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| 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. |
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05-30-2008, 05:49 PM
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#1 |
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Found some matches.
Join Date: 05-07-08
Location: Livermore, CA
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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.
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05-30-2008, 05:52 PM
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#2 |
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Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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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.
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[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] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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05-30-2008, 06:08 PM
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#3 |
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Grand Poobah and Site Admin
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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And this is in the Welcome section why?
 
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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. WWW.BBQ-BRETHREN.COM |
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05-30-2008, 06:25 PM
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#4 |
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Found some matches.
Join Date: 05-07-08
Location: Livermore, CA
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Thanks for sharing.
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05-30-2008, 06:49 PM
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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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.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-30-2008, 07:06 PM
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#6 |
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Take a breath!
Join Date: 04-28-08
Location: Carvel, AB Canada
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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.
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UDS Stumps Clone |
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05-30-2008, 11:48 PM
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#8 |
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Got Wood.
Join Date: 05-21-08
Location: Wakefield, Nebraska
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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.
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Terry NE Nebraska Masterbuilt Electric Smokehouse |
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