How to Make Homemade Canadian Bacon - Recipe
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Jonathon I decided to try one now & had just set it in the brine using the Maple Bacon kicked up a notch slightly with some other flavors. However, I just realized that I erred & used the calculations for the regular bellies. The loin I have is only about 4.61 pounds as that was about as big as they were here & I decided to start with less rather than more. I gather I should have used about 7-8 ounces of Maple Bacon vs the belly amount. I have used the normal amount for buck board, but it does have more fat. Am I correct in the cure correction that I need to add? Wish I had some of the enhancer already, but afraid this loin cannot wait much longer.
calldoctoday I am just trying to make sure that I understand. You used a cure amount that was needed to rub bellies as a pickle for a loin for CB. Now you want to adjust the brine and want to make sure of the amounts?
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calldoctoday I am just trying to make sure that I understand. You used a cure amount that was needed to rub bellies as a pickle for a loin for CB. Now you want to adjust the brine and want to make sure of the amounts?
YooperDog Yes, I used the proper amount of Maple Bacon cure relative to the meat block of the loin, not realizing I may need to up it a bit based on the notes provided by Jonathon. I had always used the same as for the bellies for the butts when doing buckboard, but did not realize you have to up it a bit. I used about two ounces of the Maple bacon cure along with a bit of a kick-up of sugar, salt, & bourbon (as I had also done in past attempts at Buckboard that always turned out very well). So, I am trying to confirm that I need to possible quadruple the cure amount per the gallon of water for the loin or confirm how much I should have used for the apx. 4.1 pounds of loin. The amount I used was perfect for bellies or butts, but apparently not for loins (Canadian) as I am understanding this. I just put it in the brine today.
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johnsbrewhouse Have you got any thoughts on this Canadian Bacon I am working on? Looks like you have done it a time or two.
calldoctoday I brine mine with my own brine with additions of maple flavoring or maple sugar instead of brown sugar if you are trying to make maple flavored. My standard brine is 1 gallon water, 1/2 cup kosher salt, 1/2 sugar (brown, maple, white) add your flavoring and 1/4 tsp sure cure per lb. of meat, then it all goes into a 2 gallon zip-loc bag and into the refrigerator for 14 days. Rinse twice then, back into the bag with water overnight and onto the smoker the next day. You can use ham spice seasoning with your sugar, it does contain some sugar, gives that ham flavor as well. Imitation Bacon seasoning was surprising as well when I used it too, it might work well with maple flavoring.
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calldoctoday I brine mine with my own brine with additions of maple flavoring or maple sugar instead of brown sugar if you are trying to make maple flavored. My standard brine is 1 gallon water, 1/2 cup kosher salt, 1/2 sugar (brown, maple, white) add your flavoring and 1/4 tsp sure cure per lb. of meat, then it all goes into a 2 gallon zip-loc bag and into the refrigerator for 14 days. Rinse twice then, back into the bag with water overnight and onto the smoker the next day. You can use ham spice seasoning with your sugar, it does contain some sugar, gives that ham flavor as well. Imitation Bacon seasoning was surprising as well when I used it too, it might work well with maple flavoring.
johnsbrewhouse That seems to make me think I am good as is. I used about two ounces of the Maple Bacon cure from Walton’s & then deuced it up a bit with the Bourbon, etc. All that was in a gallon of water & a 4.61 lb loin. I see you brined yours for 14 days rather than five too. That makes me think I could stretch it by at least a few days if need be. Thanks a billion for the tip, I really appreciate it. PS: How did you do your smoke? Did you do it as recommended above or something different?
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johnsbrewhouse That seems to make me think I am good as is. I used about two ounces of the Maple Bacon cure from Walton’s & then deuced it up a bit with the Bourbon, etc. All that was in a gallon of water & a 4.61 lb loin. I see you brined yours for 14 days rather than five too. That makes me think I could stretch it by at least a few days if need be. Thanks a billion for the tip, I really appreciate it. PS: How did you do your smoke? Did you do it as recommended above or something different?
calldoctoday Loins are a whole lot thicker than bellies and require a lot longer for the brine to penetrate. I do the same with my hams, I don’t inject when I do the brining. Just remember to turn daily. I also net my loins to keep their shape better.
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calldoctoday Loins are a whole lot thicker than bellies and require a lot longer for the brine to penetrate. I do the same with my hams, I don’t inject when I do the brining. Just remember to turn daily. I also net my loins to keep their shape better.
johnsbrewhouse Thanks again. How about your smoke schedule for the Canadians, how are you doing that?
