Canadian Bacon done a little different (Picture Heavy)

[Tenpoint5]

I have been pondering about doing this for a while and couldn't figure out how I wanted to do it. It had been shuttered to the back shelf as well. Grouperman made his Canadian Bacon and it got me to thinking about it again. So here is my NEW WAY of making Canadian Bacon. I went picture heavy to make it as easy as possible for you guys to duplicate it and have a reference to fall back on.

I started with 5 lbs of pork loin



I cubed the loin up into about 1 inch cubes



Mixed together 5 Tbs of Mortons Tender Quick and 5 Tbs of White Sugar



Mixed everything together and put it in the fridge for 3 days, mixing and stirring everything up once a day.



After 3 days in the fridge I rinsed the cure off and let the cubes soak in cold water for 15 minutes



Then I ran the cubes through the coarse plate on the grinder



After I grinding I was worried about the loin being too lean to stick back together after stuffing it. So I added one  packet of unflavored gelatin



After mixing in the gelatin I reground the meat though the fine plate on the grinder



I stuffed the mixture into 1.79 inch fibrous casings. Now after having done this I think a 2 1/2 or 3 inch casing would also work just as good if not better.



Everybody into the 6 rack for the smoking process. 1 hour @ 120, 3 hours @ 140 with smoke, and about 7 hours at 160/170 until an internal of 152



A quick Ice Bath to cool down



Dried everyone off and they were hung in the garage overnight to bloom. (Garage temp is about 36-40 degrees)



Brought the Canadian Bacon in this morning and peeled the casings off and sliced off a couple slices



The taste test pieces were totally AWESOME!! Had a nice gentle smoke flavor to them and then the sweetness came through. So I sliced up the that whole log and packaged the rest away in the freezer.



Thanks for Looking!!

[FLBentRider]

Very nice.

Did you fry a piece?

[beefmann]

canadian ham sausage?

[STLstyle]

Nice job!  That looks great!

[Tenpoint5]

Very nice.

Did you fry a piece?

Not yet but I am planning on trying some on a pizza tomorrow night. These casing are only about the size of a Ritz cracker, so they are not really frying size. That's why I think next time I will use either a 3 inch casing or maybe even a bologna casing. So it could be cut thicker and fried, then onto an English Muffin with an egg and some of that Hollindays stuff!! ;D This size is more like what you see in a Kraft Lunchable

[classicrockgriller]

Monkey See . . . Monkey Do.

Going to do this for sure.

Thanks Chris for the post and pictures.

[Keymaster]

Those turned out fantastic Chris!! Thanks for the great tutorial.

[OU812]

Lookin gooood

You can skip the gelatine,,,,,,,theres plenty of protein in there to bind it  ;D

[viper125]

Looks Great! Hope to try when i can. You must never sleep!

Sent from my DROIDX using Tapatalk 2

[KyNola]

Nice going Chris!  That is way cool.  Very nicely done.  Thanks for all those pics.  It helps those of us who aren't as knowledgeable to be able to follow along and hopefully duplicate it.

[Tenpoint5]

Lookin gooood

You can skip the gelatine,,,,,,,theres plenty of protein in there to bind it  ;D

That's good to know for the folks that was gonna be out looking for Gelatin. Will give it a shot next time without the added gelatin.

[OU812]

Lookin gooood

You can skip the gelatine,,,,,,,theres plenty of protein in there to bind it  ;D

That's good to know for the folks that was gonna be out looking for Gelatin. Will give it a shot next time without the added gelatin.

Add some honey,,,,,,,,,,,,,,youll love it

[mikecorn.1]

Great thread. Good looking ham.


Sent from my iPhone 5 using Tapatalk

[ragweed]

WOW Think I just found my next project

[GusRobin]

thanks Chris--this one is definitely on the "must steal and do" list.