I do a dry cure for a week. I keep a fridge in the garage that I use for curing. If you find the meat has got too salty, just soak it in fresh water for a few hours, and then leave the meat on a rack unwrapped in the fridge. It helps to equalize the salt. It sure looked good. I got a bag of split peas and I am going to use some ends and trimmings from my bacon for pea soup. Your bacon had great color, and it sounded like it tasted good. You can make jerky from it as well. Thank you for the video, Jaxx
Thank you for the inspiration, my friend. I did put a link in the description to your channel and I really did have the best intentions on giving you a shout out in the video but I guess I got sidetracked but I will make it up to you in another video.
@@JaxxDrinkwater I was more interested in the way you did it than looking for a shout-out. Cutting the amount of salt but increasing the brining time seems to work for you. I never think of trying a slice, but that is just me. I had some on a grilled cheese the other day. Made me wonder why I do not eat more grilled cheese. Thank you for the reply, Jaxx..
This is very similar to my recipe. One thing I've found in Kingsford makes a Herb infused bricketts. Basil, Thyme and Rosemary I think. Add a couple of those and it will take this over the top.
This is a great recipe, we just took it out of the brine today and fried up a few pieces. It's going on the smoker this afternoon and I'm going to use hickory wood. Thank you for posting this video!!!
I was at a local market this past weekend and they had canadian bacon like yours in the case. I couldn't get over the price of it. So I figured I'd look into it. Glad you put the video up.. I'm not sure if I'll make my own, but the process looks quite simple
I'm a little late to the party but your post wasnt that long ago lol and you are SPOT ON in CB price $5.99+/lb), or even butcher shop smoked pork loin (I get from local grocery chain(Fareway in Iowa) that has full service butcher shops as their niche)which hovers around $3.49/lb +, can usually get half or full Lions from $1.74-2.49/lb! I've been looking for a wet brine for making CB which I use like ham in sandwiches, eggs Ben, pizza, etc. I always did the dry 10-12 day cure which requires daily babying and it came out ok but not as moist as store. I like to use my Big Chief for the "cold smoke" (since it doesn't heat up enough to achieve required safe internal temp), then finish in oven or boil method which I'm going to try to fully cook loin after smoking, so we'll see how that goes. Combining the smoke and cooking process as one in my "S.it Boss" vertical pellet smoker (which I converted to gas and small smoke boxes since electronics, auger system, etc had 150 degree sways and I got fed up- DON'T BUY A PIT BOSS product!) so may post a video. Big Chief is a great inexpensive cold smoker for cheeses, cured salmon and fish, etc. It operates around 110 degrees in normal 45-75 ambience temps, hotter days I point a fan at it but never use it above 85-90. Great video btw for original contributor!
Jacqui Blanchard someone else mentioned peameal, is that a type of flour you use for breading or the name of a dish? If so, what’s the way you cook it? Thanks
Schedule your premiers a little later in the morning... Us West coasters don't get up @ 7am on Saturdays!!! Sorry I missed it Jaxx... that bacon looks good Brother. Cheers!
This should work well with my Ninga Woodfire Grill as temperatures are controlled easily and remain constant. And if not,make some. Potatoes & let's eat!
I actually surprised myself, I didn't know what to expect but I can tell you I'll always be making this from now on. It makes a ton after it's cut into slices. I just vacmastered them up and pull them out for breakfast the day before makes a damn good breakfast sandwich.. Thansk for taking a peek at it brother. Interested in seeing your take on it.
I use 2 cups Kosher salt, 1 Tbls. in salt Pink Himelan salt, all the rest is the same, soak it 14 days, turn once at 7, and I dont heat the ingredients, just pour them in.
The "pink salt" that he uses is Prague Powder #1 - it's not a "salt" per se... It's a mixture of Nitrite + Salt + a pink dye (the dye is a warning so you don't accidentally get it mixed up with regular salt and poison/kill yourself because of the nitrites.) Pink Himalayan salt is not the same thing and adds nothing of value.) Nitrites help prevent botulism in a quick cure (the process in the video is too long, which why the meat is too dense.) It also help preserve the pink colour if used right... it also adds a characteristic flavour. Prague #1 is no joke - you have do some math to figure out the right amount so you don't poison yourself.
