Canadian Bacon with Really Smoking
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- čas přidán 8. 07. 2024
- One of the easiest and versatile cooked/smoked meats to do at home. Cure it and just smoke it ...
Ingredients
3 % salt
5 % sugar
spices to taste
Process:
Trim , add salt (and instacure), add Sugar (optional) .Wait 3-5 days - depends on thickness. Add favorite spices and cook / smoke in 220 F - 250 F till internal temperature will be about 145 F - 150 F. Let it cool and put in to fridge for 24 hours.
Cut thin for sandwiches , cut thicker for frying , cut cubes for salad ... Enjoy
Thanks for this great video.
Good videos, I can't wait to try some of these myself! :)
Thank you ..
Looks very nice, what flavour of wood did you use for smoking the Canadian bacon? Any chance you can make a video on polish Sopocka?
i usually use apple and cherry mix . Will try to do some research regarding - looks like canadian bacon :) - Polędwica sopocka
Will be getting started on this today! Keep the videos coming!
i will ... slowly , but i will ...
Really Smoking what was your insta-cure (pink salt) ratio with the salt?
@@ThePlague1347 - 1.1 grams cure #1 per pound or 0.25% by weight. Never trust one source - cross reference. When i was reading how much of what - numbers was going all over place : This is applying to all types of spices and salts - always be careful and cross reference. Do not relay on one source not because someone wish you bad , mistype or just miscalculation in mind could make huge difference in numbers- especially with instacure. Every package should have quantity specified. Good luck and do not put more then on the label.
This turned out great BTW! I used pork tenderloin (what I had) and tried both white and brown sugar. Brown sugar actually turned out saltier. The meat was firm from the curing but still very tender. I dry smoked for about an hour and a half before cooking to 148F internal (I had slightly different weights in grams so left to cook a little more).
@@ThePlague1347 good , congrats ... Different sugar gives a little different taste too. will be smoking some this Wednesday , but will be using only 2.5% salt and the same sugar - want to try. Still trying to cut on salt quantities.
Was there no need to dry the meat a few days, like your video.
No - no need to dry, just let it cool , put in to fridge overnight and ready to eat for breakfast :)
Wish you would just tell us how much tender cure salt and sugar to add per pound. Those % are too complicated. Thanks
metric system is WAY easyer to calculate : 1kg = 10000gr , 1LB = 454gr , any % goes divided by 100 and multiplied of what you want. 1Lb =16Oz ... it is terrible to get % value out of it. Calculation by percent is most accurate way of getting ingredients in correct proportions. Please go by metric system it is really easy - just use KG for weight of meat. Any digital scale has a switch.
How long would I cold smoke it for long term storage?
You cold smoke for flavor. Curing is extending life of product, but i keep it in freezer and year later it is still good - not as perfect when fresh , but still good.
What kind of salt are you using?
usually Kosher salt, but i do add instacure - you could skip that if you sure that product will be reaching 150F
Hiiiiiiiii!! 👏
Can you inject it or just brine it and do you have to smoke it
Inject - yes , you can . Brine - yes you can. Smoking not mandatory - you can cook in owen till reach desiered internal temp.
@ReallySmoking thank you God bless
If this video dont turn some vegans out i will die.