Canadian Bacon: Do you need to trim the fat?

[jmforester]

I got several 8-10 lb. pork loins and I'm making Canadian bacon. I haven't done it before, but I cut them into 3-4 lb. pieces and put them into a dry cure with herbs. I didn't trim the fat off because I like fat on bacon, although I know that Canadian bacon is lean. But then I started looking at recipes and they all seem to call for trimming the fat off before curing.

Any make some and not trim the fat? Or should I trim the fat before smoking? Your thoughts? reasoning? Thanks!

[beefmann]

if the fat is 1/8 inch or  so,,  leave it on... have  made many Canadian bacon and always  left it on... it is excessive then  remove  some

also it  will be a some what  quick  smoke /  cook... 3 to 4 hr  of apple  smoke...  till an  it of 145- 150 and your   done

[Saber 4]

if the fat is 1/8 inch or  so,,  leave it on... have  made many Canadian bacon and always  left it on... it is excessive then  remove  some

also it  will be a some what  quick  smoke /  cook... 3 to 4 hr  of apple  smoke...  till an  it of 145- 150 and your   done

Agrees with this, I have left up to a 1/4" on and been ok but it's better to go with 1/8" if possible. I only did it because my trimming skills weren't that great in the beginning.

[Habanero Smoker]

If you like fat, you can leave it as is, but if they are not trimmed at all, I would at least shave a thin layer off the top. I find that layer of fat doesn't render well and can toughen up. I have gotten some untrimmed loins that are pretty fatty. If they have an 1/2" or more of fat let them cure and extra day or two.

With Canadian bacon I like a little fat but not too much, so I also trim to about 1/8" (I don't even like too much fat on my pork chops). I also trim as much silver skin off as I can.

I don't like too much smoke on Canadian bacon so I will only apply 1:40 - 2:00 hours of smoke; using apple or maple. I will take mine to about 142°F, but anywhere within the range of 140 - 150°F is alright, though the higher internal temperature you use the more dry the texture will be.

[jmforester]

Most of the fat was trimmed off at the store. I cut the loins into 3-4 lb. pieces. There is one 4 lb. piece that has about 1/4-1/2" fat on one side, and another that size has about 1/2" fat on half of one side. The rest of the pieces have very little or no fat.

I am curing using the Basic Dry Cure by Habanero Smoker, plus extra dark sugar and herbs. I vacuum sealed them and have been massaging them and turning them over every day. How long should I cure them for? Half of the pieces, the thicker ones, have been curing since Saturday Sept. 28, and the other half since Monday Sept. 30. I am thinking of smoking it all on Saturday 10/5 which would be seven days cure for the thick pieces and five days for the thinner pieces.

I've seen recipes calling for 36 hours of curing, six days, and 21 days. Any thoughts?

[Grouperman941]

I generally do 5-7 with the dry cure in HS's recipe. If in doubt, go longer.

For the fat question, trimming is good but not necessary. IMO. Even trimming membranes is optional, but would give a more tender product.

[Habanero Smoker]

I cure for 6 days, when making Canadian bacon. When you see a recipe calling for a long curing period for cuts of meat such as pork loin, brisket, pork belly; it is probably an "old" recipe that was  based on using saltpeter. Saltpeter requires a long curing time, while cure #1 is a fast cure, and does not need that lengthy period.

[Gafala]

I cure for 6 days, when making Canadian bacon. When you see a recipe calling for a long curing period for cuts of meat such as pork loin, brisket, pork belly; it is probably an "old" recipe that was  based on using saltpeter. Saltpeter requires a long curing time, while cure #1 is a fast cure, and does not need that lengthy period.

I agree with Habanero Smoker I cure for 6 days and leave the fat on and have never had a complant. I do use butchers net to keep the size nice and even.

[jmforester]

OK, thanks everyone!