Just finished curing an entire loin. I injected to 10% and then soaked in brine for 8 days. It is awesome just a tad salty. Half I will roll in cornmeal for official Canadian Peameal bacon and the other half I will smoke this weekend for Canadian bacon. Can't wait
Has anyone had any experience injection brining and smoking?
Snap
I'd walk a thousand miles to smoke a "Camel"
Snap,
I have only done ny loins without injection. Came out fine, just enough salt flavor. Used maple sugar cure and maple pucks. Now the corn meal thing is what I am interested in. What do you do? Just roll the loin in corn meal then smoke it? Very interesting.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
My understanding is that you roll it in meal after smoking, prior to packaging. But then again, I have no real experience so I will certainly yield to the experts.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Actually in "Great Sausage Recipes & Meat Curing", Canadian bacon is smoked, and Peameal Canadian is cured the same way but rolled in cornmeal and not smoked.
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
You got it, Canadian bacon is smoked and not rolled in corn meal.
Pea Meal is cured the same way but not smoked. In days of old they actually use to roll in dried smashed peas, hence peameal. Smashed peas are not quite so readily available so they are rolled in corn meal instead. I think it just helps absorb some of the moisture and provides a crust. This is a real main stay of the Ontario diet. I must say if there is any one item that is uniquely Canadian (Ontario) it would be peameal bacon. Sliced and BBQ'd on a bun with mayo and tomatoe WOW (I like hot peppers as well), I could eat it every day. My sister will BBQ the entire loin witout slicing. Can't wait the entire familly is getting together next weekend for an annual fishing trip and I will be bringing buck board bacon, peameal bacon and sausage, all of which these little hands made. I'm sure they'll be impressed.
Snap
I'd walk a thousand miles to smoke a "Camel"
Snap,
As close to the border as I am I'll have to try the Peameal Bacon. I have the basics for making it....but can you give me any good ideas on how to prepare it once I'm done[?][?]
Have a GREAT day[8D][8D]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by snapper39</i>
<br />This is a real main stay of the Ontario diet. I must say if there is any one item that is uniquely Canadian (Ontario) it would be peameal bacon.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Heck, all these years I was thinking it was Elsinore beer, krullers & smokes.[:D][:D][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
hey hey easy on the smokes and beer EH?
I have two more loins in brine in the fridge as we speak.
One I will smoke, the other I will wash and soak in water when complete, dry for about an hour and then roll in corn meal.
Some I will slice 1/4 inch and BBQ to put on a bun with Mayo tomatoe and hot peppers. Some I will slice a little thinner to fry with eggs and the rest I will make little roast out of and cook on the BBQ.
I am having a hard time keeping up with the familly demands (I mean my familly stealin all I make) Cant complain though my brother is a food broker and I get the whole loins from him for about 1.50 per pound.
SNap
I'd walk a thousand miles to smoke a "Camel"
Ok we love Canadian bacon so I have to give this a shot.
Mallard you say you use a maple cure. Do you have a recipe?
How long do you cure the loin and how long is it smoked?[:D]
Well I will brew a few ales and wait for the answers?
Thanks
Swadly
Swad dude,
I buy my maple cure from Butcher-Packer, here is the link:
http://www.butcher-packer.com/pg_curing.htm
This is a great place to but anything like TenderQuick or curing stuff. They also have a great deal on knifes also. I believe a few of us from the forum have ordered from them with no problems.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
How long do you cure the Canadian Bacon.
Swadly
Swadly,
I use the BuckBoard Bacon directions for my baseline. However when you put on your cure-use only the amount the directions say to use. More is not better in this case. Typically you will have to way out the amount of cure to the weight of the meat. About the time, BBB says to cure it for 14 days and turn the meat half way through, I think that should be you minimum. I usually go for about 28 days, a little more intence flavor especially with the maple cure, it's flavoring is not as strong as the BBB. HTH let us know if we can help with anything else.
