Canadian Bacon-Dry Cure

easyridinole · August 03, 2009, 07:10:50 AM

This is the Canadian Bacon-Dry Cure recipe from the recipe site from Habanero Smoker. http://www.susanminor.org/forums/forumdisplay.php?f=243
Here is the pork loin after 7 day's curing in the fridge and washed and patted dry.

I used 2 hrs. of maple smoke and took the internal temp to 145*.

Tented in foil and let rest until I was able to handle it and then put it in the fridge for a couple of days and here is the finished product. ;D

HawkeyeSmokes · August 03, 2009, 03:59:29 PM

Looks good there Ole! Got some eggs frying to go with that?

Habanero Smoker · August 04, 2009, 01:16:21 AM

Your post was just in time to remind me I need to make some more bacon. Your's does look good.

easyridinole · August 04, 2009, 03:07:54 AM

I sliced some up and tried it the first time and it was really good, but I think it gets better the longer it sits! Thanks for the great recipe Hab's! ;D

Ole

BigJohnT · August 04, 2009, 05:24:29 AM

That one just went on my 2do list... looking good.

John

smokeitall · August 04, 2009, 08:58:03 AM

I went to Sams last weekend and was going to pick up a loin or two to make some but they were all out :( This is one of my favorites, I have made it 4 or 5 times now.

Looks great easyridinole...

OU812 · August 04, 2009, 11:15:40 AM

Thems look tasty

Havent done C B for a wile might have to pull a loin out of the freezer tonight

Can you say "Eggs Bennedict"

BigJohnT · August 04, 2009, 12:10:32 PM

I have a pack of SIA's CB in my hand right now and yes I can say "Eggs Benedict".

When I mentioned CB to my other brother John he said "I think this was for you... I ate the other one."

John

sodak · August 04, 2009, 12:15:23 PM

The wife and I just put about 60-70 packages of this product (using Hab's recipe) in the freezer. Rolled about 10 pounds of it in black pepper prior to smoking. That's good stuff, too. Any how, we run it through the slicer (1/8 inch or maybe a touch less) then pack it in vacuum bags.

Mr Walleye · August 04, 2009, 07:08:13 PM

Looks great Ole and thanks for reminding me too! ;)

I stopped and picked up about 20 lbs of loin today and started the cure process. I do the same thing as Sodak and slice & vac package it for the freezer.

Ya can never have too much bacon! ;) :D

Mike

OU812 · August 05, 2009, 07:02:34 AM

Wile digging out my loin lastnight I seen I had 2 more pork bellies in there so I dug one of them baby's out to

Next week will be a bacon kinda week

easyridinole · August 05, 2009, 08:36:36 AM

That sounds like a plan! I haven't tried to do a pork belly yet since they kind of want you to buy in bulk where I was last looking. It is on my list of things to do though!! ;D

Ole

FLBentRider · August 05, 2009, 09:12:11 AM

I need to do some more belly bacon!