My Canadian Bacon

Discussion in 'Meat Selection and Processing' started by viper1, May 4, 2012.

  1. viper1

    viper1 Meat Mopper

    I think i posted the beginning photos here so I'm sharing these finished ones also. Along with the recipes for any that would like to try it. Really pretty simple and if wanted could be done in the often for anyone with out a smoker. But in that case I would add liquid smoke.

    Viper's Canadian Bacon dry cure
    1 lb Pork Loin

    2 TBS. Brown Sugar
    1 1/2 tsp Black Pepper
    1 1/2 tsp Garlic Powder
    1 1/2 tsp Onion powder
    1/2 Bay leaf
    6 Junipher Berries Crushed
    1 TBS Morton Tender Quick.

    Mix and rub on and into cracks real well add extra Cure to the bag.
    Turn Daily Cure according to weight.divide thickness by 2 and brine 1 day
    for each 1/4 inch plus 2. So a 2inch piece would brine 6 days.

    Remove and wash good to remove excessive spices and salts.
    Soak for 30 minutes in cold water. drain and do it again. Test
    fry a couple pieces. If too salty do again.

    Let meat sit one hour at room temp the place in a 160 Degree
    preheated Smoker for first hour,apply smoke for 2-3 hours with your
    choice of wood.Raise temp to 225 degrees and finish to 145 -150 degrees
    internal temp. Place in fridge over nite and slice.

    This is my keeper recipe as the wife has finally said it is perfect. She's my biggest admirer and critic and says it how it is!
    I smoked it 3 hours in a special blend. When I got the first 147 reading I had some a little lower. I shut every thing off with out opening the door and let it cool to 110 before removing. I had to leave so wife removed the bacon and soaked in cold water for two 30 min. sessions after scrubbing the meat. Refridged til i got home. This bacon has so little salt I can't taste it. And a slightly sweet taste because of the brown sugar. The berries and bay leaves add another level to flavor and is just detectable. i am very pleased with this. Probably the only one i'll use from here on. So here iss a few pics we took.

    Just out of the cure

    Ready for the smoker rolled into a frog mat to keep shape and add the nice pattern to the meat I like.

    This is out of the smoker.

    Sliced and boy is it good.

    And this is so tender it just melts in your mouth.

    Hope you
    enjoyed and if you like the recipe share and let me know what you think.
    hanksmeat likes this.
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG]Nothing to say......Oh wait !!!! Mmmmmmm!!! Looks great ....
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looooooooook great !Thumbs Up
  4. MMMM !!! Mine will go in on sunday .. Its my first attempt and I hope it looks half as good as yours !! Great work !! [​IMG]
  5. viper1

    viper1 Meat Mopper

    Well I use to make three kinds of bacon. Hillbilly or buck board which ever you want to call it. Out of the Pork Butt, My Canadian out of Loin and Belly bacon. Well the wife and family won't eat store bought any more. And No body really enjoys the belly as much as the other two. I only do belly for wrapping loins and poultry in to keep it moist. For eating Canadian or Hillbilly. This bacon melts in your mouth.
  6. Thanks for the heads up .. still cheaper than store bought .. easy enough to make and well I enjoy it [​IMG] I Love knowing whats going in my familys mouth ..

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