When you buy your cure from Butcher-Packer, the directions on weight is on the web site from the page you ordered it from.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Hey bacon boys, am curious...........
Has anyone put the stuff in a "Tilia food saver"? I'm thinking that the marinade might infuse faster???
"A mans got to know his limitations"
Glendora, CA - USA!
Mallard
I ordered the maple cure from that site. Is this a dry cure or a brine type?
Swadly
Swadly,
It will come as light brown salt type stuff. It is a dry rub, you got enough there to do heck of alot of meat. When you get to the point of putting the cure on the meat. Make sure you measure it. It will seam like it isn't enough, let me tell you it is. It isn't butt or rib rub here. I usually rub it in with my hands really well and try and get an even coat over the meat. If you get a whole loin, it works well for me if I cut it up in three even pieces. Also make sure your fridge is not colder than 40-42 degrees, if you get it too cold it stops the curing process. I use those semi-throw away containers from ZipLock I find at WallyWorld. They reall work well for this. HTH
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
[:)]Purchased the pork today and the cure should be here in the morning. Heres to good Canadian Bacon. Mallard thanks for the assistance.
Swadly
That's a good question Fuzz- I just got myself one of those. Ten to fifteen days is a loooong wait.
Cold Smoke
CB is in the frig.
Mallard
The rub said 1/2 lb per 25 lb meat. Does that sound right? Thats not mutch cure!
Thanks
Swadly
Swadly,
Sorry it took so long, the board is crapping out and it's a bit hard to keep up.
I know that doesn't sound like much BUT it is, <font color="red"><b><u>this ain't butt rub here</u></b></font id="red">-it's curing agent/salt. That amount is fine. Take your time and rub it in well and coat the outside of the meat. In a few days you will see a slight tinged brown fluid in the bottom of your container, you know it's working-don't drain this off.
Keep us informed, it you want to email me direct-thats fine.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
What temperature are you guys smoking at[?]
About how long has it been taking to reach temp[?]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
White,
I don't have my list of temps here at the office, I'l bring them next time. All I do is duplicate BBB for what ever bacon I make, it seems to work well, doesn't dry out-good smoke flovor. The only thing I'm am modifing is the finish temp, I am starting to be at about 155, so I am sure I can eat it any time after smoking..
Have a good weekend. Whats the weather? 94 and about the same humidity.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Is "BuckBoard Bacon" the same as Maple Cure? Are the directions for using maple cure that is sold by Butcher-Packer your baseline for "Buckboard Bacon[?]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Swadly,
I use the BuckBoard Bacon directions for my baseline. However when you put on your cure-use only the amount the directions say to use. More is not better in this case. Typically you will have to way out the amount of cure to the weight of the meat. About the time, BBB says to cure it for 14 days and turn the meat half way through, I think that should be you minimum. I usually go for about 28 days, a little more intence flavor especially with the maple cure, it's flavoring is not as strong as the BBB. HTH let us know if we can help with anything else.
When you buy your cure from Butcher-Packer, the directions on weight is on the web site from the page you ordered it from.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Is "BuckBoard Bacon" the same as Maple Cure? Are the directions for using maple cure that is sold by Butcher-Packer your baseline for "Buckboard Bacon[?]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Swadly,
I use the BuckBoard Bacon directions for my baseline. However when you put on your cure-use only the amount the directions say to use. More is not better in this case. Typically you will have to way out the amount of cure to the weight of the meat. About the time, BBB says to cure it for 14 days and turn the meat half way through, I think that should be you minimum. I usually go for about 28 days, a little more intence flavor especially with the maple cure, it's flavoring is not as strong as the BBB. HTH let us know if we can help with anything else.
When you buy your cure from Butcher-Packer, the directions on weight is on the web site from the page you ordered it from.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Is "BuckBoard Bacon" the same as Maple Cure? Are the directions for using maple cure that is sold by Butcher-Packer your baseline for "Buckboard Bacon[?]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Swadly,
I use the BuckBoard Bacon directions for my baseline. However when you put on your cure-use only the amount the directions say to use. More is not better in this case. Typically you will have to way out the amount of cure to the weight of the meat. About the time, BBB says to cure it for 14 days and turn the meat half way through, I think that should be you minimum. I usually go for about 28 days, a little more intence flavor especially with the maple cure, it's flavoring is not as strong as the BBB. HTH let us know if we can help with anything else.
