Cure and smoke Pork Loin - Like Ham



  • 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?


  • Regular Contributors

    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.



  • 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.



  • 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.


  • Regular Contributors

    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!!!


  • Walton's Employee

    @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.


  • Regular Contributors

    @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…



  • 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…


  • Regular Contributors

    @sausage-king
    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.


  • Regular Contributors

    @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…


  • Walton's Employee

    @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!


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  • C

    @jonathon Black Bull, the name makes it sound like it would be a winner. Yes, I have done the injecting as well. I forgot about that. I thought the overall flavor was a little better with the brine, then a pat down, & the dry rub to finish it off.
    The Alabama trick. Well, more like the Dave trick, but definitely from Alabama. Occasionally I will add a can of Buffalo Rock Ginger Ale to my brine or injection liquid. Buffalo Rock, to my knowledge only available in Alabama. It is some real serious stuff No liquor though, but serious stuff. Just about like what Coke used to be. You either like this stuff o you don’t. We like it. We have let some folks try it & they definitely did not like it. I have never found an in between. I have never found a Ginger Ale quite like it in all my travels either. A few have been close, maybe, but not there. I few folks thought that some particular variety might be similar, but them having not tried both the Buffalo Rock & their brand, there is no comparison. How they got the name Buffalo Rock in Alabama. either I don’t remember or never learned. It seems to me that it might have been some sort of Texas thing, probably because I am thinking of Buffalo Gap, Texas. But, the fact of the matter is it apparently started over 150 years ago, but in Alabama. Good stuff!

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  • D

    @danbow

    Austin… Her sausage doesnt have the crust you speak of. Maybe the aluminum foil is what prevents that and also holds in the moisture. that keeps the consistency good.

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  • @jonathon ![alt text0_1544482249284_IMG_0823.jpeg
    Ribeyes

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  • That makes sense. May also be why the switch does not lock in reverse. Acts more like a pulse switch. I avoided using it with mixer just to be safe. Didn’t want to chance wrecking it. I did grind 20# of venison in less than two minutes. Great piece of equipment! Don’t know why I waited so long to get one. Quiet, smooth and efficient. If you’re able to find out more, please share. Thanks Austin.

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  • @gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!

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  • G

    So I can vacuum seal the belly with the vac sealer and after the 5 to 7 days remove it and smoke it?

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