/ck/ - Food & Cooking

I make a bitching canadian bacon from it by curing, then smoking it. I use Ruhlman's recipe.

I like to buy turkey breast, brine them and smoke with applewood basting after a 2 hour smoke with an oil/apple cider every 30 minutes. Too cheap to buy a meat slicer so I slice it thin with a mandolin. Far better than any deli turkey I can find in groceries and no petroleum based chemicals or nitrates. I have to pay more for the organic that hasn't already been injected with 15% chemical solution but it's still much cheaper than deli.

I also make my owned corned beef. Easy af. Use Ruhlman's or Martha Stewart's recipe and it's just a matter of making a brine.

I make american style canadian bacon from pork loins too. Ruhlman again.

tl;dr making your own deli meat will be easy, superior and cheaper than grocery pig slop.

>>10036801
*and make your own bacon too. You're a disgrace to even append the appellation american to your faded shadow.

There's very little fat on it and it tends to fry out very easily. Even if you cook it medium or medium rare and marinate it, it is usually flavorless. It's kind of like the chicken breast -garbage. Having said that, i make back bacon with it using Ruhlman's recipe with some modifications. It becomes like a lean ham at that point and can be an effective seasoning for stews, soups and greens or saliced thin and used as a lean bacon.

http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

>>9232410
>canadian bacon is round

That's just the formed garbage in groceries. True american canadian bacon is a cured and smoked loin from like british bacon minus the side flap. I make my own because I can't find the real stuff.

>>9084893
That shit in your pic isn't canadian bacon. It's garbage. Canadian bacon is cured loin rolled in pea meal. American canadian bacon is cured and smoked loin. Neither of them have anything to do with ham.

>>9032214
Yeah, back bacon cured for 2 weeks and smoking.

>>9012737
People, even here on /ck/ cure their own meats and make their own sausage, numbnuts. Not everyone in america eats shit because we're lazy.

>>8860847
You can use a ham style cure for any cut of pork (pic related pork loins cured like a ham, smoking) and it will taste like ham. I've cured shoulders and ribs as well. You could do it with the belly, but I always make bacon with it.

Cured sausages have a special process where they are typically innoculated with a lactobacillus and held in a temperature and humudity controlled environment for several months to acheive 30%-40% weight loss. Not for a novice without a good deal of research. Just smoking a sausage for a long time won't safely preserve it. I smoke homemade kielbasa and andouille, but it still has to be kept refrigerated.

>>8776518
I'm american, faggot. What's this, mudpies?

>>8767243

>>8724686
Cured pork loin, aka back bacon. You smoke it at 180F-200F, so you don't even need to go to the next level with cold smoking. Good shit.

>>8691240
If you don't eat pork, you have no understanding of the meaning of Easter.

>>8665548
>shitty back bacon

Yeah, I don't think so. This shit was great. Cured for 2 weeks. Having said that, I make streaky bacon too. They both have their place.

>>8651515
I'm the anon that suggested meatsandsausages.com, but Ruhlman's legit as well. I've made his corned beef and Canadian bacon and they were excellent.

>>8578983
For belly bacon, I do a dry rub of kosher salt, brown sugar, and a bit of sodium nitrate. Localfoodheros.co.uk.com has a calculator that you put in the weight of the belly and you get the proportions. For back bacon from the loin, I basically use Ruhlman's brine method. Haven't done a full ham, yet, although I've done brine cured hocks similar to back bacon.

The belly bacon, I cold smoke for 8 hours. The back bacon, I smoke at 200F until internal 152F.

>>8567211
No, I'm sorry YOU don't feel that way. Not all amerifats subscribe to the corporate mantra of garbage is the best. Some of us do make our own foods, even breads that can rival yours.

Look, grow up. Not all amerifats are HFCS addicts.

>>8536994
They don't have a fucking argument. I'd like to see them maintain 160F for homemade andouille or kielbasa sausage for 8 hours to reach an internal of 154F without ending up with a dry, greasy piece of garbage.

When making the standard smoked meats like ribs, butts, chicken and briskets, you can fluctuate from 200F - 250F and still produce an acceptable product. With things like homemade sausage you don't have that luxury.

It's just a lot more convenient with electric, but I do like a separate firebox since I cold smoke. Some sperges believe they are better at regulating temperature than a computer chip thermostat, lel.

The one thing I'll give them is it's slightly cheaper, but with far less convenience and flexibility.

>>8530650
I'm amerifat and make my own back bacon from porkloins. Pic shows them smoking yesterday after a 2 week cure.

Having said that, I also have a belly curing right now that I'll be cold smoking in a few days. It's probably illegal for you to smoke meat in Albion, since your air has been unbreathable since the 1850's, but we still have clean air in most of our country.

>>8526202
Thanks. It wasn't really even the focus of my attention that much either as I had to get the smoker going and truss my cured porkloins for what will be american style canadian bacon.