Canadian Bacon help?

vidalia1 · January 2009

I received 2 boxes of the Hi Mountain Buckboard seasoning for Christmas. The recipe for buckboard bacon on the box seems pretty easy. However, I also wanted to do some canadian bacon. Does anyone have a recipe or website I can look at to get a better idea of making Canadia bacon?

Can I use pork tenderloins to make it? Any help or suggestions is appreciated.

fishlessman · January 2009

the dizzy pig site has the recipe you want, good stufff

fishlessman · January 2009

i dont know were my origional recipe is but reg had it posted on anther forum a long time ago. chris's recipe was very close

reelgem · January 2009

Hi Kim,

Carwash Mike gave me a recipe that is the BEST CB I've ever had in my life. My family and friends love it and I can never make enough. I'll e-mail you the recipe.

Pork Butt Mike · January 2009

Hey Kim check this out on Thirdeys site, this is what I use and yes you can use tenderloins that what I used on my last batch. Call me if you want some help be glade to help out.

http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

lowercasebill · January 2009

go to thirdeyes site [playing with fire and smoke]and read about buckboard.. the hi mountain has instructions for how much cure per pound and smaller cuts require less time curing just use it on a loin or a tenderloin will be back with pics in a bit

Frank from Houma · January 2009

If you use the HI-Mountain BBB with pork loin (not tenderloin) you will end up with Canadian Bacon. Don't go 10 days on the cure - pull it at 6 days. Go through 4 cycles of soak for 30 minutes then rinse. Additional cure days or less soaking and rinsing will result in the loin being too salty. I have used a little pecan when smoking. I'm going to try some apple next time.

fishlessman · January 2009

bulk is definately the way to go, it doesnt last long if you only cook one. nice job

reelgem · January 2009

Mike, what a great idea. I've only made CB twice but each time I used boneless pork loin. Will definitely try tenderloins. The pork tenderloins in your picture look pretty big. The ones I see at my butcher shop are considerably smaller. Hope I can find some like that for next time.

lowercasebill · January 2009

pork loin steaks from wegmans cured with buckboard for 5 days smoked with hickory and sliced for freezing

Frank from Houma · January 2009

Pics

vidalia1 · January 2009

Thanks everyone. I look forward to getting started on this process this weekend. And pork tenderloins are on sale also.... :P

AZRP · January 2009

I make Canadian bacon with tenderloins all the time, they are excellent. -RP

Canadian Bacon help?

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