You are dang lucky you haven’t poisoned anyone. You need a cure. Prague #1 is a pink curing salt. Nothing at all like Himalayan salt. You really should investigate “curing salt” “curing meats” “Prague powder #1”
man jaxx sorry i missed it when it premiered how ever i did leave it playing while i went to the store just timing . kid wanted milk . lol well i guess when its all you can eat it is important lol . he had surgery cant eat solids . but i rewatched it when i got back boy it looked good so whats up with miss jasmine lol dont like bacon ???? lol . there are alot of really good things i want to say but with youtube watching our comments now ill be good buddy . how ever it looked really good . and i do love your cooking videos .more so then the hiking ones i have to admit . sorry not sorry lol . i love food what can i say lol . so give mrs jasmine a big hug for me she will love it you know it . and pat yourself on the back buddy well done . lovez ya see ya in the next one
Wondering if doing half way slices in the next one you do would let in the salt better? Then it would also let in the smoke too. Thanks you bacon making beard stroking joker!
Two weeks to make it, one hour to eat the whole thing!!!! I've been wanting to try that ever since I saw Shovelhead8 do it last year. Now I know a fella doesn't have to be Canadian to "DOO IT!!!!"
My opinion, no way you need to go that long with it. That brine will soak right to the middle in less time. I make regular bacon all the time with a dry rub and 5-7 days does it. And I always soak in cold water for an hour to pull the extra salt out of the extremities. Thanks though and I will give this recipe a shot.
I measured the salt and sugar from the same measuring cup which was the stainless measuring cup and just poured it off into the pyrex measuring cups. Not that I was smart enough to do that for any particular reason. Truthfully, I never thought of that but I get it and that makes perfect sense. I just usually do the separate container thing for video purposes. The Evo is actually not an EVO it's the Cuisinart version of the EVO and man I tell ya, I'm in absolute love with it.. I picked it up at Walmart for about $225. I've only had it a few weeks so only time will tell... Quality wise I'm sure it's not as good as the EVO but for the price, I'll take it.
Jaxx Drinkwater Kool tip on the Walmart look-a-like EVO and such a great price!!! I'm gonna have to look into that, for sure. EVO prices were just stupid $$$$$$. Here's where I (recently) learned about the measuring differences: th-cam.com/video/iCPdwnlntNI/w-d-xo.html
@@darellgrant8753 Hahaha I really wasn't trying to be a smartass, not even a little.. just, And I was not correcting you at all. Perfect example on how typing on a screen can get misinterpreted and well nevermind it not a big deal just know I wasn't trying to be a smart ass..
@@JaxxDrinkwater talk about misinterpretation! I didn't mean "smart ass" in a snarky way my hydrated bro! Either way u stood me up corrected! I appreciate it.
I never made it without injecting it. it'll still cure without injecting though. It might take longer though. That being said it takes only seconds to inject it and the injector costs only a couple of dollars and it's reusable so why not inject it to get the max flavor. If you do make it and don't inject I would be interested in knowing how it turns out for you so please get back with me.
Hey buddy, so sorry t's been so long. I've been sick but I'm getting back on track. As always, you're on your game. I miss you all and wish we had more time together. Tell Jaz I am always thinking of you both. Wish we could get together sometimes. Love you so much! Take care. Just keeping doing what you do. You are the best at it. LOVE!!!!!!!!
Thank you for that. Your comment has contributed to this discussion in ways you will never know. The experience has been elevated - or has it been lifted?
I followed this recipe and my brine became cloudy and created a biofilm, has the whole thing gone to shit? Biofilm says bacteria to me? Still smells normal but with?
Two things, what makes you think it's bacteria? It could be a film from fat/stuff from the pork. That being said, I have never developed a film on mine, so I'm not sure what it is. But the second thing is that bacteria shouldn't be able to grow in that environment, so if it is a bacterial biofilm, you probably don't have enough curing salt. To be safe, if you have questions..."When in doubt, throw it out."
Most Canadian bacon I have ever had tastes more like ham and not anything like American bacon. I would like to make American tasting bacon out of pork loin vice pork belly. Slice like thick cut bacon and then cook it well done crispy like American bacon.
I just call it " Bacon " : ) Just kidding., we call that cut of pork Back bacon, Coat one side in corn meal and it's peameal Bacon. In Marinade. Great recipe
I recently made some Canadian Bacon and I was intrigued by your process being so similar to what I did. I injected the brine as well. Even down to the slicing off a piece during the cure and testing it for saltiness. I would subscribe but I can't get past that ridiculous thing growing out of your chin.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I do a dry cure for a week. I keep a fridge in the garage that I use for curing. If you find the meat has got too salty, just soak it in fresh water for a few hours, and then leave the meat on a rack unwrapped in the fridge. It helps to equalize the salt. It sure looked good. I got a bag of split peas and I am going to use some ends and trimmings from my bacon for pea soup. Your bacon had great color, and it sounded like it tasted good. You can make jerky from it as well. Thank you for the video, Jaxx
Thank you for the inspiration, my friend. I did put a link in the description to your channel and I really did have the best intentions on giving you a shout out in the video but I guess I got sidetracked but I will make it up to you in another video.
