Do I Need to use "pre-cooked" Pork Loin to make Canadian Bacon?

[pauldevro]

All the recipes i find say to use a "pre-cook" piece of Pork Loin and i've had a few uncooked pieces curing in my fridge for 4 days... Am I fine to let it cure for another 3 days then smoke it or will it not fully cure?

[SiFumar]

I've made my share of Canadian bacon but I've not heard of pre-cooking it.  Are you dry curing it or brine cure?  The recipe I use the most is here http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon.  It is tried and true.  Turns out wonderful each time.  Maybe post some more information on the recipe you're using?

[pauldevro]

Awesome, your link was the recipe i used but i couldn't find it again.

All the other recipes said use pre cooked .... Thanks for the help!!!

http://www.bradleysmoker.com/recipes/canadian-bacon-dry-cure/
http://www.essortment.com/smoke-canadian-bacon-107325.html

[Habanero Smoker]

Awesome, your link was the recipe i used but i couldn't find it again.

All the other recipes said use pre cooked .... Thanks for the help!!!

http://www.bradleysmoker.com/recipes/canadian-bacon-dry-cure/
http://www.essortment.com/smoke-canadian-bacon-107325.html

Hi pauldevro

Welcome to the forum.

Though Bradley did not credited my name on the recipe you linked, that is the same recipe that SiFurmar linked you to. Your question was confusing at first. The way it is phrased, I thought it read, as if to precook the loin prior to curing. After looking at examples of your post; I realize you are asking "Do I need to cook the Canadian Bacon immediately after it has cured?" (I finally woke up)

The answer to that is no. Fully cooking the bacon right after it has been cured, is an American thing. It is common in Canada not to cook the bacon until it is ready to serve. When I cure a batch I always leave some uncooked to make Peameal Bacon.

I can't answer your second question without knowing what type of curing method you are using. If you are using a dry cure, seven days the loin should be fully cured. If you want to add smoke, but not cook the bacon, cold smoke for two hours and keep the cabinet temperature at around 70°F.

[Ketch22]

HI
I used the same Recipes and it worked well each time.
http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon.

[beefmann]

i dry cure my  pork loin for 7 days  raw in the fridge then smoke / cook with  maple or apple for 3 hours and at a box temp of 225  till an it of 145 then pull

[pauldevro]

@habenerosmoker  That was actually what i was confused about... Step 4 on the Bradley site, states to take the Pork to 140 degrees and then step 5-6  talk about the brine/cure. And along with the other link it says "you can create your own Canadian bacon by purchasing a precooked ham and smoking it yourself."

But i'm all good just used my common sense, pulling it out today to soak. 

I grew up in Canada but we always just had normal pork belly bacon everyday, i've only eaten canadian Bacon in the US, go figure.

[Mark in Ottawa]

(snip...) I grew up in Canada but we always just had normal pork belly bacon everyday, i've only eaten canadian Bacon in the US, go figure.

Paul,
Absolutley agree. I'm still in Canada and have been my entire life - and I can count on one hand the number of times I've had "Canadian" bacon. Furthermore, you'd have to really go out of your way to get any Canadian bacon at a restaurant since all they normally carry is regular bacon. I've always found that a bit funny myself that Canadians generally don't eat "Canadian" bacon.

That said, had it in the States a few times by mistake, asking for "bacon". Ha.

Mark (in Ottawa)

[Habanero Smoker]

@habenerosmoker  That was actually what i was confused about... Step 4 on the Bradley site, states to take the Pork to 140 degrees and then step 5-6  talk about the brine/cure. And along with the other link it says "you can create your own Canadian bacon by purchasing a precooked ham and smoking it yourself."

But i'm all good just used my common sense, pulling it out today to soak. 

I grew up in Canada but we always just had normal pork belly bacon everyday, i've only eaten canadian Bacon in the US, go figure.

I guess I should now be glad that they left my name off my recipe when they posted on the Bradley site. :) When they copied/paste/edited they made errors. Use the recipe that SiFumar posted a link to. I would ignore the second link you provided in one of your posts. Since the one on the Bradley site contains errors, I would ignore that one also.

To add to the confusion, it is only called Canadian bacon in the States. Canadian bacon is generally called back bacon in Canada and it is usually not cooked or smoked. Sometimes it will be rolled it in coarse cornmeal and then it is called Peameal bacon. After slicing it is generally pan fried.