Canadian Bacon - pics

Cookinbob

I started a cure on a 3 lb loin last weekend.  Did a dry cure, though most recipes specify  wet for Canadian bacon.  I added a lot of black pepper and thyme to the cure.  6 days on the cure, a night in the fridge to develop the pellicle, smoked it today over apple and maple to an IT of 150.

Really good, and not as salty as some others I have done.  Got about 2-1/2 lbs from a 3 lb loin.

EGGjlmh

Looking great as always! @Cookinbob

johnkitchens

I would destroy that. 

Mattman3969

Nice job.  I may have to try this bacon thing.  

Canugghead

Great job as usual Bob.  Pork loin are on sale here this week, I'm thinking of trying cold smoking this time.

grege345

Looks great. My go to budget bacon

theyolksonyou

I have a loin in the freezer that I'm between Canadian bacon and doing what they sell in the south as smoke pork chops. Basically a cured loin cut into chops. I think you just swayed me. 

Cookinbob

Mattman3969 said:

Nice job.  I may have to try this bacon thing.  

Bacon is so easy and it's BACON!!!  Everybody should try it. I picked up a 12lb belly at Restaurant Depot today (1.69/lb), split it with a neighbor and taught him to cure bacon.

bud812

I'll take a pound of that please.

paqman

Looks good!

bobguy511

I'd like to try this, I am guessing this is a standard pork loin that I would typically roast?  What temp do you cure the meat at for the first 6 days?

Cookinbob

@bobguy511, it is a standard pork loin. You cure in the fridge. Search this forum and the web, or buy the book Charcuterie. It is easy, but you have to get the cure chemistry right. I start with Ruhlmans basic cure at 18 g per lb. 

Cookinbob

The night in the fridge that I mentioned, is with the meat uncovered on a rack. It dries the surface a little so it takes smoke more readily. 

UrbanForestTurnings

I just might have to do a loin. Looks good