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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 02-14-2008, 07:03 PM   #1
Sledneck
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Default Un-Canadian Bacon

Finally got around to using the BBB cure. Decided to make Un-Canadian Bacon. It came out a bit too salty for me but it is very addicting none the less. I cured it for 7 days and then soaked it 1 1/2 hours before putting them on the cooker. Next batch I think I am going to cure for 5 days and soak overnight. During the cure, 1 of the loins was in a pan covered with saran wrap.The other loin was vacuum sealed tight in a food saver bag. I didn't notice any difference between the 2 loins.

Last edited by Sledneck; 02-25-2009 at 01:20 PM..
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Unread 02-14-2008, 07:47 PM   #2
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Looks nice and lean Mike! I go for a longer soak to get a lot of the saltiness out, try coating or injecting with a Maple syrup/Apple juice mix.
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Last edited by swamprb; 02-15-2008 at 07:33 AM.. Reason: I meant Steve!!
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Unread 02-14-2008, 07:48 PM   #3
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Looks like lunch, Sled. Nice job.
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Unread 02-14-2008, 07:48 PM   #4
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Quote:
Originally Posted by swamprb View Post
Looks nice and lean Mike!
WTF is Mike ? His name is Tony...Danza that is.

Looks lean and dry...yuk. Nice try rookie
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Unread 02-14-2008, 08:05 PM   #5
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looks good! i usually do my loins for 5 days and they turn out really good..not too salty. I leave 'em soak for an hour or so with one or two water changes, then let air dry for awhile.
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Unread 02-14-2008, 08:20 PM   #6
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They do look dry in the pic but truth is they are really moist.
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Unread 02-14-2008, 08:23 PM   #7
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Will it dry out after frying? I've had this problem. Looks good after slicing, but goes to crap in the frypan.
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Unread 02-14-2008, 08:29 PM   #8
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Very nice looking un Canadian bacon Mr Sledneck lol, I have got to do this as well, sorry i didn't get back to you in cattle call, but yes we do have some nice sleding around here. Sorry dude i got to ask, what the hell did you do to get thrown out of here? (hell we even had some tards fighting to keep charles ing here) lol how bad are ya. lol
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Unread 02-15-2008, 06:54 AM   #9
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Quote:
Originally Posted by MilitantSquatter View Post
WTF is Mike ? His name is Tony...Danza that is.

Looks lean and dry...yuk. Nice try rookie

explains 13th place chicken. L.O.L., I will trying to make some in the near future!!
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Unread 02-15-2008, 06:58 AM   #10
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I've had a pork loin curing for 7 days.

After reading this, I'm going to change the water out and smoke it this weekend.

Looks good Steve
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Unread 02-15-2008, 07:18 AM   #11
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Quote:
Originally Posted by txschutte View Post
Will it dry out after frying? I've had this problem. Looks good after slicing, but goes to crap in the frypan.
I fried a bunch last night. Wasnt to dry. I trimmed all of the fat so that might be part of it. The purpose of me making this was to eat something in the morning that is natural and somewhat health. I have been eating turkey bacon but that is processed so i am doing this as a replacement. I know its high in sodium but everthing else i eat is typically very low in sodium.
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Unread 02-15-2008, 07:19 AM   #12
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Good looking eats Bob... on the to try list!
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Unread 02-15-2008, 07:31 AM   #13
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Great looking UCB Sled!!

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Unread 02-15-2008, 07:36 AM   #14
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What did you cook it on Steve?
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Unread 02-15-2008, 07:39 AM   #15
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Quote:
Originally Posted by swamprb View Post
What did you cook it on Steve?
The poohbahs bionic bandera. He cooked i did molding. Also did beef short ribs that i picked up for $.99 a pound. They were really good.
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