I was skeptical doing this recipe and making my own Canadian bacon thinking it would be too salty but wow…I followed your recipe to a T and it came out amazing! Thank you for sharing.
Awesome! I'm super glad you tried it. These recipes can sometimes look like it's a lot of salt but, honestly, as long as you're at 3% salt or less (not too much less, though!), it won't be that salty. I also love working the salt and cure by weight, as you're not worried about oversalting your meat and having to 'freshen' it in straight water to draw out the excess salt afterwards. I've played around with regular pork belly bacon several times, and I like my bacon a little less salty and smokey than other friends of mine who make their own. It's cool to mess around with the salinity, as well as other seasonings, to see exactly what you love. Thanks for watching and for the kind words! :)
Original "Canadian Bacon" was brine cured pork backs that were sent over in barrels during WWII. The Brits smoked it when it got there to make it less nasty and the American troops loved it.
I bought some loin to make bacon, and after reading up learned I can't simply throw it on the pan and cook it. My brother has a home made custom smoker he always loves having a reason to use, so this will be a fun recipe to try!
@@ThisDadGoesTo11 Can you comment on your experience with eating the frozen back bacon vacpacks you prepared in the video..how is it different than refrigerated vacpacks? Or Is it identical & cannot tell the difference? ( I thought freezing any nitrite-based bacon (or cured meats) suffered some textural changes as well as taste changes). Great video thanks!
Oh, sweet! I very much recommend grabbing that, if you're in the market for a slicer. I have a couple other videos on the channel where I'm just playing around with the slicer, if you're looking for a little more just about that unit. Thanks for the kind words! 😁
This is a very good video, well explained, I'm a Brit in the USA and want to make back bacon, as you said it's hard to get the right cut of meat for English style back bacon but I'll look for the best pork loin shape I can, I'm not going to smoke it but will see how it turns out, I always fry bacon so it's always cooked so should not be an issue.
Thanks for the kind words! Yes, the smoking is mainly for flavour and tightening the meat for texture. If you're foregoing the smoke, it's still safe to eat after curing, and frying it up will get you the texture you're after. Good luck and thanks for watching! 😁
@@alberthall8148 It's hard to buy the right cut of meat but I am picking the ones with the most fat, I'll investigate the liquid smoke but not crazy about the idea. I usually ride a horse to work and park it in the stable out back.
@@harrybond007 The only way is to suck it an see. There was and is no MAGIC in 'traditional' ways and some are jusy plain wrong- just because it's the way MOMMA and HER MOMMA have done it does not make right and every body had their own tradition -they could not all be right and some of the 'stuff'. was to tell the truth pretty blood awful and only 'family' ever ate it because often enough that's all there was. I don't get the reference to 'Riding a Horse to Work' though and how it has any relevence to LIQUID SMOKE . I'm not exactly a beginner my family. were right into the'1960's Farm Pork Butcher's and General Farmers [Small DAIRY herd. A dozen BREEDING SOWS, five or six hundred SUSSEX CHICKENS three acres of APPLE PEAR and PLUM orchard and 3 acres of MARKET GARDEN in in other words a TRUE mixed Farm. That same farm, all 60+ acres now lies FALLOW and last time I counted had only 15 bloody GUINEA FOWL in residence ans the Farm Building have been turned into what the residents think are somehow AGRICULTURAL and that THEY are somehow Sons [and Daughters] of the Soil] and so I was also broughht up with horses -bloody great SHIRES but i never did take to riding them much to my Dad's displeasure but I was riding a SADDLE plough by the time I was five or six [I'm now in my mid-80's] and we had our own pig slaughter house. I can still make sausages to a mid 19th Century formula for the family but like so many ' traditonal' comestibles they are no longer commercially viable. I also make various BLOOD SAUSAGES and always use DRIED BLOOD [I'm making a batch of SPANISH MORCILLA [MOOR- THEE- YAH ] tomorrow.] Tried the real fresh stuff once and what a bloody KERFUFFLE.
@@harrybond007 MY Dad had one of them and I believe he used it on his Wartime Blackmarket round _ He took sausages, poultry, fresh veg and the odd bit of illegal PORK up to a local CANADIAN ARMY Camp - at POSSINGWORTH PAR,K HEATHFIELD SUSSEX and exchange it for Canadian Whisky, TINNED FRUIT and I remember some kind of TINNED CAKE as wel, l Chocolate and cigarettes or anything going which he then took around pubs in exchange for other goodies I think it must have been more of a SOCIALSERVICE than a money maker because we certainly didn't have much of that. Ithink I went with him , I couldn't have been more than 4 or 5 at the time, as a kind of disguise. I still use the PUB the WHITE HORSE at BODLE STREET, HERSTMOBNEUX that was ' Blackmarket Central' apparently
That looks really good! I like describing the ingredients in percentages, too. I have a Weber grill which probably will not work for this but I may give it a try in a month or two. I was wondering if you could skip the pan fry part safely after all the smoking/curing? Or just fry it for 8 or 10 seconds a side to "carmelize" it a bit? The funny thing about this video, to me, was the fact that I was listening to him talk and kept thinking, "He reminds me of someone. Who is it?" And I could not stop thinking about it until I realized that he reminds me of Steve Wallis, the Stealth Camping gent. Which is cool, they are both interesting people who do fun stuff.
Thanks! Yeah, I love this bacon, and it is SO much cheaper than buying it premade at the store. Geez. You can totally eat this 'uncooked,' like you mentioned. It works great on sandwiches. For breakfasts or other meals at home, I like to heat it up; I usually give it a really quick fry in the pan, for your noted carmelization and slight crisping, but not drying it out, right before serving. So delicious on eggs Benedict. You could do this on your Weber (I had one until recently, when I purchased my Pit Boss...needed to make room for it and also save my marriage). I used my Weber for this exact thing. I would just set up for indirect cooking - those charcoal baskets that clip onto the sides of the grill are great for that - and just add chunks of wood of your choice as it cooked. I love using maple, apple, or cherry for this. The trick is to just not let the grill get too hot, or you run that risk of drying out the lean loin. Thanks for the comments...except, now I'm starving and have to wait for my lunch break! Still very much appreciated, though. :)
@@Bugnetblue That's awesome! I used to have a Weber charcoal grill that I used for hot smoking this style of bacon. I found that, as long as you have decent venting, so the smoke doesn't hang out and sit too long inside, you can make many different units work. 👍👍
I don't have a smoker either but have to say home cured bacon or back bacon tastes great even without the smoking. I used to cook it slowly to 145 in my oven but now precooked it to 145 for 8 hours in my sous vide setup.
I’ve tried a couple of methods but I think I prefer a wet brine and unsmoked so far. I usually love smoked meat but not in the case of bacon. Texture seems different. But I’ll keep playing around with it. One thing I do is ask my butcher to give me the chop cut deboned but whole. That way it has a small tail aka pork belly to replicate the British cut back bacon.
Right on, this all sounds delicious. It really comes down to personal preference. I like mine smoked, but it would be great either way, I imagine. I would say it does tighten up the texture, especially with hot smoking. I like dry curing, as it's just easier for keeping in my fridge. I often have multiple things going on in there, so it helps keep it more contained and organized. I do like getting the loin with the little bit of belly on it, too! It seems about half the time I find them in the store, they have that. It's always a treat, especially if I'm using them for dry-aged charcuterie, as that extra bit of fat is delightful. Thanks for the comment! 😁
Thanks! Yes, definitely give it a whirl. I just started another batch curing last week. I also started a batch of what I'm hoping will be more like deli ham. Stay tuned to see how that turns out! 👌
@@ThisDadGoesTo11 as I’m reading this i just finished putting a 1 kg piece in the fridge. Will be smoking it on my offset once its ready. That’s 30 days correct?
@@sjb103052 I usually cure mine for 3-4 weeks. I like to give any seasonings the chance to really get into the meat. By weighing out the cure and salt, you can't overdo it time-wise. I usually time it based on my schedule and the weather, haha!
