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Need a recipe for Canadian Bacon

Mark BackerMark Backer Posts: 1,018
edited 12:12AM in EggHead Forum
I got about a 20 pound pork loin as a gift, and I want to try several different recipes with it, including Canadian bacon. Does anyone have a recipe for it? I looked all over the web, and all I get is recipes WITH Canadian bacon in them.[p]Any help would be greatly appreciated...

Comments

  • badbrucebadbruce Posts: 353
    recipesBacon.html
    <p />Mornin' Mark Backer,
    Try the links. I use both of these recipes frequently for Canadian bacon with eggsellent results.
    Cheers,
    bruce

    [ul][li]http://www.biggreenegg.com/recipes/newRecipes/pork0140.htm[/ul]
  • Bob VBob V Posts: 195
    Mark -[p]It is actually pretty easy. The only hard part is the waiting, since it has to marinate for 3-4 days in the fridge.[p]You need to find some Morton "Tender Quick", from the same folks who make Morton salt. It isn't the easiest stuff to find, so you may have to call around to grovery stores first. In our area, neither Harris Teeter nor Food Lion had it, but I found a Kroger in Durham that stocked it.[p]Basically, you make a solution of Tender Quick using 1 cup TQ to 4 cups water, put the loin in a Ziplock bag, and into the fridge for 3 days. Flip the loin once a day to make sure the brine is fully distributed.[p]Additions and problems: first times I tried this, the Canadian bacon flavor didn't go all the wat through the loin. I solved this by injecting some of the brine into the loin before marinating. I have had a lot of success with using apple juice instead of the water, and I also add cane syrup for flavor. You will find various recipes on the web, but they all have the same basics.[p]I get Costco loins on sale in a 2-pack, split each loin in thirds, and make Canadian bacon from one loin at a time, freezing the rest.[p]Good luck![p]Bob V

  • WooDoggiesWooDoggies Posts: 2,390
    Mark Backer,[p]Below is a link to reg's recipe. I believe since Qfan wrote this up reg has suggested adding a cup of maple syrup to the recipe.[p]CanBacon3.jpg[p]
    I've done this once before and it was very good and very easy.[p]
    CanBacon4.jpg

    [ul][li]Mr. Reg Pelletier's Bacon[/ul]
  • smokeydrewsmokeydrew Posts: 130
    Mark Backer,[p]I've looked all over our area and have not found Morton's Tenderquick. I have had success substituting the cure mixture from hi-mountain jerkey from Basspro, but I'd rather use tenderquick. Please let me know if you find it in Gwinnett or you'd like to split an order. They sell it from their site in quatities of 3lbs, which is way more than I need.[p]-smokeydrew
  • badbrucebadbruce Posts: 353
    Mornin' smokeydrew,
    Check out the link. I buy most of my meat curing salts & whatnot from Eldons, they give me good service & I'm not assoc.
    They also carry lot's of other goodies, salts for corned beef, I did one yesterday.
    I like the fact that they're knowledgeable, I called one time with a technical problem & the lady that answered the phone was able to help me.
    Cheers,
    bruce[p]


    [ul][li]http://www.eldonsausage.com/search_results.asp?txtsearchParamTxt=&txtsearchParamCat=77&txtsearchParamType=ALL&txtsearchParamMan=ALL&txtsearchParamVen=ALL&txtFromSearch=fromSearch[/ul]
  • Dr_RedwineDr_Redwine Posts: 189
    WooDoggies,
    I can vouch for that recipe...and yes, he did add maple syrup. I did this a few months ago and found it easy and good. It freezes well when sliced, too. [p]Mark- I had to order my Tender Quick from a sausage making supply house. [p]DrR

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