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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: Jimbo on September 15, 2007, 06:19:31 PM

Title: Need Help with Canadian Bacon Cure
Post by: Jimbo on September 15, 2007, 06:19:31 PM
I have used the Butcher & Packer Maple cure to make Canadian bacon in the past and it turned out real good.  Now I'd like to try a cure that would hopefully be more like the "hickory" store bought bacon flavor.  Something that doesn't have a sweet taste, more of a salty, smokey flavor.

Any recommendations?

Thanks,

James
Title: Re: Need Help with Canadian Bacon Cure
Post by: Oyènkwara on September 15, 2007, 07:26:28 PM
James,

I have used BuckBoard Bacon Cure and this may be just what you are looking for. More of a salty-ham like taste.

http://shop.himtnjerky.com/online/product.php?productid=25&cat=0&page=1 (http://shop.himtnjerky.com/online/product.php?productid=25&cat=0&page=1)

Search BuckBoard on the forum and you should find plenty of info. After you do cure your pork loin be sure to soak the meat in plain water for a couple of hours (change the water often) or you will have bacon that is too salty!

Tom
Title: Re: Need Help with Canadian Bacon Cure
Post by: Habanero Smoker on September 16, 2007, 03:15:28 AM
You can try this recipe and either reduce or eliminate the brown sugar. If you don't have Morton's TQ, you can substitute it with the Basic Dry Cure (http://forum.bradleysmoker.com/index.php?topic=5463.0) . Just cure it for an extra day if you use the basic dry cure, and you may not have to soak.
Title: Re: Need Help with Canadian Bacon Cure
Post by: Tiny Tim on September 17, 2007, 06:23:25 AM
Buckboard Bacon Cure is available from Hi Mountain Seasonings, and therefore, hopefully soon available from my retail store....will be able to ship, but I do not have a website for internet ordering.
Title: Re: Need Help with Canadian Bacon Cure
Post by: Jimbo on September 17, 2007, 10:11:33 AM
Thanks for the replies guys.  What would happen if I used the cure that calls for Tender Quick and let it cure for 12-14 days instead of the recommended 3-5 days?  If I cure a loin in the next few days I won't be able to smoke it until 12 days later at the soonest.
Title: Re: Need Help with Canadian Bacon Cure
Post by: acords on September 17, 2007, 11:48:33 AM
While I'm not sure that waiting that long would hurt it, it may become really salty.  If it were me, I would wait to start the cure process untill I know I can smoke it within 5-7 days.
Title: Re: Need Help with Canadian Bacon Cure
Post by: Habanero Smoker on September 17, 2007, 02:15:21 PM
As acords states it will be salty. I would even go as far as to say inedible.
Title: Re: Need Help with Canadian Bacon Cure
Post by: Jimbo on September 20, 2007, 10:09:41 AM
Thanks for the advice guys.  I'll hold off until I have the correct span to cure and smoke it.
Title: Re: Need Help with Canadian Bacon Cure
Post by: hillbillysmoker on September 23, 2007, 04:29:54 PM
You can not improve on Habs recipe.  It is the only one I use any more.
Title: Re: Need Help with Canadian Bacon Cure
Post by: MallardWacker on September 26, 2007, 12:46:37 PM
Just my .0235 cents worth here.  The BBB will give you a more "salty" end product.  In fact so if you do not rinse it well enough it just may end you bacon making.  To get the most smoke flavor follow my sticky when it comes to/when applying the smoke.  To me this made the best smoke infusion that to date I have been able to get.  To me any way I would stay clear of the "smoke flavoring"powder stuff...just my opinion.  Listen to HAB, he is man among munchkins when it comes to this stuff.  Best bacon man here.
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