How to Make Homemade Canadian Bacon - Recipe
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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…
raider2119 when I season my ribs I use olive oil to coat them then season and smoke
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raider2119 when I season my ribs I use olive oil to coat them then season and smoke
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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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…
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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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?
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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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’.
@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”.
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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?
pkzipper Yes sir, that is correct… make sure it’s liquidy enough to inject, but also as thick as possible…
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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.
johnsbrewhouse Put the Canadian Bacon in the smoker today after a short equalization soak in water. This was my first attempt with this recipe, definitely will need less salt and probably need to equalize longer, a tad bit salty but is still good. I sure some of the salt will cook out. Here is a before and two after photos. Enjoy.
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johnsbrewhouse Put the Canadian Bacon in the smoker today after a short equalization soak in water. This was my first attempt with this recipe, definitely will need less salt and probably need to equalize longer, a tad bit salty but is still good. I sure some of the salt will cook out. Here is a before and two after photos. Enjoy.
johnsbrewhouse I think that Johnathon soaked his in the video 2 times to take the salt off
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johnsbrewhouse What craigrice said is correct, we soaked it for 20, put in freshwater and soaked for 20 more. Now that was with an 18% pump so maybe you don’t need that second soak if you are pumping to 10% but you definitely (at least in our opinion) need to soak at least once.
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johnsbrewhouse What craigrice said is correct, we soaked it for 20, put in freshwater and soaked for 20 more. Now that was with an 18% pump so maybe you don’t need that second soak if you are pumping to 10% but you definitely (at least in our opinion) need to soak at least once.
Jonathon Will definitely need a second soak or do what I do with my hams and give them a dunk in a hot water bath for 10-15 minutes prior to smoking, then to the cold water. The salt level is not real high, just high for me. I did a 20 minute cold soak, and this was a 14 day cure as well, so plenty of time for the salt to penetrated everything.
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Gave the Canadian Bacon a second hot bath today before I sliced it up and put it to bed. Soaked it for about 20-25 minutes in just under 200 degree water. Much better results now, flavor is still there.
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Made some Canadian Bacon in two ways, without pea meal and with.
I used the Blue Ribbon Cure and Taste Booster and injected the Lion to 18%. I interpreted that when injecting and then equalising in a 50/50 solution you do not have to rinse after the overnight equalisation, so I didn’t. After the overnight of equalisation I did notice that the Loin was solid as a rock across the whole lion, so to me it was well penetrated with seasoning. Then I took one part of the Lion and gently rubbed it with Maple syrup ( 1-2 TBLS) and coated with Pea Meal.
One note about the Pea that I made myself. I bought yellow split peas and ground them up in a coffee grinder, a food processor did not do the trick.
Followed the above smoke processes to 132.
Results:
As a lean smoked bacon it was excellent. Not to salty but not low sodium either.
As for the pea meal version it tasted the same as the none pea meal. (Go figure!) Inside it looked a bit rarer as I only put the temp probe in the none pea meal piece and perhaps the pea protected it form the heat a bit more.
The peal meal did not add any extra flavour but aesthetically it looked awesome, but not worth the mess unless you were to sell them. Would I do the pea meal version without the smoking? Maybe but not with the pea meal! to much mess for no extra flavour. A none smoked version is just that much quicker to make and the taste will be close. I’ll see in a few months after I go through these two batches!
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pkzipper Looks amazing and thanks for the pics! The peameal does add something to the look for sure
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I’m new to Walton’s…Having a hard time getting Information, probably not doing it right,so can you email me…It won’t even let me log in …Thanks Instructor51
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I need some help and suggestions on making Buck Board Bacon out of Pork Shoulder, injecting…
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How to Make Canadian Bacon
Learn how to make Canadian Bacon with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Canadian Bacon?
Canadian Bacon is made from a pork loin that is cured, smoked and then used in everything from breakfast dishes to pizza toppings. It’s is simple to make and when done properly it will keep about as long as regular bacon but for best results should be used in about a week if kept in a refrigerator or 6 months in a freezer, after that it will start to break down. Some people will make this without a cure but doing this is not recommended and it won’t be true Canadian Bacon at that point.
Meat Block
10 lb Pork Loin
Additives
Blue Ribbon Maple Bacon Cure
Bacon Taste BoosterProcess
Before we prepare our solution you need to be sure that you are using water that is between 40° and 45° and the water cannot be hard water, it must be potable and low in microbial levels. You can either buy distilled water or you can hold water in a cooler overnight to allow any gasses to bleed out.
