RICHARD

Discussion in 'Smoking Bacon' started by richard weaver, Mar 2, 2012.

  1. COULD ANYONE HELP ME PLEASE  TELL ME HOW TO MAKE CANADON BACON OUT OF PORK LOIN ? ALSO HOW CAN YOU TELL IF A PLASTIC CONTAINER IS SAFE TO SALT CURE MEAT IN . THANKS DICK
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome to the forum Dick

    Are you familiar with cures and how to use them?   Canadian bacon requires either Cure 1 or Tenderquick.
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Food Grade Plastic containers are Safe to cure in...Go to your local Baker and ask for a 5 Gal Bucket with a lid. If that is too big, go over to the Fish Monger and ask for a Fish Tub with Lid, they are about 12X15X4" deep. Both places Throw several of these out every day and are more than happy for you to take them...JJ
     
  5. smokin vegas

    smokin vegas Smoking Fanatic

    I have been using a plastic container for 7 months to brine beef, pork and turkey in.  Beef and pork I brine using high salt content, acidy juices for up to 10 days and have never had any problems at all.  Just make sure that containers has been cleaned and disinfected before and after use.
     
  6. smokinal

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

    Do us a favor Dick & update your profile to include your location, then head over to roll call & introduce yourself so we can all welcome you to SMF. Thanks!
     
  7. smokin vegas

    smokin vegas Smoking Fanatic

    [​IMG]

    First Richard how much meat are you planning cure that is what we need to know first.   Did you look in the pork division of this site?  Seems like I saw the directions there I will check there.   Frankly a double smoked ham is so good I wouldn't mess with canadian bacon.  I inject the ham with mix of brandy 1/2 cup and 1/2 cup or brown sugar.  Smoke using hickory wood chips.  I smoke a 9 lbs ham for 5 hours at 200 degrees.    It is off the wall especially with fried potatoes and eggs!!!
     
    Last edited: Mar 2, 2012
  8. smokin vegas

    smokin vegas Smoking Fanatic

    Go to the forum drop menu select cold smoking and then bacon.  Hope that helps.
     
    Last edited: Mar 2, 2012
  9. Hello and welcome to SMF! 
     
  10. [​IMG] Canadian Bacon is easy. Search up above in the search box and you will find tons of info.
     
  11. i have a 3# pork loin also i like your idea of the hah after injecting how long do you let rest ? and more info you have on the ham i have a 6and half ham but that i can smoke  thanks  dick
     
  12. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I'm sorry for being off topic, but I would make a trip to Las Vegas for a slab of that ham .......Man that looks and sounds good !!!!! I will be on that pretty soon !!!!!

     
     
  13. venture

    venture Smoking Guru OTBS Member

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