Mule's Canadian Bacon, Dry Cured With Qview

[themule69]

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,

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.

CB 1.JPG

• themule69
• Sep 23, 2014

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 

)

CB 2.JPG

• themule69
• Sep 23, 2014

All sealed up.

CB 3.JPG

• themule69
• Sep 23, 2014

This is what it looks like after I trimmed it.

CB 4.JPG

• themule69
• Sep 23, 2014

Stay tuned more to come.

Happy smoken.

David

 

[pc farmer]

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

How does the vaccum bag affect the cure time???

 

[flyboys]

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

 

[themule69]

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

How does the vaccum bag affect the cure time???

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

 

[themule69]

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

Are you using wet or dry brine?

Happy smoken.

David

 

[flyboys]

 
Are you using wet or dry brine?

Happy smoken.

David

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.

 

[stovebolt]

 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

 

[themule69]

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

 

[themule69]

Here we go. Today is smoking day for my CB.

I removed it from the project fridge.

cb 5.JPG

• themule69
• Oct 12, 2014

Give it a little soak in cold water.

cb 6.JPG

• themule69
• Oct 12, 2014

More to come.

Happy smoken.

David

 

[brooksy]

Can't wait to see the final product! Looking good so far [emoji]128513[/emoji]

 

[themule69]

Firing up the AMNPS with pitmasters dust.

AMNPS dust.JPG

• themule69
• Oct 12, 2014

Letting it dry for a couple of hours.

cb 7.JPG

• themule69
• Oct 12, 2014

Dried and ready for some smoke.

cb 9.JPG

• themule69
• Oct 12, 2014

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.

cb and loin.JPG

• themule69
• Oct 12, 2014

More to come.

Happy smoken.

David

 

[themule69]

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

cb 10.JPG

• themule69
• Oct 13, 2014

cb 11.JPG

• themule69
• Oct 13, 2014

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

cb resting.JPG

• themule69
• Oct 13, 2014

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

Happy smoken.

David

 

[pc farmer]

Great color.

Waiting for the sliced pics in a few days.

 

[themule69]

 
Great color.

Waiting for the sliced pics in a few days.

It smells so good. I am having a hard time waiting.

Happy smoken.

David

 

[Bearcarver]

 
It smells so good. I am having a hard time waiting.

Happy smoken.

David

Hi David!!

Nice Color!!

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

Looks like you did everything Perfectly!!!

Bear

 

[themule69]

 
Hi David!!

Nice Color!!

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

Looks like you did everything Perfectly!!!

Bear

Thanks Bear

Now if i can just wait before I 

. Darn 

.

 

Happy smoken.

David

 

[Bearcarver]

 
Thanks Bear

Now if i can just wait before I 

. Darn 

.

 

Happy smoken.

David

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.

Bear

 

[themule69]

 
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.

Bear

 

[themule69]

Well today was slicing and vacuum sealing day.

sliced it all up.

CB 22.JPG

• themule69
• Oct 15, 2014

into the VacMaster. I really like this thing.

cb 22 vac.JPG

• themule69
• Oct 15, 2014

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

cb 23.JPG

• themule69
• Oct 15, 2014

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

cb 24.JPG

• themule69
• Oct 15, 2014

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!

 

[pc farmer]

Maybe you like the vacmaster?

I have one too, not a chamber sealer thou.


Cb looks tasty.