Scratch Canadian Bacon

[BackYardRob]

Still working out this posting thing, so thought I'd share my recent Canadian bacon creation. A bit light on the early pics, sorry. Started with 5# of center cut pork loin, cut into 2 equal pieces, kind of. Made a cure of kosher salt, Prague #1, water, maple syrup, cloves, peppercorns, mustard seeds, minced garlic, etc. Rested in fridge for 5 days, rinsed and patted dry, back in fridge overnight to dry further. On a rack in a pan with water, ready for the smoker.

Ready the smoker

In they go for 2 hours t 190, then 2 hours at 225 to internal of 145.

Out, wrap tight, rest for 2 hours, then in fridge overnight to dry further. Then slice and package as desired.

One last note. Started with 5# of pork and ended with 2.5# of bacon. But absolutely delicious!! Thanks for viewing, and hope this post works.

 

[BackYardRob]

Missed one pic, but you get the idea. Hope you enjoy anyway.

 

[Itsdone]

I usually use picnic or butt for Canadian bacon.

 

[bowhnter]

Looks pretty good to me, Rob.

 

[Stingerhook]

That center bag has my name on it Rob.

 

[SMOKE FREAK]

I know 5 days was enough but I always cure closer to 11 days, just to be sure.

Your CB looks great.
Might just be the inspire I needed. :thumb:

 

[BackYardRob]

I usually use picnic or butt for Canadian bacon.

My research showed center cut loin for authentic back bacon. Honestly, I see the leaner the meat the more tender the chew. But that's the best part of grilling: No set rules, just enjoy!! I'd like to try your version.

 

[Itsdone]

My research showed center cut loin for authentic back bacon. Honestly, I see the leaner the meat the more tender the chew. But that's the best part of grilling: No set rules, just enjoy!! I'd like to try your version.

 

[BackYardRob]

I know 5 days was enough but I always cure closer to 11 days, just to be sure.

Your CB looks great.
Might just be the inspire I needed. :thumb:

Thank you!! I think the size of the chunks needs a shorter cure. They were evenly colored and flavored through, and the Traeger Competition Pellets worked out well, though I prefer Maple in honor of the recipe. To all a good cook....

 

[BackYardRob]

Lookin' good, Bob!!

 

[Itsdone]

Lookin' good, Bob!!

Try it sometime, you won't be disappointed!

 

[larry4406]

That looks awesome!

How does 5# only net 2.5#?

 

[Phrasty]

I know 5 days was enough but I always cure closer to 11 days, just to be sure.

Your CB looks great.
Might just be the inspire I needed. :thumb:

When its that lean you can get away with a shorter curing time. It's the fat that really slows things down. Agreed tho great looking CB! :thumb:

 

[Big George's BBQ]

That looks and Sounds excellent. Thirdeye has a nice write up of Canadian Bacon in his blog

 

[BackYardRob]

That looks awesome!

How does 5# only net 2.5#?

I went with the store decal weight, actually 4.8#. When I vac sealed I had 10, 1/4# bags by my home scale. Also, I removed the fat cap, which also dropped a little bit of weight. Pan fried some up this morning for a great bagel sandwich.

 

[thirdeye]

Looks pretty good from here, and that is a really nice slicer too. One thing to keep in mind is you can also cure pork chops with the same results.