Canadian Bacon

deb415611 · October 24, 2009, 04:05:10 AM

Thanks for the link Habs. I need to get some.

I used to love the Vermont Country Store - I grew up in SW NH 20 minutes from VT - every once in awhile we would go up to the store - the thing that I remember most was the room filled with penny candy.... :D

HawkeyeSmokes · October 24, 2009, 05:06:18 AM

Quote from: Quarlow on October 23, 2009, 11:12:34 PM
I just picked up a whloe boneless pork loin.

Now I just need to make a plan of what to do with it. Is this the right meat for canadian back bacon.

That's the one for Canadian Bacon Q!

classicrockgriller · October 24, 2009, 05:12:35 AM

While it is in the brine stage, can it be vac sealed?

HawkeyeSmokes · October 24, 2009, 05:15:39 AM

I used zip lock bags but others have vac packed it.

classicrockgriller · October 24, 2009, 05:20:50 AM

Might try that turbinado raw sugar on one

Tenpoint5 · October 24, 2009, 06:17:50 AM

You can get Maple Powder from www.targil.com as well. That's where I get mine

classicrockgriller · October 24, 2009, 06:27:10 AM

I want to do 6.

Maybe 2 or 3 in orig recipe.

One in Turbo sugar w/ cane syrup (homemade)

Would like to do one kinda cajun. Any idea's

classicrockgriller · October 24, 2009, 06:29:16 AM

another question

have you sliced it real thin and used it on your abt as the bacon wrap?

HawkeyeSmokes · October 24, 2009, 06:37:22 AM

Quote from: classicrockgriller on October 24, 2009, 06:29:16 AM
another question

have you sliced it real thin and used it on your abt as the bacon wrap?

Haven't tried that. I think it might get to dry though.

deb415611 · October 24, 2009, 06:44:56 AM

Quote from: classicrockgriller on October 24, 2009, 06:27:10 AM
I want to do 6.

Maybe 2 or 3 in orig recipe.

One in Turbo sugar w/ cane syrup (homemade)

Would like to do one kinda cajun. Any idea's

maybe some tasso I think NePas has a post or two, I'll see if I can find

deb415611 · October 24, 2009, 06:50:07 AM

Quote from: deb415611 on October 24, 2009, 06:44:56 AM
Quote from: classicrockgriller on October 24, 2009, 06:27:10 AM
I want to do 6.

Maybe 2 or 3 in orig recipe.

One in Turbo sugar w/ cane syrup (homemade)

Would like to do one kinda cajun. Any idea's

maybe some tasso I think NePas has a post or two, I'll see if I can find

Here's where he did w/ pork loin but no recipe
http://forum.bradleysmoker.com/index.php?topic=9345.0

Here's where he did w pork butt, you can probably modify for the loin

http://forum.bradleysmoker.com/index.php?topic=5038.0

another w/ loin & recipe
http://forum.bradleysmoker.com/index.php?topic=8245.0

here's some turkey tasso that I did, you could probably adapt this
http://forum.bradleysmoker.com/index.php?topic=10195.0

classicrockgriller · October 24, 2009, 06:59:34 AM

how about sub the garlic powder and onion powder with 1 1/2 tbs per lb cajun seasoning and 1/2 tbsgrn cayene pepper and a cpl dashes of hot sauce.

OK, thanks deb

pensrock · October 24, 2009, 07:05:29 AM

Quotehow about sub the garlic powder and onion powder with 1 1/2 tbs per lb cajun seasoning and 1/2 tbsgrn cayene pepper and a cpl dashes of hot sauce.

I do not think I would sub the onion and garlic but just add the other ingredients. Gotta have garlic! ;D

classicrockgriller · October 24, 2009, 07:12:00 AM

That wouldn't be a bad idea to have one for tasso for all the damn beans we eat at camp.

Thanks pens.....just as is and add on top. kewl

classicrockgriller · October 24, 2009, 07:18:00 AM

Recap: 6 aprox 3 lb pork loins
3 in habs orig (2 in Bradley 1 for Traeger)
1 in tasso per debs ingredients on her turkey tasso post (will that be ok for pork?)
1 sub turbo sugar and adding homemade cane syrup
1 habs recipe adding cajun seasoning and splash of tabascco

?????????????????