Dry Cured Homemade Canadian Bacon on the Kamado Joe Classic 2
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- čas přidán 4. 02. 2022
- I decided to use a dry cure to make a 4 pound Canadian bacon from part of a huge pork loin I got from Costco. To me a dry cure is much easier and cleaner to deal with than a wet cure and using the equilibrium curing method it works out really well! below is a link to a good website that has a great curing calculator. The Kamado Joe Classic 2 did it's job of cooking and adding some awesome cherry smoke to this hunk of meat!
eatcuredmeat.com/meat-curing-...
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#sousvideque #fireandwatercooking #sousvidebarbecue - Jak na to + styl
similar to uk back bacon
could be...
Pork loin has doubled in price.
it is still one of the cheapest cuts of pork...
Americans call everything other than regular bacon, Canadian bacon... real Canadians call it BACK BACON
why would you cll it back bacon? it comes from the loin, not the back! Whats that all a'boot.. Silly Canadians.. 😂😂😂
@@FireWaterCooking that piece of meat you're cooking is a pork back strap, commonly called loin. The actual tenderloins are much smaller.
The problem with Canadian bacon is that it's basically just ham. Try Peameal bacon. It's a lot better.
just so you know, the only difference between Canadian bacon and peameal bacon is the peameal. Peameal is actually "meal" like corn meal made from peas.. and nobody does that anymore.
@@FireWaterCooking That's not correct. Canadian bacon is smoked after brining and Peameal bacon goes into the frying pan raw. I was born and raised in the Greater Toronto Area where peameal bacon is still very popular. Search Lou's Peameal Bacon or No Name Peameal at Loblaw's.
@@Lord.Kiltridge good for you
What do you expect? It's Canada....