Canadian Bacon, Oh-Oh

Started by ArnieM, January 28, 2010, 12:35:24 PM

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ArnieM

January 28, 2010, 12:35:24 PM
My first time.  Couldn't pass up the $0.99 whole boneless pork loin today.  Cut off a three pound piece for the bacon.

I used Habs recipe from the recipe site.  Well 3/4 of it anyway.

Someone moved my spices around.  My wife said it must have been the cat  :-\  I happily measured out the ingredients, mixed, applied the cure and bagged the pork into the fridge.

About an hour later, I put away the spices, glancing at the labels to make sure to get them in the correct places.

Hmmm - MTQ, brown sugar, granulated garlic and WHITE PEPPER!  :o :o

So, should I rinse it off and start again?  Take it out of the bag and add onion powder?  Give up?

-- Arnie

Where there's smoke, there's food.

OU812

#1
January 28, 2010, 12:40:47 PM
I would just add the amount of onion powder the recipe calls for and put it back in the bag.

The hot from the pepper wont absorb into the loin just the flavor.

FLBentRider

#2
January 28, 2010, 12:41:22 PM
Hey - Garlic and Cracked pepper jerky is a hit around here...

I may have to try Arnie's Garlic and Pepper Connecticut bacon!
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
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ArnieM

#3
January 28, 2010, 12:45:32 PM
I'll pull it and add the onion powder.  Thanks for the replies guys.  :D
-- Arnie

Where there's smoke, there's food.

squirtthecat

#4
January 28, 2010, 12:47:11 PM
Quote from: FLBentRider on January 28, 2010, 12:41:22 PM
Arnie's Garlic and Pepper Connecticut bacon!

:D :D

KyNola

#5
January 28, 2010, 12:50:02 PM
Sounds like a Happy Accident to me.  Add the onion powder.  I'll bet it turns out great.

KyNola

OU812

#6
January 28, 2010, 12:50:55 PM
I've done slab bacon with lots of black pepper in the cure mix and after washing off the cure you could hardly taste the pepper.

Habanero Smoker

#7
January 28, 2010, 01:56:59 PM
I'm always tinkering with the recipe. The only ingredient that is a must is the cure.



     I
         don't
                   inhale.  ::)

oakville smoker

#8
January 28, 2010, 02:45:54 PM
Add the onion powder
It will rock
I have used that combo before and got rave reviews
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

ArnieM

#9
January 28, 2010, 06:08:38 PM
Thanks.  Y'all make me feel better.
-- Arnie

Where there's smoke, there's food.

ArnieM

#10
February 17, 2010, 01:16:37 PM
Just a brief (and late) follow up.

The Canadian Bacon came out good.  The white pepper was undetectable.

It makes a good CBLT sandwich  :D
-- Arnie

Where there's smoke, there's food.

OU812

#11
February 17, 2010, 01:23:41 PM Last Edit: February 17, 2010, 01:25:55 PM by OU812
Quote from: ArnieM on February 17, 2010, 01:16:37 PM
Just a brief (and late) follow up.

The Canadian Bacon came out good.  The white pepper was undetectable.

It makes a good CBLT sandwich  :D

Thats the way I thought it would turn out, now I can get a good nights sleep again.  ;D

I have tried to infuse black pepper in bacon before and found out you cant infuse some thing thats not water soluble.

Edit: Good to here every thing turned out for ya, I love a good CBLT sammie.
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