Canadian Bacon

[KyNola]

Nothing special to this.  Curing up a 2.25 lb piece of pork loin for Canadian bacon.  Vac sealed and tucked away in the frig for a few days.  It's not necessary to vac seal.  A gallon ziplock bag works just fine.  I have vac sealed pork loin before with good results though.

[classicrockgriller]

Getting to be that time of the year for Bacon works.

I need to do the same.

[Keymaster]

I want to do the same thing, do you have a recipe that uses Cure#1 as I dont have any Morton tender quick?

[KyNola]

Key, here is a substitute for MTQ. http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute  For canadian bacon, to this Cure mix add 1 tsp of onion powder and 1 tsp of garlic powder per pound of meat.  That should get you there.

[Keymaster]

Key, here is a substitute for MTQ. http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute  For canadian bacon, to this Cure mix add 1 tsp of onion powder and 1 tsp of garlic powder per pound of meat.  That should get you there.

Thanks KyNola, I'll have to defrost my Tenderloin.

[KyNola]

You might want to add 1 tsp of brown sugar per pound of meat as well.

[SiFumar]

I used Hab's Basic cure(and his Canadian bacon) came out perfect!

[Keymaster]

Ok five days in the cure, its time to smoke. all I have is Pecan and alder pucks. Im thinking Alder for two hours or would Pecan be more suitable?

[devo]

I would go with the Pecan but thats just me, the last time I made bacon I used apple because thats all I had and all was good

[KyNola]

Key, I would go with pecan.

[Keymaster]

Thanks Guys, Pecan is what it will be. The pork is soakin in a tub of water right now

[Tenpoint5]

Yep Pecan is what I would go with given them two choices. Hickory and pecan are pretty close