Dry Cured Canadian Bacon

[Jarhead]

Well, I ran out of my wet cured CB, so time to do it again. Only this time with a dry cure.
I improvised a couple recipes from Cowgirl's Blog. Thanks Cowgirl.

http://cowgirlscountry.blogspot.com/2007/12/making-canadian-bacon.html
http://cowgirlscountry.blogspot.com/2008/12/curing-bacon.html

I got an 8.89# loin from Sam's. Trimmed all of the fat and silver skin off and cut it in half. One piece weighed 4.08# and the other 3.97#. Not bad for eyeballing it. The dog was happy to get the 3/4# of scraps.

Got all of the ingredients for a 4#er ready to go.




Rubbed and double wrapped in plastic wrap.



Stuck 'em both into the half pan and put them to bed in the reefer. I'll wake them up every day for the next 8, when I flip them over.
Just got back in from the kitchen, Sh!t it's cold (16*F) out there. warm up time.



D@mn, them Tom & Jerrys are out of this world.

Improvised rub recipe for a 4# loin:

4 Tbsp TQ
4 tsp Sugar In The Raw (Turbinado)
1-1/2 tsp Cayenne 40K, ground
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Cracked Black Pepper

Rub it in. Wrap in plastic. Cure 2 days per pound. Flip every day.
I plan on smoking it in my FEC-100 and starting with a temp of 175* for 3 hours. Then kick it up to 225* til internal of 152*.
Rest 30 minutes.
Slice to thickness desired.

Now for the good stuff.
Tom and Jerry my way
8 oz HOT Egg Nog
1 oz of da Captain
1 oz of E&J Brandy
Stir, sprinkle with ground Cinnamon and/or add a Cinnamon Stick to get it purdy lookin'.

Bottoms UP!

Thanks for lookin'. More pics in 8 days. Stay tuned!!
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[Tony]

Nice Job,Gunny! (Jarhead )

I usually wet brine my Canadian Bacon loins for 3 days,etc.

I'm gonna' give your method a shot in the next few weeks!

Not only that...Ya'll just gave me a Great Idea on a Dry Cure
for Salmon Recipes I've been asking about here! Thanks, Dude!

Best Regards,

Tony

[Jarhead]

Thanks Tony.
Glad you got an idea for salmon out of this.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[Tony]

Yeah, Gunny...

Stay Tuned, I'll try to get new batteries in the camera to take some pics.



Best Regards.

Tony

[Jarhead]

Forgot to post finish pics until today.
On the WSM, to get some extra Hickory Smoke for an hour.



Then into the FEC-100 running at 175*

Pulled at 152* IT, foiled, rested on the counter, then sliced 1/8" thick.



Did the vac-pac thing to them and threw 'em into the freezer. Of course I saved 6 or 8 pieces out for trial. Goooood stuff.
Sorry about the greasy fingerprint on the lens. Had to toss several pics.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[cowgirl]

Looks tasty Jarhead! Nice job
I usually cold smoke mine.. it leaves more options on how I can cook it later.
Bacon wrapped bacon is one of my favorites.

http://cowgirlscountry.blogspot.com/2009/09/smoked-bacon-wrapped-bacon.html


I think I'd love just about anything wrapped in bacon though.. lol

Yours looks great!
_________________
jeanie

[miketurner1]

Dam cowgirl can I mocve in and be your personal handyman? will work for your food!

[cowgirl]

[miketurner1]

Hey cowgirl I checked out your link it was great! My neighbors and I want to do a pig in the ground I might have to get some advice. We're probably going to order it soon what size would be optimal? For time and ease?
_________________
I do not apologize for how I get my food..I am only sorry that people have forgotton how you get it.
If you like good food and cold beer your always welcome here!
Willing to exchange good company for good conversation.

[cowgirl]

[Jarhead]

Thanks Cowgirl.
Your blog has inspired many things that I want to do.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[BBQonICE]

We always use a dry rub for our bacon...but we do slabs...not the "cdn bacon"....us Canadians dont actually use that bacon...lol

Usually did 6 or 7 slabs at a time in the smokhouse.

tasty stuff.
_________________
Come on in for a Cool one!

[KAKid]

Lookin' good, Gunny.
Inspired me to get off my duff. Used your dry cure recipe (minus cayenne 'cause the people I share it with are heat wimps) for a 9 lb chunk of loin. Put it in the fridge yesterday. Gonna start marinating a 10 pounder next Friday (with your son's AJ/BS recipe) and smoke it all up Sunday. Did a dry vs wet cure CB test last year and really didn't notice any difference except that dry cure was easier (just mix and rub). Thanks for the nudge.

Love the 30x30 poly cutting board I got at auction. Came off a butcher's cutting table.


Ready for the basement fridge.


I'll post up the full cook separately next week. Just wanted you to see what you made me do!
_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[Jarhead]

Thanks Kid.
I need to get busy slicing my belly bacon up now.
Another one of Cowgirl's recipes.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[miketurner1]

Hey Guns which recipe does she have for the mmmm..bacon?
_________________
I do not apologize for how I get my food..I am only sorry that people have forgotton how you get it.
If you like good food and cold beer your always welcome here!
Willing to exchange good company for good conversation.

[Jarhead]

[miketurner1]

Thanks for the link..goodluck with the storm I'm going to get it tomorrow as it collides with the northern storm system right over Lake Erie!
_________________
I do not apologize for how I get my food..I am only sorry that people have forgotton how you get it.
If you like good food and cold beer your always welcome here!
Willing to exchange good company for good conversation.

[cowgirl]