Just found this video. You mention initially setting your Pit Boss to the "Smoker Setting" for 2 hours. What is the "Smoker Setting" temp? Many thanks. Great video's.
@@_ChuckRoast Hey, there! That's the lowest setting. It tends to bounce between 180-200F, as long as it's not freezing cold outside (in that case, it's cooler in the smoker). It's a good way to get some solid smoke in there before the meat heats up too much and becomes more resistant to it. Hope that helps! Thanks for the kind words! 😁
Indeed! I've also seen some calculators online that take into consideration shape, as well as thickness. I usually go over the time, anyway, as I'm often hoping the meat absorbs as much flavor from the herbs/spices as possible. Thanks for watching! 😁
Your recipe is almost identical to mine. I do like to add some thyme. Never understand people who post recipes for curing without percentages or doing it in pounds/ounces. Setting others up to fail. Usi g metric percentages I can accurately cure any piece of pork at any weight. Exact same cure works for bacon as well. Unfortunately I don't have a smoke and they are crazy expensive to import with duties here into Thailand.
I know! Metric percentages make everything so much easier to calculate and universal for any size, like you say. Great minds think alike! 😂😂 Indeed, I can see thyme being a solid addition to this! I may have to do that next time I make it. That's too bad you don't have a smoker. It would be great if you could rig something up to even let some great hardwood smolder in a wood or metal box with venting, allowing you to still impart some smoke. Thanks so much for the comment! Great to chat about this. 😁
Thanks! That's just letting some of the potentially harsher smoke compounds release from the meat. I do that with all my bacon, cold smoked cheese, and stuff like that. Definitely give this a try! Let me know how it goes. 😁
That looks so good. I wish I had a smoker and a slicer. Bacon in the UK is from the back as well, but it still looks like a different cut here. Do you know the difference?
Thanks! If you had a way to smoke it - even just cold smoking, then roasting to cook through - it would work. If you check some of my cold smoking videos, I have started to use a pellet tube smoker. Could be used in a large bbq grill or something...and this could be cut with a good knife; it would just take longer. Looks like UK bacon is still cut from the pork loin, but a larger piece of it that still has the long, skinnier meat attached. Most loins you buy here have that cut off. It would be nice in the bacon, though, as you get that extra ribbon of fat between the meat. 😛 Thanks for watching!
So I just sealed the bags and placed in the fridge. I will smoke one and make peameal out of the other. Both my loins were small 1.5lbs, my concern was the small amount of Prague powder 1, less than 2g for each one. My scale only does 1g at a time the amount seems small....
Yeah, it's surprising how little of the cure you need. It will do the job, though. I'm lucky to have a couple of digital scales, including one that goes to .1g, which makes the small amounts easy to measure. Good luck with the bacon! Let me know how it turns out. 😁
Now I suggest you try something that is only found in the Greater Toronto area, called peameal bacon. It's what Torontonians call back bacon and I think it's a lot better.
Thanks for the kind words! So, if it's a loin, it shouldn't have bone in it, due to the nature of that cut. If it's a ham or shoulder (butt or picnic), then it could. In those cases, you might be best to go with a wet brine...for thicker roasts, I think anything more then 6" thick, you want to use a meat syringe to also inject brine deep into the muscle, to help it penetrate. It's been a long time since I did a wet brine, but I used "Pop's brine" on smokingmeatforums.com. I'd give that a try, if you are indeed going with a large roast like that. Good luck! 😁
@@ThisDadGoesTo11 No, I'm quite sure it's A loin. th-cam.com/video/X0mWqdccPJs/w-d-xo.html A buddy of mine asked if I could do the back bacon on one of these bad boys for him. I know I can de-bone it but It's his pig you know. Maybe I'll just wet brine as you suggested. Keep rockin' brother! th-cam.com/video/4xgx4k83zzc/w-d-xo.html
Hey, there. Yes, the percentage is based on the meat weight. Working in grams makes the math really simple. If it's a 3000g roast and you need 2.5% salt, it's just 3000x.025, and you have the amount. Hope that helps. Thanks for watching!
made your bacon today, now comes the hard wait time. ????? can this be eaten as is after curing or does it have to be heated first ?? also watched deli ham and ham roasts. , do these both need to be cooked after curing?? will write and let you know how it turns out.
Awesome! Yeah, the waiting is definitely the hardest part. 😂 I would heat it prior to eating...not for food safety, but to improve the texture. Without heating, it will be chewy and a much different texture than one would expect from this bacon - almost a raw sort of sensation. Even just slicing and quickly frying will make a difference, for sure. Please do let me know how it all works out! Thanks!
@@ThisDadGoesTo11 ok 5 weeks and the bacon turned out AWESOME!!!!!! I improvised a smoker on my gas grill and smoked to 140*- sliced next day and husband was in AWE...he said we will never buy ham /bacon again.... so today I started another , and will just keep a rotation going ....thank you so much for the recipe and video. you made the process easier than expected.
Amazing! So glad to hear that it was a hit. Great job improvising to make it work with your equipment! If you want to delve into ham, I just put out my video process for a cured and hot smoked pork loin deli ham (similar to this, in some ways, but the finished product tastes different, for sure): th-cam.com/video/d6fhd3APCGc/w-d-xo.html. I appreciate the kind words, and I always love to see people making awesome stuff at home. Take care!
Hey, there! Seven days would likely be just fine for most pork belly, unless it was cut super thick into the rib meat. With equilibrium curing, like this, where the cure and the salt (and other ingredients, for the most part) is calculated by weight, you can't over-cure by time. It's not like it's going to get too salty or anything like that, since it's been strategically calculated. You're just needing to wait for the time it takes for the cure to penetrate through all the meat. For a pork loin, this takes longer, as the meat is quite a bit thicker than belly. It would likely be done in around 2-2.5 weeks, as long as it's not a super thick loin. Part of the reason I go longer is for some of the seasonings (especially with my bresaola, etc.) to really get in there, too. I go three weeks minimum, with four weeks being on the outer end for most projects of this size. I have cured larger pieces (5kg pork roast, for example) where I went more like six weeks. You can get away with the shorter timeline, like I said, but I always think back to a couple of good buddies of mine who were making capicola and cured the coppas for only two weeks, went through the whole process of finishing the charcuterie, only to find that the cure was about an inch shy of fully penetrating the meat through and being a disappointment. Not good...I prefer to err on the side of longer timelines and a little extra patience, just to help avoid that. Hope that helps rationalize my process. Thanks for watching! :)
Not sure if this was addressed somewhere already but 0.25% is actually 0.0025. You show 1000 x 0.25 = 2.5 but it is actually 250. 1000 x 0.0025 = 2.5. Probably what you meant but it may be confusing for the "non-mathies". If they use a calculator with the % function then it will work. I never do that.
I did some with the Loin I never heard any body do. That was? To make a Teriyaki Ham OH MY GOD its beat Canadian Bacon 100 % Get a chance, make Teriyaki out of the Loin 👌👌 Its Excellent. I made ham and cheese sandwiches out of it, and for breakfast > LORD IT SO GOOD.. ITS OUT OF THIS WORLD YUMMY 👀👀🎆🎆😎😎💥💥💥💥 ITs a hit. I think you will always make it Teriyaki Ham ! YUM 👉👉 GOT TO TRY IT
@@ThisDadGoesTo11 No just the cure, maple syrup, brown sugar, cinnamon, cumin, chicken bouillon, salt pepper, about 6 bay leaves, in the cure 10 day, Then take it our risen it all off good pat dry, Add Maple syrup over it > THEN THE RUB > Light brown sugar, Cinnamon, Chicken bouillon, Cumin, Chili powder, salt and pepper for the rub, Apple wood was used for smoke, and frisking was done with Worcestershire sauce. After resting and deli slice up > drizzle some more Maple syrup over it. That give it a SWEET Teriyaki Tasted. YUM You can use store made Teriyaki sauce, too
No problem! Using the following info from my video description, one can calculate it: .25% cure #1 (or instacure 1, Prague powder 1) 2% brown sugar 2% kosher or pickling salt (no additives) .5% fresh ground black pepper So, for 1kg, I would calculate by grams (1000g): 1000gx.25%= 2.5g cure #1, for example. Following that, the measurements are: 2.5g cure #1 20g brown sugar 20g salt 5g black pepper It's super easy to run the calculations, assuming you're working in grams and can weight out the ingredients. It works for any size/weight of belly. Good luck from Canada! :)
@davidpope2048 In this recipe, I hot smoked it. You could cold smoke, instead, provided you then finished cooking it after (to tighten adjust the texture so it's closer to the expected product). Thanks for the question! 😁
Thanks! Yeah, here in western Canada, I haven't really come across the peameal version, and most types I find are smoked and not coated. Perhaps also a bit of a regional thing. Looking forward to trying to make peameal bacon sometime soon, for sure! Thanks for watching. 😁
Hey, there. It's just a percentage of the meat weight in grams. I have an explanation of the process and quick calculation in the video description, along with the recipe. Thanks for the question! 😁
Take off you hoser! Thats not bacon eh? But it does look delicious and for sure gonna give this one a go. That loin is a big ole hunk of meat and very affordable and I'm glad your showing us ways to make it delicious.
