Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 05-30-2008, 05:49 PM   #1
Found some matches.
Join Date: 05-07-08
Location: Livermore, CA
Default Canadian Bacon

I am about done building a BDS and would like to find a Canadian Bacon recipe to try. Hope someone has one to share.
valentiners is offline   Reply With Quote

Old 05-30-2008, 05:52 PM   #2
Smokin Gator
Babbling Farker
Smokin Gator's Avatar
Join Date: 12-01-06
Location: Fernandina Beach FL

I use the High Mountain Buckboard Bacon cure on a pork loin for 5 days and smoke it to 160. I know some others use Morton's Quick Cure cut with brown sugar, but I don't know the percentages.
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Weber Genesis Silver C Gasser
Constant wood lurker
Smokin Gator is offline   Reply With Quote

Old 05-30-2008, 06:08 PM   #3
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil

And this is in the Welcome section why?
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy

Smoke on KC.
BBQchef33 is offline   Reply With Quote

Old 05-30-2008, 06:25 PM   #4
Found some matches.
Join Date: 05-07-08
Location: Livermore, CA

Thanks for sharing.
valentiners is offline   Reply With Quote

Old 05-30-2008, 06:49 PM   #5
BBQ Grail
somebody shut me the fark up.
BBQ Grail's Avatar
Join Date: 08-11-03
Location: Rocklin, CA

There are a multitude of great threads on Canadian Bacon and Buckboard Bacon. The best thing would be to use the search function. There is so much info on the forum this is the only way for you to get it all.

I am no longer bite me Shane.

The best way to reach me is with email:
BBQ Grail is offline   Reply With Quote

Old 05-30-2008, 07:06 PM   #6
Take a breath!
Join Date: 04-28-08
Location: Carvel, AB Canada

Canadain Back Bacon is about the cut of meat more than the cure IIRC. Back Bacon is really lean. The Fat and Protein numbers are the opposite of regular bacon.
Stumps Clone
ComputerMike is offline   Reply With Quote

Old 05-30-2008, 07:30 PM   #7
somebody shut me the fark up.
Norcoredneck's Avatar
Join Date: 07-11-06
Location: Norco, Ca.

Do the High Mountain Buckboard. You won't be sorry.
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote

Old 05-30-2008, 11:48 PM   #8
Got Wood.
Join Date: 05-21-08
Location: Wakefield, Nebraska

I currently have a Canadian bacon taste test in progress. I used 4 different cures (2 dry & 2 brine) and smoked them all at the same time. I'm waiting to hear back from 6 "brave" volunteers to see what the preferences are.

The two dry cures were fairly simple.

Dry cure #1: 1 Tbls Tenderquick and 1 tsp brown sugar per pound of loin

Dry cure #2: Dry cure #1 plus 1/2 tsp each of onion and garlic powder

The brines are more involved and I'd have to go look them up. One is from Charcuterie and the other is from another forum.
Terry NE Nebraska Masterbuilt Electric Smokehouse
RevT is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
First Go at Canadian Bacon jagardn Q-talk 9 11-16-2009 05:21 PM
Canadian Bacon Puppyboy Q-talk 5 02-21-2008 07:44 AM
Un-Canadian Bacon Sledneck Q-talk 20 02-15-2008 09:31 AM
Canadian bacon Grumpy's Q Q-talk 10 12-17-2007 07:27 AM
First Canadian Bacon Meat Burner Q-talk 20 11-04-2007 06:40 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 05:48 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts