Todays smoke of cured meat - with porn - updated - Page 2 - BBQ Central

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Old 08-03-2008, 04:44 AM   #11
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Quote:
Originally Posted by Stogie
big dude,

Is there a chance you can share the recipe and instructions for making the Canadian bacon? I have a large pork loin that I have no idea what to do with and thought I would give this a try.

If you can't, no big deal!

Thanks!
This is from the book by Rytek Kutas (Great Sausage Recipes and Meat Curing) and it's for 25# of meat so will need to be scaled back for your amount - be sure to be pretty accurate with the Insta Cure amount.
5 quarts ice water at 38*-40*, 1 cup + 2 TB powdered dextrose, 1/4 cup Insta Cure #1, 3/4 cup canning salt.

MIx ingredients until disolved and inject 10% of loin weight with solution. Cover loin with remaining brine (I used 2 gal plastic bags and flipped daily - I had 3 loin halves in one bag) and cure at 38-40* for 4-6 days (I did 5 and it was completely cured). He stuffs his into synthethic casings before smoking - I did not.

Bring smoker to 130* and add meat - hold this temp for 4 hours. Gradually raise temp to 150* and begin adding smoke and hold for3 hours. Increase temp to 160* and hold until internal temp reached 142*. Remove from smoker and cool. He runs under tap water to reduce internal temp to 110*, then hang at room temp until casings are dry.
I held at 145-150* for 3 1/2 hours using charcoal only, then went to 175* and added wood chips until 142* internal was reached. I basted at 135* and 140* with maple syrup. I just air cooled, wrapped in foil and stuck in fridge. Saturday, I sliced and heated on griddle until warm through and it was a big hit with my guest.

Note this is a brine method, but I've use dry method with tender quick with good results. Since he's the authority, I tried to stick with Rytek's recipe - bought the ingredients from www.sausagemaker.com. It's a pretty simple process. Hopefully the curing pros will chip in with some more advise. Might want to check out Wittdogs stickey under "The Sausage Factory" - I'm just a rookie at this. Good luck and give us feedback if you try it.
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Old 08-03-2008, 07:10 AM   #12
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Looks real fine to me
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Old 08-03-2008, 10:12 AM   #13
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Originally Posted by John A.
Very nice BD. I've done the Hi Mountain thing, works like a charm.
ditto. Have made buckboard bacon and canadian bacon
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Old 08-03-2008, 11:45 AM   #14
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Updated

Here's a pic of the sliced pastrami. The top round worked really well - good texture and tenderness and taller slices than brisket - as you can see. The only negative was saltiness. I cut the salt in half from the rub recipe, but next time it will be zero salt in the rub. Live and learn.

I coarse ground the spices and liked the texture they gave to the rub. The hidden one is paprika.

I believe I'll nail it on the next one and would appreciate any advice to be sure I do.
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Old 08-03-2008, 01:18 PM   #15
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Good looking pastrami. I like those tall slices!
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Old 08-03-2008, 01:38 PM   #16
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Re: Updated

Quote:
Originally Posted by big dude
That really looks good, BD.

--John
(Dang, now I'm really pastrami hungry.)
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Old 08-03-2008, 06:51 PM   #17
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I wish I had a big sammie made with that right now.
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Old 08-03-2008, 06:56 PM   #18
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I wish I had a big sammie made with that right now.
I had one for lunch right after I made the pics
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Old 08-03-2008, 07:01 PM   #19
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Originally Posted by big dude
Quote:
Originally Posted by Puff
I wish I had a big sammie made with that right now.
I had one for lunch right after I made the pics
You're killin' me. I'll bet that was tasty!
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