This was posted by Rick Thead on the old BBQ email list. It works
well

CANADIAN BACON

A delight to the palate and a treat that you can now enjoy. Canadian
Style Bacon is one of the highest quality and most delicious pork cuts
that you can cure. It is made by curing the loins, then tightly
wrapping them.

Few people who do not raise their own meat and do their own curing can
afford to eat this tasty delicacy.
Canadian Style Bacon is not only delicious, but it keeps well and once
you try it you will always want a supply of these sweet, juicy cured
loins along with your hams, shoulders, and regular bacon.

You can use either the Dry Cure or the Sweet Pickle Cure with Morton
Tender-Quick. The Sweet Pickle Cure is generally preferred.

Trim loins from bacon sides. Then trim as shown on opposite page and
cut them in half in order to get them in a small crock for the Pickle
Cure, or a medium size box for the Dry Cure.

DIRECTIONS FOR THE SWEET PICKLE CURE Pack the loins in a stone crock,
standing them on end if the crock is not wide enough to lay them down.
Make a curing pickle by mixing at the rate of 2 lbs. Tender-Quick per
gallon of water. The water should first be boiled and allowed to
cool. Stir the pickle until all of the Tender-Quick dissolves, then
pour the Tender-Quick curing pickle over the loins until they are
Fully covered, and weight them down with a clean stone or other weight
to keep them below the pickle.

Overhaul the loins and change the position of the pieces after they
have been in cure about 5 days. Loins from average size hogs should
remain in cure for about 2 weeks. When cured, remove the loins from
the pickle, soak in tepid water for about 30 minutes and wash. Then
let the loins dry thoroughly. After they are dry, rub liberally with
a mixture of cornmeal and black or red pepper, and wrap each loin
separately in muslin or other clean cloth. The cloth should be a few
inches longer than the loin. Make a tight roll and gather the cloth
at one end and tie tightly with a string.
Then make half hitch loops around the wrapped loin about every 1 1/2
to the other end and tie, leaving enough string for hanging up the
loins. Before wrapping, the loins may be hung and given a light
smoke, especially if loins are to be kept for some time.

DIRECTIONS FOR DRY CURE
For the dry cure, use Tender-Quick at the rate of 6 lbs. Tender-Quick
per 100 lbs. of loins. First rub the meat with 1/3 of the
Tender-Quick, then in 2 or 3 hours rub on the second 1/3 and in 24
hours apply the balance. Pack the loins closely while in cure and
overhaul once when the curing time is about half up, changing the
position of the pieces.
Leave the pieces in cure for 10 days to two weeks. When taken from
the cure, wash the loins, let them dry thoroughly, and rub with
cornmeal and pepper. Wrap in muslin the same as for the sweet pickle
cure.

Canadian style bacon

Will cure up to 25 lbs:

Ingredients:
5 quarts ice water 38-40 degrees F.
6 oz. dextrose
2 oz. Prague Powder #1
8 oz. Salt or (Morton's Tenderquick can be used in place of the
last 3 ingredients-follow instructions on bag)

Meat: pork loins Processing:
Dissolve all the ingredients in water. The loins are then spray
pumped to 10% of their green weight. Loins are then place into the
leftover brine and placed into cooler for 4-6 days at 38-40 degrees F.
Remove from the cooler and wash under a shower of cold water.

Smoking:
Place in smoker and smoke at 160 degrees F. until an internal
temperature of 142 degrees F. is reached. Remove from smoker and cool
with tap water until an internal temperature is reduced to 110 degrees
F.

Hang at room temperature until dry. Remove to cooler overnight before
using.

Pea meal bacon:
After curing, the loins are dried somewhat and coated generously with
yellow cornmeal. They are then sliced and fried.

--
Brian Shafer

How do I make my own bacon at home?

It is my experience that bacon is the easiest slow smoked product to
produce at home and the results are as good as, or better than, the
best commercially produced bacon.


I use Morton Tender Quick and brown sugar. Rub down a slab of fresh
bacon (pork belly) with a liberal quantity of the Tender Quick. You
can't really use too much but a cup or so should do. Then follow with
a thorough rub of brown sugar (again, start with a cup or so).

Then place the meat in heavy plastic and allow curing for 7 days at
38F. I use a small refrigerator for this. I run a remote temperature
probe inside and monitor the temperature, tweaking the thermostat when
necessary. The temperature is important; too low (below 36F) and the
curing action will cease, too high (above 40F) and the meat will begin
to spoil. I also cut the pork belly in two and cure it with the meat
surfaces face to face and the skin on the outside. It helps it fit in
the fridge and improves the curing action.

I then smoke it at 140-150F until the internal temperature of the pork
reaches 128F (about 8 to 10 hours). I find it best to remove the skin
about 3/4 of the way through the smoking process. This way the fat is
protected but still acquires some color.

Chill overnight before using. Slice into approximately 3/16" thick
and fry as usual.


If you are using Prague Powder #1, mix 2 oz with 1 lb of salt and use
like the Tender Quick.


Other sugars can be used instead of brown sugar. Try honey or even
some maple syrup.

