Bryan Boulier
New member
Made some about 7 lbs. of excellent Canadian Bacon last week. Used the mini-minon method of cooking. Here's the recipe':
Boneless pork loin (size will depend on how much bacon you want to make.)
1 Tbl. Morton Tender Quick (or Basic Dry Cure) per pound
1 tsp. dark brown sugar per pound
1/2 tsp. garlic powder per pound
1/2 tsp. onion powder per pound
Directions:
Trim fat and silver skin from pork loin.
Cut into 3 to 4 pound sections.
Weigh each section.
Make a note of the weight of each piece before measuring the dry ingredients.
Measure all dry ingredients for each section of meat based on the weight of each section, and thoroughly mix.
Example if you have two sections; one weighting 4 pounds and one weighting 3 pounds, measure all the dry ingredients for the 4 pound piece and place that in one bowl; and measure all the ingredients you will use on the 3 pound piece and put that in a separate bowl.
Rub the entire mixture on to the loin.
Make sure to cover all surfaces, and work the dry cure into any crevices in the meat.
Place loins into separate one gallon sealable plastic bags, and remove as much air as possible.
I cured them for 10 days. The refrigerator temperature was probably around 34-36 degrees.
Turn the meat over once a day. You do not have to open the bags. If liquid has formed, redistribute the liquid.
On the evening before smoking, I soaked the loins in cold water for 2.5 hours, changing the water every 45 minutes or so. I cut a slice off the end and fried it in oil to check for saltiness. Excellent even without smoking.
Filled the Weber Bullet Smoker with 35 coals and added 5 lit coals plus 2 chunks apple wood and 1 hickory. Filled the water container with 4 trays of ice cubes and about ½ gallon of water. Added 20 additional briquets at 3 hours and lump charcoal at 5 hours. Completed after 7.5 hours.
Really excellent.
Here's a link to pictures: http://bboulier.smugmug.com/Ot...Z#1436135569_QwqV58g
Boneless pork loin (size will depend on how much bacon you want to make.)
1 Tbl. Morton Tender Quick (or Basic Dry Cure) per pound
1 tsp. dark brown sugar per pound
1/2 tsp. garlic powder per pound
1/2 tsp. onion powder per pound
Directions:
Trim fat and silver skin from pork loin.
Cut into 3 to 4 pound sections.
Weigh each section.
Make a note of the weight of each piece before measuring the dry ingredients.
Measure all dry ingredients for each section of meat based on the weight of each section, and thoroughly mix.
Example if you have two sections; one weighting 4 pounds and one weighting 3 pounds, measure all the dry ingredients for the 4 pound piece and place that in one bowl; and measure all the ingredients you will use on the 3 pound piece and put that in a separate bowl.
Rub the entire mixture on to the loin.
Make sure to cover all surfaces, and work the dry cure into any crevices in the meat.
Place loins into separate one gallon sealable plastic bags, and remove as much air as possible.
I cured them for 10 days. The refrigerator temperature was probably around 34-36 degrees.
Turn the meat over once a day. You do not have to open the bags. If liquid has formed, redistribute the liquid.
On the evening before smoking, I soaked the loins in cold water for 2.5 hours, changing the water every 45 minutes or so. I cut a slice off the end and fried it in oil to check for saltiness. Excellent even without smoking.
Filled the Weber Bullet Smoker with 35 coals and added 5 lit coals plus 2 chunks apple wood and 1 hickory. Filled the water container with 4 trays of ice cubes and about ½ gallon of water. Added 20 additional briquets at 3 hours and lump charcoal at 5 hours. Completed after 7.5 hours.
Really excellent.
Here's a link to pictures: http://bboulier.smugmug.com/Ot...Z#1436135569_QwqV58g
