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Old 06-04-2013, 07:44 PM   #51
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Pac,

Is the finished Canadian bacon similar to smoked pork chops?

We used to have those quite often when I was a kid but, I don't see them in the stores anymore.
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Old 06-04-2013, 07:50 PM   #52
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I don't know, Aunt Bea. I've never had a smoked pork chop. It doesn't have the texture of regular pork chops... it's more like ham. Maybe from the curing. It's drier than ham though.

Go buy yourself an Egg McMuffin tomorrow. It's exactly like that
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Old 06-04-2013, 07:59 PM   #53
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Originally Posted by pacanis View Post
I don't know, Aunt Bea. I've never had a smoked pork chop. It doesn't have the texture of regular pork chops... it's more like ham. Maybe from the curing. It's drier than ham though.

Go buy yourself an Egg McMuffin tomorrow. It's exactly like that
The smoked pork chops were bone in and tasted like ham.

They were quite salty and could be dry if they were not cooked properly.

Sounds about the same!

I think you should turn the chicken coop into a smoke house and expand your operation!
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Old 06-04-2013, 08:40 PM   #54
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Ah yes... the chicken coop...
I should really get some chickens in there again.
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Old 06-04-2013, 08:57 PM   #55
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looks beautiful!
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Old 06-04-2013, 08:57 PM   #56
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Now I just don't understand this?

I've been camped out at the Post Office to the point that the Postmaster is getting pissed and I haven't seen hide nor hair of my shipping crate.

That bacon looks wonderful and I can't wait until the package arrives.

Keep up the good work.
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Old 06-04-2013, 09:02 PM   #57
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Now I just don't understand this?

I've been camped out at the Post Office to the point that the Postmaster is getting pissed and I haven't seen hide nor hair of my shipping crate.

That bacon looks wonderful and I can't wait until the package arrives.

Keep up the good work.
Sounds suspicious to me. Does the Postmaster have bacon breath.
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Old 06-04-2013, 09:13 PM   #58
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Sounds suspicious to me. Does the Postmaster have bacon breath.

I think you might be on to something here.

I better check on that.

I just figured it went to the same place the 10 million Ed McMahon sent me.
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Old 06-04-2013, 09:38 PM   #59
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I think you might be on to something here.

I better check on that.

I just figured it went to the same place the 10 million Ed McMahon sent me.
Bacon and Billions
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Old 06-04-2013, 10:57 PM   #60
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The smoked pork chops were bone in and tasted like ham.

They were quite salty and could be dry if they were not cooked properly....
I think smoked pork chops are saltier than Canadian bacon, but it could be just my tastebuds. Of course, they ARE equally good! I've seen smoked chops in most stores I've shopped. Since Smithfield is now owned by a Chinese firm not sure how eager I'd be to get them from a grocery store. Fortunately we have a butcher nearby who has a hog farmer as a friend and smokes the pork he gets from his friend. I'd call around to your local butcher shops to see if any carry those. FWIW, our favorite way to enjoy them is seared just a bit in a deep pan (like a chicken fryer). After a few minutes of browning I pile in a LOT of fresh green beans - nearly a pound for each of us - add some water, and put a lid on it. Cook up until the beans are done to your liking and enjoy!

*******************************

Pac, sweetie, what are the chances of you trying to smoke up pork chops sometime to see how they turn out? *bats eyelashes*
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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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