Canadian Back Bacon - Need a Recipe

I didn't check the discussions shown above but here's a direct link.
Mortons Salt - Canadian Bacon

Richard

Thanks you guys...tjr, I get the "stepping in the stream but the water has moved on" error message so I couldn't check out the link but thanks.
rpm...great link to the Morton recipe index! I'm doing the German Pork chop recipe tonight (Gepockelt), thanks. In my first attempt at Canadian Back Bacon I tried the cure recipe from the Morton TQ bag the day before yesterday but that isn't "It".
Nick...Wow, Lake Muskoka, the A&P, brings back some pretty fond memories for me. I'll try the recipe that you posted a while ago and see if it's what I'm looking for.
Meanwhile, where's The Great White North input? Yeah...you folks with Grandparents still living on the farm that still butcher their own hogs & make their own back bacon? Ask them...they will share the recipe with you.
Thanks for the interest and help everyone...keep 'em coming. You're what makes this Forum great for everyone!

Is it a sugar cure? Morton makes a good sugar cure also. I think it's Morton.

I think maybe chateaubeyond means the link in my message in that 3rd discussion thread. Problem is that recipes.alastra.com is now a pay site, so you can't see its recipes without joining.

From reading all this stuff, it sounds like some "Canadian Bacon" isn't smoked? Is that what you're looking for, chateaubeyond?

You're right tjr, canadian back bacon isn't smoked. It's cured in a sweet pickle cure so I'll try that and see if I can come close. In my first attempt I bought a very small (1 1/4 lb.) pork loin, cured it in TQ and brown sugar for 20hrs, soaked in running water for 1hr, then allowed a pellicle to form and then into my "cold smoker" which is a cardboard box with the bottom sides folded up to hold the rack and suspended above the smoker vent on 2x2s. I added 4oz of hickory and set the thermostat at 160. After 2 1/2 hrs I added 5oz of apple and raised the temp to 175 & continued to cold smoke for a total of 6hrs. I then brushed the loin lightly with maple syrup, rolled it in cornmeal and then into the smoker @ 220 and cooked to an internal temp of 160. Total time was 8hrs.<br />The result was a great, moist, tender ham but definately not canadian bacon

Internal temp never exceeded 50 degrees during cold smoke. I'll try to get the photos to Smokin' and post them.

My high tech cold smoker. A 15inch sqare cardboard box with the bottom flaps folded up to support the rack & sitting on 2x2 wood pieces. The exit smoke was regulated by good ol' duct tape. It worked so well, in fact, that I'm going to build one out of plywood and when not in use, store my racks, rib hooks , etc. in it.

Yep, it tasted as good as it looks but not even close to Canadian bacon.

Boneless loin does indeed make a good "ham", especially for sandwich slices. I've got a 3.5lber curing now. It's more than 3" in diameter - much bigger than the canadian bacons at the grocery or on pizza here. What size is the authentic stuff?

When this was discussed before, I tried making some dry-cured, non-smoked loin and then sauteing slices after it was cured. Not too successful, too salty, and just seemed very dull without smoke flavor. Maybe some maple syrup would have improved it, but I think I'll stick to smoked.

tjr...the authentic stuff is a little bigger around than a silver dollar (remember those?), usually sliced about an 1/8 inch thick. I'm going to stick with the recipe I posted above the next time that I do ham, only I will use Morton's Sugar Cure instead of Tenderquick and one of Costco's full size loins.
CB

Missed the pictures last time - is that a pork tenderloin? Some say real CB is tenderloin, others say it's what in beef would be eye of round. Never see that for sale, but it'd be pretty easy to cut one from a whole fresh ham.

If CB is tenderloin, that'd explain how little slices can be grilled up nicely.

being a former meat manager i would say that canadian bacon is produced from very young pigs with the cut coming from the loin...that is why it is so small...

I believe they are tenderloins from a young pig and that's probably why they are so tender.The package definately says pork tenderloin and They are available at Costco and come in a two pack, individually cryo packed. A little more expensive than the big loins but, damn they're good. I'm going to stick with them until I get my "thing" for Canadian Bacon accomplished.

Smokin, when are we going to get a cold smoking accessory for our Cookshacks, (apart from the baffle) ?
Some sort of a sheet metal fold-up unit would be great !

I would pay upwards of $100-$150 for a proper one.

I get a potential new cold smoker every time I buy another case of Penzoil at Walmart. lol I posted some pics on here a couple of months ago showing my setup for cold smoking cheese on top of my 008 and it worked very well. I still use it maybe twice a month.

bob

And I got one even cheaper than a case of oil at walmart. Just bought a $10 miniature kettle grill at wally's , cut a round hole in the bottom, and ran a piece of 2" steel tube from the bottom down to the smoke vent. Works great and cleans up easy.

Well, I'm going to tackle the project, perhaps as early as this weekend.
I'm thinking of making it out of 3/8" plywood with a removeble top.
I'll add some racks on the inside with cutouts to hold removeable dowels.
I just have to figure out what to use for a baffle/chimney cap and what sort of hardware to use so it can be taken apart quickly and completely....

The best place to buy Canadian Bacon is the Saint Laurence Market in Toronto. This to me is one of the food �Mecca�s� of Canada I live out west and the Canadian Bacon out west is not like in the east.

In talking to the butchers at the Market they all have their own cures ( I am sure one or two packers do it all) and one cure was call Cure 81.

In making my own I find the key is a long cure and not too much apple juice.

Canadian Bacon is make out of Pork Loin