Canadian Bacon Dry Cured (Step by Step)

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I cured a small pork loin to try this out and the outside is kinda brown and inside pink should I he worried? Loin was Froze for awhile I just grabbed it outtakes the freezer to try this out
No worry,

That's just from air getting to it. They all get that way.

Now if that color was the opposite----Brown in the middle & red on the outer part. That would mean the cure didn't get to the center (brown part).

Bear
 
 
Used Bear's Canadian Bacon recipe Cured for 10 days fried test on day 11 and Smoked..Don't think you can find a better Canadian recipe it turned out perfect..
Nice Job Pignut !!!
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I'm real glad you like my CB Step by Step!!!

Keep up the Great Work!!

Bear
 
Amazing how things are available or not around this huge nation. Most major grocery chains here have TQ right there next to the Kosher and Pickling salts.
Exactly!!

Even here TQ is scarce.

We use 3 different Grocery Chains here, and none of them have TQ. My Son gets it for me at another store where they do their shopping.

Bear
 
I am on my 9th day of curing, getting excited. Have some ribs in the fridge for your bacon on a stick, thought i had something like it , when i was stationed in Willow grove PA, but cannot remember. we shall see.
 
 
I am on my 9th day of curing, getting excited. Have some ribs in the fridge for your bacon on a stick, thought i had something like it , when i was stationed in Willow grove PA, but cannot remember. we shall see.
That's Great, Billy!!!

Bacon-on-a-stick is one of my Favorites---Mighty Tasty Stuff!!!

Bear
 
Bear, after 9 long days I broke out the pork loin and rinsed it, sliced through the middle and performed a fry test.  Sorry, no photos of the fry test.  I was too busy salivating and then eating it.  It is very hard to believe that this pork loin tasted so very good.

Dusted with onion powder, garlic, and CBP.  Let it sit overnight.  And now she is transforming into Canadian Bacon.


Next time I will do two of these at the same time.  One of them may get sliced into 3/8 portions and frozen right after the cure, to be pan fried at a later date with destiny!
 
 
Bear, after 9 long days I broke out the pork loin and rinsed it, sliced through the middle and performed a fry test.  Sorry, no photos of the fry test.  I was too busy salivating and then eating it.  It is very hard to believe that this pork loin tasted so very good.

Dusted with onion powder, garlic, and CBP.  Let it sit overnight.  And now she is transforming into Canadian Bacon.

Next time I will do two of these at the same time.  One of them may get sliced into 3/8 portions and frozen right after the cure, to be pan fried at a later date with destiny!
No problem doing that.

I've tried it, but to me it has to have the Smoke Flavor too.

After Smoking, I like to lightly fry the slices before eating too.

If you liked the flavor from the Fry Test better than after smoking & frying, you can do that.

Enjoy,

Bear
 
The cook process was almost an exact copy of your post to a degree. Pulled at 145 degrees.  


I had a pizza demanding Canadian bacon, so the small piece went to the slicer.


Of course being type And those slices have to be racked and stacked.


Oh yea these taste very good.  Tomorrow morning is eggs benedict time before church.
 
 
That does look great, And it is on my list to do.... 
Thanks!

Try it, You'll Love It !!

Bear
 
The cook process was almost an exact copy of your post to a degree. Pulled at 145 degrees.  

I had a pizza demanding Canadian bacon, so the small piece went to the slicer.

Of course being type And those slices have to be racked and stacked.

Oh yea these taste very good.  Tomorrow morning is eggs benedict time before church.
Looks & Sounds Great !!
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Nice Job!

LOL---Stacking makes for easier packing & freezing.

Bear
 
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