Dry Cured Homemade Canadian Bacon on the Kamado Joe Classic 2

[@crystalmethking]

similar to uk back bacon

[@FireWaterCooking]

could be...

[@kentcq]

Only need 145° for cured pork.

[@FireWaterCooking]

awesome!

[@426superbee4]

YEP i got a big nice half of a loin for 7 dollars. It had some fat and Marbling . Going to try to make BACON not Canadian bacon. If it make into Canadian Bacon that ok to. What i did with the excess fat was cut it up render it down into LARD. OMG. as it was rendering > I tasted it .and FREAKED OUT 🤪🤪 DAM THAT WOULD BE EXCELLENT IN BEANS > So i poured off the lard and package up the render fat for BEANS YUM

[@FireWaterCooking]

Thanks for the comment @426superbee4! your thoughts are appreciated...

[@426superbee4]

@@FireWaterCooking You can add some bacon bit to the render fat, and smash it up for beans and things

[@kentcq]

Bacon is from the belly.

[@426superbee4]

@@kentcq DA.. i found things that taste better than bacon. Made from the butt shoulder Yum Lots cheaper too! I found things taste better than blackwood forest ham, or Canada bacon, from the loin > This one i dearly love is? Teriyaki ham made from the loin> KEEP YOUR PORK BELLY

[@426superbee4]

I like my internal temp of 145 to 150 degs Its more JUICY, MORE, MELT IN YOU MOUTH TENDERS, and ITS DONE TO ME.. Cause i fried it, MOST OF THE TIME any way if its bacon

[@FireWaterCooking]

Thanks for the comment @426superbee4! your thoughts are appreciated...

[@MonctonSEOGuy]

Americans call everything other than regular bacon, Canadian bacon... real Canadians call it BACK BACON

[@FireWaterCooking]

why would you cll it back bacon? it comes from the loin, not the back! Whats that all a'boot.. Silly Canadians.. 😂😂😂

[@gkornelson]

​@@FireWaterCooking that piece of meat you're cooking is a pork back strap, commonly called loin. The actual tenderloins are much smaller.

[@grimreeper70]

At least Canadians know to cook the back bacon to 145 internal temp, not 165.​@@FireWaterCooking

[@Lord.Kiltridge]

The problem with Canadian bacon is that it's basically just ham. Try Peameal bacon. It's a lot better.

[@FireWaterCooking]

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.

[@Lord.Kiltridge]

@@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.

[@FireWaterCooking]

@@Lord.Kiltridge good for you

[@grimreeper70]

​@FireWaterCooking you don't know anything. Pea meal bacon is still done up in Canada. Do your research.