Injecting -
We are going to inject our pork loin with the Blue Ribbon Maple Bacon Cure and we will add Bacon Booster to increase the bacon taste and to help fight off rancidity in the cooler. For regular Bacon we would use 2 lb of this cure for a 100 lb of bellies for a 10% pump, but since the fat content of a loin is so much lower than a belly we actually want to pump it to 18%. Our pork loin weighs 10 lb so we need to pump it until it weighs 11.8 lb and since we need a cover solution anyway we are going to dissolve 1 lb of cure and 3 oz of bacon taste booster in 2 quarts of water for our injection. After we inject it we are going to cover it in a 50% strength solution to allow the cure to equalize within the meat and make sure it fully cures.To make a 50% strength solution we have two options, we can either dissolve another lb of the cure in 1 gallon of water or we can weigh what we have left over from our injection solution and add that weight in water and use that as our 50% strength cover. Since we injected it and this cure contains Sodium Erythorbate we only need to hold this product overnight in a stark bucket liner and then it will be ready to smoke.
Brining/Pickling -
If you want to brine/pickle we recommend you use Country Brown Sugar Cure, you just have to modify the usage a little to get the correct parts per million. You will want to use 1.52 pounds of the cure to a gallon of water to get 120 PPM of ingoing nitrite. Fill the container with the cure before you put the pork loin in, this will allow it to suspend and cure evenly. Move to a cooler at 38° degrees and hold for 3-5 days. After it has sat for 3-5 days fill a meat lug with clean cold water, let it sit in that for 20 minutes, empty the container and fill it up with more cold water and let it sit for another 20 minutes to rinse of any excess salt. If you try and skip this step your bacon is going to be too salty. If you are wanting a less salty product then repeat this step a 3rd time.Note
The Smoke Schedule will be the same for either curing method. There are 2 ways to smoke Canadian Bacon, we can cook it to 132° if it is going to be pan fried or cooked again before serving, if you are not going to cook it again before eating then cook it to 145°.
Thermal Processing & Smoking
Stage 1 - 120° with no smoke and dampers closed for 30 minutes
Stage 2 - 135° close dampers down and add smoke
Stage 3 - 150° for 30 minutes
Stage 4 - 165° for 30 minutes
Stage 5 - 180° until internal temp reaches 132° or until 145° 1Cooling
Once it has reached the desired temperature remove it from the smoker, put it in an ice bath for about 20 minutes and let it sit out for an hour at room temperature before moving to the cooler. Now you can slice it into pieces as thick as you want and all it needs is to be reheated in a pan or oven to be enjoyed at anytime.
Wrap up
Making Canadian Bacon is very easy, it’s actually a fair amount simpler than making regular bacon as Pork Loins are more available to most people than pork bellies are.
Foot Notes
1. I realize I said 158 degrees in the video but I meant 145. So to be clear if you are not going to be pan frying this, or heating it again before eating then you need to cook it until it is 145 degrees. (Return to text)
Additional Tips
- Try different rubs on the outside of your loin, doesn’t matter if you add heat or something sweet, either one will add a nice kick to the taste.
Other Notes
Next time I make this I am going to take the meatgistics user Raider2119s advice and try to coat the outside of the loin with ground up yellow peas, this would make it peameal bacon which is traditionally how the Canadians Make it.
Watch WaltonsTV: How to Make Canadian Bacon
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.
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calldoctoday Are you saying you were planning on using less for the Buckboard bacon than a belly because of the belly’s higher fat content? If so, I don’t think you need to make an adjustment. If you were saying you made enough of the solution for an entire belly but only have your buck board, as long as you didn’t inject it, and you have the correct amount of cure per gallon of water you will be okay, it can only hold what it can hold. Where you can get into trouble is if you use too much seasoning per gallon of water. In that case you have created a strong brine than necessary and that can cause problems. Power-User Any of you guys want to chime in?
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calldoctoday Are you saying you were planning on using less for the Buckboard bacon than a belly because of the belly’s higher fat content? If so, I don’t think you need to make an adjustment. If you were saying you made enough of the solution for an entire belly but only have your buck board, as long as you didn’t inject it, and you have the correct amount of cure per gallon of water you will be okay, it can only hold what it can hold. Where you can get into trouble is if you use too much seasoning per gallon of water. In that case you have created a strong brine than necessary and that can cause problems. Power-User Any of you guys want to chime in?
Jonathon I am not making buckboard this time. I am making Canadian. I used the same ratio (not the whole two pounds) relative to the loin on hand. Reading your post it looks like I messed up, but still may be able to recover by mixing in more Maple Bacon. That is what I am trying to confirm. It sounds like a need to up the mix to about 7-8 ounces per gallon vs the apx 2 oz. used, based on the normal belly mix for that amount of meat block (apx 4.61 lbs.).
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Gave the Canadian Bacon a second hot bath today before I sliced it up and put it to bed. Soaked it for about 20-25 minutes in just under 200 degree water. Much better results now, flavor is still there.
johnsbrewhouse Have you got any thoughts on this Canadian Bacon I am working on? Looks like you have done it a time or two.
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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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