Canadian Bacon

tarheelmatt

We love Canadian bacon so I decided to make some as a grocery store had pork loin on sale.  Used Ruhlman's recipe and another to make it (I really added some maple syrup, thyme, lemons, garlic, bay leaf, sugar, curing salt).  

It's pretty tasty.  I should have likely trimmed some of the fat cap off, but I didn't.  

Went with apple for smoke, Rockwood for fuel.  Went 200° until 140° internal.  

1 - On the Egg





2 - Slicked and cooking up some samples...




3 - Sliced and packed....



4 - Sample






Thanks for taking a look!  

Chubbs

Nice work! Look solid. I have a loin in freezer. Guess what I am making?

bgebrent

Looks great Matt, really great!  Nice work brother.

JohnnyTarheel

Awesome job Matt. Looks solid and tasty !!!

tarheelmatt

Chubbs said:

Nice work! Look solid. I have a loin in freezer. Guess what I am making?

@Chubbs it will not disappoint.  My wife loves it!  

Here's one source....  http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

And the other - http://www.foodiewithfamily.com/homemade-maple-canadian-bacon-smoker-optional/

tarheelmatt

bgebrent said:

Looks great Matt, really great!  Nice work brother.

Thanks buddy!

tarheelmatt

JohnnyTarheel said:

Awesome job Matt. Looks solid and tasty !!!

Thanks Johnny!  

blind99

Awesome! You nailed the breakfast sandwich. 

tarheelmatt

blind99 said:

Awesome! You nailed the breakfast sandwich. 

Thanks man! It was tasty for sure!

Dyal_SC

Awesomeness.  Most definitely on the to do list after this post.  

tarheelmatt

Dyal_SC said:

Awesomeness.  Most definitely on the to do list after this post.  

Ehh!

Mattman3969

Very nice sir!! Going on my list of "must do" ideas.  

blasting

Looks great - bookmarked.  Making the Canadian come out in me.  

Now I'm going to put on my toque and muck lucks before I try to replicate.

blasting

@tarheelmatt   Just looked over the recipes.  It seems like a pretty simple process to end up with something as great as that.  

Question - what did you shoot for in terms of grate temp?

Canugghead

Looks great!  I guess the only reason I haven't made Canadian bacon is, when on sale it's as cheap as 'raw' loin 

johnmitchell

Solid Matt... Loving the biscuit pic..

tarheelmatt

Mattman3969 said:

Very nice sir!! Going on my list of "must do" ideas.  

Thanks Matt!  

blasting said:

@tarheelmatt   Just looked over the recipes.  It seems like a pretty simple process to end up with something as great as that.  

Question - what did you shoot for in terms of grate temp?

It's not overly complex at all.  Just takes a little time with the cure process, etc.  
Grate temp was running at 200°.  

Canugghead said:

Looks great!  I guess the only reason I haven't made Canadian bacon is, when on sale it's as cheap as 'raw' loin 

Thanks!  Some like the inner tenderloins better, I prefer the backstrap in most cases, but when it's on sale, and that's often, I like the inner too!

johnmitchell said:

Solid Matt... Loving the biscuit pic..

Thanks John!    

northGAcock

tarheelmatt

northGAcock said:

Thanks Robin!  

DoubleEgger

Very solid Matt