Canadian Bacon in East Texas

Sausage making and curing meats.

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garyspriggs
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Canadian Bacon in East Texas

Postby garyspriggs » Tue Feb 21, 2017 9:37 am

Canadian Bacon Time In East Texas

I thought to myself “I haven’t made Canadian Bacon in a while, and I’m out. So Canadian Bacon it is.
Went to the store and picked up a nice Pork Loin.

Cut the loin into three pieces, weighed each piece and applied Morton’s TQ & Brown Sugar as per proper amounts. (1/2 oz. of TQ per Lb. & 2 tsp. brown sugar per Lb.)
Coated each piece first with the TQ, then with the Brown Sugar,
Place each piece in separate zip lock bags along with any TQ and BS that fell off.
Into the fridge for a long nap.
I use Bears curing time formula 1 day per half inch of meat thickness plus 2 days for a minimum curing time, then add another 2 days for good measure.

Measure the thickest spot of all of the pieces of meat you plan to cure.
Figure how many "half inches" there are in that measurement.
Add 2 to that number. That will be the minimum time that I would cure that piece of meat.
Then I personally like to add 2 or 3 more days to be extra safe (you can't over-cure, but you can under-cure).
Example:
My thickest piece was 2 1/2 inches. There are 5 "Half inches" in 2 1/2".
So that would be 5 Days plus 2 days = 7 days minimum curing time.
Then I always add 2 or 3 days to that, so I planned on curing this stuff for 10 days.
Don't forget to flip the curing packages over every day to give both sides an equal turn lying in the juices.


I left mine for 14 days (I had to much going on)

Friday: I removed all bags from the fridge emptied all the liquid into a measuring cup (Just to see)
Washed each piece under cool water then let soak in ice water for about 30 min.
Cut a slice from the thickest piece to check that cure reached the center and a fry test.
Love the fry test ….. and it was great, “started to do about 3 more.
I dried all pieces with paper towels, and seasoned with Garlic & Onion Powder and Black Pepper
Put all pieces on a wire rack and back in the Fridge till tomorrow.

Saturday: Pulled pork loin out of the Fridge and on the counter.
I fired up the smoker using charcoal.
7:50 AM - Temp up to 150°, on goes the Loin
8:30 AM After about 30 – 40 min with no smoke (Just Heat) I added a split of pecan.
1:00 PM Bumped smoker temp to 170°
4:00 PM Getting close, IT’s are 139° to 142°
6:00 PM Done, Done and Done all IT’s at 145° to 147°
Resting on top of the stove for a bit, then in the fridge for a couple of days.

Monday: Removed CB from Fridge and into the freezer for a bit to firm up for slicing
12:00 PM Started slicing, I put 8 slices per bag (a few more on the smaller slices) got 15 bags
We ate 6 slices for lunch and I nibbled on the end s while slicing,
Here are the Pictures

IMG_20170204_121251_209 - Copy - Copy.jpg
IMG_20170220_103709_961 - Copy - Copy.jpg
IMG_20170220_114200_475.jpg
IMG_20170220_130020_394.jpg
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Williep
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Re: Canadian Bacon in East Texas

Postby Williep » Tue Feb 21, 2017 9:46 am

Very nice, look's great. :cheers: :cheers:
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OldUsedParts
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Re: Canadian Bacon in East Texas

Postby OldUsedParts » Tue Feb 21, 2017 10:08 am

YepLarapin.jpg
OUP

"the best part of BBQn is when it creates smiles"
Pit Boss 340 Pellet, Modified ECB and Kingsford Kettle.
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CaptJack
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Re: Canadian Bacon in East Texas

Postby CaptJack » Tue Feb 21, 2017 10:20 am

impressive
Image
22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
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spacetrucker
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Re: Canadian Bacon in East Texas

Postby spacetrucker » Fri Feb 24, 2017 8:38 am

good documentation and pictures, I like how you give the "interested reader" enough information on the recipe as well as your own twist and what you did to alter the process to your choices. :cheers:
Good Cue to ya..
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Txdragon
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Re: Canadian Bacon in East Texas

Postby Txdragon » Sun Mar 19, 2017 3:46 pm

Looks awesome! I like the cure time formula you got there :salut:
(Insert witty signature here)

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