😂 Wait, let me grab my toque. Yeah, definitely not the traditional side bacon we all love so much, but good for a variety of other purposes. Definitely give it a whirl...make some eggs Benedict for it to go on, and you'll be hooked! Let me know how it turns out, if you can. Thanks for watching and the kind words. 😁
Yes, that's how it went for this smoke session. Essentially, I wanted to get a decent amount of smoke in there and, once I had the smoker going at 200F, the internal temp started to climb quicker than I wanted. That's why I set it back to the smoke setting, as the smoker temp was between 100-150F...just slowing it down. A person can play with the temp setting however you want; I'd just try to pull the pork at 140F, though. I've tried this recipe, taking it to 150F, and it was definitely more dry in the finished product. Hope that helps! If you give it a whirl and have time, let me know how it turns out for you. 😁
i did something similar and I was told by friends that tried it that it was too much smoke...Maybe my smoke providing tool was too..efficient...and I smoked cold and hot for a total of 8h. Your setup is different, with pushed smoke from a lateral smoker. Mine is a smoke serpentine directly on a shelf between the wood fire and the water pan. @@ThisDadGoesTo11
@@Grundewalt Hmm. Yeah, I could see that. The smoker and delivery method definitely makes a difference. I find that my Pit Boss creates quite a gentle smoke character. It's very different from my brick smokehouse, and that is different from any of my various friends' smokers. It'll take a little testing and using one's experience with their unit to make a call on about if smoke to impart and for how long. All part of the fun, I guess, hey?
That's 100% correct. I'll update the video description to make sure that's more clear. Just get your weight (grams works best) and then multiply by the percentage to get the weight of your ingredients. Thanks for watching and the question!
I'm 83 and I guess I'm a somewhat slow nowadays. I understand teaspoons and tablespoons and cups, but I've tried to imagine what you mean by percentage and I'm sorry, but I can't understand. The recipe calls for 2% brown sugar as one example and I ask "What?" Is there a 2% type of brown sugar, or is it 2% of the box? I just don't get it. Like .25% cure...same questions. In fact the question applies to all of the recipe amounts. Percent of WHAT???
Hey, no problem! So, my meat recipes are set up by weight, rather than volume, for the ingredients, so they can be easily scaled for any size/portion of meat that a person might have. This is also an "equilibrium" cure, meaning that it contains the exact amount of salt, etc. that I want to end up in my finished product (as opposed to a process like using a really salty brine and then needing to 'freshen' the meat in clean water for a while after curing, in order to reduce the saltiness). So, in order to follow the recipes, you need a half decent scale. You get the original meat weight, as all ingredient percentages are based on that. Then, you multiply it by each of the ingredient percentages to find out how much to use. For example, if you have 1kg (1000g, for simplicity) of loin, it would look like this: 1000g x 2% brown sugar: 20g 1000g x .25% cure: 2.5g ...and so on. I love this method, as I can make a consistent recipe every time, based on whatever random weight my meat happens to be. I just weighy my meat, use the calculator for a minute to quickly calculate all the ingredient weights, and then I'm good to go. To be honest, this is mainly important for the salt (as I like a very specific salinity in my meat, depending on what type I'm making) and the cure (for safety reasons). The other ingredients are more for flavour, so a person can feel free to be a little more cavalier with them. 😉 Hope that helps! Thanks for watching.
You could totally cook it in an oven, which would give you the correct texture. You would just miss out on the smoke character in the flavor. Worth a try, though! 😁
Hey, there. It's cure with sodium nitrite, also sold as Prague Powder 1, etc. Just make sure whichever cure you're purchasing for this is the nitrite cure, designed for quicker cure jobs. Thanks for watching!
It is pink from some manufacturers, as they add it to make an obviously different appearance from salt, so people don't screw up and poison themselves. The stuff I bought just doesn't have that dye in it (so I have to carefully double check everything 🤣). Good question!
Yeah, that's what I did. With the equilibrium cure method (everything done precisely, by weight of meat), you can't 'over-cure' with time, only with the amount of sodium nitrite you add. So, the longer time was just to aim for maximum flavor penetration of the spices...a long marinade sort of idea. You could easily go with half the time and still have the pork cured. I just wasn't in a rush, so I let it sit longer. I just adjusted the video description to note this, as well. Thanks for watching and for the question. 😁
I’ve made side and back bacon before. You still taught me something. I did not know you could/should cure back bacon this long. The only thing I didn’t understand was the need to get the cut up to 140F internally. I have never done or heard of this. Just to keep it under 150F so as not to render the fat. I use a basic Bradley smoker so I could attempt this but wonder why I would want to. I use maple syrup in my cure, then maple smoke my bacon. I also let it get partially frozen in the freezer before I slice it. It slices easier on my more basic meat slicer.
Hey, there! Yeah, you can let it cure for longer...I do it to let the seasonings take better hold in the meat. Flavor! The 140F is mostly about texture, not food safety. I find that it's a good temp range to finish at. The first time I did it, I took it to 150F, and I found it dried out more than I wanted. Maple syrup is delicious for this! Good call. I didn't partially freeze this, as I had it in my keezer at just above freezing. It was nice and cold. If I didn't have that option, though, I totally agree with the freezer move. Thanks for the comments!
Yes, it could be eaten straight after curing, but the texture would be a little chewy and unpleasant. The hot smoke process helps flavor the meat and adjust the texture to something more palatable. The trick is not to overcook it, so it doesn't dry out. 🍻
Hi, there! In this recipe, I'm using sodium nitrite, which is used to help preserve the pork, adjust the colour, and make it food safe. You can purchase it under different names, such as Prague Powder 1, instacure 1, cure #1, etc. It's usually pink, but the product I have is just white. You can purchase it from sausage supply stores or online, such as from Amazon: amzn.to/3ESiZ9F. Thanks for the question!
It all depends on the weight of your pieces of loin. Weighing in grams is FAR easier than Imperial, with the awkward lb/oz issue. Weigh in metric, then multiply by the percentages. Say it's a 1000g piece. Multiply by the percentage of the ingredient. So, brown sugar is 2%. 1000g x .02 (or 2%) is 20g. Cure is 1000g x .0025 (or .25%) is 2.5g, and so forth. This way, you can easily work with any piece of meat and still hit the same result. Hope that helps!
You know, I hadn't thought of that. Totally makes sense. I actually need to disassemble it and clean it out. Had a bit of an issue grinding some sesame seeds that weren't quite roasted enough, so it's a little gummy. 🤣🤦♂️
@@ThisDadGoesTo11 Great recipe, btw. I have the same Braun but learned before I ruined it. Even if you wipe it out with a 'slightly' damp cloth the moisture wicks in and activates the salt. Otherwise it's a great idea. Dedicating seperate grinders, one for coffee the other to whatever means you don't have to actually clean it out. Throwing in a spoon of rice or coffee afterwords and pulsing helps too . cheers
This is great to know. Fortunately, I only use this on spices, so I've only ever really wiped it out with a dry paper towel or something. I'll make sure to be careful when cleaning out the sesame from it. I also like your idea of rice/coffee for cleaning. Thanks for the tips and the kind words!
