First Time Canadian Bacon and Black Ham

Discussion in 'Pork' started by solaryellow, May 24, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    This will be my first try at Canadian Bacon. I am using Ruhlman and Polcyn's recipe as my baseline from the book Charcuterie.

    My 9lbs pork loin that I picked up from Sam's Club:

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    Bringing the brine ingredients to a simmer. I had to bastardize the recipe a bit to suit my tastes.

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    The pork loin trimmed and cut in half. I like to use 5 gal ziploc bags placed inside a bucket when brining.

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    The meat and brine meeting for the first time. 5 more days of brining before they get tossed onto the smoker.

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    More to come...
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Keep us posted.  That'll be some good stuff.[​IMG]
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    looking forward to see how it turns out with the brine............
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    C.B. Tease. 
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    where the hell did you get 5 gal. zip locks? i like 'em!
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What's the brine recipe? Also I'm with Rob, where did you get the bags? We have the 2 1/2 gallon bags here at Walmart, but not big one's like yours.
     
  7. solaryellow

    solaryellow Limited Mod Group Lead

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start, Solar !!!

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    Bear
     
  9. venture

    venture Smoking Guru OTBS Member

    Looks good so far.  I have also used what they sell as "pork sirloin roasts" for Canadian Bacon.  It is a tender and lean cut which is usually cheaper than the "pork loin" for those who are budget conscious.

    Good luck and good smoking.
     
  10. killnsmoke

    killnsmoke Smoke Blower

    funny, i just took mine out of the smoker lastnight.  I used the same recipe, gonna slice it up tonight when i get home!!
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

    Out of the brine:

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    Into the plywood smoker along with the black ham that has been curing for the past 50 days.

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  12. solaryellow

    solaryellow Limited Mod Group Lead

    Sorry for the crappy cell phone pics. The canadian bacon turned out pretty good. I think this has to be one of the simplest things to make.

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    Decided not to steam the ham and tossed it on the drum with the canadian bacon yesterday.

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    Did some thin slices and made an awesome sammich.

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    The flavor and texture is great. Since this one took 50 days to cure I will probably start another one tonight because it isn't gonna last long.

    edit: Here is the recipe that I used for the black ham should you want to give it a try. http://www.localfoodheroes.co.uk/weblog/pivot/entry.php?id=599
     
    Last edited: May 30, 2011
  13. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Awesome black ham and canadian bacon joel....  [​IMG]

    Joe
     

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