Canandian bacon?

Discussion in 'Smoking Bacon' started by mballi3011, Jul 12, 2009.

  1. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Can someone help me fine a good canadian bacon recipe. I've looked but for some reason I cann't find one. Help [​IMG]
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    There are quite a few recipes for CB. Are you looking for a simple, basic one or something a bit more than that?
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    i knew you would know where. Just one thats your favorite.
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    The simplest one seems to be the family favorite here. It's just 1 tablespoon TQ and 1 tablespoon brown sugar per lb of trimmed loin.
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    if u can get ahold of hi mountian buckboard cure,that cures and flavors real well.I use it on all bacons-and as dawn states a cure and little brown sugar.
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Take the 1 part tq to 1 part brown sugar and add 1/2 part powdered crab boil or old bay . Give the CB a bit of a kick!
    Bought 2 whole loins yesterday for $1.39 lb for my next batch
    Will do 1 w/ the cajun cure and 1 w/ the same cure but also the bourbon, butter, brown sugar, molasses glaze
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I do equal parts TQ and sugar like mentioned above...then rub it with CBP ... I haven't found a loin around here in the last 2 months, and when I did it was close to 4 bucks a pound...I'll wait till grilling season is over before I do more CB
     
  8. hoser

    hoser Smoking Fanatic SMF Premier Member

    Geez...that sounds good with the Old Bay....time to go buy myself a couple of loins and get busy.
     
  9. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    I use Mortons Sugar Cure per the directions adding any dry spices to that. Honey or maple I'll pour on after the dry cure is on. I cure in a plastic container with a snap on lid for 7 days then soak, rinse and taste. Usually once in enough for me, you might have to repeat to get the saltiness to your taste.

    Good luck
     
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I've tried a number of different seasonings and always come back to using the TQ along with garlic powder, onion powder and black pepper. I use it in the curing rub and I add more of the onion powder, garlic and CBP when I smoke it. If I want it to taste sweet I just add some maple syrup to it when I eat it.
     

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