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Mar 25th, 2012
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Canadian Bacon recipe #6904585
10/01/17 03:56 AM
10/01/17 03:56 AM
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Denton County
Chickenman Online shocked OP
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SheCrappieKilla post this on the TFF. Had to try it.

Maple Brine enough for 3 loins
A quart of water
1/3 cup salt
1/3 cup brown sugar
Teaspoon black pepper
˝ Teaspoon crushed/fine rosemary
Very small amount of allspice
8oz maple syrup (grade A… couldn’t find grade B)
Mix well

Trimmed the fat off the pork loins
Cut into 3 chunks/pieces
brine in the refrigerator for 48 or so hours

I used hickory pieces to keep a small fire
110 degrees until the pork is dry (2-3 hours)
150 for a few more hours
190 until the pork reaches 145
Total time for me was 6.5 hours

Good stuff. Its a repeater. Probably better and easier with an electric smoker.

Started the brine on a Wednesday



60 hours later, I removed the pork from the brine and started the cook

Achieving 110 isn't hard. Keeping it at 110 is though. Had to monitor the temp a lot and keep the lid cracked 2-3"





Pork at 145 and cooker at 189 - time to pull it



You'll need a sharp knife to slice.





Re: Canadian Bacon recipe [Re: Chickenman] #6904666
10/01/17 12:09 PM
10/01/17 12:09 PM
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Sanger, Texas
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food Looks real good!


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Re: Canadian Bacon recipe [Re: Chickenman] #6904676
10/01/17 12:35 PM
10/01/17 12:35 PM
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Katy-Fulshear
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Put some pink salt in the brine next time. Thank me later.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Canadian Bacon recipe [Re: Chickenman] #6904680
10/01/17 12:40 PM
10/01/17 12:40 PM
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That looks great and is something I never thought of doing.
I think I'll give it a go on the pellet cooker and use a electric meat slicer to get slices a bit thinner.
Thanks for sharing.


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Re: Canadian Bacon recipe [Re: Chickenman] #6904961
10/01/17 07:37 PM
10/01/17 07:37 PM
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Tarrant County,TX
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Re: Canadian Bacon recipe [Re: Chickenman] #6904988
10/01/17 07:59 PM
10/01/17 07:59 PM
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Lake Texoma, TX
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Would food

Re: Canadian Bacon recipe [Re: Chickenman] #6905003
10/01/17 08:26 PM
10/01/17 08:26 PM
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I'm in the next time pork loins go on sale here!


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Re: Canadian Bacon recipe [Re: Chickenman] #6905180
10/01/17 11:49 PM
10/01/17 11:49 PM
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Wanted to share this so you guys dont make the same mistake...

I cooked this yesterday and served it today. Must have warmed it too long. It lost plenty of moisture. Pretty bummed. It was fantastic fresh though. Be careful warming it.


Re: Canadian Bacon recipe [Re: Chickenman] #6905197
10/02/17 12:09 AM
10/02/17 12:09 AM
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Originally Posted By: Chickenman
Wanted to share this so you guys dont make the same mistake...

I cooked this yesterday and served it today. Must have warmed it too long. It lost plenty of moisture. Pretty bummed. It was fantastic fresh though. Be careful warming it.


See? Should have put pink salt in there. Comes out more like cured ham.

Directions
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. ...
Remove pork from cure and place in large container. ...
Fire up the smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature.
More items...
Maple-Cured Canadian Bacon Recipe | Serious Eats
Serious Eats › recipes › 2012/03 › maple...



Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Canadian Bacon recipe [Re: Chickenman] #6905213
10/02/17 12:28 AM
10/02/17 12:28 AM
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S.E. Louisiana
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Regarding pink salt, are you referring to Himalayan pink salt or to Curing salt that contains sodium nitrite and is dyed pink to prevent it from being confused with table salt?


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Re: Canadian Bacon recipe [Re: Chickenman] #6905734
10/02/17 03:29 PM
10/02/17 03:29 PM
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That looks awesome. Pink salt won't help hold moisture... it helps with the color (pink edges) and helps inhibit bad bacteria.I would add it though especially if you are doing a long cure. Also I would prefer to do a cold smoke and pan cook it at the time you want to eat it. Its like when you have cooked ham during the holidays. Always dries out if your not careful the next day. Nothing to do with pink salt (sodium nitrite/nitrate). There are variety ways of doing it and that one looks great.



Re: Canadian Bacon recipe [Re: Chickenman] #6906343
10/02/17 10:13 PM
10/02/17 10:13 PM
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That's awesome! Keep us posted also on the next batch. Love Canadian bacon on pizzas but its hard to find it at times.

Re: Canadian Bacon recipe [Re: SouthWestIron] #6906400
10/02/17 10:51 PM
10/02/17 10:51 PM
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Originally Posted By: blazin
That's awesome! Keep us posted also on the next batch. Love Canadian bacon on pizzas but its hard to find it at times.


It's in all the delis. I once bought it often to make egg McMuffins at home..


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Re: Canadian Bacon recipe [Re: Chickenman] #6912536
10/08/17 01:08 AM
10/08/17 01:08 AM
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I'm curious about the drying out Chickenman. I've had two loins in the brine for the last three days. They are now in the fridge air drying on a rack to form a pellicle and will go in the smoker tomorrow.

Did you slice it all at one time? How long did you let it rest before slicing? I read one recipe that said to put it in the fridge for 12 hours before slicing. I'm thinking maybe I should leave the pieces whole and slice it as I use it.


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Re: Canadian Bacon recipe [Re: Chickenman] #6912545
10/08/17 01:20 AM
10/08/17 01:20 AM
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Sliced mine pretty quick after cooking. All 9/10 chunks. Was pretty easy and only 145-150. Not too hot. I don't think letting it cool for so long would be an issue and I would slice then serve. I lost a lot of moisture by reheating it sliced.


Re: Canadian Bacon recipe [Re: Chickenman] #6912575
10/08/17 01:45 AM
10/08/17 01:45 AM
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Originally Posted By: Chickenman
Probably better and easier with an electric smoker.

Easier yes, better no.

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