Hey, there. All those measurements are percentages of the meat weight. I have an explanation and calculation demo in the video description. In my experience, it's the best way to ensure precise measurements and consistency over time, even with meat cuts of various sizes. Thanks for watching!
@@jonathanfox3285 100%! I actually just finished making something closer to deli ham by curing, smoking, and cooking a pork loin. Going to finish off and post that video sometime in the next while. I was really pleased with the results. My kids have been taking it on ham sandwiches for school lunches. :)
Are you talking about seasoning the smoker? If so, it really depends on the particular unit. There's a chance you don't actually need to do anything other than start using it. What do you have?
Even if it's been cured? I do occasionally smoke pork loin for dinner, but it's always raw, not cured. I love cutting the loin into super thick chops and smoking them up. 😁
No, bologna is quite a bit different...also very tasty, especially fried! This is a cured, whole muscle, rather than processed/whipped pork. Bologna has been on my to-do list for some time. Thanks for watching!
That would be delicious! If you could make sure it gets somewhat "hardened" on wood cooking, that would help reduce it being a little messy when vacuum sealing. Thanks for getting me salivating! 😛
There are some definite similarities, but it's still different than actual ham. I do make a couple of pork loin (not literal ham cut) versions of ham: one is finished with cold smoke and sous vide th-cam.com/video/6i92YKonyb8/w-d-xo.html and one is hot smoked th-cam.com/video/A_S-k9y6iaA/w-d-xo.html . Thanks for watching! 😁
@@ThisDadGoesTo11 Yep how you cure it and the seasonings used Thanks for letting me know that it was different from ham. CAUSE THAT WHAT IT LOOKED LIKED HAM Cheers buddy
Yeah, as a fellow Canadian, I've always called this back bacon (which makes more sense, given the location of the loin on pigs). Since so many people from outside Canada call it that, I just titled the video to match. I guess the misnomer started when it was first introduced in the US. I do prefer this to the unsmoked peameal bacon, though. I'm a huge eggs benny guy, and this stuff is awesome on it. Thanks for watching and for the accurate observation!
I think then term "Canadian Bacon" might be due to the fact that most Americans had never heard of "Back Bacon" or "Pea Meal Bacon" and had to differentiate it from plain old bacon (cured/smoked pork belly) I knew the term "Back Bacon" from back in 80's from Bob & Doug McKenzie and "The Great White North"🤣 but never really knew what they were talking about until I started my own journey into curing and smoking meat/sausages. This has brought up a question for me that I guess now I wonder: Do Canadiens call cured/smoked pork belly "bacon" or use another term?
All I know is- when I started working in a Pizza place in the Midwest (USA) in the Mid 70's we would get our smoked , cured pork loin as Canadian Bacon I've held for some time that the US- Canada relationship is somewhat comparable to members of a extended family - you can visit your Aunts house and be having something for dinner that you've never heard of - only to find out it was their name for something you eat at home (but of course, your Mom's was better)
🤣 Bob and Doug, yeah! Great reference. Yes, when we talk about "bacon," we're referring to cured, smoked pork belly, just like folks in the States. When we are discussing the product in this video, it's "back bacon."@@caseyl9906
🤣 Well, it's seen some heavy smoke use over the years. Impossible to get it sparkling clean, anymore. Only gets used for water/liquid in the smoker, these days.
I'll agree that this is super different from cured, smoked belly bacon - one of the best foods known to humanity. Pretty hard to beat this on eggs Benedict, though. As far as tofu, though...the only way I can eat that is panko coated and deep fried...with lots of hot sauce...
% of what? Really confusing ure recipe. Ive never heard of anyone using percentages for cooking? So you did the math to get your own quantities but then revert back to percentages for y o ur audience? I'm sorry but I just don't understand the reasoning for this
Hey, there. It's the percentage of the meat weight. Get that weight, then multiply by the percentage (i.e. 2000g loin x .25% = amount of cure in grams). This is the easiest way to scale the exact same recipe for any size/weight of meat, which is important for salinity and (especially) amount off cure. I have this info in a bit more detail in the video description, too. Thanks for the question! 😁
I was skeptical doing this recipe and making my own Canadian bacon thinking it would be too salty but wow…I followed your recipe to a T and it came out amazing! Thank you for sharing.
Awesome! I'm super glad you tried it. These recipes can sometimes look like it's a lot of salt but, honestly, as long as you're at 3% salt or less (not too much less, though!), it won't be that salty. I also love working the salt and cure by weight, as you're not worried about oversalting your meat and having to 'freshen' it in straight water to draw out the excess salt afterwards.
I've played around with regular pork belly bacon several times, and I like my bacon a little less salty and smokey than other friends of mine who make their own. It's cool to mess around with the salinity, as well as other seasonings, to see exactly what you love. Thanks for watching and for the kind words! :)
1:23 can you please tell me more about cured #1 or a link so I can buy it. Thanks in advance
@@crazyk9754Sodium Nitrite / Nitricure / Prague Powder. @ThisDadGoesTo11 do you have an amz link for this fella?
@@crazyk9754 Also known as Prague powder. Available online. I got mine on amazon
Original "Canadian Bacon" was brine cured pork backs that were sent over in barrels during WWII. The Brits smoked it when it got there to make it less nasty and the American troops loved it.
😂 😂 That's a fantastic bit of historical trivia. Love it! Thanks for sharing.
Length-wise or width-wise?
Made it using Apple Wood chunks, we will never go back to the tough dry store bought, my friends loved it too!
Awesome! I agree that you can make it way juicier and flavorful than from the store. Glad it worked out so well! 😁
What a great video, and kudos to you for the helpful replies to the comments!
Hey, thanks! I'm super happy to help out when people dive into these fun hobbies. 😁
I bought some loin to make bacon, and after reading up learned I can't simply throw it on the pan and cook it. My brother has a home made custom smoker he always loves having a reason to use, so this will be a fun recipe to try!
Oh, awesome! Yeah, there is a little work to do before you can eat it as bacon. I agree that it will be fun, though! Good luck with the project. 😁👍👍
I have the same “I like crafts.” Shirt you were wearing at the end.
Nice! Nothing wrong with getting "crafty," right? 😄
Made your recipe, smoked yesterday, sliced today. Holy Cow! Best I ever made. Thanks for the video!
Awesome! Thanks so much for the kind words. Super happy it worked out so well! 😁
@@ThisDadGoesTo11 Can you comment on your experience with eating the frozen back bacon vacpacks you prepared in the video..how is it different than refrigerated vacpacks? Or Is it identical & cannot tell the difference? ( I thought freezing any nitrite-based bacon (or cured meats) suffered some textural changes as well as taste changes).
Great video thanks!
That looks great. Definitely gonna give this a try! Great job
Thanks! It really is super easy to make. The hardest part is waiting during the curing phase. I hope you enjoy! :)
Vevor has that slicer for $242 usd. Great video thanks for posting.
Oh, sweet! I very much recommend grabbing that, if you're in the market for a slicer. I have a couple other videos on the channel where I'm just playing around with the slicer, if you're looking for a little more just about that unit. Thanks for the kind words! 😁
This is a very good video, well explained, I'm a Brit in the USA and want to make back bacon, as you said it's hard to get the right cut of meat for English style back bacon but I'll look for the best pork loin shape I can, I'm not going to smoke it but will see how it turns out, I always fry bacon so it's always cooked so should not be an issue.
Thanks for the kind words! Yes, the smoking is mainly for flavour and tightening the meat for texture. If you're foregoing the smoke, it's still safe to eat after curing, and frying it up will get you the texture you're after. Good luck and thanks for watching! 😁
@@alberthall8148 It's hard to buy the right cut of meat but I am picking the ones with the most fat, I'll investigate the liquid smoke but not crazy about the idea. I usually ride a horse to work and park it in the stable out back.
