Well it's about time...1st attempt at Canadian Bacon...

[SouthernSmoked]

Well the other day I decided to make some Canadian Bacon myself after seeing a couple post by KyNola(Larry) and KeyMaster(Aaron).



Started with a 2 1/2lb pork loin ...



Morton Salt Canadian Bacon Recipe.... http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=117



Next time - I'm thinking I will replace the sugar with Brown Sugar.



Mix salt and sugar into a container.

Rub mixture into the loin. Place loin in "food grade" plastic bag.



Refrigerate and allow to cure for 3-5 days.

[mikecorn.1]

See ya in a couple of days :D


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[SouthernSmoked]

My bad - I meant to click preview and clicked post.

Let's continue!



After the 5th day I remove the loin from plastic bags and thoroughly rinse off.



Then I soak loin cold water for 30 minutes...

Removed from soak and pat dry.

Next,



Next, I took some ham netting and wrapped.



Refrigerate uncovered to dry slightly before cooking.



Next morning I removed from frig and applied 100% Maple syrup.



Using 2 hours of Maple wood for the smoke.



After the smoker warmed up to 250f I added the loin and will cook until the IT reaches 145f.



Pulled loin at 147f and will...



Tent until with foil until loins are cool enough to be handled by hand.



next I removed the netting.



Wrapped in plastic wrap and will refrigerate for at least two days.

Well continue this tomorrow after slicing.

[MidKnightRider]

Looks good so far.
Cna't wait for the $$ shot.

Every one doing Canadian Bacon so I had to pull a loin out of the freezer will start the cure tomorrow.

[Keymaster]

Wow, nice job and whats so great about canadian bacon is the cure does most the work. The netting sure does give it a nice old fashioned look :)

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[Quarlow]

Nice job. You are in for a gastronomic pleasure like never before. It tastes even better when you have made it yourself. But even better is when go to the grocery store and you see those little half pound pieces for $8.00, you just smile to yourself.

[jiggerjams]

Nice meat candy!! Like Quarlow says nothing like seeing how much money you save with a little effort creating a better product.

JJ

[viper125]

Good job! Looks Great!

[hal4uk]

Looks like you're ALL OVER THAT!
Can't wait to see a SLICE!

[muebe]

Nice job so far Mark!

It looks so easy I think even I could do it ::)

[Quarlow]

It is so easy I don't know why everyone doesn't make it.

[SiFumar]

It is easy!  You look like a pro!  Hard to believe what they charge for it in the store, and you can make in a week and tastes so much better!  Can't wait for the slicing.

[SouthernSmoked]

Getting ready to make some breakfast!



Hmmmmm! I'm thinking.........

[Keymaster]

Nice, the possibilities are endless ;)

[Mr Walleye]

Looks awesome SouthernSmoked!  8)

You'll never go back to buying it!  ;)

I've started pulling mine at 140 simply because I end up frying it anyway. I also try to do about 30 lbs at a time to keep up with demand.  ::)

That reminds me... I need to get on this... the freezer is empty.  :'(

Mike