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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-12-2012, 10:15 AM   #1
jcpetro97
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Default Canadian Bacon - Brine question

Question... I had put a pork loin in to brine last week, and today should be the day I am supposed to get it on the smoker. I am going to attempt to get that done tonight, but if for some reason I can't, is my best bet, to get it out of the brine, and vac-u-suck it, and throw it back in the fridge for a couple days until I am ready for it, or should I just leave it in the brine...
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Unread 11-12-2012, 12:25 PM   #2
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I would not go more than 5 days.
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Unread 11-12-2012, 12:45 PM   #3
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Pull it, wash it and pack it.
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Unread 11-12-2012, 12:49 PM   #4
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My best Canadian Bacon results include a 1 day "soak out" in a stainless steel pot in the fridge and then 2 days drying in the fridge on racks uncovered. Going straight from the brine to the smoker returned less than stellar results. Think slimy and salty... Cheers!!!
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Unread 11-12-2012, 12:59 PM   #5
BBQJack
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Real Canadian bacon is not smoked. (coming from a REAL Canadian).

I do the dry cure method and mine turns out perfect, just like home....
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Unread 11-12-2012, 03:01 PM   #6
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Quote:
Originally Posted by BBQJack View Post
Real Canadian bacon is not smoked. (coming from a REAL Canadian).

I do the dry cure method and mine turns out perfect, just like home....
Please start a thread telling us how to make Canadian bacon, just like home!
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Unread 11-12-2012, 03:44 PM   #7
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Quote:
Originally Posted by BBQJack View Post
Real Canadian bacon is not smoked. (coming from a REAL Canadian).

I do the dry cure method and mine turns out perfect, just like home....

Well said......

I also like the peameal bacon as well.......
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Unread 11-13-2012, 08:41 AM   #8
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Was it the Canadians that finally decided that bacon does not come from the belly? I too use the dry cure.
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Unread 11-14-2012, 10:33 AM   #9
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My recipe is pretty simple. Take a pork loin roast, Morton's quick cure by weight along with 1 teaspoon of turbano sugar per pound. Dry rub this all over a paper towel dried roast. Stick in a zip lock or Tupperware container in the fridge for 4 or 5 days.

Twice daily massage your meat.

When cured, rinse off and let it soak in a bowl in the sink fully submerged for an hour.

Dry off with paper towel.

Liberally rub cornmeal on the outside. Stick back in your waterless bowl into the fridge uncovered for about 6 hours.

Cut into slices and fry in a frying pan.

Goes well with beer and hockey....
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Unread 11-14-2012, 11:27 AM   #10
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Default LONZINO anyone?

try this one - I have been making this for a couple of years..


only thing I do different from the recipe is:

I do not stuff into a casing -
just put it into elastic netting and hang it to dry..

excellent taste !! (sliced thin, plate it and a quick turn of the peppermill on it - use as a snack with a very dry martini !!)

http://lpoli.50webs.com/index_files/lonzino.pdf

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Unread 11-14-2012, 11:36 AM   #11
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I love Canadian bacon.. the peameal kind. Also love the American version too.

Canadian kind...

http://www.bbq-brethren.com/forum/sh...d.php?t=122122


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