Have to make more Canadian Bacon

[beefmann]

ran out of Canadian Bacon so im making a bit more, each loin is between 4 lbs and 4.35 lbs and almost 17 lbs total weight

the pork loins trimmed and rinsed


the seasonings / cure


8 Tbsp Morton tender quick
8 Tbsp ground mustard
12 Tbsp brown sugar
8 tsp onion powder
8 tsp garlic powder
8 tsp black pepper
8 tsp white pepper

into a container for a good mix


after the mixing


then onto the loins


now its into the fridge for  7 days for the curing process and then inject with apple cider at a rate of 2 oz per lb late on the 6 th day let stand over night  and smoke with maple for 3 hours , with a box tenp of 215 till an it of 152- 155

[classicrockgriller]

Where Da Beef ! ! ! ?

Can't wait to see finish Bacon.

[squirtthecat]

That's a load!

My wife mentioned the other day that I haven't made CB in quite a while.   I need to fix that.....

[beefmann]

That's a load!

My wife mentioned the other day that I haven't made CB in quite a while.   I need to fix that.....

got to keep the misses happy, and make some,,, this way you can have more toys  ;D ;D

[Tenpoint5]

2 Quick thoughts here:

1. if you are going to cure 4 different pieces of meat that you should individually mix the curing mix for each piece rather than to mix it all in one big tub
2. that the proper ratio of MTQ per lb of loin is one 1 tbsp per pound of meat?  You used less than half of that ratio for 17 lbs of meat.

[beefmann]

injecting with apple cider for a  little different taste... good looking color

[iceman]

Looking good beefmann  :)

[beefmann]

well its done

out of the fridge to come up to room temp as the smoker pre heats


first two done


first one sliced up and had a taste,,, one of the best i have done to date


all 4 into a Tupperware container and into fridge to firm up and slicing tomorrow

[SiFumar]

Very nice! Great color!

[drano]

Dang, the next time pork loins go on sale for $1.75/lb, I know what I'm making.
Them look really tasty.