My 1st Bacon, Canadian Style

[Meat Hunter]

Started out with a nice big loin, trimmed it up of the fat, cut it into 2 pieces. One at 3# even, the other 3# 9oz.

Prior to trimming.

Here are the ingredients for the smaller cut.

The other one I just used the proper amounts of TQ along with 1 heaping tsp of brown sugar per pound.

Both of the in the bag and let cure for 6 days.

6 Days up, removed from bags and rinsed until most of the salty taste was gone. Did a test fry of each.

Both received a light dusting of coarse ground black pepper.

Smoked on the UDS, held the temps at 200-205. Smoked with lump and Hickory for approx 5 hours until internal temp hit 140.

Out of the smoker.

Sliced up, ready for the freezer.

Thanks for checking my latest smoke. Next, belly bacon. :thumb:

 

[Beer-B-Q]

That is some nice looking CB... What is the recipe you used?

 

[Bassman]

Good looking Canadian Bacon!:th_anim_hubbahubba:

 

[BBQ Engineer]

Hey Todd, wassup?

Awesome CB, Ehh? I have never made CB, but that and BBB are high on my list. This winter for sure, along with some more pastrami! oints1:

 

[Meat Hunter]

Thanks for the points and the comments everyone.

That is some nice looking CB... What is the recipe you used?

This is ShooterRicks CB recipe. It really has some good flavor to it.

1 TBS Mortons Tender Quick per pound of trimmed meat
1 tsp Raw Sugar per pound of meat

Mix and combine well with the above cure. Remember that all must be used on each cut to ensure the proper and safe amount of cure. If multiple meat cuts are used it must be mixed for each individual cut.

Mix the following per pound of trimmed meat.
1/4 tsp Cayenne Pepper
1 tsp Basil dried
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Hungarian Paprika
1 tsp Course Black Pepper




And the other one was just your basic TQ along with some brown sugar. Never really was a fan of CB, but the homemade stuff is great and far better than store bought. I have also used this bacon in other recipes that call for cut up bacon pieces. The last being a Salmon Chowder that was out of this world.

 

[Bearcarver]

Meat Hunter,
Did you find a big difference between the two?
The reason I ask is I did something similar, and I found the flavors mixed in with the cure seem to no show up in the final product.
I then started just using TQ & Brown Sugar in the cure. Then add the CBP, onion powder, and Garlic powder after curing, but before smoking.

I'm just wondering what your thoughts are about that, since I haven't seen you for a long time !!!!

Bear