@@JaxxDrinkwater I was more interested in the way you did it than looking for a shout-out. Cutting the amount of salt but increasing the brining time seems to work for you. I never think of trying a slice, but that is just me. I had some on a grilled cheese the other day. Made me wonder why I do not eat more grilled cheese. Thank you for the reply, Jaxx..
This is very similar to my recipe. One thing I've found in Kingsford makes a Herb infused bricketts. Basil, Thyme and Rosemary I think. Add a couple of those and it will take this over the top.
This Canadian had to come to this channel to ask an American what Canadian bacon is. We don't got that here lol... *That looks so good! I need that!*
This is a great recipe, we just took it out of the brine today and fried up a few pieces. It's going on the smoker this afternoon and I'm going to use hickory wood. Thank you for posting this video!!!
Great to hear!
Well this Canadian sure friggin loved this! wow!
What do you guys call this in Canada?
@@JaxxDrinkwater We call it back bacon here.
Thanks a lot for sharing your recipe and process of making bacon!
My pleasure 😊
americans call it canadian bacon, us canadians call it back bacon or peameal bacon
This was awesome!
I will be back to DO IT!!
Two Canadian thumbs up!
👍👍
Too early for West coasters... We were still sleeping!!
Triumph Screen Printing lol have a great weekend brother!!
Hey man it turned out great, give it a go if you haven't done it before, I was really surprised at how well it turned out.
So...that goatee is AWESOME!
I was at a local market this past weekend and they had canadian bacon like yours in the case. I couldn't get over the price of it. So I figured I'd look into it. Glad you put the video up.. I'm not sure if I'll make my own, but the process looks quite simple
I'm a little late to the party but your post wasnt that long ago lol and you are SPOT ON in CB price $5.99+/lb), or even butcher shop smoked pork loin (I get from local grocery chain(Fareway in Iowa) that has full service butcher shops as their niche)which hovers around $3.49/lb +, can usually get half or full Lions from $1.74-2.49/lb! I've been looking for a wet brine for making CB which I use like ham in sandwiches, eggs Ben, pizza, etc. I always did the dry 10-12 day cure which requires daily babying and it came out ok but not as moist as store. I like to use my Big Chief for the "cold smoke" (since it doesn't heat up enough to achieve required safe internal temp), then finish in oven or boil method which I'm going to try to fully cook loin after smoking, so we'll see how that goes. Combining the smoke and cooking process as one in my "S.it Boss" vertical pellet smoker (which I converted to gas and small smoke boxes since electronics, auger system, etc had 150 degree sways and I got fed up- DON'T BUY A PIT BOSS product!) so may post a video. Big Chief is a great inexpensive cold smoker for cheeses, cured salmon and fish, etc. It operates around 110 degrees in normal 45-75 ambience temps, hotter days I point a fan at it but never use it above 85-90. Great video btw for original contributor!
Pork loin is regular menu item around here. I can't understand why I've never tried making my own Peameal. DOH! That looks amazing!! Thanks Jaxx!
Hey, Jac it may look a little intimidating but it's not really.. anyone can do it if you have the room in the fridge.
Jacqui Blanchard someone else mentioned peameal, is that a type of flour you use for breading or the name of a dish? If so, what’s the way you cook it? Thanks
Didn't know it was so easy to make Bacon great recipe hello from Honduras great beard too
Thanks you my friend.
Schedule your premiers a little later in the morning... Us West coasters don't get up @ 7am on Saturdays!!!
Sorry I missed it Jaxx... that bacon looks good Brother. Cheers!
Will try it that way next week Brandon and see how it turns out.. Thank you sir for the tip, I like getting feedback like this.
This should work well with my Ninga Woodfire Grill as temperatures are controlled easily and remain constant. And if not,make some. Potatoes & let's eat!
I love Canadian bacon and yours looks so good. Wished I had that end piece.
Hey Cricket you should try it. it make look a little intimidating but it's really easy.
Thanks! Gotta try!
I want to try this, but 12 days! Looks awesome Jaxx! Rock On!
Thanks Sal , rock on to you as well.
Am trying this today
Yes! Let me know how it turns out for you!
