go yet.
 

rstr hunter

Smoking Fanatic
432
18
Joined Dec 8, 2009
How ironic, I have one in the smoker that could be a twin to what you did.  I even left the ceyenne out of shooters recipe like you did.  Will do a q view this afternoon.  Hope yours turns out well.  from my test sample this should be awesome. 
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
45,032
17,721
Joined Sep 12, 2009
Lookin' real good Scott!

You're gonna love that stuff----While it's in the smoker, you might as well run to the store & get another 8 or 16 pounds of Pork Loin!

Can't wait to see the final color & the slices--MMMMmmmm.........

Thanks,

Bear
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
50,162
10,453
Joined Jun 22, 2009
Yes I agree it looks awesome so far, can't wait for the finish.
 

alelover

Master of the Pit
OTBS Member
Thread starter
4,876
155
Joined Jul 9, 2010
We're back after that brief intermission. She is out of the smoker at 162. Popping it in the fridge and then to the slicer.

4d1d6d38_IMG_0361.jpg


442580a9_IMG_0363.jpg


We got slices. Man is that good. Has a nice sweetness to it. Balances nice with the peppery rind. Oh yeah, it tastes just like canadian bacon too. Yummy!

b6bdede1_IMG_0367.jpg


3739a7fc_IMG_0366.jpg


Thank you for viewing our program. Please visit our sponsors.
 

smokin-jim

Meat Mopper
226
11
Joined Mar 23, 2008
Great job start to finish. I like the way you tied it and seasoned it. Looks really good.
 

alelover

Master of the Pit
OTBS Member
Thread starter
4,876
155
Joined Jul 9, 2010
Thanks for the kind words. I will be having a CB, Egg and Cheese McBagel in the morning.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
50,162
10,453
Joined Jun 22, 2009
Excellent Man, great finish!
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.