rainy day canadian bacon

[Up In Smoke]

Raining here again so i decided to do some canadian bacon. (Habs recipe from the recipe site)
i didn't have any tenderquick so i used his cure recipe also.
i used a 3 pound loin, here it is lightly vac sealed and ready to go into the fridge for a few days.

[ArnieM]

I have a question.  Down here, Canadian bacon comes either sliced or in a round, elongated shape, almost like bologna that can be sliced.  It's pretty meaty compared to our 'normal' belly bacon.  How does the pork loin relate to that?  Or does it?  Sometimes a whole boneless pork loin is on sale pretty cheap.  I usually cut it in half, freeze one half and roast the other half.  Also, I have brined it before.  How does one turn a loin into Canadian bacon, eh?  ;)

[HawkeyeSmokes]

I would agree with UIS about the shape. Also that recipe is great and would highly recommend trying it.  ;D

[deb415611]

Arnie,

Here is a pictorial that Smoking Duck did of the recipe that UIS linked you to.  It's what got me started making Canadian Bacon.

http://forum.bradleysmoker.com/index.php?topic=7345.0

Deb

[FLBentRider]

I used to spend time tying up the loins before smoking to get that round shape.

I gave up.

It still tastes the same, better than the round stuff, actually.

[deb415611]

I used to spend time tying up the loins before smoking to get that round shape.

I gave up.

It still tastes the same, better than the round stuff, actually.

I stopped tying also.  No difference in taste and takes less time ;D

[classicrockgriller]

Was on my way to store when I saw this. .97 for boneless pork loin.
another to do next week.
Thanks for the posting and info.

[pensrock]

Oh no. Those of you that do not tie it up. Better send it to me for disposal. It will not taste any good at all.  ::) ::) ;) :)

[deb415611]

Oh no. Those of you that do not tie it up. Better send it to me for disposal. It will not taste any good at all.  ::) ::) ;) :)

It was so good that it's all gone :D   I haven't done any in a long time, might be time soon. 

[ArnieM]

UIS - Thanks for the link thingy you got to work.  :)

So, when it's done - do you freeze it, slice it thinly, eat it (a lot of pork) or what?  I've also seen boneless loins on sale here for .99 or so; I just HAVE to try it.

Currently, I have my butt in the OBS (so to speak) for tomorrow's dinner.  The OBS has been running all day today.  I'll have to check the warranty - one year or one pork butt, whichever comes first?

Hi Deb, nice to hear from you again.  If anything is on sale down here, I could always pick it up and meet you around Southbury or Watertown if you like.

[deb415611]

Arnie,

I slice it thin, package it up using the foodsaver and then throw in the freezer. 

Thanks for the offer.   I'm good right now.  I am going to do some belly bacon in late Oct/early Nov & am going to check with  HCT to see if he wants to split a case - I'll check with you too. 

Deb

[Tenpoint5]

Arnie,

I slice it thin, package it up using the foodsaver and then throw in the freezer. 

Thanks for the offer.   I'm good right now.  I am going to do some belly bacon in late Oct/early Nov & am going to check with  HCT to see if he wants to split a case - I'll check with you too. 

Deb

Deb,
Around here a case is 3 bellies just a FWIW

[ArnieM]

Deb,

Please check back with me when you're getting some belly.  I'd love to try something with it.

[Tenpoint5]

Deb,

Please check back with me when you're getting some belly.  I'd love to try something with it.

Arnie you will never buy store bought again to have for breakfast!!

[ArnieM]

I'm certainly willing to try.  The ingredient list on store bacon looks like it came straight out of Dow Chemical.  The really great thing about doing your own anything is that you know EXACTLY what's in there.