want to make canadian bacon.

jakomatic20 · January 15, 2008, 07:56:24 AM

hello everyone i am sorry for always asking for help on how to make something. i try to throw my 2 cents in when i think i an help someone but again i need help. i want to make some canadian bacon. but i have no clue what i have to do in order to get it accomplished. if anyone could help me it would be greatly appreciated.

thanks

Jake

Mr Walleye · January 15, 2008, 08:12:23 AM

Hi Jake

Here is a link to Habs recipe on Olds recipe site. This is the recipe I usually follow. There are a number of other threads here on the forum where people have tweaked it a bit but this is certianly what most follow.

http://susanminor.org/forums/showthread.php?p=500#post500

Mike

hillbillysmoker · January 15, 2008, 08:26:42 AM

This is the same recipe I have used for some time. Habs' Canadian Bacon can't be beat.

KyNola · January 15, 2008, 09:48:33 AM

Welcome Jake,
I'm with the rest of these guys. I too use Habs recipe. In fact, I have 20 pounds of pork loin in the frig right now that will be miraculously turned into canadian bacon this weekend.

KyNola

Habanero Smoker · January 15, 2008, 02:09:31 PM

Thanks for all the compliments

One change I have made is to bring the internal temperature to 145°F; but if you are not comfortable with that 150°F is alright.

jakomatic20 · January 15, 2008, 09:01:58 PM

thank you everyone for your input and i appreciate the input i cant wait to try this out

rogerran · January 18, 2008, 03:46:22 AM

I have also made it this way made 100lbs for XMAS gifts was a big hit!!!

pensrock · January 19, 2008, 05:49:24 AM

Habs bacon rocks. It is very easy to do and you can not screw it up. One thing I have done on some of it just prior to smoking is to rub some cracked black pepper onto the surface or brush on some pure maple syrup. The maple flavoring is a hit in my house.

HCT · January 19, 2008, 08:47:03 AM

I always have some of Hab's canadian on hand, freezes great so I never run out.

bigredsmoker · January 19, 2008, 08:53:18 AM

ou guys are making me hungry! I was at Costco yesterday looking at the at the pork loins, but I didn't pull the trigger. Now I'm kicking myself. Looks like a trip will be in order next week some time.

Terry

Mr Walleye · January 19, 2008, 09:26:18 AM

Once you try it BigRed you will be just like HCT and have it on hand always! It's really that easy!

Mike

Toker · March 30, 2008, 05:51:44 AM

Hi guys just wondering if i could put insta cure numer 2 instead of morton quick? thx

Mr Walleye · March 30, 2008, 06:47:44 AM

Toker

I don't think you want to use cure #2 but you can mix your own cure similar to Morton TQ. Here is a post by Habs with a recipe for it. It uses cure#1.

http://forum.bradleysmoker.com/index.php?topic=5463.0

Mike

acords · March 30, 2008, 06:50:15 AM

Quote from: toker1313 on March 30, 2008, 05:51:44 AM
Hi guys just wondering if i could put insta cure numer 2 instead of morton quick? thx

No, #2 is used for things that you want to hang and dry. It has Nitrate and Nitrite as well as salt. You can probably use #1, but you need to cut down on the quantity. MTQ you would use 1 TBL per pound, and #1 you would use around 1/4 tspn per pound. Hopefully Habs will chime in here and correct me if I am wrong.

Toker · March 30, 2008, 07:07:26 AM

According to the post you are right!!! im little bit mixted up lol! can you tell me the difference between the 2 instacures pls sorry thought i knew but seems to me that i need to refresh my memory thx again