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Canadian Bacon

Biggreenpharmacist
Biggreenpharmacist Posts: 4,343
in EggHead Forum
I used the "our nicky's" canadian bacon recipe from way back on this forum. It uses the Hi-mountain buckboard bacon cure and a pork loin. I just rubbed it down and put in frig for a week, then turned it and put back in for another week. Rinsed it today and put on egg with cherry chips at 225 til IT of 150. Pulled it and let it cool then sliced and fried a few test slices. It was pretty damn salty, but OH Sooooooooo good!!!! Wife and 3 year old LOVED it, too. This one's a keeper.

Little Rock, AR

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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    That looks terrific.  I've had the same salt issue - you can add less salt or soak in fresh water to reduce it.   We store CB in the fridge or freezer, so preservation isn't as big an issue as taste here.
    ______________________________________________
    I love lamp..
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I cured it a little long, I think, but I like salty stuff. It tastes a lot like country ham. I soaked it for 3 hours after I rinsed the cure. I'll be doing this again. The one think I forgot was that I rubbed it lightly with pineapple head and a little plowboys yardbird. Has just a hint of sweet-hot taste on the edges. Have you ever done this with a pork butt?

    Little Rock, AR

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  • Cookinbob
    Cookinbob Posts: 1,691
    Looks great to me. I have done Canadian bacon twice, but used a brine rather than a rub (recipe from Ruhlman's Charcuterie). Not too salty that way
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Its salty but certainly not inedible. I'm bout to make myself sick eating it.

    Little Rock, AR

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  • buzd504
    buzd504 Posts: 3,867
    When I made regular belly bacon, the first pieces I cooked were very salty.  I found the saltiness mellowed after a while, however.

    Homemade bacon is awesome.  So porky.
    NOLA
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Mmmm...Canadian Bacon.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • northlandinc
    northlandinc Posts: 4
    That looks great. I'm going to try the method for making canadian bacon from Michael Ruhlman's book Charcuterie latter this summer. 
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  • Tjcoley
    Tjcoley Posts: 3,551
    Had the same salt issue. Next time will soak in water longer to remove some of the salt. Still turned out ok.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • fishlessman
    fishlessman Posts: 33,877
    slice it, freeze or refrigerate it, then a 2 second rinse before frying works really well, try it on a slice and i bet its perfect, thats what ive done with my home cured canadian bacon and its much better, i follow the dizzy pig recipe
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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