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Canadian Bacon

 
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phil c
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Joined: 18 Jul 2011
Posts: 587
Location: Center Point, IA

PostPosted: Sat Sep 29 12 9:10 pm    Post subject: Canadian Bacon Reply with quote

I need a couple of good canadian Bacon recipie. Had the urge to try some and a whole loin in the freezer that I need to do something with.
Are there different varieties? Different methods? Maybe I'll try a couple different ways.
Thanks, Phil
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roxy
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Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Mon Nov 05 12 8:57 pm    Post subject: Reply with quote

I make one with mortons tender quick sugar cure as per directions..

I add maple syrup and coat the meat with cracked black pepper.

Vac pac'd and 7 days in the fridge.

Smoked to internal temp of 145.

Turns out pretty good IMHO
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Chargriller Akorn
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GF
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Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Mon Nov 05 12 9:20 pm    Post subject: Reply with quote

phil c, I've been using the following recipie, I'd give credit to whoever I stole it from if I could remember who it was. Embarassed
Per 4 lb.'s of pork loin
4 TBSP Tender Quick
4 tsp turbinado sugar
1 1/2 tsp cayenne
1 TBSP each of onion powder
garlic powder
black pepper
Cure two days per lb., rinse off, and air dry.
smoke at 175 for 3 hours, up the temp to 225 and smoke to 152 internal temp.

Again, thanks to whoever posted the recipie originally.

roxy's recipie is sounding good also. Very Happy
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charcoal junkie



Joined: 12 May 2012
Posts: 18

PostPosted: Wed Nov 21 12 10:41 am    Post subject: Reply with quote

What if u don't have tender quick? I have some Fast Mixture Cure and all it says is 4oz for 100 lbs of meat. The ingredients are as follows---
Salt, 6.25% sodium nitrite, 17 ppm red #3 and less than 1% glycerine. The pork loin I am going to cure weighs 2.17 lbs. Will 1/2 tsp be enough cure and for how long should I have it in the cure?
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Wed Nov 21 12 2:05 pm    Post subject: Reply with quote

charcoal junkie wrote:
What if u don't have tender quick? I have some Fast Mixture Cure and all it says is 4oz for 100 lbs of meat. The ingredients are as follows---
Salt, 6.25% sodium nitrite, 17 ppm red #3 and less than 1% glycerine. The pork loin I am going to cure weighs 2.17 lbs. Will 1/2 tsp be enough cure and for how long should I have it in the cure?


1 LEVEL teaspoon of that cure per each 5 pounds of meat, supplement with .75TBS/LB Salt, & .75TBS/LB sugar and you'll be fine.

figure cure penetration at .25" per 24 hours from all sides, so if you have a piece of meat 4" thick, cure for 8 days, rinse well, let air dry, and smoke until 145-152 internal is met. Lots of info here, do a search or read through the titles for more info
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BBQonICE
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Joined: 12 Nov 2007
Posts: 349
Location: Moose Jaw, Saskatchewan

PostPosted: Mon Nov 26 12 12:05 am    Post subject: Reply with quote

roxy wrote:
I make one with mortons tender quick sugar cure as per directions..

I add maple syrup and coat the meat with cracked black pepper.

Vac pac'd and 7 days in the fridge.

Smoked to internal temp of 145.

Turns out pretty good IMHO


hey there....mind if I ask where do you buy your TQ sugar cure...here on the prairies it is not a regular shelf item...we have to order from the states...

thanks.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Mon Nov 26 12 12:30 am    Post subject: Reply with quote

There are a few sausage supply places in Canada, and Butcher-Packer in Detroit MI that will ship.
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roxy
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Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Mon Dec 10 12 12:27 am    Post subject: Reply with quote

BBQonICE wrote:
roxy wrote:
I make one with mortons tender quick sugar cure as per directions..

I add maple syrup and coat the meat with cracked black pepper.

Vac pac'd and 7 days in the fridge.

Smoked to internal temp of 145.

Turns out pretty good IMHO


hey there....mind if I ask where do you buy your TQ sugar cure...here on the prairies it is not a regular shelf item...we have to order from the states...

thanks.


I ordered it online and the shipping was more than the product..
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Chargriller Akorn
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