Habs Canadian bacon

[pensrock]

I just finished my first try at making canadian bacon, thanks to Habs recipe. It looks great smells even better, now if I can keep my hands off it for a day or two.

[Mr Walleye]

Looks fantastic Pensrock!

Keeping your fingers off it is a very difficult task!  ;)

Ya gotta try just a slice....  ::)

Mike

[Smoking Duck]

Hey Pensrock,

That looks absolutely awesome!  Now, I'm gonna have to try doing it.  Was it very difficult?

Marc

[pensrock]

Smoking Duck,
I copied the recipe below, it really was quite easy. Next time I'll make a whole pork loin so I will have plenty to go around. The only thing I did different was to smoke with hickory instead of apple as he suggested. I just thought I would like a slightly stronger smoke to the bacon. I think the hardest part is step 18: Refrigerate for at least two days. I'm not sure it will last two days let alone age in the fridge for two days... lol.



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.

[Habanero Smoker]

That does look good. If I recall you used a pork tenderloin for this. Let me know how that worked. And I have to agree waiting the two days is the hardest part.

[iceman]

Looks great. Looks lean too. Let me know how it tastes in two days pensrock.

[pensrock]

Well it turned out great. One problem with using the tenderloin though, it is very lean and you need to be careful not to overcook it in the frying pan or it will dry out. But the taste is wonderful. The next time I'll try a loin. One note, I only brined the tenderloin for three days and allowed it to soak in water for an hour and a half. There is a slightly salty taste but nothing like country ham. It's quite good. Maybe a tenderloin can get by with only two days in the brine. Thanks Hab for the recipe!
Merry Christmas to all!

[mcanik]

I just took mine off brine after 4 days. I am soaking it now and smoking it tomorrow!
Pics soon!!

[Habanero Smoker]

Thanks Pensrock, I've never tried making Canadian bacon out of the tenderloin. The tenderloin is much thinner so you were wise to take it out of the cure early.

[La Quinta]

Ok...I gotta make it...that looks amazingly great!!! :)