First Canadian Bacon

Discussion in 'Smoking Bacon' started by dysartsmoker, Mar 1, 2008.

  1. Picked up a couple of pork loins today need advice on Cowgirls recipe

    I brined the other half in a mixture of mortons and water,
    with 10 cloves of garlic,
    1/4 cup of brown sugar
    2 dried cayenne peppers
    1 TBS jalapeno powder and
    1 TBS dried onion

    How much tender quick per lb.?

    Also how long do I smoke and at what temp.
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Jack, the last batch I made, I smoked at 225 until I reached an internal temp of 160. Then let it rest before slicing.
    I had company and wanted to be able to make quick I basically hot smoked the bacon until it was cooked.

    For the dry cure, I mix 1TBS of tenderquick and 1 tsp of sugar together per pound of meat....rub it on and shake off any excess.

    I like to make the dry cured always comes out good. The brine cured is more of an experiment. I do different things to the brine each time I make it.

    Good luck with it. :)
  3. How long do you dry cure for. Do you raise the loins off the bottom of the container so the loin does not sit in the juices
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    I dry cure for about 6 days. I wrap the loin in saran wrap, put it in a container, cover and leave it. I do not even turn it over.
    Have not had a problem with it curing unevenly.
  5. Thankyou I will give it a go. Do you think an extra day or so will hurt?
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    You're welcome Jack. :)
    I'm not sure about leaving it an extra day....probably depends on the weight of your loin.
    I usually cut off a small slice, soak it in fresh water to remove some of the saltiness....fry it up to test for salt content.
    You can do this on day 5, or 6, and leave it longer if it is doing OK.

    Hope you take pictures for us. :)
  7. thanks alot this site is awesome I have learnt so much since I became a member.
  8. richtee

    richtee Smoking Guru OTBS Member

    Recommended is 7 days per inch of thickness. This is for large cuts. Sooo cured on both sides, a 2" thick loin will be cured in 7 days.
  9. thanks for the input I will share pics of my bacon attempt you people are great!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!

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