Enjoyed the video and all the steps you laid out. Thanks for putting it out there! You mentioned disappointing colour at about 4:50 min of the video; I chose to smoke the cured loin at 200f and used smoke for the first 2 hours. I continued cooking to the desired temp without smoke after that (and already had that nice colour and flavour after 2 hours with smoke). The 145f finish temp you suggest worked perfect for me. Thanks again.
City ham! That's one I haven't heard. I put some of the chopped up ends on a pizza with pineapple. I didn't want to start a war, so I didn't put that in.
Back when I was a prep cook, we used those containers all the time. Love that they're see-through. And that they can go in the freezer. So useful. Glad the inside came out the way you wanted. Go you, Ryan. You're good at these videos. Just a kiss of colour. I love saying, honey kissed (then insert bake here). Have a groovy day!
But my videos don't quite have the same amount of excitement that you portray. I didn't know you were a prep cook! That's a ton of work. I bet you can chop with the best of them.
@@GrillTopExperience Hi Ryan! I really am this way in real life. That's why I don't do caffeine. And very little sugar. Just don't need it. But I love your videos because you have fun too. And you're a good teacher. Yeah, prep cook, or ground pounders. First on the scene and really thought to be the 2nd lowest ranking member but ... a big job and I LOVED it. LOVED IT! I was cold prep so I did a lot the baking (hot prep was soups and burgers), and for chopping, though we did have knives, we used professional-grade hand chopper machine. I don't know it's real name but we'd slam it down and bam, peppers cut. I hated it for peppers and cukes though because it made the produce degrade faster. Hope you have a yummy day!
Was your co-worker from Western Canada? In Central Canada (Ontario) we eat something called Peameal Bacon which is unsmoked and rolled in peameal, though most are now rolled in cornmeal. Haven't seen the style of back bacon you made since we moved back from Alberta, and I miss it. I guess it's time we made some... I can almost taste yours, I bet it was great!
Thank you my Canadian friend (but not the one from the video). Yes, he's from Alberta and goes back frequently. I saw several recipes for the peameal bacon and I was curious what that added, but deadset and learning more about back bacon. Now I'm wishing I picked some up when I was in Calgary.
@@GrillTopExperience The history of peameal bacon is muddy - one popular story is that the yellow pea coating set it apart from the other cured pork visually, so it sold better and for a higher price. Who knows? The coating doesn't add much flavour, but it does add interesting texture.
Great video Ryan. I loved the walk through. BTW I have a Brisket Video coming where I mention you. Heads up, it was letting the cold fat drip onto the Grill Stone. Thanks for the suggestion
YES!!! CANADA!!!!wohoo!!!! I’d eat that and to answer your question at the end, I would pair my back bacon with some eggs and toast. Or pancakes with Canadian maple syrup. Dip in hat bacon in a bit of syrup on the plate and your good to go. Cheers bud.
Thanks Jabin, I knew I was off on that breakfast! Thank you getting me going in the right direction. I checked my maple syrup and it's Canadian. Good thing I have some more back bacon.
Hey pal From British Columbia Canada ;) The only thing you missed for my Canadian breakfast Is , sliced tomatoes with Frank's hot sauce ;) And maybe a side of pancakes or Waffles with Canadian maple syrup ;) Thanks for the smoked bacon recipe ;) Cheers ..
When it comes to salt, that 'wet brine' method is hit & miss. It's RARELY just right, and Heaven help you if for some reason you can't get to it the day you think you should. A MUCH better way is the 'equilibrium' method. With this method you only use 2.5% salt (by the total weight of the meat). It does take longer (around 15 days) but you'll NEVER have an under salty or over salty loin again. And the best part? Because there's only 2.5% salt? You'll never mess it up if you go long. I just pulled one out that was 'bagged' on the 13th (26 days). Because of the holidays, I had to go 10 days long. After doing 7 loins this way, and going long on most, I'm 100% confident it will be PERFECT. Give it a try!
Enjoyed the video and all the steps you laid out. Thanks for putting it out there! You mentioned disappointing colour at about 4:50 min of the video; I chose to smoke the cured loin at 200f and used smoke for the first 2 hours. I continued cooking to the desired temp without smoke after that (and already had that nice colour and flavour after 2 hours with smoke). The 145f finish temp you suggest worked perfect for me. Thanks again.
Love some Canadian bacon. We call it city ham too. It's also great on pizzas. May just have to try this. Thanks for sharing the recipe.
City ham! That's one I haven't heard. I put some of the chopped up ends on a pizza with pineapple. I didn't want to start a war, so I didn't put that in.
Now that is a great breakfast. Thanks for this. I will have to try the Back or Canadian bacon. Thanks for the recipe as well!
I may not be Canadian, but I did live 2 hours from the border for a few years. Close enough? What is in your curing chamber this winter?
Back when I was a prep cook, we used those containers all the time. Love that they're see-through. And that they can go in the freezer. So useful. Glad the inside came out the way you wanted. Go you, Ryan. You're good at these videos. Just a kiss of colour. I love saying, honey kissed (then insert bake here). Have a groovy day!
