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Old 05-29-2013, 08:26 PM   #21
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Wow. The pork-loin-soon-to-be-Canadian Bacon really firmed up nicely. And it's holding a nice round shape, too. Kind of a funky color in the picture. It doesn't look quite like that in person, but it has no smell, so I guess all is well. Hopefully that color translates into that pinkish color after it's smoked. The butcher told me if it's grayish in the middle it did not cure all the way through.

And the pork belly did not produce nearly so much liquid this time around. I don't have much to say about that. I'm sure it will be bacon tomorrow just like the last one was.

So into the fridge they go to dry out before smoking tomorrow. I'm going to use half apple and half maple this time.
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Old 05-29-2013, 08:36 PM   #22
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Beautiful Pac!
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Old 05-29-2013, 08:55 PM   #23
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Now this is cool! Nice, Pac!
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Old 05-29-2013, 09:19 PM   #24
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I've got high hopes for that Canadian bacon. I love Canadian bacon.
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Old 05-29-2013, 09:36 PM   #25
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Progressing nicely, pac. I'll have to go get some Canadian bacon so I can try to imagine the taste you are experiencing.
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Old 05-29-2013, 09:40 PM   #26
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For as many pork loins that I consume I'm still slapping myself in the head not knowing that that is what "back bacon" is.
So many years wasted...
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Old 05-29-2013, 09:43 PM   #27
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Did not knowing keep you from making it?
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Old 05-30-2013, 05:58 AM   #28
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Quote:
Originally Posted by Andy M. View Post
Did not knowing keep you from making it?
Knowing made it a lot easier to make

I've never read of anyone making either Canadian or streaky bacon. I've read of folks making what is called buckboard bacon, which I thought they were making as a substitute because the ingredients for streaky or Canadian bacon were too elusive. They always compared it to other bacons, but in a second class sort of way.
And while pork bellies need ordered in special (here), had I known Canadian bacon was made from the common pork loin I would have attempted to make it a long time ago... or at least when I first got my smoker.
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Old 05-30-2013, 09:36 AM   #29
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Now you get to make up for lost time. Make several at a time and ship them to your friends.
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Old 05-30-2013, 10:46 AM   #30
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That reminds me, I should fire up the WSM.
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bacon, recipe

Makin' Bacon 2! Canadian too, eh!? I am making bacon again. This time with the addition of Canadian, or back bacon. The more I ate the first batch the more I liked it. I decided it wasn't too sweet, just different. Nonetheless I am changing the recipe up some. After talking with the butcher today it was determined that the main element to making bacon is the pink curing salt. The rest is just flavoring, though it's recommended to use at least some salt. So this time I am trying another recipe I found for a dry cure and going half and half with the salt and sugar. My ingredients were for 5 lbs, but a 4.51 belly was close enough for me. 2 tsp curing salt 1/4c kosher salt 1/4c white sugar Same method. Rub the belly down, put it in a ziploc bag and let it cure for a week. This time I am using a center section from the pork belly, so it's a bit more uniform. It was also about $0.50/lb more :mad: I will slice this thinner and use it for wrapping and doing bacon weaves... after it passes quality control :pig: And this section of the belly was noticeably wider than the first, but I really didn't want to cut it in half or section it. No way it would fit inside my lasagna dish, nor my deep dish pizza pan... Some improvisation had me reaching for my oven's broiler pan. It rested in there just fine. It's important to keep the meat in contact with the liquids once they show up in a few days. [ATTACH]17936[/ATTACH] [ATTACH]17937[/ATTACH] [ATTACH]17938[/ATTACH] Onto the Canadian bacon, being made from a 1.75 lb pork loin. I found one internet recipe using a dry cure. The rest seemed to favor brining. Perhaps because it's a denser meat? The dry cure recipe also said to cure the meat for about a week, so that's what I went with. It also uses a lot more curing salt/lb than typical american bacon. The rub per lb is: 1 TBS curing salt 1 tsp sugar I went 2 and 2 and left some in the bowl. Again, close enough for me. The loin gets trimmed of fat, rubbed and wrapped up. I used plastic wrap to help it hold a round shape. I read someone tying their loin when brining for the same reason. I will find out if the meat takes a "set" and turns from oval to round this time next week. I also used my foodsaver to help keep things tight to the meat. [ATTACH]17939[/ATTACH] [ATTACH]17940[/ATTACH] [ATTACH]17941[/ATTACH] [ATTACH]17942[/ATTACH] And now we wait. 3 stars 1 reviews
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