Awesome video and awesome job on the Canadian bacon Jaxx! I really enjoy doing Charcuterie so this is on my todo list for sure! Cheers brother!
I actually surprised myself, I didn't know what to expect but I can tell you I'll always be making this from now on. It makes a ton after it's cut into slices. I just vacmastered them up and pull them out for breakfast the day before makes a damn good breakfast sandwich.. Thansk for taking a peek at it brother. Interested in seeing your take on it.
Definitely gotta try this!
I had no idea I could do this at home!
And here the video is :) i really need to to make this too. Looks delish!!
You will like it Lasse and it's simple and it's all passive time.
OMG! That looks so good! Thanks for sharing Jaxx!
I use 2 cups Kosher salt, 1 Tbls. in salt Pink Himelan salt, all the rest is the same, soak it 14 days, turn once at 7, and I dont heat the ingredients, just pour them in.
The "pink salt" that he uses is Prague Powder #1 - it's not a "salt" per se... It's a mixture of Nitrite + Salt + a pink dye (the dye is a warning so you don't accidentally get it mixed up with regular salt and poison/kill yourself because of the nitrites.) Pink Himalayan salt is not the same thing and adds nothing of value.) Nitrites help prevent botulism in a quick cure (the process in the video is too long, which why the meat is too dense.) It also help preserve the pink colour if used right... it also adds a characteristic flavour. Prague #1 is no joke - you have do some math to figure out the right amount so you don't poison yourself.
You are dang lucky you haven’t poisoned anyone. You need a cure. Prague #1 is a pink curing salt. Nothing at all like Himalayan salt. You really should investigate “curing salt” “curing meats” “Prague powder #1”
Dang I just missed the premier. That really does look easy and delicious. Great job Jaxx!
Hey Pickles now worries brother, I usually miss peoples premiers as well.. haha
man jaxx sorry i missed it when it premiered how ever i did leave it playing while i went to the store just timing . kid wanted milk . lol well i guess when its all you can eat it is important lol . he had surgery cant eat solids . but i rewatched it when i got back boy it looked good so whats up with miss jasmine lol dont like bacon ???? lol . there are alot of really good things i want to say but with youtube watching our comments now ill be good buddy . how ever it looked really good . and i do love your cooking videos .more so then the hiking ones i have to admit . sorry not sorry lol . i love food what can i say lol . so give mrs jasmine a big hug for me she will love it you know it . and pat yourself on the back buddy well done . lovez ya see ya in the next one
Wondering if doing half way slices in the next one you do would let in the salt better? Then it would also let in the smoke too. Thanks you bacon making beard stroking joker!
one quick question. some of your measurements in the video differ slightly from the printed recipe. which do we go by?
Go by the video measurements.
How long are you able to store that meat once it is done?
Two weeks to make it, one hour to eat the whole thing!!!! I've been wanting to try that ever since I saw Shovelhead8 do it last year. Now I know a fella doesn't have to be Canadian to "DOO IT!!!!"
Shovelhead8 inspired me to do this as well Chris.. I think you should try it, you'll dig it..
Ha! I saw that after I wrote my comment! 👍🏻👍🏻👍🏻👍🏻
My opinion, no way you need to go that long with it. That brine will soak right to the middle in less time. I make regular bacon all the time with a dry rub and 5-7 days does it. And I always soak in cold water for an hour to pull the extra salt out of the extremities. Thanks though and I will give this recipe a shot.
Cool! You do you!
Man I've got to do this. I love me some Canadian bacon especially on pizza. Awesome job bro looks great!
I like it on pizza as well , I will say that this is way better than you'll get in a store.
One quick note...check your dry cup measurement vs. the wet (pyrex) measurement cup and see if they're identical.....
BTW, niiiice EVO!!!
I measured the salt and sugar from the same measuring cup which was the stainless measuring cup and just poured it off into the pyrex measuring cups. Not that I was smart enough to do that for any particular reason. Truthfully, I never thought of that but I get it and that makes perfect sense. I just usually do the separate container thing for video purposes.
The Evo is actually not an EVO it's the Cuisinart version of the EVO and man I tell ya, I'm in absolute love with it.. I picked it up at Walmart for about $225. I've only had it a few weeks so only time will tell... Quality wise I'm sure it's not as good as the EVO but for the price, I'll take it.
Jaxx Drinkwater Kool tip on the Walmart look-a-like EVO and such a great price!!! I'm gonna have to look into that, for sure. EVO prices were just stupid $$$$$$. Here's where I (recently) learned about the measuring differences: th-cam.com/video/iCPdwnlntNI/w-d-xo.html
@@JaxxDrinkwater what is EVO?
