Canadian Bacon Cure?

Discussion in 'Pork' started by daddyzaring, Sep 12, 2010.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    What is the best cure to use for making canadian bacon?  This will be my first, so I'd like to keep it simple as possible, but maybe be able to add/mod seasonings.  Cabela's is the closest place I can find any, I just am not sure which one to get?  ty
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Not sure about the best but I've been using Hi-Mountain Buck Board Bacon cure with success. I need to get some TQ so I can experiment.
     
  3. I haven't made CB in a while but I think my recipe was,

    0.5 tbsp of Mortons tenderquick per pound

    2 tbsp of brown sugar per pound

    Rub the dry mixture into pork loins and wrap it up and throw in the fridge for 7 days, flipping every day.

    At the end of 7 days, I pulled it out and washed it. brushed it down with a mixture of maple syrup and brown sugar. Then threw it back in the fridge for 2 or 3 hours.

    Put it in the smoker at 120'F for 2 hours, then raised it to 160'F and added a small dose of TBS. After 2 hours I ran the temp to 180'F until internal temp hit 145'F. I pulled it out and let it cool.

    Then sliced and fried.

    It's a little rough but it is basic.

    Good luck.

    Greg
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I also use tender quick . If you go to the wiki section and look at the canadian bacon wiki ,it gives a great explination on how to do it.

     The only thing i do different is i have extended my curing time to 9 days instead of 7.
     
  5. ok, thewre are 3 different types of bacon that different people call "Canadian bacon" 

    what I think you guys are calling Canadian Bacon in Canada we call back bacon,  and there is a different variaty of it we call peameal bacon.

    what the normal canadian bacon is to the Canadians I know is just like regular belly bacon but using the leener part of the belly.  we slice it a little thicker and leave it soft when cooked..  well normal people do anyways [​IMG]

    I am almost ashamed to admit this has confused me for a while when ever I see a canadian bacon thread haha.

    oh, can some one tell me what buck board bacon is please?

    Steve
     
    Last edited: Sep 12, 2010
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    That's bacon made from the butt.
     
     
  7. daddyzaring

    daddyzaring Smoking Fanatic

    Would that work good with making Canadian bacon?  I am using pork loins for the cut of meat.  I think I can figure out the how with a little searching and reading on here and/or the www, but What I need help with is what type/brand would be best for me to try for the beginner, and I am pretty much limited to what Cabela's offers, unlees someone can recomend another source. [​IMG]

     
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Yes, thats what ive used a few times and it comes out awesome. [​IMG]
     
     
  9. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

  11. daddyzaring

    daddyzaring Smoking Fanatic

    I just found another place, I hadn't thought of to get cures, and they have that, Hi-Mountain Buck Board Bacon cure,and alot more choises than Cabela's.
     
  12. tjohnson

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

    I've tried the Hi Mountain Cure, and it's salty for me.  I've been making my own, and can control the amount of salt.  It's pretty cheap, when you make it yourself.

    Todd
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Daddy,

    Or you could just click on "Boneless Smoked Pork Chops/Canadian Bacon" in my signature below.

    Step by step all the way through it.

    Bear
     
  14. baboy

    baboy Fire Starter

    I would have to agree with Shooter Ricks recipe
     

Share This Page