Canadian Bacon....Brine Time is over and They are in the Smoker

[classicrockgriller]

I have 3 3lb sections of pork loin I want to turn into Canadian Bacon.
Here is what I have decided so far, 2 in Hab's original recipe, 1 in tasso.
The other three are up in the air.
Was thinking about doing 1 kinda mapley, 1 with a natural turbinado sugar from Hawaii
with coconut flavor (in honor of Ka Hona).
I have a kitchen full of different ingredients so if you got some funky idea let me know.
I also have another loin I could cutup into three more sections.

[smokeitall]

Sounds like somebody is making some food for they're hunting trip???  I made some Canadian bacon before deer camp last year and the mornings that I made the toasted english muffins with egg, cheese, and canadian bacon there were not any crumbs left.
SIA

[classicrockgriller]

That's what I want to do.......any suggestions?

[classicrockgriller]

ok....no one wants to help

[Scotty-G]

I did a Canadian Bacon once with adding cayene pepper to make a "hot" style.
Next time will need more pepper.

Have been thinking of trying to make a Indian Curry style.

A thai friend of mine asked about making a peanut/lemongrass/sate style.

Hope this gives you some ideas

Scotty-G

[classicrockgriller]

thanks Scott, a hot style might be in order

[OU812]

Everything sounds good so far.

I'm making some rite know in a brine thats going to have a Italian background, put in some bay leaf, allspice, juniper berry's and i cant remember the rest but I will look at my notes tonight and get back if you want.

[FLBentRider]

Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.

Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.

[3rensho]

It it's not too lean you could make some char siu.  Char siu bao and a steaming bowl of joak make a fine breakfast.

[classicrockgriller]

Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.

Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.

Do I just beef up the garlic in the orig. recipe, then dry, let rest, add pepper before smoking?

[FLBentRider]

Cure one with lots of minced garlic and crust the outside with cracked pepper after drying and before smoking.

Really press the pepper in (like for pastrami) or it will fall off when handling it in and out of the smoker.

Do I just beef up the garlic in the orig. recipe, then dry, let rest, add pepper before smoking?

That depends on how much Garlic you like...

Can there be too much Garlic ?

in other words - Yes.
;D

[classicrockgriller]

Thanks FBR, that one is going down.

[Pachanga]

CRG

I am working on the same project for the first time.  I am thinking about the pemeal (http://forum.bradleysmoker.com/index.php?topic=11991.msg135030;topicseen#msg135030).  See Habs post, but everything else is instructive also.

good luck and slow smoking,

Pachanga

[classicrockgriller]

I have my loins brining and I didn't plan this very well.

I started cured on sat evening.

Says it takes 6 days in cure.

That's friday nite.

I will be at deer camp.

Can I leave them in cure till Monday?

[FLBentRider]

Can I leave them in cure till Monday?

Yes, I have had to do this... more than once....

You may need to soak a little longer... test fry a piece to check for saltiness before you dry / smoke.