I just thought I would share a picture of the Canadian Bacon I cured last week, smoked yesterday and just sliced this morning. I've done a fair amount of it now and it's always been a hit.
Thanks Habs
Mike
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0374s.jpg)
Mr. Walleye,
Very nice.....
Arcs_n_Sparks
MMMMM, MMMMM! :o Mighty fine lookin' product there Mike. Impressive.
-Brian
Great looking adventure. I use Hab's recipe often and have never been disappointed.
Very nice, very nice ;) You've done well.
Nice job! ;)
Pretty, Canada Bacon, Cheese and cracker has become a football afternoon meal substitute. Never liked football so well before.
Opps. You just triggered the drool switch in me Mike. Job well done buddy.
That looks awesome Mike. I'm assuming you didn't eat all of that in one meal.......I'm right, aren't I? ;D
Burp!!! ::)
No.... Of course not! ::)
I usually vac package it in usable sized portions and freeze it.
You know.... about 10 lbs a pack! :o ;D
Mike
This group is going to broaden my outlook.
That makes my mouth water. I will have to look up Habs recipe & procedure and get going.
Your pork loin looks marbled. I don't think what I buy locally is.
Good job as usual Mike.
I have got to learn how to post pictures.
Nathan
Found the recipe......................
In Hab's recipe, after curing, rinsing, etc., the loin gets placed in the fridge to dry. After drying overnight, they get put into a 200 deg preheated Bradley.
My question is, are the loins are put into the Bradley cold, straight out of the fridge or should they set out at room temp for awhile?
Thanks
nathan
I usually let them sit out for an hour or so. I take mine up to 152 degrees IT as well. Some only take them up to around 130 degrees. I do the 152 because.... well.... so I can just snack on it! ::)
Mike
Thank you sir.
Nathan
Yes let them set at room temperature for an hour or so. I now only take my Canadian bacon to 140°F - 145°F; trying to stay at the lower end of the range.
Posting this so I can find it later:
Canadian Bacon - Dry Cure
From Habanero Smoker
Ingredients:
· Boneless pork loin (size will depend on how much bacon you want to make.)
· 1 Tbl. Morton Tender Quick per pound
· 1 tsp. dark brown sugar per pound
· 1 tsp. garlic powder per pound
· 1 tsp. onion powder per pound
Directions:
1. Trim fat from pork loin.
2. Cut into 3 to 4 pound sections.
3. Weight each section.
o Make a note of the weight of each piece before measuring the dry ingredients.
4. Measure all dry ingredients for each section of meat based on the weight of each section, and thoroughly mix.
o Example if you have two sections; one weighting 4 pounds and one weighting 3 pounds, measure all the dry ingredients for the 4 pound piece and place that in one bowl; and measure all the ingredients you will use on the 3 pound piece and put that in a separate bowl.
5. Rub the entire mixture on to the loin.
o Make sure to cover all surfaces, and work the dry cure into any crevices in the meat.
6. Place loins into separate one gallon sealable plastic bags, and remove as much air as possible.
7. Cure meat in the refrigerator at 36- 40 F
o My refrigerator was at 38 F.
8. Due to the thickness of the loin you will need to cure them for 6 days.
9. Once a day turn meat over.
o You do not have to open the bags, if some liquid has formed give the bag a few shakes to redistribute the liquid.
10. Remove loins from plastic bags and thoroughly rinse off.
11. Soak loin pieces in about three gallons of cool water for 30 minutes; pat dry.
12. Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface.
o You may also see an iridescent sheen on the surface. *
13. Place loins into a 200 F preheated Bradley.
14. Apply maple smoke for two hours.
15. Continue to cook until an internal temperature of 150 F is reached.
o It is important to take the internal temperature of each piece of loin. **
16. Remove loins from smoker, and tent foil until loins are cool enough to be handled by hand.
17. Wrap each piece tightly in plastic wrap.
18. Refrigerate for at least two days.
19. Cut into 1/8 inch thick slices and serve
o (if serving with crackers you may have to quarter each slice.)
Additional information:
This recipe is a modification of Morton Tender Quick recipe and curing methods; and Mallard Wacker?s cooking guidelines for Buck Board Bacon.
You can add or subtract as many spices and flavoring you want to this recipe, as long as you maintain the correct amount of Tender Quick.
The dark brown sugar gives it a nice distinctive flavor, but you can replacement it with light brown sugar, or regular sugar or use maple granules.
You can increase the amount of applied smoke, but I like my Canadian bacon and pastrami lightly smoked. Keep in mind, that smoking a 200 F, your loins are going to reach 150 F in about 3 to 4 hours.
*OPTIONAL: At this point I used butcher's twine and tied the loin every 2-3 inches. This helps the bacon maintain a more rounded shape, and the even shape helps all parts cook more uniformly.
** I had two pieces in the smoker, and the tapered piece took 45 minutes longer to reach 150 F.