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johnsbrewhouse Thanks again. How about your smoke schedule for the Canadians, how are you doing that?
calldoctoday No schedule, my Treager just smokes away. I put it on the smoke setting for a couple of hours, then push it up to 250 degrees until I hit 160 degrees internal. That the only trouble with an older Traeger, no real temperature control except by thermometer. I have a new board with dual thermometers plus the internal, but yet to put it in.
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YooperDog Yes, I used the proper amount of Maple Bacon cure relative to the meat block of the loin, not realizing I may need to up it a bit based on the notes provided by Jonathon. I had always used the same as for the bellies for the butts when doing buckboard, but did not realize you have to up it a bit. I used about two ounces of the Maple bacon cure along with a bit of a kick-up of sugar, salt, & bourbon (as I had also done in past attempts at Buckboard that always turned out very well). So, I am trying to confirm that I need to possible quadruple the cure amount per the gallon of water for the loin or confirm how much I should have used for the apx. 4.1 pounds of loin. The amount I used was perfect for bellies or butts, but apparently not for loins (Canadian) as I am understanding this. I just put it in the brine today.
calldoctoday I am not sure what notes Jonathon provided, I will try to look them up. So you are making a pickle vs a rub? Overall your ‘cure’ should remain the same for the meat block based on weight but the volume of your pickle e.g. 1 gal, 2 gal will dictate the amount of seasoning needed for that volume. It sounds like you need to adjust your pickle seasoning based on the volume created minus the amount you used. If I understand correctly. Are you injecting the loin or just going to let it sit in the pickle a number of days. CB is pretty straight forward, just need to get the pickle correct. I inject if I am pressed for time, but prefer to just let it wait it’s time.
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calldoctoday I am not sure what notes Jonathon provided, I will try to look them up. So you are making a pickle vs a rub? Overall your ‘cure’ should remain the same for the meat block based on weight but the volume of your pickle e.g. 1 gal, 2 gal will dictate the amount of seasoning needed for that volume. It sounds like you need to adjust your pickle seasoning based on the volume created minus the amount you used. If I understand correctly. Are you injecting the loin or just going to let it sit in the pickle a number of days. CB is pretty straight forward, just need to get the pickle correct. I inject if I am pressed for time, but prefer to just let it wait it’s time.
YooperDog Just doing a pickle/brine. Used apx 2 oz Walton’s Maple Bacon Cure, based on normal ratio for bellies or butts, with one gallon of liquid. Loin is apx 4.61 pounds. Just put it in the brine/pickle today. I did not inject it, but I can if that is recommended. I deuced it all up with a little more Maple, Apple Juice, herbs, pickling salt, brown sugar, & Bourbon for the extra flavor. Have done the butts (buckboard), bellies, & hams before like this (injected the hams too) very successfully, but did not realize the Canadian was so different relative to what I am reading. Was intending to brine apx. 5 days, but based on johnsbrewhouse tried & tested productions, will let it brine a little longer.
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YooperDog Just doing a pickle/brine. Used apx 2 oz Walton’s Maple Bacon Cure, based on normal ratio for bellies or butts, with one gallon of liquid. Loin is apx 4.61 pounds. Just put it in the brine/pickle today. I did not inject it, but I can if that is recommended. I deuced it all up with a little more Maple, Apple Juice, herbs, pickling salt, brown sugar, & Bourbon for the extra flavor. Have done the butts (buckboard), bellies, & hams before like this (injected the hams too) very successfully, but did not realize the Canadian was so different relative to what I am reading. Was intending to brine apx. 5 days, but based on johnsbrewhouse tried & tested productions, will let it brine a little longer.
calldoctoday okay sounds like you have a pretty good handle on it. I would let it sit there and enjoy the soak, I only inject them if I plan on smoking them the next day. Like johnsbrewhouse I prefer to use maple sugar vs syrup for maple flavor and sweetness.
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calldoctoday okay sounds like you have a pretty good handle on it. I would let it sit there and enjoy the soak, I only inject them if I plan on smoking them the next day. Like johnsbrewhouse I prefer to use maple sugar vs syrup for maple flavor and sweetness.
YooperDog OK, well, that is good to hear. I was worried that I needed to up the cure a bit, based on what I read from Jonathan at the beginning of this section for Canadian Bacon. Thank you.
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calldoctoday No schedule, my Treager just smokes away. I put it on the smoke setting for a couple of hours, then push it up to 250 degrees until I hit 160 degrees internal. That the only trouble with an older Traeger, no real temperature control except by thermometer. I have a new board with dual thermometers plus the internal, but yet to put it in.
johnsbrewhouse Thanks. Well, that beats opening the lid every now & then to cool things off combined with dampers, etc. It is all a working science, there is no question about it!
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