@@noblumoon It's an outdoor gas grill/griddle l
@@noblumoon It's an outdoor gas grill/griddle l
Oh that looks great!
Hey Sue thanks for the comment. It's worth the time and effort for sure.
Literally opposite of liposuction.
#lovethismofo
Not the method of liposuction, just the way the needle/wand goes in and in all directions. Definitely don't want fat being injected in only out.
@@JaxxDrinkwater u know what as i was typing that i thought of that nauseating motion the doctor does during lipo! Thanks for correcting me smart ass!
@@darellgrant8753 Hahaha I really wasn't trying to be a smartass, not even a little.. just, And I was not correcting you at all. Perfect example on how typing on a screen can get misinterpreted and well nevermind it not a big deal just know I wasn't trying to be a smart ass..
@@JaxxDrinkwater talk about misinterpretation! I didn't mean "smart ass" in a snarky way my hydrated bro! Either way u stood me up corrected! I appreciate it.
Do you find that you have use more shampoo for goatee than your head?
Nice lookin bacon!!!
Thank you Tom!
Do you need thar much liquid?
i get curing salt from a local sporting goods store.
Yumm!! 🤤👩🏻🍳🦖🙌🏻
Do I have to inject?? Rather not. How does that effect the curing?
I never made it without injecting it. it'll still cure without injecting though. It might take longer though. That being said it takes only seconds to inject it and the injector costs only a couple of dollars and it's reusable so why not inject it to get the max flavor. If you do make it and don't inject I would be interested in knowing how it turns out for you so please get back with me.
I thought cutting Steve Rob was how we did it? 😂 great stuff. Best on a pizza too. I learned something here. I WAS wrong again.....😝
Hahaha that's just wrong!
Next time soak it longer. About 3 hours, change the water then soak it again, and it won't be to salty.
that pit barrel is an absolute MUST have, great tutorial Jaxx, that Canadian bacon looked AMAZING
I agree man, I love the Pit barrel.. Thanks for the comment Albert
Hey buddy, so sorry t's been so long. I've been sick but I'm getting back on track. As always, you're on your game. I miss you all and wish we had more time together. Tell Jaz I am always thinking of you both. Wish we could get together sometimes. Love you so much! Take care. Just keeping doing what you do. You are the best at it. LOVE!!!!!!!!
Hey Jac, I'll send you an email this weekend and we can catch up..
it dissolves it doesnt melt
Thank you for that. Your comment has contributed to this discussion in ways you will never know. The experience has been elevated - or has it been lifted?
I followed this recipe and my brine became cloudy and created a biofilm, has the whole thing gone to shit? Biofilm says bacteria to me? Still smells normal but with?
Two things, what makes you think it's bacteria? It could be a film from fat/stuff from the pork. That being said, I have never developed a film on mine, so I'm not sure what it is. But the second thing is that bacteria shouldn't be able to grow in that environment, so if it is a bacterial biofilm, you probably don't have enough curing salt.
To be safe, if you have questions..."When in doubt, throw it out."
Most Canadian bacon I have ever had tastes more like ham and not anything like American bacon. I would like to make American tasting bacon out of pork loin vice pork belly. Slice like thick cut bacon and then cook it well done crispy like American bacon.
Is this sweet
No sir it's not.
Fcould not find printable recipe
Sorry about that: www.thebeardedhiker.com/canadian-bacon
It looks like a mixture of honey baked hams and texas toast
I’m not a big fan of Canadian bacon, but that looked really good.
Jasmine is not a big fan either but she freaking loved this bacon.. I think you would too.
I just call it " Bacon " : ) Just kidding., we call that cut of pork Back bacon, Coat one side in corn meal and it's peameal Bacon. In Marinade. Great recipe
It's an interesting story about how it actually was named or known rather as Canadian bacon. Thanks for taking a peek Prepforit
Did you really need the “prague powder”
Yes.
JOHN CANDY
CANADIAN BACON
Canadians must call bacon ham then
Try a dry cure for a real bacon product rather than brine
Great idea - can't wait to see your video on how you make Canadian bacon with a dry cure!
🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
#Bacon
I recently made some Canadian Bacon and I was intrigued by your process being so similar to what I did. I injected the brine as well. Even down to the slicing off a piece during the cure and testing it for saltiness. I would subscribe but I can't get past that ridiculous thing growing out of your chin.
Not subscribing because of facial hair? Not a problem with me, but you should think about how silly that sounds.
That beard or whatever u guys call it is very distracting....