My First Canadian Bacon

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BrianGSDTexoma

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Aug 1, 2018
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North Texas, Texoma
Pork Loin on sale for $1.27. Guess its time to make Canadian Bacon. I thinking of using the EQ method with salt at 1.75%, cure #1 at 0.25% and sugar at 1%. Not sure how to smoke yet? Thinking maybe just low smoke on pellet until 145? Any suggestions would be welcome.
 
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I have my first attempt in the refrigerator now. Well actually my second attempt because I screwed up the cure the first time and threw it away. My plan is to smoke it next week just like I do regular bacon. We'll see...
 
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These are Bear's recipes for Canadian bacon:



 
Thanks Guys I will go with Disco since I dont have TQ. I sure miss Disco

 
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Bears method is my go to.
I tried seasoning with garlic and onion powder and then smoking and we didn’t really care for it. In the step by step recipe I follow the smoking method he used and keep the MEATER thermometer in the larger piece. So far everyone has liked it. I am going to liberally cover a piece with coarse ground pepper next batch I make.
 
I usually cut a loin in thirds to cure 1, 2, or all 3 pieces.
I go 1.5 to 2% total salt if giving away. For our consumption 0.5-0.75% total salt

I'm searching for the thread from Dave in Omak on pasteurizing cured loin at 135°
 
Brian , like said above , Bear's and or Disco's was my go to
We do not get tenderquick up here so had to use Bears with cure #1

I have done both wet and dry curing. Both good results.

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You got this Brian. These were using Disco's way

David
 

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I've done it a few times with Pops wet cure. People loved it.
I love using Pop's but not have room right now in fridges. I went with the 1.75% salt, .25% cure and 1% sugar. Still not much liquid but turning it every day. Going for 2 weeks than probably just go low smoke until 145 in pellet.
 
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