smoking Canadian Bacon

Jeff H · Oct 16, 2015

I must be living under a rock. I had no idea that Canadian bacon was just made out of a salt cured pork loin. How easy and delicious.

Read about it here. http://www.nwedible.com/how-to-make-canadian-bacon-at-home/

This will be my next project for my WSM. I have a 1/2 loin sitting in the freezer now, but no time to get it cured and smoked for a few weeks.

oldsalty · Oct 16, 2015

Nice Jeff will be watching !!!!

winland · Oct 16, 2015

Nice find, thanks for sharing.

Going to have to try this.

grantmichaels · Oct 16, 2015

Penny · Oct 16, 2015

You'll love it!!

Jeff H · Oct 16, 2015

Penny said:
You'll love it!!

Says the only Canadian.

Penny · Oct 17, 2015

Jeff H said:
Says the only Canadian.

Ashen · Oct 18, 2015

just a little tweak and you could make some peameal bacon too..

grantmichaels · Oct 18, 2015

What's that?

Looks good ...

Nice looking blade, too ...

:cheers:

Ashen · Oct 18, 2015

it is a variation on BackBacon ( known outside of Canada as Canadian bacon) . Same cut used and brine cured, but instead of smoking it is rolled in Corn meal. Back in the day they actually used coarse ground yellow peas , thus still called peameal bacon. It can be smoked as well but that is atypical. To be honest peameal bacon is more popular here than back bacon in my experience.

I make a batch of my own every 4 or 5 months and keep it portioned in chunks in the freezer. The typical storebought stuff these days has really come down in quality from what I remember as a kid, and it is so easy to make.

grantmichaels · Oct 18, 2015

Interesting ...

Jeff H · Oct 19, 2015

grantmichaels said:
Interesting ...

Yes, certainly.

winland · Nov 9, 2015

Last weekend i purchased a small, 3 pounds, loin to try out this recipe.
After the 4 day brine and letting it "rest" in the fridge for 48 hours, it got smoked on Sunday.
Totally awesome.
Thanks Jeff for this thread.

AldenMiller · Nov 11, 2015

I followed a recipe I found on amazingribs.com and made some awesome Canadian/Back Bacon. Thanks for reminding me though I think I will have to make eggs benedict this weekend.

-Alden

Jeff H · Nov 23, 2015

Okay, slight change of plan. In a city of 2 million, you apparently can't buy Prague Powder #1 (pink curing salt) anywhere, even at the specialty grocery stores.

I did get this, which does contain curing salts but is a bit different.

So, I follow the Morton recipe since it is their product.

1TBSP Tender quick and 1tsp white sugar per pound of meat. Rub it on as a dry rub for 3-5 days.

Here is where we are as of last night. 5-1/4 pounds of trimmed pork tenderloin all rubbed down and heading to the fridge for 4 days.

kentishman · Nov 23, 2015

Can't wait to see what happens next.

winland · Nov 23, 2015

Don't know if you have a Rural King near you, that is where I finally found some.

JoynersHotPeppers · Nov 23, 2015

This is not bacon says the American, damn Canadians

Some good looking pork products however

Ashen · Nov 23, 2015

Jeff H said:
Okay, slight change of plan. In a city of 2 million, you apparently can't buy Prague Powder #1 (pink curing salt) anywhere, even at the specialty grocery stores.

bass pro, Cabellas, Gander Mountain and most hunting/outdoors speciality stores will most likely carry it.

Jeff H · Nov 23, 2015

Ashen said:
bass pro, Cabellas, Gander Mountain and most hunting/outdoors speciality stores will most likely carry it.

Good to know. Thanks. I never would have thought to check there. We have both Cabalas and Bass Pro here; I'll look into it the next time I am on that side of town.