I have 3 3lb sections of pork loin I want to turn into Canadian Bacon.
Here is what I have decided so far, 2 in Hab's original recipe, 1 in tasso.
The other three are up in the air.
Was thinking about doing 1 kinda mapley, 1 with a natural turbinado sugar from Hawaii
with coconut flavor (in honor of Ka Hona).
I have a kitchen full of different ingredients so if you got some funky idea let me know.
I also have another loin I could cutup into three more sections.
Sounds like somebody is making some food for they're hunting trip??? I made some Canadian bacon before deer camp last year and the mornings that I made the toasted english muffins with egg, cheese, and canadian bacon there were not any crumbs left.
SIA
That's what I want to do.......any suggestions?
ok....no one wants to help
I did a Canadian Bacon once with adding cayene pepper to make a "hot" style.
Next time will need more pepper.
Have been thinking of trying to make a Indian Curry style.
A thai friend of mine asked about making a peanut/lemongrass/sate style.
Hope this gives you some ideas
Scotty-G
thanks Scott, a hot style might be in order
Everything sounds good so far.
I'm making some rite know in a brine thats going to have a Italian background, put in some bay leaf, allspice, juniper berry's and i cant remember the rest but I will look at my notes tonight and get back if you want.
Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.
Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.
It it's not too lean you could make some char siu. Char siu bao and a steaming bowl of joak make a fine breakfast.
Quote from: FLBentRider on October 29, 2009, 05:56:42 AM
Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.
Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.
Do I just beef up the garlic in the orig. recipe, then dry, let rest, add pepper before smoking?
Quote from: classicrockgriller on October 29, 2009, 09:43:52 AM
Quote from: FLBentRider on October 29, 2009, 05:56:42 AM
Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.
Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.
Do I just beef up the garlic in the orig. recipe, then dry, let rest, add pepper before smoking?
That depends on how much Garlic you like...
Can there be too much Garlic ?
in other words - Yes.
;D
Thanks FBR, that one is going down.
CRG
I am working on the same project for the first time. I am thinking about the pemeal (http://forum.bradleysmoker.com/index.php?topic=11991.msg135030;topicseen#msg135030). See Habs post, but everything else is instructive also.
good luck and slow smoking,
Pachanga
I have my loins brining and I didn't plan this very well.
I started cured on sat evening.
Says it takes 6 days in cure.
That's friday nite.
I will be at deer camp.
Can I leave them in cure till Monday?
Quote from: classicrockgriller on November 02, 2009, 08:22:33 AM
Can I leave them in cure till Monday?
Yes, I have had to do this... more than once....
You may need to soak a little longer... test fry a piece to check for saltiness before you dry / smoke.
Can I take the brine pkg and freeze......wifie can do that if I call her every hr on the hr.
Are you using a wet brine (pickle) or dry brine (dry curing). If you are using a wet brine, 6 days seems long to cure pork loins. But if they are in a wet brine, just have your wife take them out of the brine, place them in a sealable bag with as much air expelled as possible, and refrigerate until you can get to them on Monday. You can soak them then if needed. If you are dry curing I would follow FLB's suggestion. I don't see the need to freeze unless you are not going to get to it until much later in the week.
Habs It was a dry brine....started on sat nit so thec, 6 days would be Fri nite. I am coming home monday for a few days before I go back. I could smoke them Mon or it may be tues. So just slice a piece and fry it to test for saltiness. If too salty, then soak and smoke.
Quote from: classicrockgriller on November 03, 2009, 05:48:30 AM
Habs It was a dry brine....started on sat nit so thec, 6 days would be Fri nite. I am coming home monday for a few days before I go back. I could smoke them Mon or it may be tues. So just slice a piece and fry it to test for saltiness. If too salty, then soak and smoke.
I believe the recipe calls for a rinse, and a soak. I would test fry a piece after that, and repeat the soak cycles until you get the salt level you want.
Haven't tried it with Canadian bacon yet, but a couple of weeks ago I did a load of belly bacon. Did half as maple bacon (as usual).
Cured the other half in MTQ and Sriracha (Thai pepper/garlic sauce). Cured for 8 days, then soaded/rinsed to desired salt level. Then marinated in pure Sriracha again for 2-3 days, rinsed again and smoked.
Finally, the last 1/2 hour of smoke (50:50 hickory:mesquite), applied a light coating of Sriracha and sprinkled with cayenne.
Sounds like a lot of heat, but finished bacon was only mildly spicy. The heat was more of an after-taste. To mild for me but it was a big hit overall! Next time, I'll be trying to "up" the heat factor a little.
. . . . my 2 cents.
Follow the procedure FLB posted you should be alright to smoke them. After soaking, I generally will air dry them in the refrigerator over night. This also allows osmosis to continue. After soaking the salt levels near the surface will be lower then in the center, this extra time will allow everything to balance out.
