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Old 12-16-2009, 10:07 PM   #1 (permalink)
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Default Canadian Bacon

Canadian Bacon is cured pork loin. Usually tastes like ham. Sometimes it's not cooked and then it is boiled or sliced and fried. There are many recipes for Canadian Bacon. Here's my favorite recipe, the one used on a couple of loins I took out of the smoker today:

Canadian Bacon

5 lb - pork loin, about 12” long
I gallon - water
1 lb - brown sugar
15 level tbsp - salt
1 level tbsp - InstaCure #1 or Prague Powder #1
6 tbsp - black peppercorns
3 tbsp - juniper berries
1 tsp - parsley
1 tsp - ground thyme
1 tsp - ground Rosemary
3 - bay leaves

Wet brine:
Multiply ingredients as needed to cover meat.
Mix all ingredients, bring to a boil, reduce heat, and then simmer for 10 minutes.
Strain brine and set aside in fridge to cool.
Pump cold cure into the loins from each end. (optional)
Submerge loins in the cure in a bucket or zip lock bag.
Place meat in fridge and cure for 10 days (5 days if pumped with cure)
Remove meat from brine and rinse with cold water. Drain and let dry at room temp for 1 hour.
Place cured loins in elastic netting if desired.

Smoke:
6 - 8 hours - no smoke at 120° - vent 100% open
8 hours - smoke at 140° - vent 50% open
2 hours or until internal temp is 152° - no smoke at 165° - vent 25% open
Let smoked loins stand at room temp for an hour before use.


Notes:
A 5 lb pork loin is around 12” long. Cut them in half to fit in zip lock bags.
At 140° internal temp the cured meat can be packaged and stored as boiling or slicing bacon.
Mix it up: substitute the brown sugar with molasses or maple sugar.
This recipe is similar to Britain’s famed Wiltshire cure.
This works well with elk or deer too.

Some pics:
Make a brine and strain it. It will look black with this recipe:


Pump the brine in the meat if you want to:


Cover and cure the meat:


Smoke it, smoke it good:


Trim and let cool:


Packaged and ready for Santa to distribute:


Bob apetit!!
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Old 12-16-2009, 10:13 PM   #2 (permalink)
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Default Re: Canadian Bacon

I want some of that. My address is..... uh...... well i'll pick it up next time i'm in Hooterville.
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Old 12-16-2009, 11:00 PM   #3 (permalink)
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Default Re: Canadian Bacon

Geeze, I made it to give away.

I had to vacuum seal it before it disappeared.
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Old 12-17-2009, 08:45 AM   #4 (permalink)
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Default Re: Canadian Bacon

Thanks wyogoob. Im going to have to try this over the christmas weekend.
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Old 12-17-2009, 01:55 PM   #5 (permalink)
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Default Re: Canadian Bacon

Quote:
Originally Posted by cklspencer
Thanks wyogoob. Im going to have to try this over the christmas weekend.
Hey, I cut the salt down from 20 tbsp to 15 tbsp.....it's about 3/4 cup of non-iodized salt.
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Old 12-17-2009, 10:03 PM   #6 (permalink)
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Default Re: Canadian Bacon

Looks tasty!

Now Im gonna have to get me a smoker!
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Old 12-19-2009, 04:13 PM   #7 (permalink)
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Default Re: Canadian Bacon

Dang, that looks great!
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Old 10-03-2012, 01:47 PM   #8 (permalink)
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Default Re: Canadian Bacon

That makes me hungry...
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Old 10-03-2012, 02:00 PM   #9 (permalink)
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Default Re: Canadian Bacon

Huh. See, I thought Canadian Bacon came from those northern pigs that wear flannel and say "Oink, eh?"
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Old 10-03-2012, 02:25 PM   #10 (permalink)
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Default Re: Canadian Bacon

I have had a loin soaking for the past week and am going to start the smoking process tonight. I will post pictures of it when I am done. This is my first go-round with back bacon so we will see how it goes.
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