When you buy your cure from Butcher-Packer, the directions on weight is on the web site from the page you ordered it from.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Curt,
When I am refering to the BBB directions, I am refering to the way they go about smoking (times & temps) the meat after curing. When you use the curing agent/salt mixture, I use the amounts the makers of that particular mix tells me to. The amount is different between BBB and Butcher-Packer. As far as the length of time for curing, I beleive what is mention in the BBB method, is 14 days, tjis would be my minimum. I ussually go 21-28 days. HTH
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
What is BuckBoard Bacon[?] Is it cured in a brine or is a dry rub used[?] Where would I find directions for using BuckBoard Bacon[?] I bought a ten pound whole boneless pork loin today and I to figure out what process I should use to get some real good canacian bacon that is not too salty. Thanks.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Swadly,
I use the BuckBoard Bacon directions for my baseline. However when you put on your cure-use only the amount the directions say to use. More is not better in this case. Typically you will have to way out the amount of cure to the weight of the meat. About the time, BBB says to cure it for 14 days and turn the meat half way through, I think that should be you minimum. I usually go for about 28 days, a little more intence flavor especially with the maple cure, it's flavoring is not as strong as the BBB. HTH let us know if we can help with anything else.
When you buy your cure from Butcher-Packer, the directions on weight is on the web site from the page you ordered it from.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
If you go up to the top of the page and hit "search" and put "Buckboard Bacon" in, it will bring up alot of threads about the subject. It is a very interesting read, as is all past topics. You may want to just sit down sometime and read the past threads. I know I've learned <u>ALOT!!</u>
As "The Duck Annihilater" stated about not pouring off the liquid that formed, I had an idea.
I wanted to do some pork loins for Canadian Bacon so I thought about rubbing them down with the cure and putting them in a vacuum seal bag... [:0]
<font color="red">Here's my idea</font id="red">, I have one the sealers that you can seal at any point without pulling a vacuum on it. This would let you turn and "Massage" it any time along the way during the cure time.
<font color="red">Also</font id="red">, it would be a lot easier to find a place in the fridge for it. You could move it from one shelf to another without having to avoid spilling anything OR make room for it to fit... What do you think Duck Man??[?]
ChefBill
If you can eat it, you can smoke it.
<font size="4">A little late with this post but just a word on BUTCHER&PACKER .COM MY #1 SUPPLIER AWSOME SERVICE . HAD some breakage on a order they reshipped at the ring of the phone. buy all my spices by the pound from them .. what a deal compared to any place else I have found .. the funniest purchase was ..... CHIVES . do you truely have any idea how large a 1 pound package is of DRIED CHIVES . lmao. probably set for life </font id="size4">
If ya go home hungry.........You were at the WRONG HOUSE !
Thanks for the info headgames. I've been using Spices Etc. and have been happy with them but I'm always on the lookout for other sources.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by headgames</i>
<br /><font size="4">A little late with this post but just a word on BUTCHER&PACKER .COM MY #1 SUPPLIER AWSOME SERVICE . HAD some breakage on a order they reshipped at the ring of the phone. buy all my spices by the pound from them .. what a deal compared to any place else I have found .. the funniest purchase was ..... CHIVES . do you truely have any idea how large a 1 pound package is of DRIED CHIVES . lmao. probably set for life </font id="size4">
If ya go home hungry.........You were at the WRONG HOUSE !
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Bill,
I have always wondered about using a vacseal method but I haven't bought one yet. What I do now is I use gallon size HEAVY DUTY freezer zip bags to put each piece of loin into than place it in a small plastic container. This makes it easier to rotate and message the product during the process. HTH