OFG Back (Canadian) Bacon - You Can Make It

[@lnbjr7]

I’ve watched dozens of KZbin video’s on making Canadian bacon and this is THE BEST! I’ve used TOFG’s recipie 3 times and have been delighted with the results. Always make enough so you can share it with friends for their New Years, Valentines Day, Forth of July, Birthday, Thanksgiving or Christmas Day breakfast! They will love you for it!

[@thegrumpyolgringo]

As always very informative video,. Love American style Canadian Bacon. This looked great. Nicely Done. Thanks for sharing. 😎.

[@OldfatguyCa]

Thank you, Sir!

[@FoodChannelLN]

Thanks for this video! Last week I was on vacation in Canada and I'm totally in love with canadian bacon! Now I can make it! Such a beautiful and green country!

[@OldfatguyCa]

Thanks and please come back! We love our American neighbours!

[@FoodChannelLN]

@@OldfatguyCa Actually I life in Europe.

[@OldfatguyCa]

@@FoodChannelLN I am embarressed. We love our European friends too!

[@FoodChannelLN]

@@OldfatguyCa 😉

[@cpd833]

I have looked at several recipes for back bacon (aka: Canadian Bacon) and those that I have seen use a wet brine. Yours is the only dry cure recipe that I have seen. I am thankful for that since I prefer the dry method. Thanks for your clear and methodical presentation.

[@OldfatguyCa]

Thanks so much! I appreciate your words!

[@thegalleryBBQ]

love everything about this recipe. ive marked for a possible future make :)..... ty

[@OldfatguyCa]

Thanks. It is a great project!

[@tompuskar4426]

Just finished my first batch of pork belly bacon and it turned out great. Planning on a Canadian bacon next so your timing is perfect! Great job and lots of good info. Thanks

[@OldfatguyCa]

So glad to hear you had success!

[@afghankitchen9754]

I remember when my Irish girl friend baked me Bacon. Beautiful recipe. Thanks for sharing.

[@OldfatguyCa]

Thanks so much!

[@AuMENUCOOKING]

I love the music introduction my friend. I love your peaceful channel. Nice Back Bacon recipe my friend Great result ... I love it Thanks a lot for this great video and greetings from FRANCE ! 🍭🍊😍🍄💖

[@OldfatguyCa]

Merci, mon ami!

[@HistoricalItalianCooking]

Wonderful recipe! Very well explained!

[@OldfatguyCa]

Thanks so much!

[@SundayAfternoonCooking]

Wow. Nice details David. Every step beautifully explained. 👍👍

[@OldfatguyCa]

Thanks for the kind words!

[@KelvinsKitchen]

I love Canadian Bacon. Great recipe and tips.

[@JS-yv8ro]

Love the vids! Always enjoy watching them! Very entertaining and good to learn from

[@OldfatguyCa]

Thanks from Canada to Australia!

[@recipesforall9780]

Awesome preparation 👍👍👍 Very Well explained. You have great talent

[@OldfatguyCa]

You are very kind!

[@MVNguyenFamilysLifeinAmerica]

Wow..looks so delicious and tasty, my children will love this. Thank you very much for sharing.

[@MyJoyOfCooking]

Wow, this looks delicious.

[@OldfatguyCa]

Thanks so much!

[@LassesFoodAndBarbecue]

Have made bacon, but not backbacon yet. We call it Kassler in swedish and its on my todo list :) Looks great!

[@OldfatguyCa]

Thanks, I learned something. I will tell my buddies they are eating Kassler bacon! Definitely give it a try. It is so good.

[@SpainonaFork]

that was a pretty amazing tutorial

[@OldfatguyCa]

That is very kind! Thanks!

[@mssuezee6178]

Hi there it's time I start pork products. I've not for a couple of years. I like the fat as well. I don't use my Instagram much other than a photo journal. Love this stuff and your maple sausage bacon my whole family loved it. 🙏🥀

[@WineDinewithJeff]

Great tips on making your own bacon I never knew it was cut from a loin Looks delicious 😋

[@FnAVanLife]

Peameal is my favorite!!! This Canadian girls loves her bacon haha

[@OldfatguyCa]

I like pea meal too but I like the smoke on back bacon. So much bacon so little time! Thanks for commenting.

[@BeachPeach2010]

@@OldfatguyCa Why is it called Pea Meal?

[@Booger500us]

Absolutely loved this! job well done mon ami

[@ghazman6141]

From one old fat guy to another, thanks for the information. I can't wait to try my first batch.

