My kinda Canadian bacon

[OU812]

Used up the last of my Canadian bacon last weekend makin some pizza, sooooooooooooo I'm makin somemore.

Had this bad boy in the freezer, got it all trimmed up.



Cut in half and ready for the cure.



Save the trimmings, I use em when makin sausage.



I like to cure in a brine, some cure #1, kosher salt, bay leaves, brown sugar, whole cloves, some cajun spice, whole juniper berries, black pepper, pure honey and some of my friend Jack.



I heat the brine to a boil to open all the spices then cool with a little ice.



After the brine has cooled down below 160 F add the cure, honey and Jack, one gallon will do.



Now I pump in up.





Put the loin in my curin bucket, weigh down with a plate and now comes the fun part, wait.





I'll be back, in a week, stay tuned.  ;D

[Smokin Soon]

That will make a beautiful Canadian Bacon for sure. I just buy whatever is on sale at my Asian Market because everything is fresh, never been frozen. They do seem to be weird sizes like little torpedo's. The ends do seem to be cooked more, but still make a great addition to pizza or soups. I'm kind of stuck on Hab's Dry Rub mix because it gives me consistently good results. The one time I tried a brine and inject for Canadian Bacon did not give a uniform color in the process, probably an error on my part. Latest torpedo's....

[OU812]

Them torpedo's look gooood.

I just like the brine so i can get the flavors of other spices in there.

Habs dry rub is most excellent.

[KyNola]

Bacon bacon and more bacon!  Will be watching this one for sure.

[TestRocket]

Nice looking bacon torpedo's there S. S.  ;D

[OU812]

Update.

Its lookin and smellin gooood.

Things are a startin to happin.



I'll be back.  ;D

[SouthernSmoked]

Looking Good OU812...

[Sailor]

Sure is a lookin good.  Lots of difference in the before and after photos. Ready for the smoke?

[OU812]

Sure is a lookin good.  Lots of difference in the before and after photos. Ready for the smoke?

Not yet.

I'll pull it out, rince and put in a net then hang in the fridge Fri.

Be smokein it on Sat.

[classicrockgriller]

Smokin on Saturday and eatin on Sunday.

Looking interesting Curt.

[OU812]

Got my bacon done.

Got home late Fri and rinsed it off then let it hang in the fridge till Sun mornin, pulled outta the fridge and let it hang at room temp till the smoker got warmed up.



Smoked for 3 hr with Oak, ran outta Hickory.



Put in the fridge after a couple hrs a bloomin.

Now the wait.

[Tenpoint5]

That sure enough looks good!!

[squirtthecat]

Nice!

I'm going to hang my next ones to get that pretty uniform shape..  Punchlock sent me like a 1000 ham bags.   :D

[OU812]

Nice!

I'm going to hang my next ones to get that pretty uniform shape..  Punchlock sent me like a 1000 ham bags.   :D

A ham bag might be a little big.  ;D

[squirtthecat]

Nice!

I'm going to hang my next ones to get that pretty uniform shape..  Punchlock sent me like a 1000 ham bags.   :D

A ham bag might be a little big.  ;D

Maybe I'll put the loins in sideways, then.    :D