Tomorrow, I am placing an order for an entire pork tender loin from the same place I got the pork belly - Alabama Holly Farms in Basom, New York. It will be in Thursday. I am so glad you clarified in the description that the "pink curing salt" was indeed sodium nitrite #1 because I have a LOT left over from my pork belly bacon YUM YUM adventure. That was indeed fun doing so many NEW things for the first time and being successful at it - the curing and smoking etc... It was a big hit with family and neighbors I shared with.
WOW! Cannot wait to try this recipe. I LOVE eggs Benedict! Watched all three of your videos; perfect poached eggs, easy hollandaise sauce, and the homemade Canadian bacon. Cannot believe how simple this is to do at home. Already have an electric smoker, food saver, stick blender, and Dutch oven. Now all I need are the ingredients...lol. Thanks Steve, you're awesome!
I just made a pork loin ham's, i made 3x and vacuum sealed each. I Sous Vide them after the initial 2 hours then another 3 hours in the bath. I followed the instructions from a video and it came out amazing. I froze the 2nd and 3rd and i recently pulled out the 2nd and i love it so much. I want to try your method since im thinking of doing keto. Knowing i can have OMG ham that i made is amazing.
Was skeptical because of the ease of the recipe, what can I say, ease doesn't mean bad results. I halved the brine as I made a smaller loin. Everything was spot on. Smoking temp, brining time. I got approximately 45 slices for about 12 dollars worth of ingredients, loin included. Bravo!! Tasty too!!
Wait until you see my bacon-weave sausage fatty video (to be filmed this weekend I hope). If that doesn't win some folks over to a smoker, nothing will. 😄
Thank you for the video and recipe!!! Wow!! I have NEVER seen homemade Canadian bacon before and now that you so kindly shared this vid with us, I'm going to give it a try. This is fabulous! I've smoked as much as five pork loins on the large Traeger and then vacuum sealed them in the Food Saver. It was some of the best pork I've ever had. But this recipe will take it over the top! Thank you again! 😊💖🙏
haha, I love how you call ham Canadian bacon, actually it is called PEAMEAL here in Canada and it's pickled, not smoked but that looks really good, great job :) Our bacon is made from pork belly, is not brined but it is smoked and comes in strips not rounds
Hey Steve I just found this video. Last time I made this ten years ago in the pain in the butt offset smoker. I have had my Masterbuilt electric smoker for 7 years and it's time to make this again. Your not supposed to soak your chips, and the vent is supposed to be wide open. I got the continuous smoke box, great addition if you can find one. Smoke cheese and fish with it. Thanks again
@@SeriousKeto I did the same with my last batch of regular bacon. We just had a neighborhood eggs benedict breakfast and everyone loved the canadian bacon!
If you decide to get a MasterBuilt smoker, please let me know, as I'll have a couple of helpful tips for you. Based on my experience, I can only half-heartedly recommend that as a brand.
Nice Cutco knife, there. Love mine. I prefer serrated knives for trimming fat off roasts. I seem to be able to "get in there" a little better.... New subscriber thanks to Papa G.
This looks rather tasty but just to give you a heads up traditional Canadian back bacon is pickled usually in an apple cider vinegar brine not smoked though this is a great idea if you like the smoky flavor. Great Job. I like your smoker actually made me go online to research it.
I bought my loin yesterday. I just trimmed it up and air fried the fat with some seasoning. Delicious. Lol. I used to throw fat away and now I hunt it down just to be able to crisp up in air fryer. Looking forward to trying this. Love Canadian bacon but I’m too cheap to buy it.
Steve, Costco had a fire sale on pork loins so thought of this and bought one. Started to brine tonight. Curious how you might have changed the smoke on this now that you have the RecTeq. Did you go 225 or 250?
I can't figure out how to contact you, but I just made an amazing HUMMUS Chaffle. Watching your videos has inspired me to try different things! It turned out so well! If you want to get the "recipe" just let me know!
Hi Steve, Got my pork loin brining now with your recipe. First time making Canadian bacon. Question: do you still have and use the smoker in video? Been 4 years just wondering still holding up. I have an Oklahoma Joe’s offset smoker that I love but looking for maybe smaller one for recipes like this. Thanks.
Actually, I ditched that smoker for a ReqTec pellet smoker. I really love it and am getting better smoke penetration with it did than I ever got with my electric smoker.
