Another "learning experience" w/ qview

[sea_munky]

Well, I think I'm starting to discover and learn about things I COULD'VE done. But some feedback would be great.

This time, since I was already attempting the belly bacon, I thought, why not cure a small piece of pork loin and make some canadian bacon?

So here is the story of a lil' 1.8 pound pork loin:


He wants some spices! 2Tbs sea salt, 1 tsp Instacure#1, 2Tbs dextrose, 2 Tbs brown sugar, f1 Tbs each fresh pepper, garlic powder, thyme:


He got the rub down AND injected with the same rub mixed with water:



My intention was a 3 day cure, with a daily flip but it turned into 9 days. A lot of juice was released. A thorough rinse and dry, in front of a fan for over an hour, and 6 hours at 200* with mesquite lump and hickory chunks alongside the belly bacon:




This lil' bad boy is tasty. But if it looks dry, it's because it is. I would personally like it moister. So here is my analysis. I would appreciate any feedback if you think my analysis is true / false / depends. Also, any tips/advice would be great. Thanks for reading!

1. Canadian bacon should be cured in wet brine for a juicier result. (T/F)

2. If I do a dry rub & hot smoke like I did, I shouldn't use the Instacure and just treat it as a fresh smoked pork loin and not canadian bacon. (T/F)

3. If I wanted canadian bacon, I should have cold smoked it for flavor. No need to cook it cuz it was cured. (T/F)

4. Nine days was too long for a small piece of meat like that, considering it was injected with curing solution. (T/F). If true, how many days would you recommend?

Thanks folks. I was almost too embarassed by this experiment to show and tell but I figured no one here judges. And we all love pictures!

 

[richtee]

1> F The deal is, there's little or no fat nor much connective tissue in that cut. C. bacon usually needs some fat to fry. Don't trim the fat off.

2> ?? Well unless you cure it.. it's not bacon. Sure it'll work.

3> T Mighta helped the dry thing a bit too.

4.> T Prolly the 3-4 day range... however, I doubt you damaged the meat much. You had the correct amount of cure, it will only cure so much, and won't over cure as long as the amount was right.

 

[richtee]

Hmm yanno something else...betcha that would make some good lunchmeat thin sliced... :{)

 

[scotty]

what did you take the internal temperature to??? that piece looks fully cooked rather than just smoked.

140 internal does it for my canadian bacon

The 2 slices up front are the canadian. Also wet brined for 7 days and injected

http://i35.photobucket.com/albums/d...NG FOOD/buckboardandcanadian.jpg?t=1220527682

 

[richtee]

Yeah...yer better off with the 7 days. I guess I was not taking into account the thickness there.

Thanks for that Scotty... I wasn't thinking there I guess :{)

 

[scotty]

Say Rich. What do you think of the final temperature. I don't see or missed what he did there?????

 

[richtee]

Well, he said 6 hours at 200, for under 2 Lbs... I'd HAVE to think it was fairly well cooked. Prolly too well... Guessing around 170° anyway eh?

 

[scotty]

I see. I need to learn to read more carefully

Speaking for myself, i can not work without the internal temp reading.

Except for ribs

 

[pantherfan83]

I always do a wet cure with Canadian Bacon, but I'm not sure if that helps with a more moist end product or not. I agree witht the others, you probably over cooked it. Did you monitor the temp?

 

[scotty]

i LOVED jOHHNY CASH. i SAW HIM PERFOR IN PERSON twice with June carter (((oops caps))

 

[sea_munky]

Hi guys. Thanks for reading and responding Rich, Scotty, and Panther.

Yeah, I figured I probably didover cook it. Sorry I forgot to include the finish temp: It was over 160 when I took it off. I DID monitor the temp, but just went with the "take pork to 160 to be safe" attitude.

I guess what I'm wondering is do I even need to cook it since it's cured? Is the smoking just for flavor and should I cold-smoke it like belly bacon?

So, DON'T trim the fat, huh? That's another thing I could've done different. And yes, I'm slicing it thin for lunch meat.

Thanks guys. I'm learning lots. Can't wait to practice again!

 

[sea_munky]

oh yeah, Scotty, your Canadian bacon looks awesome - juicy and moist like I was hoping mine would be.