But my videos don't quite have the same amount of excitement that you portray. I didn't know you were a prep cook! That's a ton of work. I bet you can chop with the best of them.
@@GrillTopExperience Hi Ryan! I really am this way in real life. That's why I don't do caffeine. And very little sugar. Just don't need it. But I love your videos because you have fun too. And you're a good teacher.
Yeah, prep cook, or ground pounders. First on the scene and really thought to be the 2nd lowest ranking member but ... a big job and I LOVED it. LOVED IT!
I was cold prep so I did a lot the baking (hot prep was soups and burgers), and for chopping, though we did have knives, we used professional-grade hand chopper machine. I don't know it's real name but we'd slam it down and bam, peppers cut. I hated it for peppers and cukes though because it made the produce degrade faster.
Hope you have a yummy day!
Was your co-worker from Western Canada? In Central Canada (Ontario) we eat something called Peameal Bacon which is unsmoked and rolled in peameal, though most are now rolled in cornmeal.
Haven't seen the style of back bacon you made since we moved back from Alberta, and I miss it. I guess it's time we made some... I can almost taste yours, I bet it was great!
Thank you my Canadian friend (but not the one from the video). Yes, he's from Alberta and goes back frequently. I saw several recipes for the peameal bacon and I was curious what that added, but deadset and learning more about back bacon. Now I'm wishing I picked some up when I was in Calgary.
@@GrillTopExperience The history of peameal bacon is muddy - one popular story is that the yellow pea coating set it apart from the other cured pork visually, so it sold better and for a higher price. Who knows? The coating doesn't add much flavour, but it does add interesting texture.
I haven’t seen peameal bacon on the west coast. But I do hear it is tasty.
Great video Ryan. I loved the walk through. BTW I have a Brisket Video coming where I mention you. Heads up, it was letting the cold fat drip onto the Grill Stone. Thanks for the suggestion
Sweet! I'm excited to see if the dragon stone can take the heat and if it is all its cracked up to be.
Grill Top Experience PUN INTENDED. Lol 😂
Looks perfect. Canadian Bacon is called Kassler here. I really love it, but never made my own. Thanks for showing me how :)
Bacon is really popular. Everyone has their version of it and I want to try them all Lasse!
YES!!! CANADA!!!!wohoo!!!! I’d eat that and to answer your question at the end, I would pair my back bacon with some eggs and toast. Or pancakes with Canadian maple syrup. Dip in hat bacon in a bit of syrup on the plate and your good to go. Cheers bud.
Thanks Jabin, I knew I was off on that breakfast! Thank you getting me going in the right direction. I checked my maple syrup and it's Canadian. Good thing I have some more back bacon.
I personally prefer a dry cure, next you will have to do middle bacon also my favourite since you done streaky and back bacon
Which part is the middle??
Thanks for sharing! I'll try it for my family.
Hey pal From British Columbia Canada ;) The only thing you missed for my Canadian breakfast Is , sliced tomatoes with Frank's hot sauce ;) And maybe a side of pancakes or Waffles with Canadian maple syrup ;) Thanks for the smoked bacon recipe ;) Cheers ..
I've seen a lot of people cook tomatoes for breakfast too. You are right, it has to have maple syrup!
5:28
hahaha that made me laugh out loud
Nice vid Ryan. I’ll be trying this. My wife loves Canadian bacon.
If she likes it, you are golden. I always have to convince my wife to give up a shelf in the fridge for a week. :)
When it comes to salt, that 'wet brine' method is hit & miss. It's RARELY just right, and Heaven help you if for some reason you can't get to it the day you think you should.
A MUCH better way is the 'equilibrium' method. With this method you only use 2.5% salt (by the total weight of the meat). It does take longer (around 15 days) but you'll NEVER have an under salty or over salty loin again. And the best part? Because there's only 2.5% salt? You'll never mess it up if you go long.
I just pulled one out that was 'bagged' on the 13th (26 days). Because of the holidays, I had to go 10 days long. After doing 7 loins this way, and going long on most, I'm 100% confident it will be PERFECT.
Give it a try!
Did this a couple of weeks ago and used maple/apple wood to smoke. Pity breakfast is only once a day. sigh. And yes, I'm a Canuck in central Ab.
Breakfast for dinner! The Canadian that told me about back bacon had a tear of joy in his eye when he talked about it. Good stuff!
Dang I havent had breakfast yet lol this looks great
Sorry to make you hungry Kenneth!
@@GrillTopExperience hahaha I settled for a sausage egg and cheese biscuit
Can you inject it and then smoke it or just brine and not smoke it
How are you sure on cure time? Won’t thicknesses of other cuts vary?
Yes, but that is why I use this cut. It won't vary that much from commercially produced pigs.
That was cool ... Looked really good
It certainly was. My only regret is that I didn't make a bigger recipe.
Why do you call that cut of pork "loin"? Its more like ribeye isn't it?
You are right. The same cut on a cow is the ribeye. Weird, huh?
I want that smoker
Daddy cooks has a good tutorial on making a UDS. They are pretty easy to make and less than just about any other smoker that size.
You'll need some poutine with those eggs instead of hash browns.
Gravy, fries, and cheese! You are right, that would go really well with this.