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  1. #1
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,063

    Am I the only one cookin' this weekend?

    Finishing off 8# of Canadian bacon tonight. Started off with a seasoned brine last Sunday, treating a boneless pork loin, cut into three pieces. 6 days later, rinsed it in cold water for a few hours, gave it a dry rub, then smoked it for 6 hours with apple chips. The results-

    Experience is what you have an hour after you need it.

  2. #2
    Join Date
    Mar 2005
    Location
    South/West of Quebec in the other part of Canada
    Posts
    2,331
    That looks goooood...........One of my favorites.
    It's Time To Be Nice To People

  3. #3
    Join Date
    Feb 2007
    Posts
    156
    what type of brine dd you use? a basic 1:1 ratio or somthing else? what temp did you bring it up to? looks good think im gonna get a couple in the brine today
    Last edited by Whale4; 12-09-2007 at 11:07 AM. Reason: typo
    Constantly choosing the lesser of two evils is still choosing evil.
    Jerry Garcia

  4. #4
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,063

    Whale4

    Brine recipe-

    1 Gallon water
    1.25 Cup Morton tenderquick
    5 Bay Leaves
    1.25 Cup brown sugar
    6 cloves garlic sliced or mashed
    1 Tbs juniper berries
    1 Tbs course ground pepper

    Bring it all to a boil, then simmer for 30 minutes. Chill to 38 deg before adding loin pieces.

    I smoke at 200 deg for the first 2 hours with heavy smoke, vents wide open, then at 225deg until the meat's internal temp hits 145deg. When I get to 145, I quick chill in plastic bags in an ice bath.

    When curing to 145deg, the meat must be fried before eating.

    Let me know if you like it!
    Experience is what you have an hour after you need it.

  5. #5
    Join Date
    Feb 2007
    Posts
    156
    It will be a few weeks I cant find the cure or juniper berries anywhere around me so Im gonna order them
    Constantly choosing the lesser of two evils is still choosing evil.
    Jerry Garcia

  6. #6
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,063
    You can usually find Tenderquick at the grocery store if you are in a more rural area. It can also be replaced with 3 oz Prague Powder #1 (the pink cure), and 1 cup Pickling salt.

    If you are craving the bacon, hold off on the juniper berries. I don't think they make a huge difference.
    Experience is what you have an hour after you need it.

  7. #7
    Join Date
    Dec 2005
    Location
    At work
    Posts
    2,441
    I cooked a turkey on my grill rotisserie today. 12 pounder with a rub of salt, cracked pepper, cayenne flakes, thyme, sage, rubbed inside and out. I stuffed the inside with chopped onions, apples, garlic and olive oil. I cooked it with a couple of pieces of dogwood in the grill that I lit with 2 of the grills main burners. Turned out real nice.
    Luke 6:31

  8. #8
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Those of you that made it to the Bennington Convention remember my camp. Well we have dedicated ourselves to keeping that road open for the winter. That ain't no easy road to plow. We had 14" of snow so we had 3 vehicles stuck over the weekend. (alcohol was involved) so you know I had some hungry campers.

    I made some great beef stew last night and some pretty good home fries for the breakfasts. Of course everything taste better at camp.

    So that is how you make Canadian bacon. Looks great.

  9. #9
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    Makes me want to invest in a smoker. Maybe Santa will bring one this year.

  10. #10
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    There is Canadian bacon and then there is our American greasy variety and that is about it.

    Over in England them Som o' beeeches have about 12 kinds of bacon. Them boys are into bacon.

  11. #11
    Join Date
    Dec 2007
    Location
    Afton, VA / Khorat, Thailand
    Posts
    2,469
    75 out here tonite thx to GW...still cooking ribs, nothing like summer in Dec..............

  12. #12
    Join Date
    Apr 2005
    Location
    Central Indy
    Posts
    153
    Quote Originally Posted by benncool View Post
    Those of you that made it to the Bennington Convention remember my camp. Well we have dedicated ourselves to keeping that road open for the winter. That ain't no easy road to plow. We had 14" of snow so we had 3 vehicles stuck over the weekend. (alcohol was involved) so you know I had some hungry campers.

    I made some great beef stew last night and some pretty good home fries for the breakfasts. Of course everything taste better at camp.

    So that is how you make Canadian bacon. Looks great.
    I wish I had a good beef stew recipie!! ( Hint Hint! )

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