@@harrybond007 The only way is to suck it an see. There was and is no MAGIC in 'traditional' ways and some are jusy plain wrong- just because it's the way MOMMA and HER MOMMA have done it does not make right and every body had their own tradition -they could not all be right and some of the 'stuff'. was to tell the truth pretty blood awful and only 'family' ever ate it because often enough that's all there was.
I don't get the reference to 'Riding a Horse to Work' though and how it has any relevence to LIQUID SMOKE .
I'm not exactly a beginner my family. were right into the'1960's Farm Pork Butcher's and General Farmers [Small DAIRY herd. A dozen BREEDING SOWS, five or six hundred SUSSEX CHICKENS three acres of APPLE PEAR and PLUM orchard and 3 acres of MARKET GARDEN in in other words a TRUE mixed Farm.
That same farm, all 60+ acres now lies FALLOW and last time I counted had only 15 bloody GUINEA FOWL in residence ans the Farm Building have been turned into what the residents think are somehow AGRICULTURAL and that THEY are somehow Sons [and Daughters] of the Soil] and so I was also broughht up with horses -bloody great SHIRES but i never did take to riding them much to my Dad's displeasure but I was riding a SADDLE plough by the time I was five or six [I'm now in my mid-80's] and we had our own pig slaughter house. I can still make sausages to a mid 19th Century formula for the family but like so many ' traditonal' comestibles they are no longer commercially viable.
I also make various BLOOD SAUSAGES and always use DRIED BLOOD [I'm making a batch of SPANISH MORCILLA [MOOR- THEE- YAH ] tomorrow.] Tried the real fresh stuff once and what a bloody KERFUFFLE.
@@alberthall8148 You asked me if I rode a horse drawn carriage?
@@harrybond007 MY Dad had one of them and I believe he used it on his Wartime Blackmarket round _ He took sausages, poultry, fresh veg and the odd bit of illegal PORK up to a local CANADIAN ARMY Camp - at POSSINGWORTH PAR,K HEATHFIELD SUSSEX and exchange it for Canadian Whisky, TINNED FRUIT and I remember some kind of TINNED CAKE as wel, l Chocolate and cigarettes or anything going which he then took around pubs in exchange for other goodies I think it must have been more of a SOCIALSERVICE than a money maker because we certainly didn't have much of that. Ithink I went with him , I couldn't have been more than 4 or 5 at the time, as a kind of disguise. I still use the PUB the WHITE HORSE at BODLE STREET, HERSTMOBNEUX that was ' Blackmarket Central' apparently
That looks really good! I like describing the ingredients in percentages, too. I have a Weber grill which probably will not work for this but I may give it a try in a month or two. I was wondering if you could skip the pan fry part safely after all the smoking/curing? Or just fry it for 8 or 10 seconds a side to "carmelize" it a bit?
The funny thing about this video, to me, was the fact that I was listening to him talk and kept thinking, "He reminds me of someone. Who is it?"
And I could not stop thinking about it until I realized that he reminds me of Steve Wallis, the Stealth Camping gent. Which is cool, they are both interesting people who do fun stuff.
Thanks! Yeah, I love this bacon, and it is SO much cheaper than buying it premade at the store. Geez.
You can totally eat this 'uncooked,' like you mentioned. It works great on sandwiches. For breakfasts or other meals at home, I like to heat it up; I usually give it a really quick fry in the pan, for your noted carmelization and slight crisping, but not drying it out, right before serving. So delicious on eggs Benedict.
You could do this on your Weber (I had one until recently, when I purchased my Pit Boss...needed to make room for it and also save my marriage). I used my Weber for this exact thing. I would just set up for indirect cooking - those charcoal baskets that clip onto the sides of the grill are great for that - and just add chunks of wood of your choice as it cooked. I love using maple, apple, or cherry for this. The trick is to just not let the grill get too hot, or you run that risk of drying out the lean loin.
Thanks for the comments...except, now I'm starving and have to wait for my lunch break! Still very much appreciated, though. :)
I have Weber gas grill and use it for smoking all the time. Works great. Don't need a separate stand alone smoker.
@@Bugnetblue That's awesome! I used to have a Weber charcoal grill that I used for hot smoking this style of bacon. I found that, as long as you have decent venting, so the smoke doesn't hang out and sit too long inside, you can make many different units work. 👍👍
I don't have a smoker either but have to say home cured bacon or back bacon tastes great even without the smoking. I used to cook it slowly to 145 in my oven but now precooked it to 145 for 8 hours in my sous vide setup.
I’ve tried a couple of methods but I think I prefer a wet brine and unsmoked so far. I usually love smoked meat but not in the case of bacon. Texture seems different. But I’ll keep playing around with it.
One thing I do is ask my butcher to give me the chop cut deboned but whole. That way it has a small tail aka pork belly to replicate the British cut back bacon.
Right on, this all sounds delicious. It really comes down to personal preference. I like mine smoked, but it would be great either way, I imagine. I would say it does tighten up the texture, especially with hot smoking. I like dry curing, as it's just easier for keeping in my fridge. I often have multiple things going on in there, so it helps keep it more contained and organized.
I do like getting the loin with the little bit of belly on it, too! It seems about half the time I find them in the store, they have that. It's always a treat, especially if I'm using them for dry-aged charcuterie, as that extra bit of fat is delightful.
Thanks for the comment! 😁
Nicely presented, concise instructions. Just what I was looking for. Now I’m gonna go give it a try.
Thanks! Yes, definitely give it a whirl. I just started another batch curing last week. I also started a batch of what I'm hoping will be more like deli ham. Stay tuned to see how that turns out! 👌
@@ThisDadGoesTo11 as I’m reading this i just finished putting a 1 kg piece in the fridge. Will be smoking it on my offset once its ready. That’s 30 days correct?
@@sjb103052 I usually cure mine for 3-4 weeks. I like to give any seasonings the chance to really get into the meat. By weighing out the cure and salt, you can't overdo it time-wise. I usually time it based on my schedule and the weather, haha!
@@ThisDadGoesTo11 great thanks.
@@sjb103052 No problem!
Just found this video. You mention initially setting your Pit Boss to the "Smoker Setting" for 2 hours. What is the "Smoker Setting" temp? Many thanks. Great video's.
@@_ChuckRoast Hey, there! That's the lowest setting. It tends to bounce between 180-200F, as long as it's not freezing cold outside (in that case, it's cooler in the smoker). It's a good way to get some solid smoke in there before the meat heats up too much and becomes more resistant to it. Hope that helps!
Thanks for the kind words! 😁
Great recipe, new sub, gotta try this and the ham recipe, it looks money👍🏼🥃🔥
Awesome, thanks! Give them a try and let me know how they turn out. 🍻
Rule of thumb, 7 days in fridge for each inch of meat thickness
Indeed! I've also seen some calculators online that take into consideration shape, as well as thickness. I usually go over the time, anyway, as I'm often hoping the meat absorbs as much flavor from the herbs/spices as possible. Thanks for watching! 😁
when you talk about your measurements in percentages, do you mean that percentage of the weight of the meat?
Yes, exactly. I work in grams, which makes the math super easy for that. Good question. 👍 Thanks for watching!
damn that looks excellent
Thanks! It's delicious 😋
Your recipe is almost identical to mine. I do like to add some thyme. Never understand people who post recipes for curing without percentages or doing it in pounds/ounces. Setting others up to fail. Usi g metric percentages I can accurately cure any piece of pork at any weight. Exact same cure works for bacon as well. Unfortunately I don't have a smoke and they are crazy expensive to import with duties here into Thailand.
I know! Metric percentages make everything so much easier to calculate and universal for any size, like you say. Great minds think alike! 😂😂 Indeed, I can see thyme being a solid addition to this! I may have to do that next time I make it.
That's too bad you don't have a smoker. It would be great if you could rig something up to even let some great hardwood smolder in a wood or metal box with venting, allowing you to still impart some smoke.
Thanks so much for the comment! Great to chat about this. 😁
Looks great. Can't wait to try it. You said it "off gassed" what does that mean?
