Canadian Bacon

[Tenpoint5]

5 pounds of pork loin cut into 1 inch cubes then mix 1 TBS per pound each of Mortons Tenderquick and White Sugar. Fridge for 3 days then grind through medium plate then grind again through fine plate.



Stuff into Summer Sausage casings



Give a couple hours of Hickory Smoke then complete smoking/cooking until it of 152 then ice bath and bloom



Do you get good smoke penetration with fibrous casings? Yep but the food grade ink, Not So Much!



Slice everything up and vac seal for a breakfast in the future

[beefmann]

that looks goood

[ragweed]

Looks great!  Would that "future breakfast" be this Saturday?  Somewhere south of you?

[Tenpoint5]

Looks great!  Would that "future breakfast" be this Saturday?  Somewhere south of you?

Something like that!

[RexLan]

Really looks nice.

Are you using 100% loin and no fat?

I don't have the tenderquick and have not used it before.

Can I substitute #2 cure and???? for it

Thanks

[NePaSmoKer]

I have eaten this made by 10.5, its good

[KyNola]

Really looks nice.
Are you using 100% loin and no fat?
I don't have the tenderquick and have not used it before.
Can I substitute #2 cure and???? for it
Thanks

NO! You can't use cure #2.  You can use cure #1 but certainly not a TBS for 5 lbs of ground pork.

[RexLan]

Yea ... I know.  Typo Cure #1.

[Tenpoint5]

If I remember right Habenaro Smoker has a substitution for tenderquick that uses cure 1