Bookmarks 1 Bookmarks

Author Topic: Canadian Bacon  (Read 582 times)

Offline rnmac

  • Newbie
  • *
  • Posts: 42
Canadian Bacon
« on: July 10, 2018, 05:30:23 am »
A few weeks ago I tried making this with a whole pork loin from Costco. Happily I have some good results to share, so here goes. The dry cure I used was posted earlier by Habanero Smoker.

2   T.   &     ¾   t.   Dry Cure
3   T.         Brown Sugar
3   T.         Granulated Garlic
3   T.          Onion Powder

Cleaned, weighed & ready for the cure.
https://storage04.dropshots.com/photos8000/photos/1398295/20180702/cvn_165327.jpg
June 17th. Cure applied @ 15:00 & placed in fridge.
Everyday overhaul & flip.
July 2nd.  Out of fridge & into sink full of cold water for 2 hours
changing it after the first hour.
Placed on rack in fridge to air dry @ 17:00 July 2nd.
Flipped over on rack@ 17:00 July 3rd.
Out of fridge warming to room temp 09:30 July 4th.
Placed in preheated 225° F. smoker using apple wood till
target temp of 150° F. is reached. Took 5 hours.
https://storage04.dropshots.com/photos8000/photos/1398295/20180704/cvn_161738.jpg
Letting them cool to room temp. then wrapped in saran wrap
& into fridge to bloom for a few days. After this I will vac-seal
and freeze.

Had a taste after 5 days & I think that they won’t last very long.
Will definitely have to call this 1 a winner.

Offline Shasta bob

  • Sr. Member
  • ****
  • Posts: 537
Re: Canadian Bacon
« Reply #1 on: July 10, 2018, 06:57:48 am »
that looks great, I wish to try that. would you do any changes next time ?
2 ea. Bradley - OBS
Auber PID
Bradley cold smoke adapter
Temp Test Intelligent Thermometer
Weber Gensis BBQ
Weber Baby Q
Smoke from thermoworks
Blackstone 4 burner

Offline rnmac

  • Newbie
  • *
  • Posts: 42
Re: Canadian Bacon
« Reply #2 on: July 10, 2018, 03:19:05 pm »
Next time I think I'll omit the granulated garlic and onion powder. They didn't impart much flavour.
Maybe 3 cloves of fresh garlic blitzed with 2 T. of honey. Might even try adding
some fresh thyme. And of course the amount of dry cure would depend on it's weight.
That's the fun of doing this, your pretty much only limited by your imagination.

Offline Shasta bob

  • Sr. Member
  • ****
  • Posts: 537
Re: Canadian Bacon
« Reply #3 on: July 10, 2018, 09:11:26 pm »
Thanks for your training lesson so we can enjoy your success.
2 ea. Bradley - OBS
Auber PID
Bradley cold smoke adapter
Temp Test Intelligent Thermometer
Weber Gensis BBQ
Weber Baby Q
Smoke from thermoworks
Blackstone 4 burner

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 14,342
  • KCBS - Master Certified Barbecue Judge
Re: Canadian Bacon
« Reply #4 on: July 11, 2018, 01:47:49 am »
I've never used fresh garlic. I've always gotten good results with granulated garlic and granulated onion, and I use them at a rate of 1 teaspoon per pound. About 1/3 of what you used.

In some area's the price of pork is coming down, so I may try some fresh garlic on a piece of Canadian bacon the next time i cure some.


     I
         don't
                   inhale.
  ::)

Offline Orion

  • Jr. Member
  • **
  • Posts: 240
Re: Canadian Bacon
« Reply #5 on: July 12, 2018, 04:46:35 pm »
Thanks for sharing that rnmac. Sounds good!
It's going to take a lifetime to smoke all this.

Create account for free at www.photobucket.com
Load selected pictures to your album
Left click on picture you want to post
Left click on IMG to copy (lower of 4 options)
Paste into your post
Viola!

Offline _Bear_

  • Full Member
  • ***
  • Posts: 303
  • Smoke em' if you got em'
Re: Canadian Bacon
« Reply #6 on: August 01, 2018, 01:21:19 pm »
There is a really good recipe on here somewhere for maple back bacon (Canadian Bacon). I have probably made 300 lbs of the stuff lol. I may have to try your recipe.





Bradly Digital 6 rack smoker
Bradley Propane Smoker
The Big Easy
Broil King gas BBQ
"Cant hurt it, it's already dead"

Offline Gafala

  • Sr. Member
  • ****
  • Posts: 568
  • Gem faceter by choice, BBQ Smoker by heart.
Re: Canadian Bacon
« Reply #7 on: August 01, 2018, 08:15:03 pm »
I've never used fresh garlic. I've always gotten good results with granulated garlic and granulated onion, and I use them at a rate of 1 teaspoon per pound. About 1/3 of what you used.

In some area's the price of pork is coming down, so I may try some fresh garlic on a piece of Canadian bacon the next time i cure some.
 

Next time you do Canadian Bacon use some dried and ground Walla Walla Sweet Onions you won't regret it. They are selling now in season.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 14,342
  • KCBS - Master Certified Barbecue Judge
Re: Canadian Bacon
« Reply #8 on: August 02, 2018, 01:10:32 am »
I've never used fresh garlic. I've always gotten good results with granulated garlic and granulated onion, and I use them at a rate of 1 teaspoon per pound. About 1/3 of what you used.

In some area's the price of pork is coming down, so I may try some fresh garlic on a piece of Canadian bacon the next time i cure some.
 

Next time you do Canadian Bacon use some dried and ground Walla Walla Sweet Onions you won't regret it. They are selling now in season.

Thanks for the idea. I'll definitely give this a try.


     I
         don't
                   inhale.
  ::)