Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Canadian bacon

After a few attempts, we're finally dialed in

We found the inner loins not a whole lot more expensive than the outer loins, and a whole lot less cartilage to skin off.

This is for 5 pounds of whole pork loin.



Large bowl add 4 cups warm water to dissolve mixture

1/2 cup kosher salt
3 teaspoons maple extract
3/4 cup brown sugar
2 teaspoons minced garlic
1 tblspoon prague powder pink curing salt
1 teaspoon parsley
1 tablespoon crushed peppercorns
4 bay leaves

add loins and 4 more cups cold water

refrigerate for 4 days

rinse and let pellicle for 1-2 hours

One smoke of Applewood. (lightly smoked for us)

Slice about 3/16s for breakfast meat
about 3/32s for pizza topping

Looks good.

I make several backstraps worth when they go on sale.
You are right about the trimming, it's the hardest part of the whole process.
We have found that separating the different muscles and trimming the
inner silverskin is not necessary. It pretty much breaks down.
I wouldn't try that with the heavy stuff on the top.

I hot smoke to 160, so we can eat it uncooked.
The 16 year old girl will open a half loin vac pac and
eat it as snacks in a couple days.

Great job!


Local butcher makes Canadian bacon.

I have to buy two packages. The first one I eat while opening the second one.

Old school would have a corn meal coating. I use about the same brine, but I add pickling spices.

You sound like me if I buy Holland Bros. Kielbasa.
An extra pound for the drive home!

I just turned a whole loin ( back strap ) into bacon--- smoked in hickory--- cured for 10 days in Salt ,brown sugar. cinnamon , nutmeg , Espresso coffee, cocoa, Vanilla, and a touch of Maple syrup. ---- I'll have to try the inside loin and copy your recipe . Fried in Butter--- It's would be hard to beat. - Web

And now, for your brunch enjoyment...Canadian Bacon Upside Down Cake.


Lightly butter a baking dish (sized to fit the crowd)
Layer drained pineapple rings snugly in the bottom
Cover each ring with a slice of Canadian bacon
Mix and pour cornmeal mix over all to a depth of about an inch
Bake per cornmeal directions
Remove from oven, allow to cool and firm up a bit, then turn out onto a serving platter
Serve with maple syrup (of course!
Voila! Oh, Canada!

Good idea!

I'm going to try that!

Thanks Rocky.

John

It's a "keeper" John. You'll see.

nah, I think that is different and is known as 'pea meal', not the same as hoser bacon

watch4bear,

Your recipe/pictures pushed me over the edge......had a loin in the freezer that needed some ideas and it is soaking in the brine as I type!

I will pull it Sunday and put a little pecan smoke to it and report back.

Fellow I visit with calls that the "daddy tax".

Okay, I got these done today. I see where tinypic took a dump to divert users to photobucket.....so no pics until I get something else lined up....as PB screwed us all once and I am not going to play round 2!!

As I posted before, I used pecan wood as I like the way it goes with pork. Smoked them well and then finished them to 145 degrees on a 325 gas grill. They turned out juicy, and taste great! The wife was looking at me funny as I snacked and she was seasoning chicken for the grill. Almost couldn't eat the chicken and it was really good as well!

Thanks for the idea watch4bear!!

https://imgur.com/a/4dcnU0L

Lets see if that works.......upon checking it, the link works but the pick does not show in the post.

I will work on that!

Heck yeah, what did you think of the aroma of the brine? Is that something or what

The aroma was really nice and you can pick up some of the flavors (along with the pecan) from the bacon. Seems kind of funny calling it bacon...it looks more like ham!

After trying it off the grill and then frying it like bacon....I think I like it better off the grill. I scarfed up 2 more loins today along with 2 tenderloins.....so I already have my next victims on ice!

Looks great !!!!

They don’t have Canadian Bacon in Canada—it’s called Back Bacon and it’s cured and rolled in pea meal and thinly sliced and fried—not smoked at all.

Dunno when you moved here kkahman, but you're talking about peameal bacon, not Back Bacon.

Canadian Back Bacon is cured and smoked. Peameal is not cured, though it might be "seasoned" - injected with brine to raise the weight at sale.

You're both right !