The Captain
Junior Associate
Hugs are good...
Joined: Jan 4, 2011 16:21:23 GMT -5
Posts: 8,717
Location: State of confusion
Favorite Drink: Whinnnne
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Post by The Captain on Oct 14, 2015 8:15:41 GMT -5
Inspired by tskeeter's post here: ymam.proboards.com/post/2342001I would love to learn how to make Canadian bacon! Suggestions - ideas? Do you have a special skill you think someone here may benefit from - or do you have something you'd like to learn more about? According to friends and family (esp my MIL!!!) I have mastered the art of crispy chicken skin. Let me know if you're interested. Here you go, Cap... Just follow the link. www.susanminor.org/forums/showthread.php?311-Canadian-BaconThis recipe is written for use with a smoker. You don't have to smoke the cured pork loin (use the loin, not the tenderloin). You can just roast it in the oven at 225 degrees until it gets to the recommended internal temperature. I don't bother to tie the loin before I smoke it. Tieing the loin makes the shape more round, like commercial Canadian bacon, but it dosn't change the flavor/texture. You will see that some parts of the Canadian bacon are darker colored than other parts. This is normal. It's caused by the difference in the muscles that make up the loin. (Part of what makes commercial Canadian bacon so expensive is that they trim away the muscle that makes the darker bacon. I find that I like the flavor of the darker bacon more than I like the lighter bacon.) If you want a sweet, maple flavor, brush the pieces of pork loin with dark maple syrup before roasting. I suppose that you could also inject the loin with dark maple syrup diluted with a bit of water after the loin is roasted. And then let it sit in the refrigerator for a few days so the flavor can distribute in the meat. After smoking and an over night stint in the refrigerator, I slice this into thin slices, seal in a FoodSaver pouch, then freeze. It'll keep in the freezer for about a year. You could also use simple zip bags, but it won't keep as long because air the the zip bag will cause freezer burn. But, you should be good for a couple of months. Or, you could make this in about one pound pieces, freeze, and then slice as you use. In some areas, you can find Morton Tender Quick (a blend of salt and curing agent) in the grocery store, with the salt and spices (look for a dark blue 1 pound paper bag). I expect that outdoor stores, such as Cabella's, Bass Pro Shops, or Gander Mountain, may also carry it. I've ordered it from Amazon, and I think that WalMart's webstore also carrys it. And then there are the web stores that sell sausage making supplies. Did you hear the low groan that just came from the Midwest. That. Looks. AWESOME! DH and I have a meat grinder and sausage stuffer. We're doing some experimenting and I think Canadian bacon has to get added to the list. We also have a foodsaver thingy so freezer burn isn't an issue. Thanks!
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tskeeter
Junior Associate
Joined: Mar 20, 2011 19:37:45 GMT -5
Posts: 6,831
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Post by tskeeter on Oct 14, 2015 10:38:10 GMT -5
Here you go, Cap... Just follow the link. www.susanminor.org/forums/showthread.php?311-Canadian-BaconThis recipe is written for use with a smoker. You don't have to smoke the cured pork loin (use the loin, not the tenderloin). You can just roast it in the oven at 225 degrees until it gets to the recommended internal temperature. I don't bother to tie the loin before I smoke it. Tieing the loin makes the shape more round, like commercial Canadian bacon, but it dosn't change the flavor/texture. You will see that some parts of the Canadian bacon are darker colored than other parts. This is normal. It's caused by the difference in the muscles that make up the loin. (Part of what makes commercial Canadian bacon so expensive is that they trim away the muscle that makes the darker bacon. I find that I like the flavor of the darker bacon more than I like the lighter bacon.) If you want a sweet, maple flavor, brush the pieces of pork loin with dark maple syrup before roasting. I suppose that you could also inject the loin with dark maple syrup diluted with a bit of water after the loin is roasted. And then let it sit in the refrigerator for a few days so the flavor can distribute in the meat. After smoking and an over night stint in the refrigerator, I slice this into thin slices, seal in a FoodSaver pouch, then freeze. It'll keep in the freezer for about a year. You could also use simple zip bags, but it won't keep as long because air the the zip bag will cause freezer burn. But, you should be good for a couple of months. Or, you could make this in about one pound pieces, freeze, and then slice as you use. In some areas, you can find Morton Tender Quick (a blend of salt and curing agent) in the grocery store, with the salt and spices (look for a dark blue 1 pound paper bag). I expect that outdoor stores, such as Cabella's, Bass Pro Shops, or Gander Mountain, may also carry it. I've ordered it from Amazon, and I think that WalMart's webstore also carrys it. And then there are the web stores that sell sausage making supplies. Did you hear the low groan that just came from the Midwest. That. Looks. AWESOME! DH and I have a meat grinder and sausage stuffer. We're doing some experimenting and I think Canadian bacon has to get added to the list. We also have a foodsaver thingy so freezer burn isn't an issue. Thanks! The cool thing about Canadian bacon is that it's so darn easy. Rub cure and spices on pork loin. Flip once a day for several days. And roast. Done. Forgot to mention that I do a modified "freshening" process. After curing, soak the loin in cold water for 30 minutes to remove some of the salt. I do this three times, rather than the one time in the recipe. Gets the salt content down to what we prefer.
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Wisconsin Beth
Distinguished Associate
No, we don't walk away. But when we're holding on to something precious, we run.
Joined: Dec 20, 2010 11:59:36 GMT -5
Posts: 30,626
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Post by Wisconsin Beth on Oct 14, 2015 10:57:48 GMT -5
I don't think that making regular bacon is too far off from tskeeter's Canadian Bacon. One of my bosses started doing his own bacon last year and I've heard him go over the process several times.
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tskeeter
Junior Associate
Joined: Mar 20, 2011 19:37:45 GMT -5
Posts: 6,831
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Post by tskeeter on Oct 14, 2015 11:17:03 GMT -5
I don't think that making regular bacon is too far off from tskeeter's Canadian Bacon. One of my bosses started doing his own bacon last year and I've heard him go over the process several times. You're right, it's very similar. Bacon is made with pork belly, not loin. The curing time is longer. And some folks use different spices to season the bacon.
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andi9899
Distinguished Associate
Joined: Dec 6, 2011 10:22:29 GMT -5
Posts: 30,427
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Post by andi9899 on Oct 14, 2015 12:46:07 GMT -5
argh, not likely any time soon since I just bought a house. but we'll put this one on the back burner for a big PB meetup. andi9899 and chiver78 - hey!!! I want in on this too. PLUS the Chicago area is smack dab in the middle of everything. Easy peasy! Done.
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ZaireinHD
Senior Associate
Joined: Mar 4, 2011 22:14:27 GMT -5
Posts: 12,407
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Post by ZaireinHD on Oct 17, 2015 15:49:11 GMT -5
I wonder! I have the special skill or ability to smile including during tough situation. Not the nervous giggle - but actually smile
like I think a month ago when I was slightly rushing off to work my SUV front tire was nearly flat!! I was upset and smiled while saying out loud are you fucking kidding me! I then jumped into my show car and the battery was dead!! I then laughed!
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