Canadian Bacon Bear's Step by Step

[HalfSmoked]

Thought it was time to make some more Canadian Bacon had used Bears Step by Step before and liked it so I used it again for some fine bacon.

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• HalfSmoked
• Jul 10, 2017

Rubbed down with the Tender Quick

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• Jul 10, 2017

Brown Sugar added

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• Jul 10, 2017

Bagged and ready for refrigerator

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• Jul 10, 2017

After 12 days in frig cut in half  for cure check cure all the way through

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• HalfSmoked
• Jul 10, 2017

Fry test not to salty it was great

Should have cooked a couple eggs to go with it

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• Jul 10, 2017

In the smoker   I bought a Thermo Smoke and love it

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• Jul 10, 2017

Out of the smoker at 147 IT great color

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• Jul 10, 2017

Wrapped and back in frig for a couple days

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• Jul 11, 2017

Slicing looks good

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• Jul 10, 2017

All sliced and ready to bag

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• Jul 10, 2017

Ready for freezer  One bag end pieces to flavor beans

Camping this weekend definitely some bacon and eggs

Bear thanks for the easy to follow step by step and thanks to all for looking.

Warren

 

[uzikaduzi]

Your Canadian bacon looks to take on so much more color than mine... I'm not too far off from your recipe... u wonder if I need more or darker brown sugar to get that color.

Looks great!

 

[pc farmer]

Thats some beautiful CB.  I make 5-6 loins this way every year.

POINTS for this.    

Well done.

 

[pc farmer]

Your Canadian bacon looks to take on so much more color than mine... I'm not too far off from your recipe... u wonder if I need more or darker brown sugar to get that color.

Looks great!

How much brown sugar you use?

 

[uzikaduzi]

I use about a 1/2 cup to a whole ~15 pd loin... equal salt and brown sugar which I'm not super strict about amounts... but cure #1 I weigh out

 

[pc farmer]

I use about a 1/2 cup to a whole ~15 pd loin... equal salt and brown sugar which I'm not super strict about amounts... but cure #1 I weigh out

He used Tender Quick but the brown sugar you use should be plenty.

How much did you use Warren?

 

[uzikaduzi]

He used Tender Quick but the brown sugar you use should be plenty.



How much did you use Warren?

Yeah I saw that but quick tender is just salt, sugar, cure #1, and cure #2... the only thing I could see making it darker out of those is additional sugar?

 

[HalfSmoked]

 
Thats some beautiful CB.  I make 5-6 loins this way every year.

POINTS for this.    

Well done.

Adam thanks for the point it is greatly appreciated.

Warren

 

[HalfSmoked]

 

I use about a 1/2 cup to a whole ~15 pd loin... equal salt and brown sugar which I'm not super strict about amounts... but cure #1 I weigh out

He used Tender Quick but the brown sugar you use should be plenty.

How much did you use Warren?

I used 2 tbs per lb. Just looked back at Bear's recipe and it called for 2 tsp per lb but I like my mistake.

Warren

 

[SmokinAl]

Nice job on the CB Warren!

It looks fantastic!

Point!

Al

 

[HalfSmoked]

 

He used Tender Quick but the brown sugar you use should be plenty.



How much did you use Warren?

Yeah I saw that but quick tender is just salt, sugar, cure #1, and cure #2... the only thing I could see making it darker out of those is additional sugar?

There is no sugar in Tender Quick. Morton's Ham cure has sugar in it is that what you are referring to?

Warren

 

[HalfSmoked]

 
Nice job on the CB Warren!

It looks fantastic!

Point!

Al

Al thanks for the point it is greatly appreciated. Bears step by step is easy to do for sure.

Warren

 

[uzikaduzi]

 
There is no sugar in Tender Quick. Morton's Ham cure has sugar in it is that what you are referring to?

Warren

yes there is... here's the ingrediant list from their website:

"Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform."

http://www.mortonsalt.com/home-product/morton-tender-quick/

 

[Bearcarver]

Wow!!

How did this Thread avoid the Bear for so long?!?!

It looks Perfect !!

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Beautiful Color Too---Gotta be Mighty Tasty!!!

Sorry I'm late, but better late than never!!

Bear

 

[HalfSmoked]

 
Wow!!

How did this Thread avoid the Bear for so long?!?!

It looks Perfect !!

---

Beautiful Color Too---Gotta be Mighty Tasty!!!

Sorry I'm late, but better late than never!!

Bear

Hey Bear thanks for the points and the step by step to do this. I did make a mistake in the brown sugar but liked the mistake and will most likely do it that way again.

Warren

 

[Bearcarver]

 
Hey Bear thanks for the points and the step by step to do this. I did make a mistake in the brown sugar but liked the mistake and will most likely do it that way again.

Warren

That won't hurt a thing---I like some Pork a little sweet, just NO SUGAR on my Beef !!

Bear

 

[janell barney]

What is the purpose of wrapping it in plastic and letting it sit in the fridge for 2 days?

 

[Bearcarver]

What is the purpose of wrapping it in plastic and letting it sit in the fridge for 2 days?

Sitting it in the Fridge a couple days before slicing helps the flavors to Meld in a bit more.

Wrapping it in plastic wrap Keeps the Smokey Smell to a Minimum in "Mom's" Fridge. I like to think it holds the flavor in too.

Bear

 

[HalfSmoked]

Jabiru Thanks for the like it is appreciated.

Warren