Canadian Bacon Dry Cured (Step by Step) - Smoking Meat Forums
2015年1月15日 · Canadian Bacon Dry Cured (Step by Step) About a month ago I ran out of Canadian Bacon, so I waited for the Christmas Week sales. I got an 11.24 LB Pork Loin @ $1.89 LB. I also got 5 “Choice” Prime Ribs about 5 to 6 LBS each ($7.99 LB).
Canadian Bacon using Morton Tender Quick - Smoking Meat Forums
2013年7月19日 · By the way, this is Morton's recipe for Canadian Bacon. Canadian Bacon The combination of Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] or Sugar Cure[emoji]174[/emoji] and granulated sugar result in this slightly sweet, meaty breakfast meat perfect for everything from eggs Benedict to BLTs. Breakfast/Brunch Prep Time: 20 minutes
Canadian bacon dry cure - Smoking Meat Forums
2024年2月13日 · Decided to cure some Canadian (loin) bacon. Well don't have the space to deal with a full loin so picked up tenderloin package on sale for a great price. Dry rub at 1% total salt with cure #1 and no sugar or any other spices (to start).
Canadian Bacon using a Smokin-It electric smoker
2020年4月15日 · I smoke Canadian bacon and slab bacon in my #3. I use a dry cure following the calculator from DiggingDogFarm. I use 1 gallon ziplock and put the loins in bag and then in pan to keep frig clean. The bags keep the leaching curing liquids in contact with pork and makes turning 2 x a day easier. Give the bacon 12-14 days to cure.
how do I make canadian bacon? - Smoking Meat Forums
2010年3月16日 · I have the general concept that Canadian bacon is the lion that is then smoked and sliced in 1/8" slices. I picked a loin up and I want to turn it into Canadian bacon. it is only half a loin so it should fit nicely on my ECB. My question is this. I do not want to put my normal rub on it just for the simple fact I want it to turn out like bacon.
Nitrate free Canadian Bacon - Smoking Meat Forums
2011年3月27日 · Personally, If I'm going to make Canadian Bacon, I will use TQ, or I could use Cure # 1, but I would not even think about trying it with only salt. I would also not recommend curing anything without cure to anyone on this forum. Not saying people can't try it---just saying "I do not recommend it" I look at it this way:
Curing a Pork Loin - Smoking Meat Forums
2012年11月17日 · I make a lot of canadian bacon, and prefer to use the following dry brine. The ingredients listed are for one pound of well trimmed pork loin - visible fat and silver skin removed. You'll need to scale it up based on the weight of your loin. 1 tablespoon Morton Tender Quick 2 tablespoons dark brown sugar 1 tablespoon minced garlic
Canadian Bacon Final Temp? - Smoking Meat Forums
2009年11月11日 · Made a brine last Monday morning to get some Canadian bacon going. 19 lbs. of pork loin @ $1.79 lb . 6 quarts ice water 4 & 1/2 tablespoons Cure #1 1 & 1/2 cup canning salt 1 cup powdered dextrose 1 2oz. bottle Mapeliene Injected 10% of the loins dry weight and then let them soak in the fridge...
Can I do Canadian Bacon in the pellet grill?
2014年3月21日 · Yes, I smoke my Belly Bacon at about 120*, and pull it when I have good color (usually 10 to 12 hours). For Canadian Bacon, 180* smoker temp would be fine, and I pull it at 145* IT. Then it will be fully cooked (145*), and you can either eat it cold, or warm it up just a bit. That way you won't burn it, because it is very lean. Bear
How to make this stuff (Morton's Tender Quick ) - Smoking Meat …
2014年12月6日 · When you make your Canadian bacon, slab bacon, pastrami, after measuring the dry cure you can add you other flavoring. Such as additional sugar, garlic powder, herbs etc. If you used kosher salt instead of pickling salt, your volume measurement will be different, so you should weight the cure.