On 2018-03-12 1:27 PM, Ed Pawlowski wrote:
> This was posted by Rick Thead on the old BBQ email list. It works
> well
>
> CANADIAN BACON
>
> A delight to the palate and a treat that you can now enjoy. Canadian
> Style Bacon is one of the highest quality and most delicious pork cuts
> that you can cure. It is made by curing the loins, then tightly
> wrapping them.
>
> Few people who do not raise their own meat and do their own curing can
> afford to eat this tasty delicacy.
> Canadian Style Bacon is not only delicious, but it keeps well and once
> you try it you will always want a supply of these sweet, juicy cured
> loins along with your hams, shoulders, and regular bacon.
>
> You can use either the Dry Cure or the Sweet Pickle Cure with Morton
> Tender-Quick. The Sweet Pickle Cure is generally preferred.
>
> Trim loins from bacon sides. Then trim as shown on opposite page and
> cut them in half in order to get them in a small crock for the Pickle
> Cure, or a medium size box for the Dry Cure.
>
> DIRECTIONS FOR THE SWEET PICKLE CURE Pack the loins in a stone crock,
> standing them on end if the crock is not wide enough to lay them down.
> Make a curing pickle by mixing at the rate of 2 lbs. Tender-Quick per
> gallon of water. The water should first be boiled and allowed to
> cool. Stir the pickle until all of the Tender-Quick dissolves, then
> pour the Tender-Quick curing pickle over the loins until they are
> Fully covered, and weight them down with a clean stone or other weight
> to keep them below the pickle.
>
> Overhaul the loins and change the position of the pieces after they
> have been in cure about 5 days. Loins from average size hogs should
> remain in cure for about 2 weeks. When cured, remove the loins from
> the pickle, soak in tepid water for about 30 minutes and wash. Then
> let the loins dry thoroughly. After they are dry, rub liberally with
> a mixture of cornmeal and black or red pepper, and wrap each loin
> separately in muslin or other clean cloth. The cloth should be a few
> inches longer than the loin. Make a tight roll and gather the cloth
> at one end and tie tightly with a string.
> Then make half hitch loops around the wrapped loin about every 1 1/2
> to the other end and tie, leaving enough string for hanging up the
> loins. Before wrapping, the loins may be hung and given a light
> smoke, especially if loins are to be kept for some time.
>
> DIRECTIONS FOR DRY CURE
> For the dry cure, use Tender-Quick at the rate of 6 lbs. Tender-Quick
> per 100 lbs. of loins. First rub the meat with 1/3 of the
> Tender-Quick, then in 2 or 3 hours rub on the second 1/3 and in 24
> hours apply the balance. Pack the loins closely while in cure and
> overhaul once when the curing time is about half up, changing the
> position of the pieces.
> Leave the pieces in cure for 10 days to two weeks. When taken from
> the cure, wash the loins, let them dry thoroughly, and rub with
> cornmeal and pepper. Wrap in muslin the same as for the sweet pickle
> cure.
>
> Canadian style bacon
>
> Will cure up to 25 lbs:
>
> Ingredients:
> 5 quarts ice water 38-40 degrees F.
> 6 oz. dextrose
> 2 oz. Prague Powder #1
> 8 oz. Salt or (Morton's Tenderquick can be used in place of the
> last 3 ingredients-follow instructions on bag)
>
> Meat: pork loins Processing:
> Dissolve all the ingredients in water. The loins are then spray
> pumped to 10% of their green weight. Loins are then place into the
> leftover brine and placed into cooler for 4-6 days at 38-40 degrees F.
> Remove from the cooler and wash under a shower of cold water.
>
> Smoking:
> Place in smoker and smoke at 160 degrees F. until an internal
> temperature of 142 degrees F. is reached. Remove from smoker and cool
> with tap water until an internal temperature is reduced to 110 degrees
> F.
>
> Hang at room temperature until dry. Remove to cooler overnight before
> using.
>
> Pea meal bacon:
> After curing, the loins are dried somewhat and coated generously with
> yellow cornmeal. They are then sliced and fried.
>
> --
> Brian Shafer
>
> How do I make my own bacon at home?
>
> It is my experience that bacon is the easiest slow smoked product to
> produce at home and the results are as good as, or better than, the
> best commercially produced bacon.
>
>
> I use Morton Tender Quick and brown sugar. Rub down a slab of fresh
> bacon (pork belly) with a liberal quantity of the Tender Quick. You
> can't really use too much but a cup or so should do. Then follow with
> a thorough rub of brown sugar (again, start with a cup or so).
>
> Then place the meat in heavy plastic and allow curing for 7 days at
> 38F. I use a small refrigerator for this. I run a remote temperature
> probe inside and monitor the temperature, tweaking the thermostat when
> necessary. The temperature is important; too low (below 36F) and the
> curing action will cease, too high (above 40F) and the meat will begin
> to spoil. I also cut the pork belly in two and cure it with the meat
> surfaces face to face and the skin on the outside. It helps it fit in
> the fridge and improves the curing action.
>
> I then smoke it at 140-150F until the internal temperature of the pork
> reaches 128F (about 8 to 10 hours). I find it best to remove the skin
> about 3/4 of the way through the smoking process. This way the fat is
> protected but still acquires some color.
>
> Chill overnight before using. Slice into approximately 3/16" thick
> and fry as usual.
>
>
> If you are using Prague Powder #1, mix 2 oz with 1 lb of salt and use
> like the Tender Quick.
>
>
> Other sugars can be used instead of brown sugar. Try honey or even
> some maple syrup.
>
Ed:
You might like to try the Suffolk Sweet Cure, a traditional cure from
the UK for which my village butcher was well known. He supplied sweet
cured hams to Harrods in London.
It contains dark beer or hard cider, molasses and brown sugar and is
smoked. There are recipes on the internet.
Graham