[@OldfatguyCa]

Thanks. I should warn you, homemade bacon is addictive!

[@ghazman6141]

@@OldfatguyCa Yeah, I had pretty much forecast that being the case. So I went thru yoru video, as I'm on Amazon now looking at indoor smokers, but what flavor wood chips should I get? I see Oak, Alder, Apple, etc.

[@erikostergaard9413]

Yep I’m going to try this one

[@CookingWithRexy]

Awesome video honey. Thx for sharing and explaining to us. You’re so sweet! And the food always looks amazing. Hehe 😉 😘

[@OldfatguyCa]

You are very kind. Now tell the missus I am sweet!

[@BBQPITDOG]

Hey David what a great video! Very specific and explained perfectly. I never knew the process of making Canadian Bacon. It's pretty easy. Bet it was much better than store bought. Have a great week!

[@OldfatguyCa]

Thanks. It has to be easy, I do it. Yes, it is way better than store bought!

[@JPlokford]

Great video. You are a natural.

[@OldfatguyCa]

That is so kind!

[@mikesmicroshop4385]

I have been looking at your recipe. I have a question on the measurements! I am wondering why you are using volumetric measurements for things that are more suited to weight for accuracy! As I am sure that you know how someone fills a measure will greatly impact the amount! For example 10 ml of Sage loosely in the measure will be significantly less than if it is packed! If it is finely ground it will be more than if it is just rubbed! The Maple Syrup being a liquid can be measured with a degree of accuracy using volume, but it to would benefit in accuracy by using weight as not all Maple syrups are of the same concentration of sugars by volume! As in the example above, Sage one teaspoon packed is 1 gram, however one teaspoon filled and dragged level is between .5 and .7 grams depending on how finely ground the same thing happens if you are using Milliters! That is a variation of between 30% and 50% by not using weight! I have struggled to understand why anyone would use anything other than weight to give out a recipe as there is really no other way to insure that the correct amounts are used each and every time! Salt! the grain size or if it is flaked can cause a difference of as much as 40% There is just to much variation in texture, grain size, how different people fill measuring spoons, packed or loosely filled, level of heaping, for volume to be in any way accurate, so just weigh the ingredients and use grams to not confuse the issue.

[@anssherlyy2251]

Yummy all you cooked

[@MindBlownChef]

Lots of info in this you definitely did your homework nice job 🤯

[@OldfatguyCa]

Thanks. I love making my own bacon!

[@yanfangli2629]

wow! AMAZING VIDEO!

[@OldfatguyCa]

You are very kind!

[@paulatighe7073]

we love your video- thank you

[@brianbaasch5326]

Your videos are awesome! Great job my friend. What scale are you using to measure spices. Which would you recommend?

[@TheLostProphecies]

Okay so at 9:21, if you wanna do Peameal bacon (Toronto style bacon) instead of Canadian Back Bacon, roll your sirloin in cornmeal before putting it in the fridge, and skip the smoking part.

[@wakeuptoBlessings]

I enjoy your dry cure. Doesn’t Canadian bacon use maple syrup in the cure?

[@andersyuran7725]

Living in Europe our pink salt is 0.6% nitrite so we use only that for salt. No reason to mix with other salt

[@OldfatguyCa]

Thanks! I didn't know that!

[@426superbee4]

I like to smoke mine to internal TEMP of 145 degs to 150 degs its done to me! Way i get it that TEMP up. is? Place a few charcoals over the top of the pellets > to bring the temp up to 200 degs. as it burns like a fuss. It catches each charcoal on fire, as it burn on. PERFECT. 👌👌 That way i can eat that way for sandwiches or fry it

[@popjax2465]

If you took internal temp up to 156 degrees would you be able to eat as is without frying such as we do with homemade smoked kolbassi? Great video I just subscribed. Thank you

[@USA__2023]

Yes

[@johndunn3615]

Can you tell me why you use Mgs for cure#1 and then ML for sugar? I thought it would be more sensible to stick with Mgs as a consistent measure. I ask as the spreadsheet calculator I have uses Gms for all measurements and it would make a difference when it comes to percentages of gms vs MLs.

[@ForgetU]

What temp do you cook on your induction burner ? I find mine is either too hot or too cool, it runs in increments of 40 degrees F.

[@AmericanTadka]

Incredible recipe! Did you teach yourself how to work so well with meat?!

