Hillbilly and Canadian bacon - Printable Version
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Hillbilly and Canadian bacon - GOATTER - 10-27-2012 09:17 AM
I tried making bacons for the first time. I bought a pack of pork shoulder from Costco for Hillbilly bacon. and a loin for some Canadian bacon. I started curing them last Thursday.
Here is a pic of the hillbilly bacon just after curing.
These 2 pics are just after pulling the meat from the smoker.
Here's a pic of the Canadian bacon just after the cook.
Now for the food porn. I haven't cut the Canadian bacon yet but here you go.
I would have had more pics of the food being cooked but the kids were eaating it as fast as I could cook it.
RE: Hillbilly and Canadian bacon - T - 10-27-2012 10:28 AM
Nice job, and great pictures.
RE: Hillbilly and Canadian bacon - SoEzzy - 10-27-2012 10:33 AM
How long a cure did you go with?
Doug and I have done Bacon a couple of times together, buying a case of pork belly's between us and then curing them with the Himountain cures, in the bottom of Doug's big fridge.
The last time that the price of loins dropped I did 3 larger loins as Canadian Bacon.
You sure are right about needing to cure more as soon as you start cooking, the kids can eat it faster than I can make it though.
RE: Hillbilly and Canadian bacon - GOATTER - 10-27-2012 04:36 PM
I cured them for 7 days.
SOEzzy where did you buy your porkbellies?
RE: Hillbilly and Canadian bacon - SoEzzy - 10-27-2012 05:54 PM
We got them from Gary's Meat in Payson!
The ones we got before that, were from the Chinese Supermarket on 9000 South just East of I15!
RE: Hillbilly and Canadian bacon - GOATTER - 10-28-2012 10:24 AM
Thanks SoEzzy!! Is this the market that you're talking about?
115 W 9000 S
Sandy, UT 84070
Mon-Sun 9:30 am - 8:30 pm
RE: Hillbilly and Canadian bacon - SoEzzy - 10-28-2012 10:44 AM
Yes that's the one... I think.
It's the Chinese market by the 900 club and I think there may be a liquor store there, (but I was looking for the market and didn't pay much attention to what's around it... sorry)!
RE: Hillbilly and Canadian bacon - Pigout - 10-28-2012 05:59 PM
What temp did you pull them from the smoker?
RE: Hillbilly and Canadian bacon - GOATTER - 10-28-2012 06:38 PM
I smoked them at 200 degrees and pulled the Hillbilly bacon at 140 degrees and the Canadian bacon at 150
RE: Hillbilly and Canadian bacon - Three4Que - 11-01-2012 02:27 PM
Chris can you post the link for the bacon recipe and procedure? I'd like to give it a try this season.
RE: Hillbilly and Canadian bacon - SoEzzy - 11-01-2012 03:20 PM
Here's the dizzypigs canadian bacon recipe http://www.dizzypigbbq.com/recipesBacon.html
Here's the about.com recipe http://foodpreservation.about.com/od/Salting/a/How-To-Make-Bacon-At-Home.htm
Himountain's buckboard bacon cure is available at The Sportsman's Warehouse http://www.himtnjerky.com/buckboard.html for around $5.00 a box, and it cures 25lbs of meat. You can use this for Canadian bacon, (pork loin), buckboard bacon (boneless pork butt), peameal bacon, (boneless pork butt rolled in cornmeal), or belly pork bacon.
Some use prague powder, (pink salt), some use TenderQuick, (salt, sugar, nitrite and nitrate mix) http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/38/canadian-bacon/5
Make sure you use either TenderQuick or Pink Salt, in your cure as it helps prevent botulism formation.
RE: Hillbilly and Canadian bacon - GOATTER - 11-01-2012 06:10 PM
I used the Dizzy Pigs Canadian Bacon recipe with Morton tenderquick. I didn't have any Dizzypigs steak seasoning so I used Montreal steak seasoning instead.
Here is the recipe that I used for the Hillbilly bacon.
This one is not my favorite it is too much like maple syrup bacon.