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Thread: Canadian bacon

  1. #1
    Join Date
    Feb 2010
    Location
    Lake Richland Chambers in Texas
    Posts
    58

    Default Canadian bacon

    I tried a friends (Brad) recipe last week & smoked it this weekend with cherry chips, it came out marvelous, very easy to do & tastes better than any I've ever tried.
    Here's his recipe & a couple of pics..
    1) Took 56lbs of pork loin (got at case price at Sam's Club) and trimmed off all fat on the exterior. I then cut the loins in half so I could fit 1 whole loin per smoker rack
    2) Coated with 1TBSP of Sugar and 1TBSP of Morton's TenderQuick per lb of meat. (it's okay to go a little over on the cure, but don't underestimate)
    3) Place halved loins (2/bag) in a Ziploc bag with all the air squeezed out of it and place in the fridge as close to 38* as possible
    4) Flip the bags over each day. Cure for a minimum of 7 days and a max of 10 days.
    5) Take loins out of bags and rinse in cold tap water.
    6) Place in 30 minute ice bath to extract some saltiness from cure. You can slice off an end piece of a loin and fry it up after that to see if the water needs changed and another 30 minute soak is necessary. I found a single 30 minutes was fine with no saltiness at all detected.
    7) You can place a rub on at this time and let dry in the fridge or transfer directly to the smoker
    8) Smoke at 220 - 225* for ~4hrs with 2oz - 3oz of wood (I liked maple, cherry and apple).
    9) Smoke to 145* if you plan on cooking before you eat and 150* if you want to eat it like lunchmeat. We smoked to 150* but I always fry it a little anyway.




  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    billy b,
    That looks AMAZING!!!

  3. #3
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    152

    Default

    A beautiful sight to behold!
    Thanks for posting.

  4. #4
    Join Date
    Apr 2011
    Location
    Hagerstown, MD
    Posts
    3

    Default

    Glad you like it Billy. That's some mighty fine eating you got there.

    We've used it on egg sammiches, as a breakfast meat by itself and as a topper for smothered grilled chicken. Much healthier than regular pork belly bacon and tastes mighty fine to boot.

    I've rubbed with maple syrup and brown sugar after the 30 minute soak and let rest overnight before smoking with maple wood. That's another good variation.
    SmokinTex - so easy even a guy from MD can do it

  5. #5
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Great cook billyb...that sure looks like some good eatin!!!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  6. #6
    Join Date
    Feb 2011
    Location
    central Fl
    Posts
    9

    Default

    Tried the Candian Bacon Tender Quick and Brown Sugar, 8 days in frig. rinsed and soaked for 30 min. Rubed 1 with TBSP of B sugar and 1 tesp of black pepper. Smoked with 3 oz of hicory to 150. Cooled and sliced 1/8 of and inch.
    Man what good eating. Thanks for the recipe!!!

  7. #7
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default Question

    Do you use brown or white sugar with the tender quick?

  8. #8
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default

    Turned out amazing. Did the tender quick and white sugar in the frig for 8 days. Rinsed and placed in an ice bath for 30 mins. Rubbed down with pepper and brown sugar. Back in the frig for another 24 hours. Smoked to 150.

  9. #9

    Default

    Bacon is a cut of pork and in North America we commonly eat what is called side bacon, or bacon cut from the side of the pork. In Canada the common cut of preference is bacon taken from the back, commonly referred to as "back bacon." This bacon is more like a slice of ham, and its taken from the "eye of the loin" which is very tender and lean.North American bacon usually has a higher fat content earning it the nickname "streaky bacon" in Europe, because of the design the pork and fat combine to make in its long thin slices.

  10. #10
    Join Date
    Jul 2008
    Location
    Adamsville Tn
    Posts
    92

    Default

    Been doing this for a few years. Always comes out bad, It has to be bad. It always sneaks away for some reason. The kids and everyone else steals it .
    Pete
    Proud owner of one of the first of 1500's sold when they were more like a test smoker
    Doctor told me years ago to quite smoking, So I quit cold turkey. But will never quit smoking with my Smokin Tex 1500

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