Cure and smoke Pork Loin - Like Ham
njwhite2 last edited by
I am thinking that it would work to use ham curing products to cure a boneless pork loin and then smoke it low and slow. In my vision this would yeild a boneless, slice-able product with ham like flavor and texture. Have I inhaled too much hickory smoke?
It works great I smoke it till 155 degrees internal. Rub with black pepper adds a nice flavor, and you have Canadian Bacon. PS. trim the fat off of it before curing and smoking.
Kenjamin last edited by
I have made several pork loins as Canadian bacon, and they turned out well. Before placing them into the cure, trim off as much fat and silver skin as you can. A bit here and there is not an issue. After removing from the cure, pat it dry and you have Canadian Bacon. I prefer mine smoked just a bit. I set my smoke to 170F, and put the pork loin for about 90 min. I don’t care for mine to be heavily smoke like a ham. I cut it into 4 pieces. I do the cooking when it goes into what ever recipe I am making.
I made one for my son’s girlfriend and she is very stingy about sharing it.
Papa Gale last edited by Papa Gale
Lots of good information we have cured and smoked pork loins for several years with good success. Our recipe calls to soak the pork loin in the brine for 4 days I left the loins in the brine for 5 days once it was a little salty. Be sure to rinse off the pork loins when you take them out of the brine pat dry put them back in the refrigerator on a jerkey rack for 12 hours roll them over a few times this form a coating on the out side of the meat to help keep the juices in don’t over cook they dry out easy. Good luck.
I’ve been making Canadian Bacon for a while… BUT… one of the smoke rings that I’m in has a lot of Canadians in it as well… They keep asking “What’s this Canadian Bacon you guys make down there in the states”?.. In other words… IT AIN’T CANADIAN !!!
They make something similar called “Peameal Bacon” doing the same cure, then coating the loin with ground up yellow peas… put it back to rest in the fridge for a day or so, then instead of smoking, they just roast it in the oven or slice it and cook it in a pan on the stovetop…
I did a 1/2 loin of peameal bacon with my last batch… I have been told not to waste my time making Canadian bacon any more… This stuff is DA BOMB!!!
@raider2119 I won’t lie, I had to google what in the world a yellow pea is! Were they dried when you put them on? I am intrigued and it sounds fairly simple to make which I like.
@jonathon yes, dried and split… come in a bag just like dried green peas, but a bit harder to find… Regular grocery stores (including Whole Foods) don’t seem to carry them, but we have an abundance of both Indian and Chinese grocery stores locally… every one of them has them!!! Be careful what you grab, I found there are numerous items that look like yellow peas and were labeled in either Indian or Chinese… Initially I grabbed a bag of what turned out to be yellow lentils… the guy at the checkout set me straight and pointed me to the right item…
Instructions were to “rough grind” them so I had some larger chunks left in there… you want to make sure everything is ground to less than about 1/8" or it will end up being too crunchy…
I used an EQ cure, and threw in some maple syrup and pickling spice… very basic… Then just coat with ground up yellow peas, let it rest for a day or so…Either slice and freeze or cook the entire roast… last time I cooked the entire roast, this time I’m doing some each way to see if there is any difference…
sausage king last edited by
Any of you have a good recipe that isn’t salty for making Canadian bacon ? I have one but always looking to try something new…
I was in Toronto and had an egg and pea meal ham breakfast sandwich. It was good don’t get me wrong but it was roasted not smoked. Guess I’m a traditional ham kinda guy. The pea meal was very similar to what pizza places put on the bottom of the pizza crust.
@parksider : For some reason it has become popular to substitute corn meal for the pea meal… That’s why it’s the same as what a pizzeria uses (cornmeal/flour mix) to keep raw pizza dough from sticking to the pizza piel…
I really don’t get why it’s considered acceptable to substitute cornmeal, the bacon loses the incredible flavor from the peameal…
@raider2119 I still havent had time to try this but I am absolutely going to be giving this a try in the next month or so. I’m just not sure I am going to be able to find the Yellow Pea, I think I have a local place that will have it but we will see!
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?