Canadian Bacon

[Matt Rector]

This is about my forth time doing this, and the whole family is loving it. It's the reason I've been needing to get a Pizza cooking system figured out. I've been doing homemade Pizza in the oven, but on the grill is the way to go I think.

Two 5 pound loins.Tender Quick, Brown sugar, fresh Sage and Rosemary. 10 day cure.



Rinsed well and soaked in water for about 8 hours. Air dried on cooling racks in the fridge overnight.

Ready for the smoker.



Almost - 145.



Trying to hold 210-220, hung right in there until I put some Ribs on the bottom, at the end (spiked a bit). Took 4.5 hours, pulled at 165.



Let cool, in the fridge overnight. Sliced some up for breakfast sandwiches in the morning (sorry no pictures of the sandwich). The rest packed up with the food saver, and in the freezer for pizza.



Now all I need is to find time, to get my pizza cooking system figured out.
Thanks.

 

[Chris Conro]

Cool post Matt, the sliced shot looks great. I got some buckboard bacon cure at Cabela's the other day and I'm planning on making Canadian bacon with that. I hope mine turns out half as well as this looks.

 

[Clint]

Your friends will sing songs about this Canadian Bacon for years to come.

 

[ChuckO]

That's some mighty fine CB!!! Nicely done

 

[Matt Rector]

Thanks guys! Since I started making my own Bacon, I can't do store bought anymore. I live about 2 miles from Carlton Farms (It's a famous Pork Slaughter house around here), so I can get some good pork belly for belly bacon also. Belly bacon will be my next one.

 

[Barb D]

That is some mighty fine CB Matt, looking forward to you pizza next. I think you have that CB down to a fine point now.
Awesome job.

 

[Rich Dahl]

Hmmm got a whole pork loin in the freezer. Your CB looks so good I think I'll give it a try.

 

[Matthew Y]

Yummm, got me drooling. Always want to try curing meat. Afraid of it spoiling though.

You have no issues curing in ziplock bags for long periods? Need to buy myself a food sealer.

 

[Matt Rector]

I usually vacuum it with my food saver, but I ran out of bags. Didn't realize it until after I put the cure on. I live far enough out it wasn't feasible to run to a store that has them. Ziplocs work just fine, but I like how the vacuum sealer keeps it all tight.

 

[Cliff Bartlett]

Looks perfect! Love to try some of that!

 

[Wolgast]

I have said i need to do this for so long now...Still havent. Looks killer mate

 

[Matt Rector]

I have said i need to do this for so long now...Still havent. Looks killer mate

Thank you sir, can't wait to see yours! You do such amazing twists on everything.

 

[Robert T]

Matt I love homemade Canadian bacon. Your's looks great. Going to have to make a batch again myself!