Canadian Bacon, via AZ....oh boy....

so here there i am, at my wife's gramma's place, and she's cookin up some canadian bacon for breakfast... and it smelled gooood, i thought to myself....*self* i havent had CB in a long time, so i whipped up some and twas nice...

Then i get back to my lil ole, desert town, and get a craving to git some done myself...oh you'd think it would be easy, nay nay, this is Sierra Vista, these stores dont have the required ingredients.... those essential curing agents.... not a SINGLE FARKIN STORE in this lil pissant town had ANY TYPE of curing agents.....

but after i ran around the entire town lookin.... alright Bob... i didnt run.... i dont run....Drove around the entire town in and out of every store we have here.... i remembered gramps uses it in his salmon smokin' habit he has. He acquired it when he was last in Bemidji, MN (goes up there for the summers to take care of the family farm) He saved the day. So i picked up a couple cups of the stuff from him....

At first, in the dim room i thought he was pullin' my leg, the stuff he pulled out in the old tupperware container, looked to be brown sugar, so unbelieving i reached in, and grabbed a pinch....oh boy... i couldnt have been more wrong.... that's some nasty chit mang!!!... DONT do that... believe the old gramps when he tells you it's curing salts. (to be specific, it's Morton Sugar Cure)

Morton Sugar Cure is a tricky mothra farker ya know.... specially to some one who's never seen it. and i searched here, and seems not to be of much know...so i'll share a lil site i found in lookin to find exactly what it was... learned what #1 and #2 were as well as tender quick and the like.

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
this place helped me figure out what's goin on in my lil new world of curing.

it seems that it's the same as TQ with sugar added, so im gonna treat it as such with some recipes i've seen here on the Brethren site, as well as Morton's own recipe site.

I'll be startin with a 4.5 or so lb pork loin, it's too late to start it tonight, so pics will come tomorrow, when i get it trimmed up, and rubbed down.

I think i want to go with a dry brine this time around, seen much positive reviews, so this is where yall come in, chime in with your expertise, pros and cons of Morton Sugar Cure (it's all i have right now, so im gonna use it but still would like to know what you know) This time around im goin for simple, plain ole canadian bacon.

Lemme know!!!

LM600 said:

Nice!

Here is some pork loin that I turned into bacon a while back....

Click to expand...

I read one of your posts, and you're a fan of the dry method correct? But IIRC you used the # powders right?


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okiedoke here's the down low it's a 4lb 6.25oz loin, then i trimmed off all the fat, bringing it down to 3lbs 10 7/8oz.



Using Morton's recipe, which is

1 T cure per pound of meat
1tsp sugar per pound of meat (i used brown sugar)

i added no extra salt, as reading other things about the sugar cure, it's already got it in it. i then mixed up the rub but good, and smeared it all over the meat. then into a ziplock bag. their recipe calls for 3-5 days, so it'll sit there in the fridge for the next littlebit and i'll flip it now and then.... onto the UDS it'll go....

Im thinkin i'll cook it at 200, til it hits 140, then i'll chill it, n slice it, have a nice breakfast or whichever meal i see fit

thanks, i'll keep up with it!

So.... I spaced a little bit, and forgot what day I was I with the soon to be Canadian bacon, even though I've been flipping it every night.... So tonight I threw it into a water bath, to ease some cure/salt, ill change the water in the
Morning, and tomorrow night ill probably stuck it on a rack to dry out on a rack in the fridge.




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this is AZ the Amish would DIE out here!!!

the loin is now outta the water, chillin on it's side in the fridge, open, on a rack in a sheet pan.... im gettin anxious!!!

This is a good first try. I like the stuff and for experiment's sake I cut the loin in half, and left one "raw" and smoked one.

The unsmoked one, was really good, but not what I call "Canadian" at least not what this Yankee was raised on. It was like a really awesome thinly sliced porkchop.

The smoked one got a slather of brown sugar, honey pepper and a lil bit more salt, and went under a bath of cherry smoke @160-200 throughout the cook, and was probably there for 7-8 hours.

Brought inside, I wrapped it tightly in plastic wrap and chilled it, to slice this morning.

I like it, and will be doing this Again!!!


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