Canadian Bacon

Puppyboy · 02-20-2008, 12:43 PM

I rubbed a 2# pork loin with 2 tabs Morton's TQ and 2 tsp of sugar. I have it in the fridge where it will cure for 3-5 days per the instructions on the Mortons web site.

When done curing the directions say after soaking in water for 30 minutes slice then pan fry.

Anyone see any probelms with smoking it to 140* before slicing & frying?

http://www.mortonsalt.com/recipes/Re...l.aspx?RID=117

Jack2u2 · 02-20-2008, 12:48 PM

I smoked mine to 145 or so - sliced and fried as needed

Divemaster · 02-20-2008, 01:03 PM

Haven't done canadian yet... I actually take my BBB to 165 so I can just put it on a sammie without having to cook it... I have also been know to brown it in a fry pan....

Puppyboy · 02-20-2008, 01:14 PM

Jeff, I like that idea even better. Thanks.

Meat Burner · 02-20-2008, 10:38 PM

Jeff, for what it's worth, here is what I've done that has turned out great. Alway more ways to skin the cat but this works for me. Cure for about 5 days, rince in water for two hours, keeping in the frig, replacing water every 30 minutes to soak out the salt, then air dry for about 30 or so minutes on the counter-top. Did what thirdeye suggested and then put in the frig overnight to distribute the flavor and firm the loin up for slicing. Slice the next day. This has worked very well for us.

Sledneck · 02-21-2008, 07:44 AM

Since you are a mofo and not a canuck would you please refer to it as "un-canadian bacon" please

02-20-2008, 12:43 PM	#1
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Canadian Bacon I rubbed a 2# pork loin with 2 tabs Morton's TQ and 2 tsp of sugar. I have it in the fridge where it will cure for 3-5 days per the instructions on the Mortons web site. When done curing the directions say after soaking in water for 30 minutes slice then pan fry. Anyone see any probelms with smoking it to 140* before slicing & frying? http://www.mortonsalt.com/recipes/Re...l.aspx?RID=117 __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

02-20-2008, 12:48 PM	#2
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX. Downloads: 0 Uploads: 0	I smoked mine to 145 or so - sliced and fried as needed __________________ Jack -www.jrcsbbqandseasonings.com

02-20-2008, 01:03 PM	#3
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	Haven't done canadian yet... I actually take my BBB to 165 so I can just put it on a sammie without having to cook it... I have also been know to brown it in a fry pan.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-20-2008, 01:14 PM	#4
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Jeff, I like that idea even better. Thanks. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

02-20-2008, 10:38 PM	#5
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Jeff, for what it's worth, here is what I've done that has turned out great. Alway more ways to skin the cat but this works for me. Cure for about 5 days, rince in water for two hours, keeping in the frig, replacing water every 30 minutes to soak out the salt, then air dry for about 30 or so minutes on the counter-top. Did what thirdeye suggested and then put in the frig overnight to distribute the flavor and firm the loin up for slicing. Slice the next day. This has worked very well for us. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-21-2008, 07:44 AM	#6
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Since you are a mofo and not a canuck would you please refer to it as "un-canadian bacon" please

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