When I butcher whole loins for chops I always save the ~1 pound sirloin end pieces to use for pork roasts.
Digging in the freezer a couple weeks ago, I found 4 of them in the back that really needed to be used so I thought I'd take a shot at making Canadian bacon with them to change it up a bit. I followed Bear's step by step found here http://www.smokingmeatforums.com/t/109617/canadian-bacon-and-dried-beef-cured-smoked/40 and this is the most delicious Canadian bacon I've ever had.
Before I trimmed them up a bit
Trimmed and seasoned
Bagged up and ready for their nap in the fridge
Checking to make sure they cured all the way through. Stuff came up and they were actually in the fridge 13 days for what I calculated as a 9 day cure time.
30 minute soak to desalinate
Out of the water and ready for racks. Grabbed a couple of test fry slices at this point.
Seasoned up and headed for the fridge last night to rest overnight and form the pellicle
What is left of the two test fry slices after Connor saw them. It wasn't salty at all.
Hanging out in the smoker for an hour at 130 degrees with no smoke to dry a bit.
Ran a mix of apple and maple chips the entire 9.5 hour cook time. They were around 125 IT at this point about 7.5 hours in.
Done and boy do they smell good.
Sliced shot. I'm extremely happy for my first try at this. I think next time I'll glaze half of them with maple syrup just to see if sweetness adds something.
Thanks for looking.
Digging in the freezer a couple weeks ago, I found 4 of them in the back that really needed to be used so I thought I'd take a shot at making Canadian bacon with them to change it up a bit. I followed Bear's step by step found here http://www.smokingmeatforums.com/t/109617/canadian-bacon-and-dried-beef-cured-smoked/40 and this is the most delicious Canadian bacon I've ever had.
Before I trimmed them up a bit
Trimmed and seasoned
Bagged up and ready for their nap in the fridge
Checking to make sure they cured all the way through. Stuff came up and they were actually in the fridge 13 days for what I calculated as a 9 day cure time.
30 minute soak to desalinate
Out of the water and ready for racks. Grabbed a couple of test fry slices at this point.
Seasoned up and headed for the fridge last night to rest overnight and form the pellicle
What is left of the two test fry slices after Connor saw them. It wasn't salty at all.
Hanging out in the smoker for an hour at 130 degrees with no smoke to dry a bit.
Ran a mix of apple and maple chips the entire 9.5 hour cook time. They were around 125 IT at this point about 7.5 hours in.
Done and boy do they smell good.
Sliced shot. I'm extremely happy for my first try at this. I think next time I'll glaze half of them with maple syrup just to see if sweetness adds something.
Thanks for looking.
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