Hi Steve, just wanted to say my Canadian bacon turned out great. I used my off set smoker. Had a stall in temp and went longer smoke time but still good with Apple wood. 4.5 lb loin on clearance at Walmart was $4.92 total. Love this recipe. In the morning? Eggs Benedict. Thank you
The taste difference between this and the discs you get at the grocery store are night and day. If you have the gear to make it, you'll never go back to store bought. 🙂
@@SouthernFishing000 , yes it would. Doing a dry cured one right now. What helps is to cut the shoulder (boneless) in half “longways” so it’s thinner. It’s in between pork belly and loin in terms of fat content. I could have brined it instead but dry cure makes for deeper flavor
@@SeriousKeto Why thank you for the quick reply Steve. I'm watching your chaffle video's with much enthusiasm. Your voice is very calming. I will be subscribing and possibly ordering some of the products you recommend. Thank you for being committed to making these video's. I cannot eat gluten or sugar so I'm trying to incorporate keto friendly recipes, etc into my diet.
I'm in the same situation as I had to move out of my house, sell my smoker 😭, and move into an apartment. I bought a Cameron's Stovetop Smoker (can be used on stovetop or oven) because I won't give up smoked meats (going full carnivore) and am going to try making this Recipe, although controlling the temp and determining time is going to be a lot more difficult. I am going to need a dual temp - ambient & internal - wireless thermometer to get more precise, but that'll have to wait until I save enough S.S. money, lol. Thanks, Steve, for all your work! Our tastes and favorites are very similar, and I've come to really trust you! 😉
The best advice I can offer is to Google "smoking on a grill" - likely using wood chips in a foil packet on the heated size of your grill and put the pork on the cold side of your grill. The problem is that grill smoking might still run too hot for the smoke to really penetrate the meat before it fully cooks. Maybe also Google "stove smoking".
(Steve you are so quick with your appreciation taps it kinda freaks me out - that said, it just reinforces your incredible professionalism) And Yup… just googled myself and this is what I found… In Canada this is called "peameal bacon", with the peameal coming from dried yellow peas that originally were ground into meal and packed around the meat to preserve it. Today the "peameal" has been replaced by cornmeal. Canadian Bacon is un-cooked, and un-smoked. Due to the brining, the results will be a juicy and succulent with a sweet, nutty and slightly salty flavor. Typically serving would be slices, that need a quick sear in a skillet or grill for the classic Canadian roadside treat "Peameal on a Bun". This is not to be confused with what is sold in the US as "Canadian Bacon". "Canadian Bacon" sold in grocers in the US isn't REAL Canadian bacon. Americanized Canadian Bacon is usually shaped round, processed, smoked and sometimes pre-sliced ready to eat meat product that is similar to ham.
@@SeriousKeto very welcome. Ok I have everything mixed up ready to simmer and realized I am out of bay leaves. I’ve read that oregano leaves at a 1/4 tsp to 1 bay leaf is a good substitute. Would you agree or should I just leave it out ?
I have to question the amount of pink cure you are using here. 2 tbsp of pink cure would be enough for 30 lbs of meat, not 8. Using the curing calculator on amazingribs.com for 200 ppm sodium nitrate (the maximum considered safe) for 8 lbs of meat in 2 quarts of water it gives 2.7 TEAspoons, not 2 tablespoons. 2 tablespoons is a dangerous amount of sodium nitrate. I checked several other curing calculators and they gave similar amounts around 2 teaspoons. I think you should double check your source recipe here. amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely
The source recipe is for 2-4 lbs. I did 8 lbs, so I double what Ruhlman used. Here is his recipe: ruhlman.com/canadian-bacon-brining-basics/ Also Pink Salt #1 is sodium NITRITE, not NITRATE.
@@SeriousKeto Yes, sorry I meant nitrite. I wonder if the discrepancy between the calculators and your source recipe is the difference between european and u.s. versions of cure? I think the european cures are 1%, and the u.s. ones are 6%.
And just to be sure, I just checked the book "Charcuterie" by Michael Ruhlman and Brian Polcyn. The recipe there uses 6 tsp (2TB) for a 4 LB pork loin. Anyhow, I appreciate you calling this to my attention so that I could double/triple check it. Cheers!
