Broil King Keg Forum

The Keg Recipe Vault => Pork => Topic started by: Bigtom on March 01, 2011, 07:17:36 PM



Title: Home Cured (American) Canadian Bacon
Post by: Bigtom on March 01, 2011, 07:17:36 PM
Started these pork tenderloins 3 days ago in a brine/cure.

Gotta love Publix
(http://farm6.static.flickr.com/5258/5490694432_9d7d71198a_z.jpg)

Bagged and curing
(http://farm6.static.flickr.com/5018/5490694810_9f3cbfdfa4_z.jpg)

3 days later on the keg
(http://farm6.static.flickr.com/5251/5490695174_858d5b34c6_z.jpg)

Lightly Smoked at 220 to 145 IT
(http://farm6.static.flickr.com/5133/5490100271_a71e5dc333_z.jpg)

Sliced waiting to be fried
(http://farm6.static.flickr.com/5018/5490100701_7797045c06_z.jpg)

Finished product was very tasty
(http://farm6.static.flickr.com/5260/5490696284_11b9825ff8_z.jpg)

Then I used some to whip up a linguine carbonara
(http://farm6.static.flickr.com/5133/5490133887_170f7a14f1_z.jpg)

Canadian Bacon Brine
1 gallon spring water
1 ½ cups ksalt
1 cup sugar
8 tsps pink curing salt
1 tsp thyme
1 tsp sage
1 tsp granulated garlic
1 tsp black pepper

Heat to dissolve, then cool overnight in fridge. Bag up the pork/brine and put in fridge for 2-3 days.


Title: Re: Home Cured (American) Canadian Bacon
Post by: Skinsandos on March 01, 2011, 07:26:57 PM
WOW recipe board for sure

Eggs Hussarde will be done soon


Title: Re: Home Cured (American) Canadian Bacon
Post by: Bigtom on March 01, 2011, 07:32:17 PM
Yup, this w/e...wife already requested.


Title: Re: Home Cured (American) Canadian Bacon
Post by: Yanknrebel on March 01, 2011, 08:47:28 PM
Very Very Nice! X2 for recipie Board!


Title: Re: Home Cured (American) Canadian Bacon
Post by: Vindii on March 01, 2011, 08:51:23 PM
Nice!

 ;D ;D


Title: Re: Home Cured (American) Canadian Bacon
Post by: Smokin in Peosta on March 01, 2011, 09:17:19 PM
Way to go Bigtom that will go fast.


Title: Re: Home Cured (American) Canadian Bacon
Post by: Boat-n-BBQ on March 01, 2011, 11:13:26 PM
I'm moving that Now!


Title: Re: Home Cured (American) Canadian Bacon
Post by: IglooBBQ on March 02, 2011, 09:05:14 AM
What did you use for your diffuser setup here and what wood did you smoke with?  Any troubles holding steady at 220?  Looks d'lish!  :o


Title: Re: Home Cured (American) Canadian Bacon
Post by: Bigtom on March 02, 2011, 10:58:22 AM
What did you use for your diffuser setup here and what wood did you smoke with?  Any troubles holding steady at 220?  Looks d'lish!  :o

I used my diffuser # 2 setup (wok)and used a couple of small chunks of hickory. I have another batch that I am curing for 7 days and that batch I will use apple wood.

I start it off with a few hot coals from a chimney spread on top of the cold coals. This way I know I have charged coals. Then I set it at 2 top 2 bottom and wait for it to come up to 200. Then I shut it to a crack and watch the temp gauge. I tweak it a few times and it usually sits on 220 (top grate) no problem.


Title: Re: Home Cured (American) Canadian Bacon
Post by: ronbeaux on March 02, 2011, 02:16:35 PM
Nice job!


Title: Re: Home Cured (American) Canadian Bacon
Post by: EconomicDisconnect on March 06, 2011, 07:46:12 PM
WOWZA!!! :o


Title: Re: Home Cured (American) Canadian Bacon
Post by: Shawn W on March 09, 2011, 07:26:23 PM
I've done tons of Canuck bacon, with whole pork loins ... never tried t-loins though ... looks great, I will have to try some with t-loins


Title: Re: Home Cured (American) Canadian Bacon
Post by: FLbobecu on March 09, 2011, 11:39:55 PM
Excellent - I'm going to give this a whirl. Bought two tenderloins when they were B1G1-free, so I have 4 total, and will use one for some bacon.  :)


Question - where do you get pink curing salt, or does it go by another name? Never cured anything before, so I'm not really familiar with curing salt.