Thanks! That's just letting some of the potentially harsher smoke compounds release from the meat. I do that with all my bacon, cold smoked cheese, and stuff like that. Definitely give this a try! Let me know how it goes. 😁
Definitely buying Canadian bacon today
😁😁
Bravo. Gonna try it.
Awesome! Let me know how it turns out, if you have a chance. 😁
That looks so good. I wish I had a smoker and a slicer. Bacon in the UK is from the back as well, but it still looks like a different cut here. Do you know the difference?
Thanks! If you had a way to smoke it - even just cold smoking, then roasting to cook through - it would work. If you check some of my cold smoking videos, I have started to use a pellet tube smoker. Could be used in a large bbq grill or something...and this could be cut with a good knife; it would just take longer.
Looks like UK bacon is still cut from the pork loin, but a larger piece of it that still has the long, skinnier meat attached. Most loins you buy here have that cut off. It would be nice in the bacon, though, as you get that extra ribbon of fat between the meat. 😛 Thanks for watching!
So I just sealed the bags and placed in the fridge. I will smoke one and make peameal out of the other. Both my loins were small 1.5lbs, my concern was the small amount of Prague powder 1, less than 2g for each one. My scale only does 1g at a time the amount seems small....
Yeah, it's surprising how little of the cure you need. It will do the job, though. I'm lucky to have a couple of digital scales, including one that goes to .1g, which makes the small amounts easy to measure. Good luck with the bacon! Let me know how it turns out. 😁
Thanks. You left your for 30 days. Mine are small so I am thinking 10 to 14 days@@ThisDadGoesTo11
@@lafflaff2676 Yeah, I'm sure that will be great!
That looks like my coffee grinder 2:20. I wonder what my coffee would taste like after using it to do this? Your bacon came out looking great. PJ
Oh, man. Don't do that to me. Now, I'm going to have to have bacon coffee. 🤣🤣🤣👌🏻 Thanks for the kind words!
Ha. I just gave my dogs a treat tonight. Bacon flavored dog ice cream with half & half cream and a dog cookie in the middle! PJ@@ThisDadGoesTo11
@@politicsuncensored5617 Oh, no! I think I would actually order that off a menu, if I saw it. 🤣
Looks great!
Thanks! 😁
Now I suggest you try something that is only found in the Greater Toronto area, called peameal bacon. It's what Torontonians call back bacon and I think it's a lot better.
Indeed! It's on my list, especially after several people have mentioned that type of bacon in their comments. Thanks for the advice! 😁
Pea meal bacon is Canadian bacon - and it’s much better than the ham everyone else calls Canadian bacon ;)
@@cestmoi7368 That is definitely on my to-make list. 😁
Tried it came out great, used apple chunks
Awesome! Apple works great for this. Glad to hear it worked out. 😁
Next time use pecan wood or crushed shells
@@maggienikkel9966 Oh, that would be delicious!
Great job on the video!
How would you calculate salts for a bone-in pork loin?
Thanks for the kind words! So, if it's a loin, it shouldn't have bone in it, due to the nature of that cut. If it's a ham or shoulder (butt or picnic), then it could. In those cases, you might be best to go with a wet brine...for thicker roasts, I think anything more then 6" thick, you want to use a meat syringe to also inject brine deep into the muscle, to help it penetrate. It's been a long time since I did a wet brine, but I used "Pop's brine" on smokingmeatforums.com. I'd give that a try, if you are indeed going with a large roast like that. Good luck! 😁
@@ThisDadGoesTo11 No, I'm quite sure it's A loin. th-cam.com/video/X0mWqdccPJs/w-d-xo.html
A buddy of mine asked if I could do the back bacon on one of these bad boys for him. I know I can de-bone it but It's his pig you know. Maybe I'll just wet brine as you suggested.
Keep rockin' brother! th-cam.com/video/4xgx4k83zzc/w-d-xo.html
On your measurements, what is the measured amount of ingredients, or what do you mean by the percentage- do you mean percent of meat weight?
Hey, there. Yes, the percentage is based on the meat weight. Working in grams makes the math really simple. If it's a 3000g roast and you need 2.5% salt, it's just 3000x.025, and you have the amount. Hope that helps. Thanks for watching!
Nice video and the recipe . Thank you. Is your slicer 7 or 10"?
Thanks! It's the 10" model. Super happy with it! :)
made your bacon today, now comes the hard wait time.
????? can this be eaten as is after curing or does it have to be heated first ??
also watched deli ham and ham roasts. , do these both need to be cooked after curing??
will write and let you know how it turns out.
Awesome! Yeah, the waiting is definitely the hardest part. 😂 I would heat it prior to eating...not for food safety, but to improve the texture. Without heating, it will be chewy and a much different texture than one would expect from this bacon - almost a raw sort of sensation. Even just slicing and quickly frying will make a difference, for sure. Please do let me know how it all works out! Thanks!
@@ThisDadGoesTo11 ok 5 weeks and the bacon turned out AWESOME!!!!!!
I improvised a smoker on my gas grill and smoked to 140*- sliced next day and husband was in AWE...he said we will never buy ham /bacon again....
so today I started another , and will just keep a rotation going ....thank you so much for the recipe and video. you made the process easier than expected.
Amazing! So glad to hear that it was a hit. Great job improvising to make it work with your equipment! If you want to delve into ham, I just put out my video process for a cured and hot smoked pork loin deli ham (similar to this, in some ways, but the finished product tastes different, for sure): th-cam.com/video/d6fhd3APCGc/w-d-xo.html. I appreciate the kind words, and I always love to see people making awesome stuff at home. Take care!
4 weeks in the fridge? It seems most people do pork belly bacon and back bacon with a 7 to 14 day cure. Have you tried a 7 day cure? 🙂
Hey, there! Seven days would likely be just fine for most pork belly, unless it was cut super thick into the rib meat. With equilibrium curing, like this, where the cure and the salt (and other ingredients, for the most part) is calculated by weight, you can't over-cure by time. It's not like it's going to get too salty or anything like that, since it's been strategically calculated. You're just needing to wait for the time it takes for the cure to penetrate through all the meat. For a pork loin, this takes longer, as the meat is quite a bit thicker than belly. It would likely be done in around 2-2.5 weeks, as long as it's not a super thick loin. Part of the reason I go longer is for some of the seasonings (especially with my bresaola, etc.) to really get in there, too. I go three weeks minimum, with four weeks being on the outer end for most projects of this size. I have cured larger pieces (5kg pork roast, for example) where I went more like six weeks.
You can get away with the shorter timeline, like I said, but I always think back to a couple of good buddies of mine who were making capicola and cured the coppas for only two weeks, went through the whole process of finishing the charcuterie, only to find that the cure was about an inch shy of fully penetrating the meat through and being a disappointment. Not good...I prefer to err on the side of longer timelines and a little extra patience, just to help avoid that.
Hope that helps rationalize my process. Thanks for watching! :)
@@ThisDadGoesTo11 Thanks for the great reply... 🙂Your info is very helpful...:-)
@@RobertKohut Thanks for the kind words. I'm just happy that there will be more delicious meat out there. Happy curing!
Not sure if this was addressed somewhere already but 0.25% is actually 0.0025. You show 1000 x 0.25 = 2.5 but it is actually 250. 1000 x 0.0025 = 2.5. Probably what you meant but it may be confusing for the "non-mathies". If they use a calculator with the % function then it will work. I never do that.
Whoa! Great catch. Pretty sure I did address elsewhere, but surprised I messed that up in the video description. Got that changed. Thanks! 😁
Bacon artist !!
