Bacon vs Canadian Bacon

Discussion in 'Meat Selection and Processing' started by pokey, Jul 14, 2011.

  1. pokey

    pokey Meat Mopper

    Opinions wanted! I've started curing a 8.8 lb pork tenderloin and am wondering which way to go when the cure is finished. I followed Morton's basic recipe for the cure, which is 1 TBS TQ + 1 tsp sugar for each pound of meat. My question is, which smoke process should I use? I had thought I'd be doing a cold smoke, but when I looked at the wiki for Canadian bacon (which seems to be what is recommended for tenderloin), it said to do a hot smoke. I know that if I do a cold smoke, I'm making basic bacon and have to fry the result before eating. But can one do tenderloin this way or do you have to make it the Canadian Bacon way, which is to smoke it hot?

    Thanks in advance.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Pokey,

    I used to smoke it to 160˚ internal using the method in the thread below.

    Now that the USDA has reduced their safety warning to 145˚, instead of 160˚, I will use the same method, except I will pull it at 150˚, instead of 160˚.

    This way you can either eat it cold, or just heat it up a little.

    If you slice it thin, it is Canadian Bacon.

    If you slice it thick, it is "Boneless Cured & Smoked Pork Chops" (Awesome---Try a couple!)

    Link:

    http://www.smokingmeatforums.com/forum/thread/91651/boneless-smoked-pork-chops-w-qview#post_47...

    Hope this helps,

    Bear

    PS: Going by the size, I'm assuming you meant Pork Loin---Not Pork tenderloin.
     
    Last edited: Jul 14, 2011
  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    What Bear said: 
     
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Pokey,

    Where you been?

    What bear said

    You want to eat it cold

    Todd
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Pokey you could always do the way Canadians make it.  [​IMG]   Just one more option. lol

    I prefer cold smoked bacon... you have more options on how you want to cook it later. [​IMG]

    Peameal bacon.

    I brined two loin backs in sweet pickle brine for 7 days...





    rolled both in corn meal...






    The peameal bacon...ready to fry...



     





    Peameal bacon is awesome... so moist and tender. :)

    Pokey I will send you a PM with more info...  
     
    Last edited: Jul 14, 2011
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Like Bear said, that's how I do mine.  I like to be able to eat it cold. 
     
  7. pokey

    pokey Meat Mopper

    This all sounds good.

    You're right, it's a big ole loin, not tenderloin.

    I'm thinking of cutting it in two pieces and hot smoking the larger and cold smoking the other. The hot smoked one I'll cut some thin into Canadian bacon, some thick into pork chops as Bear suggests. The other I'll fry like regular bacon and see how it goes.

    Cowgirl, Nice post! How long do you cold smoke the pea meal bacon for? Is it coated in corn meal before or after the smoke?

    Thanks, all, for the advice.

    Pokey
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Idea Pokey!!!

    Try it ALL !!!  It's All Good !!!

    A note about those cured smoked pork chops----Mrs Bear is not crazy about smoked food.

    She would rather have Prime Rib, Burgers, steaks, chuckies, briskets, etc, etc, without smoke. (I know--that is strange!)

    However---She Loves My TQ cured "Boneless Smoked Pork Chops".

    Bear
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What ever you do, don't forget the Q-view!
     
  10. sunman76

    sunman76 Master of the Pit

    pics or it didnt happen...[​IMG]
     
  11. Definitely do all 3.
     
  12. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Hopefully cowgirl will chime it, she has made some amazing CB, you might check out her Blog site, it is on there.

    That said, I have only made CB out of Venison loin, and I smoke/cooked it to 155 internal, delicious!
     
  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Stupid Question??

    So, if I cured a "Pork Roast" like bacon and smoked it, what would I have?

    Would it turn out like CB, BBB, HAM or What?

    Todd
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm thinking the best answer would be "Yes".

    Because it would depend on where the roast would come from.

    Just like the Loin tastes like Cured & smoked pork chops, or Canadian Bacon.

    And the Shoulder (Boston Butt) tastes like BBB,

    And the Hog Leg tastes like Ham.
     

    Then you have;

    Blade roast, shoulder roll, Picnic Roast, Arm Roast, Center Loin Roast, Sirloin Roast, Loin Blade roast, etc, etc.

    Bear
     

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