Thanks everone, That is a big load off my shoulders.
I ended up dry brining 5 pork loins. Each were about 3 lbs.
2 were done in Habs origional
1 was done following the origional recipe with Cajun Seasoning and Louisiana Hot Sauce added
1 was done sub the brown sugar for turbinado sugar and maple extract
1 was done sub the brown sugar for maui turbinado sugar and coconut extract
The last pork loin I divided into 3rds and is marinading a carolina mustard/vinegar sauce. I will smoke these 3 tomorrow.
Coconut extract, sounds interesting.
I would definitely like to here how that one taste's
Quote from: OU812 on November 05, 2009, 05:42:28 AM
Coconut extract, sounds interesting.
I would definitely like to here how that one taste's
Might taste like pork candy
Quote from: classicrockgriller on November 05, 2009, 06:22:11 AM
Quote from: OU812 on November 05, 2009, 05:42:28 AM
Coconut extract, sounds interesting.
I would definitely like to here how that one taste's
Might taste like pork candy
And better for you too ::)
I did that one in Ka Honu's Honor.
... and I am honored (if it turns out well; if not, I never read this thread).
Ka Honu i have a feeling it is gonna be good.
Today is smoke time for my Canadian Bacon. They have been flipped , flopped and had love taps applied everyday.
Anxiously awaiting the finished results!
KyNola
Is forming it's pelicile as we speak. Hope to smoke it tonite.
OK....got them critters into smoke.
2 (no toothpick) Habs origional
1 (1 toothpick) Hab's recipe with Hawiian Turbinado sugar and coconut extract
1 (2 toothpicks) Hab's recipe with Turbinado Sugar and maple extract
1 (3 toothpicks) Hab's orinional recipe with cajun seasoning and Hotsauce
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/100_0078.jpg)
Added some sausage, boudain, and a pre-cooked ham rubbed with the maple extract
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/100_0080.jpg)
Looking great CRG.
It's almost a little crowded in there.
What is your target IT ?
Might pull one of the origional off at 140 to 142 then the rest at 145 plus.
Quote from: FLBentRider on November 10, 2009, 05:41:56 PM
Looking great CRG.
It's almost a little crowded in there.
I agree...
Send 2 (just the 'original' ones) up here and I'll finish them in my lonely/empty box while you are off to camp.. ;)
Well I didn't have any maple^%&%^ (bad word), so I am smoking it with cherry for 3 hours.
Hope that works.
The sausage and Boudain are finished.
I broke open a piece of the boudain so you could see all the goodies inside it.
It is rice based, with various spices and meats including pork liver.
I use to have venison boudain made up but the little lady passed away.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/100_0082.jpg)
CRG. Damm that looks great
seemore
Thanks seemore.
I had fork stabbed the ham and rubbed maple extract on it pretty heavy and then vac sealed it for about an hour.
I pulled it off the Bradley and revac sealed for a cple days rest in fridge. It taste awesome. Gonna slice it up for
sandwiches.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/100_0083.jpg)
Geez I'm tired. While I was smokin the CB I smoked/grilled these chicken thighs on the Traeger.
(picture was taken off my cell phone, couldn't find the camera)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/p_00001.jpg)
Finally I started pullin the CB off when they reached 142 and foil wrapped them.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/100_0085.jpg)
Vac sealed and ready for a rest in fridge for couple days.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/100_0087.jpg)
Looks like a good assortment of food. I am interested in how the various flavors turned out.
CRG,
That was one heck of a smoke. Thank you for posting. I am inspired. Like Habanero, I will be interested in the taste test of each Bacon.
Good luck and holy smokes,
Pachanga
Looking goooooooood as Freddie Prince used to say
I spent Sunday night getting about 30 pounds of loin trimmed and ready for cure.
They are all vac packed in dry cure and getting happy in the fridge.
Note to self, even 26 cubic foot fridge is too small. My fridge looks like a butcher shop... LOL Need another frdige
The wife asked me to make all of this for her co workers so the cure is just basic MTQ, garlic and onion powder, some brown sugar, and maple concentrate. Will smoke till IT of 160 ( that is what they want ! ) on Sunday. I think they are going to eat it like cold cuts almost.
I have 2 slabs going to the slicer tonight, smaller smoke about 9 pounds total. One chunk in Bradley Maple cure and one in Bradley sugar cure with some garlic and onion powder. I brought these babies up to about 145 IT on Monday, let them rest and put them in the fridge for a couple of days to mellow.
Can these 2 be eaten without frying even though IT was only 145? I see some posts that suggest this but I just want to be sure.
Damn that all looks good!!
Now I'm starving... And the cafeteria doesn't open for breakfast for another hour.
CRG, where do you get that Boudain from?