[@OldfatguyCa]

We all need help. When I first started I had a lot of problems but I joined an online forum, Smoking Meat Forums, and they put me on the right track. Thanks for the kind words!

[@AmericanTadka]

@@OldfatguyCa Anytime!!

[@harrybond007]

I think you meant to say grams instead of milliliters when talking about the weight of the rub, milliliters is for liquids, otherwise a very good video.

[@chrisguevara4585]

Glad I found this video but I think I missed after sealing, is it left out or back in the fridge?

[@OldfatguyCa]

Thanks! The bacon is stored in the fridge while curing.

[@thisolddog2259]

Another old fat guy here, so I did my first batch of bacon a while back using pork belly and it was really expensive. I mean like 8 bucks a pound. I used off the shelf seasoned jerky brine from bi-mart. Brined it for 10 days then rubbed it down with maple syrup and smoked it for 5 hrs. It literally was the best bacon I ever had. I've watched a couple of your videos and you seam to prefer a dry cure. Is that because it's a better way or is it just your preferred method?

[@OldfatguyCa]

Har! I never say one method is "better" than another. It is really personal choice. I prefer the texture of dry cure over wet but I have friends who use a brine and their bacon is terrific. I really recommend you try both and stick with the one you like best.

[@thisolddog2259]

@@OldfatguyCa I think I will friend

[@stephaniepotts9410]

Can this be made with granular sugar free brown sugar substitutes?

[@OldfatguyCa]

I have never tried but it would be worth giving it a go.

[@dennismurphy3244]

Make and model of electric slicer if possible please. Thank you, Sir

[@OldfatguyCa]

It is a Cabelas 8 inch slicer.

[@rickross199]

It would be helpful if you'd give all measurements in metric weight instead of bouncing between weight and volume. Meat is given by weight in Kg then ingredients given by volume mL?

[@OldfatguyCa]

Most of my users disagree with you. My audience is mostly American that don't even own a small grams scale. They are used to measuring dry ingredients in volume measures (tsp, cup, ml, etc). I have tried using all weights and got grief. I have tried using metric, Imperial and weights and got grief. The method that most North American cooks use for dry measures is volume measures. So, I agree that weight measures are more accurate, I will continue to cater to my main audience.

[@rickross199]

@@OldfatguyCa I'm American as well. I wouldn't have a clue how to measure dry ingredients out in mL in the United States ?

[@OldfatguyCa]

@@rickross199 You have never measured a tsp of salt? That is 5 ml. You have never measured a tablespoon of sugar? That is 15 ml. You have never measured a cup of flour? That is 250 ml. If you have cooked with recipes from the Joy of Cooking, Betty Crocker, or most cookbooks, you have used tsp, tbsp, cups etc. Here in Canada, we have the same recipes in ml.

[@rickross199]

@@OldfatguyCa gotcha. Good luck.

[@johncrotts7458]

How about doing American

[@koshaz3x]

milliliters is a liquid volume measure, so perhaps you meant grams instead.

[@OldfatguyCa]

No I meant mililitres. I refer you to Julia Child, The Joy of Cooking, Southern Living, Canadian Living, Betty Crocker, The Chef's comprendium and literally tens of thousands of others that use teaspoons, tablespoons, cups, mililters, etc for measures of salt, sugar, flour and other dry ingredients.

[@426superbee4]

Do not throw away the fat and small pieces of meat. OR YOU WILL REGERT IT 🙄🙄 Can make Lard from the fat, and bacon bits from the smaller pieces that is off of the 1st cut and pieces that is cut off after its cooked. The fat that is render down I DON'T EVEN THROW THAT AWAY EITHER. can put some bit in it smash it down and use in greens, and BEAN GOD ITS GOOD

[@dobiebloke9311]

OFG - I enjoyed watching your vid of the process, but where you really messed up, particularly with such an accuracy dependent recipe, is to use liquid measurements (milliliters) for dry measures (grams). Potentially, the numbers of the various ways you provided the measurements, can be so inaccurate, even to each other, that they are meaningless to me. I hope you can see that, and maybe correct it in the future. Otherwise, I enjoyed the vid, as a view of the process. Clearly, the only measurements that are consistent worldwide, are 'metrics'. If you are not aware of that, I can drag you thru the logic of it, but if you were just to give weights in kilograms and grams, and liquid measures in liters and milliliters, everything you said, would have been far more accurately understandable. No offense, but seriously, do a little homework.

