Canadian Bacon

[pigbark]

Started 5.5 lbs of Canadian Bacon today.. This batch im using Mortons Tender Quick.. Heres the link Bearcarver gave me of how he makes it..
https://www.smokingmeatforums.com/threads/boneless-cured-smoked-pork-chops-canadian-bacon.139659/

im waiting for the rest of my Supplies to get here for Daveomak's recipe.. then ill do another 5 or 6 lbs...
Cure added.

Brown sugar ..

roll the top of the 1 gal bag down like a pant cuff..

Place Loin in bag and get as much air out as you can..

unroll the cuff, then roll the Loin over to push any air out.. close the Zip, place in fridge..

Follow Bearcarvers link if you want to try it.. i am following it as i make this batch..

 

[Fueling Around]

Cannot go wrong with loin bacon for good eats.

I use a different recipe than Bear for pork.
He has a great recipe for dried beef, too.

 

[pigbark]

Dried Beef, I'll have to try that soon..

 

[tropics]

Nice start
Richie

 

[ristau5741]

I've got 8 pounds in the refrigerator, been there for a week, going to try peameal bacon this time, once it's fully brined on Friday, will pull it out, do the test fry, if all good, roll in yellow corn meal and black pepper, wrap and put back in refrigerator overnight for the Saturday smoke.

 

[drdon]

Looks like a good start. Watching the progress.
Don

 

[tx smoker]

Dried Beef, I'll have to try that soon..

Yep...Bear also has a great recipe for dried beef and I love the stuff!! Recently did a double batch and have about 10# in the freezer. You may also want to take a look at Bear's Buckboard Bacon (BBBB). That is another one that has become a staple around here. I love it as a breakfast food, on BLT's, and it makes the best bacon topping you'll ever put on a burger.

Robert

 

[HalfSmoked]

Can't go wrong with the Bear's Canadian Bacon recipe been doing it for a number of years now.

Warren

 

[chopsaw]

Looks good . Bear's is my go to for cured pork loins .

 

[pigbark]

On the Smoker. it tasted good on the fry test.. I know it's going to be better with a smokey flavor.. using Apple , Hickory mix.

 

[pigbark]

took it to 145 IT. cut the ends off for a taste.. Huge Flavor , turned out better than expected ...

 

[chopsaw]

Yup , it's good . Nice work .

 

[Fueling Around]

yum

I lived in Evansville in the early 1980's. Probably changed since then?

 

[tx smoker]

Huge Flavor , turned out better than expected ...

Wow...that looks REALLY good!! Excellent job. I'm willing to bet that you never even consider buying Canadian bacon from the store again. What's nice is that the process is not difficult to do. It takes a while from start to finish but it's not a lot of hands-on work and it's very easy. I can't help buthing we will start seeing a lot more people jumping on the bandwagon for their own bacon, Canadian bacon, dried beef, etc...as folks figure out how easy it is.

Robert

 

[daveomak]

Here's my last Canadian Bacon... It's my NEW go to recipe...

https://www.smokingmeatforums.com/t...an-bacon-made-in-america-recipe-added.289869/

 

[pigbark]

Wow...that looks REALLY good!! Excellent job. I'm willing to bet that you never even consider buying Canadian bacon from the store again. What's nice is that the process is not difficult to do. It takes a while from start to finish but it's not a lot of hands-on work and it's very easy. I can't help buthing we will start seeing a lot more people jumping on the bandwagon for their own bacon, Canadian bacon, dried beef, etc...as folks figure out how easy it is.

Robert

I hope folks try this. it is so easy and it takes a cut of meat that is not big on flavor and makes it big on flavor.. were talking BACON here, who doesnt like BACON?

 

[pigbark]

Here's my last Canadian Bacon... It's my NEW go to recipe...

https://www.smokingmeatforums.com/threads/pork-loin-faomheart-style-canadian-bacon-made-in-america-recipe-added.289869/

Looks really good. Tender , looks very tender.. trying this next..

 

[daveomak]

Try to remember to cook to 135F and hold it there for an hour or more to pasteurize the meat... Then it is safe to eat... You can finish in the kitchen oven... I have done that many times...

Time and temp for pasteurization...


Government Pasteurization Tables
The pasteurization times for beef, lamb and pork are listed in Table C.1.
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[pigbark]

headed to the freezer...

 

[HalfSmoked]

pigbark Thanks for the like it is greatly appreciated.

Warren