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Author Topic: Home Cured (American) Canadian Bacon  (Read 11525 times)
Bigtom
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Big STEELERS Keg


« on: March 01, 2011, 07:17:36 PM »

Started these pork tenderloins 3 days ago in a brine/cure.

Gotta love Publix


Bagged and curing


3 days later on the keg


Lightly Smoked at 220 to 145 IT


Sliced waiting to be fried


Finished product was very tasty


Then I used some to whip up a linguine carbonara


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.
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Skinsandos
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« Reply #1 on: March 01, 2011, 07:26:57 PM »

WOW recipe board for sure

Eggs Hussarde will be done soon
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Bigtom
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Big STEELERS Keg


« Reply #2 on: March 01, 2011, 07:32:17 PM »

Yup, this w/e...wife already requested.
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Yanknrebel
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« Reply #3 on: March 01, 2011, 08:47:28 PM »

Very Very Nice! X2 for recipie Board!
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Vindii
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« Reply #4 on: March 01, 2011, 08:51:23 PM »

Nice!

 Grin Grin
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Smokin in Peosta
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« Reply #5 on: March 01, 2011, 09:17:19 PM »

Way to go Bigtom that will go fast.
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Mike
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« Reply #6 on: March 01, 2011, 11:13:26 PM »

I'm moving that Now!
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IglooBBQ
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« Reply #7 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!  Shocked
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Bigtom
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Big STEELERS Keg


« Reply #8 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!  Shocked

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.
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ronbeaux
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« Reply #9 on: March 02, 2011, 02:16:35 PM »

Nice job!
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EconomicDisconnect
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« Reply #10 on: March 06, 2011, 07:46:12 PM »

WOWZA!!! Shocked
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Shawn W
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« Reply #11 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
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FLbobecu
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« Reply #12 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.  Smiley


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.
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Skinsandos
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« Reply #13 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.  Smiley


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
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Shawn W
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« Reply #14 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.  Smiley


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

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
« Last Edit: March 10, 2011, 11:16:32 AM by Kegger » Logged
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