Canadian Bacon - Recipe
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sausage king Looks good! Have you ever tried putting a rub on the outside? I rubbed rehydrated jalapeno flakes on one I did a while ago and it gave it a nice little hit of heat!
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tundra Yes. In the video it mentions mixing the remaining full strength solution with an equal amount of water (for a 50% solution) to help distribute the cure more evenly. I use a turkey bag or bucket liner to do this. I have made a large amount of Canadian Bacon lately using this recipe and it turns out great!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Jonathon on last edited by
Jonathon can I use the Blue Ribbon and Bacon Taste Booster for a pickle solution? I have done the injection process in the past and want to try the pickle method as I used to. I will be gone for a few day and that process will work better for timing. It says that it will need 2lbs/100lbs to impart a 120ppm. Do I need to bring the solution up to 200ppm? Thanks
YooperDog -
@Jim-Nowak We actually recommend you use Country Brown Sugar Cure when pickling bacon. The instructions on how much to use to get the correct PPM can be found in our How to make Homemade Bacon article and video. We recommend this because the Blue Ribbon Bacon Cure contains sodium erythorbate which is a cure accelerator which makes it better for use as an injection. However, there are many people who use the Blue Ribbon Bacon Cure as a brine and enjoy the results.
The 200 ppm is for dry rub not injection or brining. When brining or injecting it doesn’t matter as the 120ppm is what you are looking for!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
Have a loin curing right now in the fridge. Will be there for 14 days, used my California ham spice for the Canadian bacon as well and kosher salt. I inject the loin and pour the cure into a zip-lock bag, turn once a day in the fridge. Will light smoke it, like my hams. Has about 10 days left to cure.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to pkzipper on last edited by
pkzipper I have used corn meal and cracked black pepper. I place the loins in stockings and coat a little heavy with either and then smoke. I don’t water bath to cool down the corn meal version. The cornmeal gives a crunchy texture. The cracked black pepper gives a nice note. If needed you can brush down the black pepper if it is too heavy.
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pkzipper Yes, I am pretty sure someone here has done that… I am trying to find the original post. @Parksiderwas it you who covered this in split corn?
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Looks like it was raider2119 check out his post https://meatgistics.waltonsinc.com/topic/500/cure-and-smoke-pork-loin-like-ham specifically the 7th one on March 15th of 2018
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Got it thanks and it was a good read.
Looks like pea meal is the Original way to do it without smoking the Lion.
Thought as much. I was wondering how it would taste if it was coated and then all smoked?
Sounds like @Jim-Nowak has coated and then smoked and liked it.
Might try to inject it as above and use half as is, but the other half I might just before the smoke, coat with corn syrup or maple syrup and roll in pea meal than smoke.
Just curious what the smoke will do to the pea meal and also the corn or maple syrup flavours? -
pkzipper I’m really not sure, raider2119 do you have any idea?
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Jonathon pkzipper Peameal bacon is generally not smoked, I have not tried doing it…
I have found using actual maple syrup to be messy… especially if injected… I have used both mayonnaise and mustard to bind the peameal to the meat… have thought about using an egg wash (like you would do when deep frying), but have not tried it yet…best peameal bacon I have made, ground the peameal to fine flour, mixed w/ water to a slightly thickened consistency, then injected it prior to brining… after brine, made a thicker paste from peameal to cover the entire piece of meat… then put in oven to 145 internal temp.
injected peameal lost moisture during cook process and ended up the consistency (and mouth feel) of fat… but with a rich peameal flavor…
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to raider2119 on last edited by
raider2119 when I season my ribs I use olive oil to coat them then season and smoke
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craigrice Cool… many different items can be used to bind a rub to your meat, they each have a bit different result… I have played with a few, but there are oh so many more…
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raider2119 Thanks for the info.
However, so I have this correct. You made a peameal solution and injected it into the Loin? “ground the peameal to fine flour, mixed w/ water to a slightly thickened consistency, then injected it prior to brining”How did you do that?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to pkzipper on last edited by
pkzipper I will agree with raider2119 the ‘Candian Bacon’ I have enjoyed north of the border. It is not a smoked product and has a good taste and texture. The peameal coated loin I have had tastes more like ham than the CB we may be used to. I like the smoked flavor, so I while I coat mine in medium fine coating of cornmeal I don’t consider it peameal bacon. After my loins are cured, I put them in stockings, roll them in a coating and hand them to dry before smoking. After smoking I remove them from the stockings, slice and package. Throughout the post smoking process I lose a bit of the coating, but enough remains to give me my desired results. I don’t rub anything on them for the coatings to stick. If I were to make peameal bacon I would be inclined to use the roasting process. I would go with honey, maple syrup or mustard. Maybe even a mix. Unfortunately no store within 100 miles of me carries yellow peas so I work with what I have. Just sayin’.
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@Jim-Nowak If you have a chinese, middle eastern or indian grocery near you that would be your best bet for yellow peas… we are lucky enough to have a large selection of ethnic stores…
I am not an advocate of using maple syrup, it tends to be too “wet and runny”.
