Canadian Bacon ala SQWIB

Discussion in 'Curing' started by toby bryant, Jan 29, 2014.

  1. I have been wanting to do Canadian bacon for a while now. So of course I turned to SMF for my research. When I did my belly bacon I use Pop's brine, but I really wanted to try my hand at a dry cure. After reading SQWIB's 10-10-10 tutorial I had found my method, now onto the madness. I had a loin in the freezer that was right at 6 lbs

    After cutting and trimming I ended up with two pieces just under 3 lbs each

    I mixed 3 TBS of Morton's Tender Quick together with 3 TBS of brown sugar for each piece. Placed the loins into ziplock bags and coated well with the brown sugar/TQ mixture then the bags went into the fridge for 11 days.

    I did the old "squish and flip" almost everyday during the curing process. I was amazed how much moisture was pulled out of the loins during this process. On day 11 I took the loins, I guess it is technically Canadian bacon now, out of the bags. Gave each a good rinse and placed them into a nice water bath for one hour. Then rinsed again, patted dry, and sliced off a piece from each for a fry test. Perfect, salty but not too salty. I then placed them back into the fridge on a drying rack for pellicle formation.
    My project fridge is in the garage and is holding at 22°, thanks to Mother Nature, so to my wife's displeasure I had to use the fridge in the kitchen.

    After 36 hours I got them out today and the pellicle looked great. So I brushed the tops with maple syrup and shook on a healthy layer of coarse black pepper.

    Preheated the MES 30 to 170° and lit my AMNPS with a mix of cherry and apple pellets. Once everything was set they went into the magic box.

    After 6 hours and 22 minutes the CB was at an IT of 145° and the color was amazing. I moved it back to the drying rack for 30 minutes and then back to the fridge. I will give it a day or two before slicing.

    Thanks again for all the information freely shared here, I think this is going to be a big hit at the superbowl party Sunday. Thanks for looking everyone.
     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Fantastic, you'll never eat store bought again!
     
  3. stank56

    stank56 Fire Starter

    Looks great!
     
  4. Got it all sliced up tonight, will have to fry a little up for breakfast in the morning! The rest is heading to the Super Bowl party.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking CB!
     

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