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View Full Version : I have a pork loin and some tender quick


smoke ninja
07-22-2014, 10:27 AM
Now what?

c farmer
07-22-2014, 10:28 AM
Make some cb.

smoke ninja
07-22-2014, 10:38 AM
That's what I planned on. I'm posting at lunch so when I get home I can have a game plan. I've never used TQ before and was looking for tips

ButtBurner
07-22-2014, 10:43 AM
I use it and really the only tip I have is make sure you measure it exactly and follow the directions to the T

I like the CB idea

really like it

stl-rich
07-22-2014, 10:49 AM
Canadian Bacon – Dry Cure

http://www.susanminor.org/users/Hab/Food_Files/Meat/Canadian_Bacon/Canadian_Bacon-1.jpg
Ingredients

Boneless pork loin (size will depend on how much bacon you want to make.)
1 Tbl. Morton Tender Quick per pound
1 tsp. dark brown sugar per pound
1 tsp. garlic powder per pound
1 tsp. onion powder per pound

Directions

Trim fat and silver skin from pork loin.
Cut into 3 to 4 pound sections.
Weight each section.
Make a note of the weight of each piece before measuring the dry ingredients.
Example if you have two sections; one weighting 4 pounds and one weighting 3 pounds, measure all the dry ingredients for the 4 pound piece and place that in one bowl; and measure all the ingredients you will use on the 3 pound piece and put that in a separate bowl.
Make sure to cover all surfaces, and work the dry cure into any crevices in the meat.
My refrigerator was at 38 F.
You do not have to open the bags, if some liquid has formed give the bag a few shakes to redistribute the liquid.
You may also see an iridescent sheen on the surface. *
It is important to take the internal temperature of each piece of loin. **
I now only take may Canadian Bacon to 140 F. The texture and moistness is much better. If you decide to use the 140 F temperature, make sure that your probe is in the thickest part of the meat. After it the meat reaches 140 F, slowly move the probe in and out. If there is a drop in temperature, leave the probe at that spot and continue to cook until the 140 F internal temperature is reached. If you have a good instant read thermometer, also use that to get your final reading. (if serving with crackers you may have to quarter each slice.)
Measure all dry ingredients for each section of meat based on the weight of each section, and thoroughly mix.
Rub the entire mixture on to the loin.
Place loins into separate one gallon sealable plastic bags, and remove as much air as possible.
Cure meat in the refrigerator at 36- 40 F
Due to the thickness of the loin you will need to cure them for 6 days.
Once a day turn meat over.
When the loins are fully cured, remove loins from plastic bags and thoroughly rinse off.
Soak loin pieces in about three gallons of cool water for 30 minutes; remove from soak and pat dry.
Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface.
Place loins into a 225 F preheated Bradley.
Apply maple smoke for 1:40 to 2:00 hours.
Continue to cook until an internal temperature of 140 F – 150 F is reached. The higher you take the internal temperature, the less moisture will remain in the meat.
Remove loins from smoker, and tent foil until loins are cool enough to be handled by hand.
Wrap each piece tightly in plastic wrap.
Refrigerate for at least two days.
Cut into 1/8 inch thick slices and serve

Additional information

This recipe is a modification of Morton Tender Quick recipe and curing methods; and Mallard Wacker’s cooking guidelines for Buck Board Bacon.

You can add or subtract as many spices and flavoring you want to this recipe, as long as you maintain the correct amount of Tender Quick.

The dark brown sugar gives it a nice distinctive flavor, but you can replacement it with light brown sugar, or regular sugar or use maple granules.

You can increase the amount of applied smoke, but I like my Canadian bacon and pastrami lightly smoked. Keep in mind, that smoking a 225 F, your loins are going to reach 145 F -150 F in about 3 to 4 hours.

*OPTIONAL: At this point I used butcher’s twine and tied the loin every 2-3 inches. This helps the bacon maintain a more rounded shape, and the even shape helps all parts cook more uniformly.

c farmer
07-22-2014, 10:51 AM
.5 oz of TQ per lb of meat.

Then I put about 2 tablespoons of brown sugar with it.