Dang it, I'm not one to say there are coincidences. Been reading CRG's CB posts and went to Sam's yesterday for lunch - wanted a piece of their pizza - nah, not really - just want to go cruise the big pieces of meats. And what did my eyes behold but whole loins for $1.28. Did not buy any yesterday, but these pics of CB were dancing in my head all night - guess where I'm heading for "lunch" again?? ;D My wife doesn't like loin or CB, so I am risking life and limb here! They also had a cryovac cut of beef, I don't really know what it is yet. Can't recall everything on the tag, but I do remember the words beef and butt. I'll open it tomorrow to smoke. Did I mention it is PRIME! Feels like you could eat it with a spoon. Anybody run across this cut before. I've run into some top sirloin butt roasts and the thicker end of the tenderloin being called the butt. Cannot wait to open it to see. There was also a butcher a few months ago that was trying to describe a cut that some were starting to cut from the chuck, that was extremely tender and marbled. Not the chuck eye but a small roast, basically one muscle nestled between it's tougher cousins. Gotta go talk to him more about that!
Man O Man, that all looks delish.
I have a whole pork loin in the fridge thawing right know.
Thanks for all the support. This has been a big step for a guy who likes to cook and eat now. Still haven't touched my cheese either.
STC, Boudain is a cajun rice dressing that once was made to utilize all the scraps of meat after a hog killin. The different area of Louisiana
fight about who has the best Boudain like Texans argu about the different ways to make brisket. In fact they have what they call Boudain trail
that takes you to the best of the best Boudain makers thru south Louisiana. I have a choice of 3 different kinds where I live and I like DJ's
and they are out of Beaumont, Tx.
It is hard to beat Crawfish boudain, but I like most of it.
I would be wearing a disguise and go incognito for a bit after recommending a Texas boudain joint. Those Cajuns get a little testy over things like that.
Good luck and stay in hiding for awhile,
Pachanga
When I was younger, I lived all over south part of Louisiana and have eaten some Boudain from Lake Charles, to Welch, Jennings, Scott, Carencro, Lafayette and Laccisine and every region makes it just a little different. Pach, crayfish boudain is a work of art. I like to smoke my Boudain, then let it cool and break up into my scramble eggs with a little milk and green onion tops.
Thanks CRG.
Quote from: classicrockgriller on November 11, 2009, 06:44:50 AM
crayfish boudain is a work of art
Man, it's discussions like this that make me hate Illinois. ;)
Anyone up for Soybean Boudain??
Oakville,
You asked if the CB could be safely eaten without further cooking if the IT had only been taken to 145. The answer is ABSOLUTELY. It will be better than the ones that your wife requested be taken to 160. The 145 version will be more moist and flavorful but they will both eat very well.
CRG, your CB looks incredible!
KyNola
I get my boudain from Lake Charles. My Lake Charles friends are natives and they say this is the best in their area. Their older relatives still spoke only French.
I have been very fortunate to learn from many fine cooks in that area. While on hunting trips, I spent a lot of time in the kitchen when others were taking a siesta. Some of the best cooks are the men. We would go out to a camp in the middle of nowhere. The lights were run by generator and there would be a card game. Several old guys would be manning stoves and grills. They accepted you as a guest and were pleased to instruct.
What a feast.
Good luck and let the good times roll.
Pachanga
Thanks for the feedback on the 145.
I think I will refuse to cook the other loins past that and no one will be none the wiser ! LOL
Except that it will taste better.
Thanks again.
CRG - it all looks great!
I saw the Boudain and remembered that Nepas had posted a recipe for it awhile ago & I meant to try it. Took a little searching (the search engine stinks, Boudain did not even pull up this thread >:( ) but here it is: http://forum.bradleysmoker.com/index.php?topic=8297.msg85489#msg85489
Quote from: deb415611 on November 11, 2009, 01:42:50 PM
CRG - it all looks great!
I saw the Boudain and remembered that Nepas had posted a recipe for it awhile ago & I meant to try it. Took a little searching (the search engine stinks, Boudain did not even pull up this thread >:( ) but here it is: http://forum.bradleysmoker.com/index.php?topic=8297.msg85489#msg85489
Thanks deb for the link....I have not forgotten the Tasso as I just ran out of time, but I am going to do soon and I have that book marked.
Trying to catch up on some finished photos.
The 4 different kinds of Canadian Bacon all taste great.
The maple had a slight sweet after taste.
The coconut was very good and you could taste the cocnut flavor.
The cajun was not hot enough (in fact no heat) but had a nice taste to it.
The 2 habs orig were my wifie's favorite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Canadian%20Bacon/100_2066.jpg)
The Ham with the maple flavoring was real good also. I made a hot ham and cheese and the flavor just busted out of it.
That's a lot of bacon, and a lot of work. Nice job packaging. I might get the nerve to try the coconut flavor one on a small piece. :)
bacon bacon bacon and no it's not beggin strips for dogs!
All I can say is thanks to you guys for helping me. It was a lesson in patience.