Wow, thanks! I love bacon in all its wonderful forms. 😁
I did some with the Loin I never heard any body do. That was? To make a Teriyaki Ham OH MY GOD its beat Canadian Bacon 100 % Get a chance, make Teriyaki out of the Loin 👌👌 Its Excellent. I made ham and cheese sandwiches out of it, and for breakfast > LORD IT SO GOOD.. ITS OUT OF THIS WORLD YUMMY 👀👀🎆🎆😎😎💥💥💥💥 ITs a hit. I think you will always make it Teriyaki Ham ! YUM 👉👉 GOT TO TRY IT
Man, you're making me hungry! With yours, did you just add a teriyaki sauce to the cure? 😁
@@ThisDadGoesTo11 No just the cure, maple syrup, brown sugar, cinnamon, cumin, chicken bouillon, salt pepper, about 6 bay leaves, in the cure 10 day, Then take it our risen it all off good pat dry, Add Maple syrup over it > THEN THE RUB > Light brown sugar, Cinnamon, Chicken bouillon, Cumin, Chili powder, salt and pepper for the rub, Apple wood was used for smoke, and frisking was done with Worcestershire sauce. After resting and deli slice up > drizzle some more Maple syrup over it. That give it a SWEET Teriyaki Tasted. YUM You can use store made Teriyaki sauce, too
Oh, my. That recipe and process sounds super solid. I'll have to try a teriyaki loin sometime soon! 😁👍👍
Hi can you please give me the formula one kg pork belly I will take it from there thanks from South Africa
No problem! Using the following info from my video description, one can calculate it:
.25% cure #1 (or instacure 1, Prague powder 1)
2% brown sugar
2% kosher or pickling salt (no additives)
.5% fresh ground black pepper
So, for 1kg, I would calculate by grams (1000g):
1000gx.25%= 2.5g cure #1, for example. Following that, the measurements are:
2.5g cure #1
20g brown sugar
20g salt
5g black pepper
It's super easy to run the calculations, assuming you're working in grams and can weight out the ingredients. It works for any size/weight of belly.
Good luck from Canada! :)
Is this hot or cold smoke
@davidpope2048 In this recipe, I hot smoked it. You could cold smoke, instead, provided you then finished cooking it after (to tighten adjust the texture so it's closer to the expected product). Thanks for the question! 😁
Looks awesome! Canadian back bacon or pea-meal bacon is not smoked or cooked. It's cured and then coated in corn meal. It's raw and then cooked.
.
Thanks! Yeah, here in western Canada, I haven't really come across the peameal version, and most types I find are smoked and not coated. Perhaps also a bit of a regional thing. Looking forward to trying to make peameal bacon sometime soon, for sure! Thanks for watching. 😁
I'm confused on your measurements. What does . 2% mean like 2 grams??
Hey, there. It's just a percentage of the meat weight in grams. I have an explanation of the process and quick calculation in the video description, along with the recipe. Thanks for the question! 😁
Take off you hoser! Thats not bacon eh? But it does look delicious and for sure gonna give this one a go. That loin is a big ole hunk of meat and very affordable and I'm glad your showing us ways to make it delicious.
😂 Wait, let me grab my toque. Yeah, definitely not the traditional side bacon we all love so much, but good for a variety of other purposes. Definitely give it a whirl...make some eggs Benedict for it to go on, and you'll be hooked! Let me know how it turns out, if you can. Thanks for watching and the kind words. 😁
So is the smoke on for 2h+1,5h+1h(or more until 140interior) ?
Yes, that's how it went for this smoke session. Essentially, I wanted to get a decent amount of smoke in there and, once I had the smoker going at 200F, the internal temp started to climb quicker than I wanted. That's why I set it back to the smoke setting, as the smoker temp was between 100-150F...just slowing it down. A person can play with the temp setting however you want; I'd just try to pull the pork at 140F, though. I've tried this recipe, taking it to 150F, and it was definitely more dry in the finished product. Hope that helps! If you give it a whirl and have time, let me know how it turns out for you. 😁
i did something similar and I was told by friends that tried it that it was too much smoke...Maybe my smoke providing tool was too..efficient...and I smoked cold and hot for a total of 8h. Your setup is different, with pushed smoke from a lateral smoker. Mine is a smoke serpentine directly on a shelf between the wood fire and the water pan. @@ThisDadGoesTo11
@@Grundewalt Hmm. Yeah, I could see that. The smoker and delivery method definitely makes a difference. I find that my Pit Boss creates quite a gentle smoke character. It's very different from my brick smokehouse, and that is different from any of my various friends' smokers. It'll take a little testing and using one's experience with their unit to make a call on about if smoke to impart and for how long. All part of the fun, I guess, hey?
Your daughter's opinion speak volumes
@@clarkthomasson4730 🤣 Should have polled her younger sister, who actually likes meat. 🤣
You give percentages of salt and spices but don't say percent of what. All I can assume is the weight of meat. Is that correct?
That's 100% correct. I'll update the video description to make sure that's more clear. Just get your weight (grams works best) and then multiply by the percentage to get the weight of your ingredients. Thanks for watching and the question!
I'm 83 and I guess I'm a somewhat slow nowadays. I understand teaspoons and tablespoons and cups, but I've tried to imagine what you mean by percentage and I'm sorry, but I can't understand. The recipe calls for 2% brown sugar as one example and I ask "What?" Is there a 2% type of brown sugar, or is it 2% of the box? I just don't get it. Like .25% cure...same questions. In fact the question applies to all of the recipe amounts. Percent of WHAT???
Hey, no problem! So, my meat recipes are set up by weight, rather than volume, for the ingredients, so they can be easily scaled for any size/portion of meat that a person might have. This is also an "equilibrium" cure, meaning that it contains the exact amount of salt, etc. that I want to end up in my finished product (as opposed to a process like using a really salty brine and then needing to 'freshen' the meat in clean water for a while after curing, in order to reduce the saltiness).
So, in order to follow the recipes, you need a half decent scale. You get the original meat weight, as all ingredient percentages are based on that. Then, you multiply it by each of the ingredient percentages to find out how much to use. For example, if you have 1kg (1000g, for simplicity) of loin, it would look like this:
1000g x 2% brown sugar: 20g
1000g x .25% cure: 2.5g
...and so on. I love this method, as I can make a consistent recipe every time, based on whatever random weight my meat happens to be. I just weighy my meat, use the calculator for a minute to quickly calculate all the ingredient weights, and then I'm good to go. To be honest, this is mainly important for the salt (as I like a very specific salinity in my meat, depending on what type I'm making) and the cure (for safety reasons). The other ingredients are more for flavour, so a person can feel free to be a little more cavalier with them. 😉 Hope that helps! Thanks for watching.
@@ThisDadGoesTo11 Thanks so much for responding.
@@KieranSaighir My pleasure! Always happy to talk about meat. 😁
If I have no way to smoke it, can I do it in the oven?
You could totally cook it in an oven, which would give you the correct texture. You would just miss out on the smoke character in the flavor. Worth a try, though! 😁
@@ThisDadGoesTo11 Thank you
@@howardjohnson2138 My pleasure!
So what is cure #1 ? Who makes it ?
Hey, there. It's cure with sodium nitrite, also sold as Prague Powder 1, etc. Just make sure whichever cure you're purchasing for this is the nitrite cure, designed for quicker cure jobs. Thanks for watching!
👍
😁
So funny, I also use my children for extra hands😂😂
Hey, that's the chief reason we have them, right? 😂
Isn't Cure 1 pink?
It is pink from some manufacturers, as they add it to make an obviously different appearance from salt, so people don't screw up and poison themselves. The stuff I bought just doesn't have that dye in it (so I have to carefully double check everything 🤣). Good question!
Wow, you REALLY are on top of your page. Thanks. Here in México it is pink
Four weeks?????
Yeah, that's what I did. With the equilibrium cure method (everything done precisely, by weight of meat), you can't 'over-cure' with time, only with the amount of sodium nitrite you add. So, the longer time was just to aim for maximum flavor penetration of the spices...a long marinade sort of idea. You could easily go with half the time and still have the pork cured. I just wasn't in a rush, so I let it sit longer. I just adjusted the video description to note this, as well. Thanks for watching and for the question. 😁
I’ve made side and back bacon before. You still taught me something. I did not know you could/should cure back bacon this long.
The only thing I didn’t understand was the need to get the cut up to 140F internally. I have never done or heard of this. Just to keep it under 150F so as not to render the fat.
I use a basic Bradley smoker so I could attempt this but wonder why I would want to.