Bludawg
07-22-2014, 11:20 AM
Canadian Bacon

A lean pork loin is soaked in a sweet maple cure then smoked, sliced, and pan fried. The end result is a Canadian bacon with a great sweet and salty mixture that is more pronounced and complex than what you get off the shelf.
Prep Time:
15 Minutes
Inactive Time:
3 Days
Cook Time:
2 Hours
Total Time:
3 Days 2 Hours 15 Minutes
Yield:
One 4- to 5-pound loin, serving 12 to 18 people
Ingredients

1 gallon water, divided
1 cup kosher salt
1 cup maple syrup
1/3 cup light brown sugar
2 teaspoons pink salt (aka InstaCure, Prague Powder)
4 bay leaves
3 medium cloves garlic, smashed
1 tablespoon black peppercorns

1 boneless pork loin, trimmed of excess fat (about 4 to 5 pounds)

1 to 2 fist-size chunks of light smoking wood, such as apple or cherry
Procedure

To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.
Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.
Fire up the smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant read thermometer registers 140 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours.
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0099.jpg

Grimm5577
07-22-2014, 11:39 AM
apply, wait, rinse, smoke, eat.

bawb
07-22-2014, 12:34 PM
ditch the tender quick and smoke that pork slice it in to medallions get some raspberry chipotle sauce spread it on a medallion and enjoy.

Wickedcajun
07-22-2014, 06:02 PM
Tasso!!!

smoke ninja
07-23-2014, 09:58 PM
Ok the loin is in the dry cured and stored in the fridge.

The tender quick bags says up to 24 hrs for larger cuts. I have read several days. What's the deal?

Is one day really enough?

c farmer
07-23-2014, 10:02 PM
I let my loins cure 10 -14 days. Flipping the bag everyday.

smoke ninja
07-27-2014, 04:01 PM
Canadian bacon time. Cured for several days. on the smoker with some ribs. The thunder is rolling in. We'll see how it turns out.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/20140727_163501_zpstgiebb5o.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20140727_163501_zpstgiebb5o.jpg.html)

c farmer
07-27-2014, 04:21 PM
Did it cure all the way through?

smoke ninja
07-27-2014, 04:31 PM
Well see. It's been on for an hour. Massive storm just rolled through and I had to take cover. I'm gonna temp it while there's a break.

smoke ninja
07-27-2014, 04:44 PM
My entire cook area is destroyed. The little gazebo awning flew away, the kettle lid became a flying saucer, the wsm is on its side and now all the wood for the stick burner is soaked ( it was under the awning). The power is out so I can't even throw the food in the oven.

smoke ninja
07-27-2014, 06:21 PM
Well it came out ok. Next time I'll cure longer but it's definitely Canadian bacon, and tasty

93vpmod
07-27-2014, 06:28 PM
Glad ya pulled through, I love the TQ CB.

I hope not too much of your cook area is destroyed.

bawb
07-27-2014, 06:37 PM
smoke ninja; sorry to here that the weather is very unforgiving at times.

smoke ninja
07-27-2014, 06:37 PM
http://i1121.photobucket.com/albums/l520/smokeninjabbq/20140727_180201_zpsnlan7aaj.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20140727_180201_zpsnlan7aaj.jpg.html)

My little tent thing took the worst of it. We can rebuild her, we have the technology, we can build the worlds first bionic awning..........



Plenty of damage to go around here and the powers still out.

c farmer
07-27-2014, 06:53 PM
My power is going on an off.

I made sure my flying stuff is indoors.

c farmer
07-27-2014, 06:54 PM
Why cure longer?

What was wrong?

smoke ninja
07-27-2014, 07:40 PM
Why cure longer?

What was wrong?

I let it cure about 4 days. Could have had more pink color I guess. It did taste "hammy". Reminded me of over enhanced ribs. Next time I'll give it a week, guess I got impatient. Good for my first time. I've been trying new things lately, this week I also made pickles for the first time.

c farmer
07-27-2014, 07:43 PM
Was it pink in the middle?

