My First Canadian Bacon

[BrianGSDTexoma]

Pork Loin on sale for $1.27. Guess its time to make Canadian Bacon. I thinking of using the EQ method with salt at 1.75%, cure #1 at 0.25% and sugar at 1%. Not sure how to smoke yet? Thinking maybe just low smoke on pellet until 145? Any suggestions would be welcome.

 

[Gonna Smoke]

I have my first attempt in the refrigerator now. Well actually my second attempt because I screwed up the cure the first time and threw it away. My plan is to smoke it next week just like I do regular bacon. We'll see...

 

[normanaj]

These are Bear's recipes for Canadian bacon:

Canadian Bacon Dry Cured (Step by Step)

Canadian Bacon Dry Cured (Step by Step) About a month ago I ran out of Canadian Bacon, so I waited for the Christmas Week sales. I got an 11.24 LB Pork Loin @ $1.89 LB. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB). Then I had the bones trimmed off of the Prime Ribs, with...

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Canadian Bacon and Dried Beef (cured & smoked)

Canadian Bacon and Dried Beef (cured & smoked) I noticed I had 4 pounds of Pork Loin sitting in my freezer, and I was out of Canadian Bacon. I was also out of Dried Beef, but I had plenty of Tender Quick in the cabinet. So I did the logical thing, and went to get some lean beef. I usually use...

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[crazymoon]

BGSDT, I have done Bear's and Disco's methods with great results. I like a good 3-4 hour smoke and as you said about 145* IT. You will be frying it up again to finish cooking if you aren't quite up to temps.

 

[BrianGSDTexoma]

Thanks Guys I will go with Disco since I dont have TQ. I sure miss Disco

Back (Canadian) Bacon

First, for all the 'mericans on the forums, Canadians do not call Canadian bacon Canadian Bacon. We call it Back Bacon. I was going to visit my brother, niece and their families in Edmonton. Apparently, they are fond of my bacon. There is no accounting for tastes. The local supermarket had a...

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[Cattoon]

Bears method is my go to.
I tried seasoning with garlic and onion powder and then smoking and we didn’t really care for it. In the step by step recipe I follow the smoking method he used and keep the MEATER thermometer in the larger piece. So far everyone has liked it. I am going to liberally cover a piece with coarse ground pepper next batch I make.

 

[Fueling Around]

I usually cut a loin in thirds to cure 1, 2, or all 3 pieces.
I go 1.5 to 2% total salt if giving away. For our consumption 0.5-0.75% total salt

I'm searching for the thread from Dave in Omak on pasteurizing cured loin at 135°

 

[DRKsmoking]

Brian , like said above , Bear's and or Disco's was my go to
We do not get tenderquick up here so had to use Bears with cure #1

I have done both wet and dry curing. Both good results.





You got this Brian. These were using Disco's way

David

 

[jcam222]

I've done it a few times with Pops wet cure. People loved it.

 

[BrianGSDTexoma]

I've done it a few times with Pops wet cure. People loved it.

I love using Pop's but not have room right now in fridges. I went with the 1.75% salt, .25% cure and 1% sugar. Still not much liquid but turning it every day. Going for 2 weeks than probably just go low smoke until 145 in pellet.

 

[chopsaw]

Still not much liquid

Good to monitor that , but don't use that as a guide to anything . Some leech more than others , and it may reabsorb before you see it .
Your plan sounds solid .