I use maple syrup in my cure, then maple smoke my bacon.
I also let it get partially frozen in the freezer before I slice it. It slices easier on my more basic meat slicer.
Hey, there! Yeah, you can let it cure for longer...I do it to let the seasonings take better hold in the meat. Flavor! The 140F is mostly about texture, not food safety. I find that it's a good temp range to finish at. The first time I did it, I took it to 150F, and I found it dried out more than I wanted.
Maple syrup is delicious for this! Good call. I didn't partially freeze this, as I had it in my keezer at just above freezing. It was nice and cold. If I didn't have that option, though, I totally agree with the freezer move. Thanks for the comments!
Hello ! It can be eaten raw
Yes, it could be eaten straight after curing, but the texture would be a little chewy and unpleasant. The hot smoke process helps flavor the meat and adjust the texture to something more palatable. The trick is not to overcook it, so it doesn't dry out. 🍻
What is cure
Hi, there! In this recipe, I'm using sodium nitrite, which is used to help preserve the pork, adjust the colour, and make it food safe. You can purchase it under different names, such as Prague Powder 1, instacure 1, cure #1, etc. It's usually pink, but the product I have is just white. You can purchase it from sausage supply stores or online, such as from Amazon: amzn.to/3ESiZ9F. Thanks for the question!
The percentages make no sense, how much do they dry measure or weigh?
It all depends on the weight of your pieces of loin. Weighing in grams is FAR easier than Imperial, with the awkward lb/oz issue. Weigh in metric, then multiply by the percentages. Say it's a 1000g piece. Multiply by the percentage of the ingredient. So, brown sugar is 2%. 1000g x .02 (or 2%) is 20g. Cure is 1000g x .0025 (or .25%) is 2.5g, and so forth. This way, you can easily work with any piece of meat and still hit the same result. Hope that helps!
@@ThisDadGoesTo11
Thanks.
She's a beaut.
Thanks! 🍻
Avoid salt in the coffee grinder, it can really corrode the insides...
You know, I hadn't thought of that. Totally makes sense. I actually need to disassemble it and clean it out. Had a bit of an issue grinding some sesame seeds that weren't quite roasted enough, so it's a little gummy. 🤣🤦♂️
@@ThisDadGoesTo11 Great recipe, btw. I have the same Braun but learned before I ruined it. Even if you wipe it out with a 'slightly' damp cloth the moisture wicks in and activates the salt. Otherwise it's a great idea. Dedicating seperate grinders, one for coffee the other to whatever means you don't have to actually clean it out. Throwing in a spoon of rice or coffee afterwords and pulsing helps too . cheers
This is great to know. Fortunately, I only use this on spices, so I've only ever really wiped it out with a dry paper towel or something. I'll make sure to be careful when cleaning out the sesame from it. I also like your idea of rice/coffee for cleaning. Thanks for the tips and the kind words!
2.5% of what?
Hey, there. All those measurements are percentages of the meat weight. I have an explanation and calculation demo in the video description. In my experience, it's the best way to ensure precise measurements and consistency over time, even with meat cuts of various sizes. Thanks for watching!
I could do this twice a week. I work in the meat dept. Now I have to look deeper
Woot! It's so easy, and it takes an inexpensive piece of meat and adds a ton of value - and flavor - to it! 👌
@@ThisDadGoesTo11 I will get on it. Make me better lunch meat than I can buy. Yea!
@@jonathanfox3285 100%! I actually just finished making something closer to deli ham by curing, smoking, and cooking a pork loin. Going to finish off and post that video sometime in the next while. I was really pleased with the results. My kids have been taking it on ham sandwiches for school lunches. :)
I already have an unused electric smoker. What needs to be done first to season it properly?
Are you talking about seasoning the smoker? If so, it really depends on the particular unit. There's a chance you don't actually need to do anything other than start using it. What do you have?
Heeey Noowww...
🤣👍👍
Most people call this smoked pork loin or chops.
Even if it's been cured? I do occasionally smoke pork loin for dinner, but it's always raw, not cured. I love cutting the loin into super thick chops and smoking them up. 😁
...isnt canadian backon just fried bologna
No, bologna is quite a bit different...also very tasty, especially fried! This is a cured, whole muscle, rather than processed/whipped pork. Bologna has been on my to-do list for some time. Thanks for watching!
try cooking with honey.
That would be delicious! If you could make sure it gets somewhat "hardened" on wood cooking, that would help reduce it being a little messy when vacuum sealing. Thanks for getting me salivating! 😛
It looks like ham
There are some definite similarities, but it's still different than actual ham. I do make a couple of pork loin (not literal ham cut) versions of ham: one is finished with cold smoke and sous vide th-cam.com/video/6i92YKonyb8/w-d-xo.html and one is hot smoked th-cam.com/video/A_S-k9y6iaA/w-d-xo.html . Thanks for watching! 😁
@@ThisDadGoesTo11 Yep how you cure it and the seasonings used Thanks for letting me know that it was different from ham. CAUSE THAT WHAT IT LOOKED LIKED HAM Cheers buddy
🤣🤣🤣👍👍
@@ThisDadGoesTo11 Yep its ham! what mine looks like and taste like too
As a Canadian I can say this is not Canadian bacon. Not sure why Americans call it that?
Yeah, as a fellow Canadian, I've always called this back bacon (which makes more sense, given the location of the loin on pigs). Since so many people from outside Canada call it that, I just titled the video to match. I guess the misnomer started when it was first introduced in the US. I do prefer this to the unsmoked peameal bacon, though. I'm a huge eggs benny guy, and this stuff is awesome on it. Thanks for watching and for the accurate observation!
I think then term "Canadian Bacon" might be due to the fact that most Americans had never heard of "Back Bacon" or "Pea Meal Bacon" and had to differentiate it from plain old bacon (cured/smoked pork belly) I knew the term "Back Bacon" from back in 80's from Bob & Doug McKenzie and "The Great White North"🤣 but never really knew what they were talking about until I started my own journey into curing and smoking meat/sausages. This has brought up a question for me that I guess now I wonder: Do Canadiens call cured/smoked pork belly "bacon" or use another term?
All I know is- when I started working in a Pizza place in the Midwest (USA) in the Mid 70's we would get our smoked , cured pork loin as Canadian Bacon
I've held for some time that the US- Canada relationship is somewhat comparable to members of a extended family - you can visit your Aunts house and be having something for dinner that you've never heard of - only to find out it was their name for something you eat at home (but of course, your Mom's was better)
🤣🤣 Love the analogy.@@MrDdaland
🤣 Bob and Doug, yeah! Great reference. Yes, when we talk about "bacon," we're referring to cured, smoked pork belly, just like folks in the States. When we are discussing the product in this video, it's "back bacon."@@caseyl9906
that water pan looks nasty
🤣 Well, it's seen some heavy smoke use over the years. Impossible to get it sparkling clean, anymore. Only gets used for water/liquid in the smoker, these days.
Best to stay away from BBQ joints then!
Most people just call it ham. It's about as bacon as tofu bacon.
I'll agree that this is super different from cured, smoked belly bacon - one of the best foods known to humanity. Pretty hard to beat this on eggs Benedict, though. As far as tofu, though...the only way I can eat that is panko coated and deep fried...with lots of hot sauce...
% of what? Really confusing ure recipe. Ive never heard of anyone using percentages for cooking? So you did the math to get your own quantities but then revert back to percentages for y o ur audience? I'm sorry but I just don't understand the reasoning for this
Hey, there. It's the percentage of the meat weight. Get that weight, then multiply by the percentage (i.e. 2000g loin x .25% = amount of cure in grams). This is the easiest way to scale the exact same recipe for any size/weight of meat, which is important for salinity and (especially) amount off cure. I have this info in a bit more detail in the video description, too. Thanks for the question! 😁
sweet
Thanks! 😁
Weird watching you fondle/caress the pork loin
Yeah, it's fun to do that for a captive audience. 🤣
Dry rubs, brines and marinades all recommend you massage your meat to relax it and allow for deeper penetration and total coverage of flavorings.