Raining here again so i decided to do some canadian bacon. (Habs recipe from the recipe site)
i didn't have any tenderquick so i used his cure recipe also.
i used a 3 pound loin, here it is lightly vac sealed and ready to go into the fridge for a few days.
(http://i480.photobucket.com/albums/rr169/smokerpics/canadian%20bacon/DSC00005.jpg)
I have a question. Down here, Canadian bacon comes either sliced or in a round, elongated shape, almost like bologna that can be sliced. It's pretty meaty compared to our 'normal' belly bacon. How does the pork loin relate to that? Or does it? Sometimes a whole boneless pork loin is on sale pretty cheap. I usually cut it in half, freeze one half and roast the other half. Also, I have brined it before. How does one turn a loin into Canadian bacon, eh? ;)
I would agree with UIS about the shape. Also that recipe is great and would highly recommend trying it. ;D
Arnie,
Here is a pictorial that Smoking Duck did of the recipe that UIS linked you to. It's what got me started making Canadian Bacon.
http://forum.bradleysmoker.com/index.php?topic=7345.0
Deb
I used to spend time tying up the loins before smoking to get that round shape.
I gave up.
It still tastes the same, better than the round stuff, actually.
Quote from: FLBentRider on September 19, 2009, 02:04:59 PM
I used to spend time tying up the loins before smoking to get that round shape.
I gave up.
It still tastes the same, better than the round stuff, actually.
I stopped tying also. No difference in taste and takes less time ;D
Was on my way to store when I saw this. .97 for boneless pork loin.
another to do next week.
Thanks for the posting and info.
Oh no. Those of you that do not tie it up. Better send it to me for disposal. It will not taste any good at all. ::) ::) ;) :)
Quote from: pensrock on September 19, 2009, 05:19:42 PM
Oh no. Those of you that do not tie it up. Better send it to me for disposal. It will not taste any good at all. ::) ::) ;) :)
It was so good that it's all gone :D I haven't done any in a long time, might be time soon.
UIS - Thanks for the link thingy you got to work. :)
So, when it's done - do you freeze it, slice it thinly, eat it (a lot of pork) or what? I've also seen boneless loins on sale here for .99 or so; I just HAVE to try it.
Currently, I have my butt in the OBS (so to speak) for tomorrow's dinner. The OBS has been running all day today. I'll have to check the warranty - one year or one pork butt, whichever comes first?
Hi Deb, nice to hear from you again. If anything is on sale down here, I could always pick it up and meet you around Southbury or Watertown if you like.
Arnie,
I slice it thin, package it up using the foodsaver and then throw in the freezer.
Thanks for the offer. I'm good right now. I am going to do some belly bacon in late Oct/early Nov & am going to check with HCT to see if he wants to split a case - I'll check with you too.
Deb
Quote from: deb415611 on September 19, 2009, 06:18:55 PM
Arnie,
I slice it thin, package it up using the foodsaver and then throw in the freezer.
Thanks for the offer. I'm good right now. I am going to do some belly bacon in late Oct/early Nov & am going to check with HCT to see if he wants to split a case - I'll check with you too.
Deb
Deb,
Around here a case is 3 bellies just a FWIW
Deb,
Please check back with me when you're getting some belly. I'd love to try something with it.
Quote from: ArnieM on September 19, 2009, 06:50:49 PM
Deb,
Please check back with me when you're getting some belly. I'd love to try something with it.
Arnie you will never buy store bought again to have for breakfast!!
I'm certainly willing to try. The ingredient list on store bacon looks like it came straight out of Dow Chemical. The really great thing about doing your own anything is that you know EXACTLY what's in there.
U I S, did the wifie get mad when you leaked pork juice in the fridge?
Mine makes me triple bag,put duct tape around the seal and out into a tupper container with a lid.
Geez
then all is good in mudville
Quote from: ArnieM on September 19, 2009, 06:50:49 PM
Deb,
Please check back with me when you're getting some belly. I'd love to try something with it.
Have a work deadline on October 15th and after that I plan on spending some time filling the freezer. So I will let you know. The guy that owns the produce stand down the street gave me the name of a company in Naugatuck (I think, maybe Waterbury) that sells wholesale but will sell to the public. He gets his butts & casings for sausage there. I'm guessing they have bellies too.
Quote from: Tenpoint5 on September 19, 2009, 06:28:00 PM
Deb,
Around here a case is 3 bellies just a FWIW
Around here if you don't order all you can find is 1 or 2 lb pieces & that's if you are lucky. We actually don't go through that much bacon.
Deb, where's that? As you know, I'm over here in Newtown, not far away.
Quote from: Up In Smoke on September 21, 2009, 06:08:10 PM
went to rotate the loin this evening and noticed a leak in the bag.
what little juice that was in there leaked out. i removed the loin from the original bag and placed it in a 1 gallon
zip lock then dumped what juice that was left in the bag with the loin.
i am guessing i caught it soon enough to finish the cure process with no problem?
i must not have gotten the sealing area clean enough to stay sealed >:(lesson learned.
Also i put it in the fridge on Saturday evening about 5:00 so i still have a few days to go.
When I seal my project's for the curing I wrap in plastic wrap b4 it goes in the vac bag, that way there's no way the juices can work there way to the sealing strip.
Quote from: Up In Smoke on September 22, 2009, 08:29:12 AM
Thanks OU. For whatever reason i suffered brain lock and skipped that step
I hate it when that happens ;D
I use to call it a brain f*rt, now I just blame it on old age.
Yup....
The "mind" is the second thing to go....
I can't remember the first! :D
Mike
That's funny
Quote from: Mr Walleye on September 22, 2009, 12:35:13 PM
Yup....
The "mind" is the second thing to go....
I can't remember the first! :D
Mike
My six pack abbs
Quote from: OU812 on September 22, 2009, 01:17:27 PM
Quote from: Mr Walleye on September 22, 2009, 12:35:13 PM
Yup....
The "mind" is the second thing to go....
I can't remember the first! :D
Mike
My six pack abbs
Around here we call that "Molson Muscle"!
:D :D :D :D ;D
Mike
I have a 1.75 ltr abb