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!
@Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.
A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”
@parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!
Meat Hacks: Making Bone Marrow Burgers
Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.
I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.
Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.
Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.
Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.
So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.
I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!Subscribe to WaltonsTV
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Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.
You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.