[@OldfatguyCa]

Let's see. I have literally thousands of people who have made this recipe with not problem. People and publications have been using ml/tsp for small amounts of dry ingredients for decades (Julia Childs, Epicourious, Candian Living, Gourmet, Southern living, The Joy of Cooking and literally tens of thousands more. I have no problem with you disagreeing with me and them but you could do it nicely or you could be a rude dolt. You chose the latter. However, you will choose to believe you are right and evveryone else is wrong. Please carry on with your delusion.

[@dobiebloke9311]

​@@OldfatguyCa - Let me take a step back, as clearly, I offended you, which reading it back, I can see how you saw me a 'rude dolt', as I was speaking freely, and as we have no history together, that was rude of me. My remark that 'you should do some homework', under the circumstances, was clearly rude, as I know you have done your homework, and altho it was not my intent to insult you, I do apologize for that. However, my point was, and is (and I'm probably about your age and cut my teeth on the 'Joy of', just waiting for Julia to show up), and as well am probably familiar with the better part of the 'thousands' of others, shared, but ..., I was looking to your vid for 'exact' advice, as I've never 'cured' (other than by salt, smoke and wishes), anything. I do know tho, or have been convinced, that in terms of truly making cured meat of any sort, particularly with the nitrates (by the Pink Salt, which I have plenty enough of, as well, anything else needed to do so), I have not done so or used it yet, in fear of not doing it right, and potentially harming someone, or even my self. I think where we (I), hit a bump in the road with you, was that you kept referring to 'ml/tsp' for small measurements. Not to be rude, but to make my point. To me, an 'ml', is a milliliter, and to me, that is a measurement of volume, not 'weight', as grams and milligrams are, other than for pure water, not to be expected to be the same, or at least that is not how I was taught. Again, please don't take this the wrong way, as I am trying to make peace here, but you, as I, probably have at least six different types and sorts of 'salt', in our pantries. I would imagine, that if you were to (as I), take a level teaspoon of one to the other, same measure, same procedure, I would imagine you would know that a teaspoon of table salt, does not weigh the same as a teaspoon of Kosher salt, or in fact, any other. So, in terms of salt in recipes, I am always looking for the 'weight', meaning, the percentage of salt, of a recipe. Under most circumstances, I just use common sense to interpret ml to tsp, but in terms of 'Pink Salt', I know enough to have a bit of an innate fear of getting it 'wrong', as I've never done it before, but I've been informed to be exact about it. To me, milliliters (ml), as to measures, unless of a known and common commodity, I am apprehensive of, and would appreciate an exact weight, in grams, or whatever, to calm my fears. That, is where I was coming from, unfortunately, as a 'rude dolt', which was fair of you to say, but still, I would like to know the weight of pink salt, and not the volume, as it is apparently important to attend. Regardless, I meant no harm, and I am sorry to have caused any.

[@OldfatguyCa]

@@dobiebloke9311 Thank you for your clarification. You'll note that the one ingredient I give a weight measure for is the Prague Powder #1 as you are correct this is a measurement that needs to be precise. I also recommend using a scale for it in my recipes. As for the rest of the ingredients, there is no doubt that there are differences in weights between some brands of Kosher salt and brown sugar. However, there are also differences in the weights between the same brand on days with different humidity and depending on how they have been stored. The fact of the matter is that, with the exception of the Prague Powder #1, a minor difference in the brown sugar or salt just doesn't make that much difference to the end result of the bacon. I have made a lot of bacon and used different brands of kosher salt, and different brown sugars. They have all turned out. I have hundreds of contacts from people who have used the recipe as presented and had great results. There are a large group of people in my home town who only use bacon made this way. Again, the only measure that is critical is the Pink Salt/Prague powder #1 and I do recommend weighing it at 3 grams per kg of meat.

[@dobiebloke9311]

@@OldfatguyCa - David - I watched your vid again, being sure that I must have missed something, and in fact, I had. Not only did you verbally mention the 'weight' of Pink Salt, to the weight of meat, early on, in the vid, but at the end, it was listed clearly, in the recipe. Sorry dude, I was the jerk. It was just the milliliter to teaspoon thing that threw me, and I should have shut up, but, best laid plans ..., Regardless, I am going to watch your vid a few more times, and then dare to do so myself, probably tomorrow, or the next day. I'm really sorry to have stomped on you.

[@OldfatguyCa]

@@dobiebloke9311 No problem. I would be happy to answer any questions that arise.