I let loins cure 10 - 14 days.

smoke ninja
07-27-2014, 07:55 PM
I'll post a pic later and you can judge for yourself. Right now the power is still out , I'm using my phone and having to charge it in the car. Today has really kicked my arse.

Yes I read everyone s post on how long to cure, just didn't listen is all.

Fwismoker
07-27-2014, 08:04 PM
5 days per inch of thickness for curing. How long did you go?

Fwismoker
07-27-2014, 08:06 PM
http://i1121.photobucket.com/albums/l520/smokeninjabbq/20140727_180201_zpsnlan7aaj.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20140727_180201_zpsnlan7aaj.jpg.html)

My little tent thing took the worst of it. We can rebuild her, we have the technology, we can build the worlds first bionic awning..........



Plenty of damage to go around here and the powers still out. Crap y'all got nailed up there! Most of the bad cells missed us. I did notice most of the heavier ones were North of me. Get a generator!

smoke ninja
07-27-2014, 08:12 PM
5 days per inch of thickness for curing. How long did you go?

4 or 5

c farmer
07-27-2014, 08:39 PM
Fully cured and before cooking.
http://i955.photobucket.com/albums/ae37/cfarmer11/adamphone124_zpsfb6e5e1a.jpg (http://s955.photobucket.com/user/cfarmer11/media/adamphone124_zpsfb6e5e1a.jpg.html)

smoke ninja
07-28-2014, 07:16 PM
The moment you've all been waiting for. The unveiling km the Canadian bacon.


http://i1121.photobucket.com/albums/l520/smokeninjabbq/20140728_201117_zps4vbplgeh.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/20140728_201117_zps4vbplgeh.jpg.html)

Had more color than I thought. I was working by candle light last night so I couldn't see much. Power just came back on. Bout time.


Sooooo, how's it look?

Fwismoker
07-28-2014, 07:43 PM
Looks good Steve. Next time just go by the suggested time, at least the 10-14 days like Adam...you can't go wrong.

c farmer
07-28-2014, 07:58 PM
Looks great. How's it taste?

c farmer
07-28-2014, 07:59 PM
Looks good Steve. Next time just go by the suggested time, at least the 10-14 days like Adam...you can't go wrong.

Don't go by me. I am not a cure master, its just how I do it.

smoke ninja
07-28-2014, 08:08 PM
Who is this Steve? Maybe you meant to post in another thread. There's only a ninja here.











.

c farmer
07-28-2014, 08:10 PM
Who is this Steve? Maybe you meant to post in another thread. There's only a ninja here.











go easy man, you'll blow my cover. If this keeps up I'll be found out. Guerry already outed me in the woodpile.

I can see the white lettering when I quote you. :heh:

smoke ninja
07-28-2014, 08:16 PM
What do you mean? I see nothing.


http://forums.colts.com/public/style_emoticons/default/ninja.gif

c farmer
07-28-2014, 08:18 PM
:-o,......

Fwismoker
07-28-2014, 08:22 PM
Don't go by me. I am not a cure master, its just how I do it.


Don't be modest, you learned from the best!

Fwismoker
07-28-2014, 08:27 PM
Who is this Steve? Maybe you meant to post in another thread. There's only a ninja here.











.

Sorry Ninja. Yea i posted in the wrong thread...Yea... that's the ticket! - YouTube

smoke ninja
07-28-2014, 08:42 PM
Cure master, you asked for it.


http://i1121.photobucket.com/albums/l520/smokeninjabbq/Dian%20Keto%20the%20Cure%20Master_zpsmj4mwuto.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Dian%20Keto%20the%20Cure%20Master_zpsmj4mwuto.jpg. html)

Cure master and chicken king. A dangerous duo if there ever was one.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg.htm l)

c farmer
07-28-2014, 08:43 PM
Cure master, you asked for it.


http://i1121.photobucket.com/albums/l520/smokeninjabbq/Dian%20Keto%20the%20Cure%20Master_zpsmj4mwuto.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Dian%20Keto%20the%20Cure%20Master_zpsmj4mwuto.jpg. html)

Cure master and chicken king. A dangerous duo if there ever was one.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg.htm l)


I need to cure a chicken.