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Mar 25th, 2012
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Canadian Bacon #7649471 11/01/19 08:46 PM
Joined: May 2014
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Sig220 Offline OP
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I found the idea and base recipe on another board. Just changed this and that to my liking and gave it a try.

The results were absolutely delish!!

This is for 5 pounds of whole pork loin.

Large bowl add 4 cups warm water to dissolve mixture

1/2 cup kosher salt
3 teaspoons maple extract
3/4 cup brown sugar
2 teaspoons minced garlic
1 tblspoon prague powder pink curing salt
1 tablespoon crushed peppercorns
4 bay leaves

add loins and 4 more cups cold water

refrigerate for 5 days

rinse and let pellicle for 1-2 hours

then smoke to your taste, I smoked with Pecan for a couple of hours at a temp of about 200 degrees
then removed it to a gas grill and finished at a temp of 325 and pulled it when the thermometer hit
145 degrees. It was edible off the grill, sliced some about 1/8 to 1/4 thick and ate by itself and on a
sandwich. It is a ham like texture with a really nice taste. Everyone loves it!

[img]https://imgur.com/a/4dcnU0L[/img]

edited to say the link works, working on the technique to get the pic to show.....:)

Last edited by Sig220; 11/01/19 08:48 PM.
Re: Canadian Bacon [Re: Sig220] #7649568 11/01/19 10:52 PM
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bill oxner Online Content
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Went through a stage of making my own egg McMuffins in the microwave. Considered making my own Canadian bacon. Never pulled the trigger. Sounds good.


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


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Re: Canadian Bacon [Re: Sig220] #7649652 11/02/19 12:36 AM
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chalet Online Content
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Sounds good, may have to try.


Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."
Re: Canadian Bacon [Re: Sig220] #7650924 11/03/19 10:11 PM
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TLoving Offline
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Sig220 in your post you referred to letting the pork "pellicle" for 1-2 hours.

What does letting the meat pellicle mean, and how do you do it?

I think your idea sounds great of making your own Canadian bacon.


Luck favors the prepared mind.
Re: Canadian Bacon [Re: TLoving] #7650935 11/03/19 10:24 PM
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bill oxner Online Content
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Originally Posted by TLoving
Sig220 in your post you referred to letting the pork "pellicle" for 1-2 hours.

What does letting the meat pellicle mean, and how do you do it?

I think your idea sounds great of making your own Canadian bacon.


Thin skin.


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


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Re: Canadian Bacon [Re: TLoving] #7650983 11/03/19 11:13 PM
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Jon P Offline
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It's letting the meat dry out in the refrigerator till a thin skin forms from the drying out of the meat.

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