Canadian Bacon, NooB. Need Help, please.

Discussion in 'Smoking Bacon' started by daddyzaring, Jun 28, 2010.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    Okay, so my wife is wanting some canadian Bacon.  What are the basic, have to do and/or use to make a good canadian bacon?  I don't really know anything about curing anything.  I am sure I can, I just need to know how.  Not sure exactly what to ask, so if anyone could help, and I will ask question later if I have any.

    Thank you,

    Jeff Z
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

  3. jak757

    jak757 Smoking Fanatic Group Lead

    The wiki does a great job of explaining the process.  One thing to keep in mind, is you can not use Mortens TenderQuick and pink salt interchangably.  The measurements are not the same (I think it says that in the Wiki, not sure).  Curing at home is fun, easy -- and gives you the best cured meat you can find.  I've been making bacon at home and can't stand the thought of store bought bacon now.  If you are going to get into curing I'd reccomend this book -- it's great -- Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.

     Good luck with your Canadian bacon.  Post the results.
     
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  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Ricks wiki way is the way I started but I now use a birne when i do it, After you get a couple under your belt you'll feel more comfortable about experimenting with the different methods.

    Like Jak757 said, Good luck with your Canadian bacon.  Post the results.
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Rick and i use the same method as explained in his wiki.

     The only difference is i use dark brown sugar insted of turbinado.

     i also figure my cure time and add 2 or 3 days . I find that the added days seem to me to

    to do a better job of curing.

     Also i brush with molasses about half way through the smoke as i like sweet bacon.
     
    Last edited: Jun 28, 2010
  6. meateater

    meateater Smoking Guru SMF Premier Member

    I would say go by Ricks method, Its detailed and looks like he has made a few to boot.  These wiki's are a wealth of knowledge at a fingers touch. [​IMG]
     
  7. shooterrick

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

    Thanks for the mention guys.  I jsut put 5 lbs of CB into cure with my wiki method today.  I have done probably in the hundreds of lbs this way without a problem.  Just follow proceedures outlined and use the quantity of cure recommended specific to what cure you are using. 
     

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