Mule's Canadian Bacon, Dry Cured With Qview

Discussion in 'Pork' started by themule69, Sep 23, 2014.

  1. Well I got the last Canadian Bacon out of the freezer today. A friend brought me a loin to smoke for them and gave me a 3rd of the loin for my efforts. So It was calling my name, [​IMG]David Make some Canadian Bacon. So here we go. After I trimmed up the loin I had 2.37 LBS. I mixed 34.65 grams of Tender Quick and 34.65 grams of dark brown sugar. That is 1/2 OZ per pound of meat. The loin is 2 1/4" thick. So 1/2 of the 2 1/4" thickness is 1 1/8" thick, Divided by 1/4" per day to cure equals 4 1/2 day plus 2 extra days equals 6 1/2 days minimum before smoking. I will turn and rub it everyday. Then smoke it when I get a chance.

    This is the loin before trimming.


    I then rubbed it down real good with the TQ and DBS. I put it in a vacuum

    bag and put it in the VacMaster  to seal. ( man I sure do like that thing [​IMG])


    All sealed up.


    This is what it looks like after I trimmed it.


    Stay tuned more to come.

    Happy smoken.

    David
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    OK, I have done a lot of TQ curing. I have loins curing now.

    How does the vaccum bag affect the cure time???
     
  3. flyboys

    flyboys Smoking Fanatic

    Looking good, I have mine ready to come out of the cure in just a few more days. 
     
  4. Adam

     I don't know that it does  affect the cure time.  I always go over on cure time anyway.

    It does help to keep the cure against the meat. I keeps me from having a accident  in the fridge. You have to put it in something and the bags are cheaper than zip Lock. 

    Happy smoken.

    David
     
  5. Are you using wet or dry brine?

    Happy smoken.

    David
     
  6. flyboys

    flyboys Smoking Fanatic

    I'm using a wet brine, Pops brine.  The next one I'm going to use a dry brine to compare the two.  I like your method of the vacuum bag too, thanks for sharing that.  I'm looking forward to seeing your finished product.
     
  7.  I'm watching. I will be making some soon. So far I've only used Pops' brine, but I will try a dry cure sometime.

    Chuck
     
  8. For CB I prefer the dry using 1/2 Oz TQ and brown sugar per LB of loin.. Give it a try sometime.

    Happy smoken.

    David
     
  9. Here we go. Today is smoking day for my CB.[​IMG]

    I removed it from the project fridge.


    Give it a little soak in cold water.


    More to come.

    Happy smoken.

    David
     
  10. brooksy

    brooksy Master of the Pit

    Can't wait to see the final product! Looking good so far 😁
     
  11. Firing up the AMNPS with pitmasters dust.


    Letting it dry for a couple of hours.


    Dried and ready for some smoke.


    Into the MES at 150° for 45 min. Then bump the temp up to 175° and put the AMNPS in

    It is sharing the MES with a loin bacon weave and a couple of tators.


    More to come.

    Happy smoken.

    David
     
  12. After 4 hours in smoke. At this point I added a row of apple pellets to the AMNPS.



    After 8 hours the IT was 141° so I pulled it to rest. It peaked at 146°.


    I will let it rest in the project fridge for a couple of days before I slice it.

    Happy smoken.

    David
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great color.

    Waiting for the sliced pics in a few days.
     
  14. It smells so good. I am having a hard time waiting.

    Happy smoken.

    David
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi David!!

    Nice Color!![​IMG]

    I'm waiting for the finished pics & pics of slices!!!

    Looks like you did everything Perfectly!!![​IMG][​IMG]

    [​IMG]

    Bear
     
  16. Thanks Bear

    Now if i can just wait before I [​IMG]. Darn [​IMG].

     [​IMG]

    Happy smoken.

    David
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----I usually Break the rules, and take a couple sample slices fresh out of the smoker. Then slice the rest 2 days later.

    I'm an outlaw when it comes to various Bacon Smokes.[​IMG]

    Bear
     
  18. [​IMG]
     
  19. Well today was slicing and vacuum sealing day.

    sliced it all up.


    into the VacMaster. I really like this thing.


    inside view of the VacMaster. Did I mention I really like this thing?


    All sealed up and marked. I used the VacMaster. Did I mention I really like this thing?


    Today was the first time that I tasted it. I have to say this is the best batch I have ever made. It was not to sweet or salty. I am thinking this will be my go to recipe for Canadian Bacon. I have made quit a few batches that were very good but this was great. I am thinking it is a combanation of the cure and the pitmasters blend dust.

    So lets sum this all up.

    Pork loin >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>Given to me for smoking some meat for A friend.               Tender Quick and brown sugar >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>Walmart

    VacMaster to vacuum seal while curing. Did I mention I really like this thing?>>>>>>>>>>>>>>Ebay

    MES 40 >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>SeenRed From SMF

    AMNPS with pitmasters dust. If you have a MES and don't have a AMNPS you need one.>>>>>Todd Johnson @ Amazenproducts

    Univex slicer.  >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>Craigslist

    Vacmaster to seal for storage.  Did I mention I like this thing?>>>>>>>>>>>>>>>>>>>>>>>>>

    Bags for VacMaster>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>Lisa @ Vacuum Sealers Unlimited

    Being able to share this with my friends @ SMF priceless.

    Happy smoken.

    David

    I feel like I was going to mention something!
     
    bearcarver and crazymoon like this.
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Maybe you like the vacmaster?

    I have one too, not a chamber sealer thou.


    Cb looks tasty.
     

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