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Canadian Bacon

Started by Tenpoint5, May 20, 2013, 06:12:14 PM

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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


Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

beefmann


ragweed

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

Tenpoint5

Quote from: ragweed on May 21, 2013, 01:31:37 PM
Looks great!  Would that "future breakfast" be this Saturday?  Somewhere south of you?

Something like that!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

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

Quote from: RexLan on June 04, 2013, 10:24:46 AM
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
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!