Author Topic: Pork Loin into Canadian Bacon  (Read 16241 times)

SuperDave

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Pork Loin into Canadian Bacon
« on: February 14, 2015, 02:47:11 PM »
I bought my pork loin this morning on sale at Cash & Carry for $1.77/lbs.  The plan is to make some Canadian bacon or also known as back bacon.  The first step is to trim it up.  There is a fatty skin layer and then a sinew tissue layer.  The fatty skin layer comes off rather easily.





Sinew layer trimmed and loin ready to be split into 2" X 2" sections.



Strips in the brine bucket.



Meat will sit in brine a minimum of 48 hours.

Brine recipe:
1 gallon of water
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 cups kosher salt
8 teaspoons instacure powder #1
1 tablespoon minced garlic
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon onion powder
1/2 cup maple syrup

I simmered in 1 quart of water until salt & sugars are dissolved and then allow to cool.  Mix with 3 quarts of cold water and the brine is ready.  Put meat in the brine, weigh down with a plate if necessary and refrigerate.
Model 4, Harrisville, Utah

Barrel99

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Re: Pork Loin into Canadian Bacon
« Reply #1 on: February 14, 2015, 04:11:39 PM »
Looking forward to see what you do with this.
Arnie near Fort Lauderdale, Florida

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SuperDave

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Re: Pork Loin into Canadian Bacon
« Reply #2 on: February 14, 2015, 04:14:00 PM »
C&C sucked me in for 20 lbs of cheese when I went in to get the loin so another cheese smoke looming out there too.   8)
Model 4, Harrisville, Utah

DivotMaker

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Re: Pork Loin into Canadian Bacon
« Reply #3 on: February 15, 2015, 04:36:17 PM »
8 tsp. of #1 cure seems pretty hefty for a gallon of water.  I only use 3 (1 Tbsp.), but brine longer.  I guess that also explains the short 48-hour brine time.  Be interested to hear how this goes.  Is this an old recipe of yours, or something new?
Tony from NW Arkansas
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SuperDave

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Re: Pork Loin into Canadian Bacon
« Reply #4 on: February 15, 2015, 06:19:12 PM »
Tony, one of the guys on my fishing board is supposed to be hard core into meat curing.  He thinks this book is one of the better ones out there.

Model 4, Harrisville, Utah

DivotMaker

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Re: Pork Loin into Canadian Bacon
« Reply #5 on: February 15, 2015, 06:55:06 PM »
The Ruhlman book is one of the curing bibles, Dave, so I'm sure you're OK!  It just struck me as a lot of cure, which can be a bad thing. :o
Tony from NW Arkansas
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SuperDave

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Re: Pork Loin into Canadian Bacon
« Reply #6 on: February 15, 2015, 07:17:49 PM »
The Ruhlman book is one of the curing bibles, Dave, so I'm sure you're OK!  It just struck me as a lot of cure, which can be a bad thing. :o
Curing is like smoking I guess.  Everyone has their own opinions.  My buddy says he'd run away from recipe that called for a 2 week brine.  I'm of the same opinion as you and figure the curing powder must have a pretty direct impact on cure time. 
Model 4, Harrisville, Utah

DivotMaker

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Re: Pork Loin into Canadian Bacon
« Reply #7 on: February 16, 2015, 06:52:09 PM »
I believe you're right, Dave! ;)
Tony from NW Arkansas
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SuperDave

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Re: Pork Loin into Canadian Bacon
« Reply #8 on: February 16, 2015, 07:31:49 PM »
Meat is going to air dry until tomorrow evening and then get smoked.
Model 4, Harrisville, Utah

SuperDave

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Re: Pork Loin into Canadian Bacon
« Reply #9 on: February 19, 2015, 10:18:47 AM »
So, here's the results. First samples seemed a little salty but as Pork Belly pointed out to me, that seemed to dissipate by the next day.  It wouldn't be hard to sit down and eat a log of this in one sitting. 




Model 4, Harrisville, Utah

NDKoze

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Re: Pork Loin into Canadian Bacon
« Reply #10 on: February 19, 2015, 10:33:11 AM »
That looks awesome! I love the dark pink color.

I do a lot of Canadian Bacon as I don't really like smoked or grilled pork loin.

I can tell you that the salt levels do go down after resting for a while.
Gregg - Fargo, ND
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SuperDave

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Re: Pork Loin into Canadian Bacon
« Reply #11 on: February 19, 2015, 11:43:36 AM »
Since I generally buy pepper bacon at the store, I tried a little garlic pepper on the outside just before putting in the smoker.  It gives just a nice accent to the flavor. 
Model 4, Harrisville, Utah

es1025

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Re: Pork Loin into Canadian Bacon
« Reply #12 on: February 19, 2015, 08:18:02 PM »
Looks great Dave. I need to make some cb. Going to try ruhlmans method.
Ed from Northern NJ
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DivotMaker

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Re: Pork Loin into Canadian Bacon
« Reply #13 on: February 19, 2015, 08:27:55 PM »
Looks great, Dave!
Tony from NW Arkansas
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ChuckV309

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Re: Pork Loin into Canadian Bacon
« Reply #14 on: February 20, 2015, 11:14:23 PM »
Hey Dave, what was your smoking routine for the CB.  That looks awesome.

Chuck
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