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Re: Canadian Bacon


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Posted by Ray Basso on March 21, 2014 at 16:28:49:

In Reply to: Canadian Bacon posted by George G on March 21, 2014 at 14:32:26:

I have never tried cooking Canadian bacon so I have no first hand knowledge. Since no one so far has answered you then I was forced to use the BBQ Forum search engine. Here is what I have found:

Canadian Bacon--first try started (9/16/2003 5:05:13 PM by reg)

afternoon Dylan, Canadian Bacon is made from a boned loin of pork and i have made it using a multitude of different brines. you are also correct in mentioning that up here they don't smoke it they roll it in corn meal and fry it, another name for it is peameal bacon. i personally like the smoked version better.

normally i do two at a time and this is my version of the brine i like best.

120oz filter water (by volume)
1 1/2 cups course salt
1 1/2 cups pure maple syrup (you can also sub dextrose)
2 T Prague Powder number 1
1 T peppercorns
3 cloves garlic
8 or 9 Juniper berries
2 Bay Leaves

bring all to a simmer to dissolve the salts, Prague powder and the heat will blend the syrup, juniper berries and peppercorns. cool to 38 degrees and it is now ready to use.

have also used this recipe using tender quick but it is hard to get up here that's why the sub of Prague Powder and course salt. now there are many that use phosphates in their CB but it is not necessary in my opinion, merely a matter of personal choice. if you decide to add 2 T to the brine.

reg

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Canadian Bacon--first try started (9/16/2003 6:18:40 PM by Jim Ball)

Thanks for the tip! I put the loin in the brine late Monday evening and plan on taking it out Saturday morning That's a half day short of 5 days. I'm going to test fry a sample before I smoke it. If it is too salty, I'll try putting it in a stock pot and soaking it in cold running water for a half hour or so.

Thanks,

Jim Ball

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Canadian Bacon (11/22/2003 11:02:47 AM by reg)

morning Shake. Canadian Bacon is something i do up here quite often but have never stuffed it into casings. i generally leave them whole but tie them to keep some sort of shape. could you let me know if there is a benefit in this method of stuffing please.

another name they use up here is peameal bacon, a cured boneless loin of pork that is rolled in cornmeal but not smoked and used fried with breakfast. not my favorite way but to each their own.

reg

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canadian bacon in the pit (12/21/2002 2:04:39 PM by jackitup)

I put 2 whole loins, each cut into 3 pieces in the smoker pit at 9am and will cold smoke for 10-12 hrs. I rubbed them up with the shoulder/butt bacon rub recipe I posted a couple of weeks ago and let it set for 10 days to cure. I'll re-post the recipe if anyone missed it and let you all know how it turned out later tonight. In the meantime I think I'll go see the Two Towers at the local cinema while they smoke. here's the recipe I posted before.....
Jon

Cut butts/shoulders or meat of choice into slabs about the size of a chunk of bacon (shoulders I just split in half, boneless ones are easiest and most uniform when cutting "horizontally") and rub with as much of the mix that the meat will hold on both sides, shaking off excess (I've used venison too with good results) After meat is rubbed up good drizzle with maple syrup or honey and lay on sheet pans and cover with plastic for 5-10 days. After 4-5 days drain excess liquid off and re-cover and flip meat. When your ready to smoke rinse meat and dry off and re-drizzle with some more honey or maple and smoke for 8-12 hrs. using "cold smoking" method, you don't want to cook it when you smoke it, having the cure on it you will be ok. then wrap it up and freeze. When ready to eat slice and fry, deep fry or do on the grill (my favorite), you'll never look at store bought the same again

shoulder/butt bacon cure
2* lb of brown. sugar
3oz.back. pepper
2.6 lb of cure
6.3oz of your favorite rub

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