Title: Re: Home Cured (American) Canadian Bacon
Post by: Skinsandos on March 10, 2011, 05:24:07 AM
Excellent - I'm going to give this a whirl. Bought two tenderloins when they were B1G1-free, so I have 4 total, and will use one for some bacon.  :)


Question - where do you get pink curing salt, or does it go by another name? Never cured anything before, so I'm not really familiar with curing salt.

They have it at Gander Mountain in Lake Mary - Some just call it cure

ebay is also a source search sausage seasoning or meat/sausage cure


Title: Re: Home Cured (American) Canadian Bacon
Post by: Shawn W on March 10, 2011, 09:18:36 AM
Excellent - I'm going to give this a whirl. Bought two tenderloins when they were B1G1-free, so I have 4 total, and will use one for some bacon.  :)


Question - where do you get pink curing salt, or does it go by another name? Never cured anything before, so I'm not really familiar with curing salt.
Online butcher supply or a local butcher supply. Here is an example:

http://www.homebutcher.com/index.php?main_page=index&cPath=18&zenid=pshb357334pgp0heknabq7ab66 (http://www.homebutcher.com/index.php?main_page=index&cPath=18&zenid=pshb357334pgp0heknabq7ab66)

This recipe uses Prague #1 which is 6.25% sodium nitrite, remainder salt. Prague #1 is for use with product that will be cooked. Prague #2 contains additionally about 3.75% nitrates and is for product that is dry cured over a long period, don't buy Prague #2 for this.

It is often called pink salt. Pink isn't as important as the composition. It's often (but doesn't have to be) pink ... for safety ... so it doesn't get confused with regular salt. Although you would need to eat a bucket of it quickly for it to kill you someone thought making it pink was a good idea somewhere along the line.

My curing salt is white but it is 6.25% nitrite, remainder salt so essentially Prague #1 just not pink.


Edit: enhanced Prague #2 description, corrected nitrate, vs nitrite typo


Title: Re: Home Cured (American) Canadian Bacon
Post by: FLbobecu on March 10, 2011, 09:26:12 AM
Thanks fellas'.  :)


Title: Re: Home Cured (American) Canadian Bacon
Post by: Bigtom on March 10, 2011, 09:33:16 AM
What they said.


Title: Re: Home Cured (American) Canadian Bacon
Post by: JuiceMan on March 18, 2011, 07:34:34 PM
Excellent - I'm going to give this a whirl. Bought two tenderloins when they were B1G1-free, so I have 4 total, and will use one for some bacon.  :)


Question - where do you get pink curing salt, or does it go by another name? Never cured anything before, so I'm not really familiar with curing salt.

Morton's Tender Quick is commonly available at supermarkets.


Title: Re: Home Cured (American) Canadian Bacon
Post by: Shawn W on May 04, 2011, 10:49:21 AM
Morton's Tender Quick is commonly available at supermarkets.
Sorry for late response, just saw this. TQ is a mix of salt, sugar, nitrites and nitrates. It is an all purpose cure that should be used as directed, not substituted for prague powders by weight or volume.


Title: Re: Home Cured (American) Canadian Bacon
Post by: KillitandGrillit on May 06, 2011, 08:06:03 AM
Tom...I'm assuming you put some smoke on that? What were your temps/times?


Title: Re: Home Cured (American) Canadian Bacon
Post by: Vindii on May 06, 2011, 08:20:02 AM
Tom...I'm assuming you put some smoke on that? What were your temps/times?

He didn't list the times did say he smoked at 220 to 145 IT.


Title: Re: Home Cured (American) Canadian Bacon
Post by: KillitandGrillit on May 06, 2011, 12:53:32 PM
Ah, couldn't see that part through the drool on my screen.


Title: Re: Home Cured (American) Canadian Bacon
Post by: Skinsandos on May 08, 2011, 04:53:47 PM
Made the better half Egg Hussard today her fave for Mother's Day could have used 4 slices of that