I' ve seen butchers offer this and was hoping I could make it myself. Does anyone know how it' s done? Thanks.

Scott Meier
White Oak Lodge

Barnes I imagine the bacon your talking about is like canadian bacon as there is no fat or brisket to make slab bacon. So here goes 25 lbs pork loin

In 5 quarts of ice water disolve 1 cup+2 tbls powdered dextrose, 1/4 cup instacure no1 and 3/4 cups of salt, Remove all fat and silver skin, Taking a brining needle, pump the meat up with 10 percent of its weight in brine. Place meat in leftover brine for 4-6 days at 38-40 degrees. Remove and rinse under hot water. Stuff into synthetic casings piercing air pockets. Place in preheated smokehouse at 130degrees with dampers wide open for 4 hours without smoke, Gradually increase to 150 degrees and close damper to 1/4 open and introduceing smoke while bringing the temp up to 160 degrees, hold at this temp. till the internal temp reaches 142degrees, remove and cool under cold water to about 110 degrees , then hang until the casing is dry then put in fridge over night and slice up the next day. The whole process with pork loin takes about 8 1/2 hours smoker time. Never done it with venison but the next time I' m making it I' ll definately try a chunck of deer also. By the way this comes out great with pork and saves about 5-7$ a pound. Here' s a note if you are using small pieces you can rub both pieces with fine granulated gelatin and will hold the 2 pieces together in the casings after it is cooled. This recipei was taken out of my book from the sausage maker. http://www.sausagemaker.com/

As for the slab well
For 1 slab of bacon the 1 slab looks to be about 1 1/4-1 1/2 " thick by8 " wide by about 20" long cut in half.
Mix 1 cup of salt and 4 tbls. instacure no1 and rub onto meat , then pour on 2 cups of honey, Wrap in good plastic lined freezer paper and refrigerate at 38 degrees for 6 days, remove and rinse well with warm water, let air dry on rack for half an hour, hang in preheated 135 degree smoker with dampers wide open, close dampers to 1/4 open and introduce smoke until internal temp reaches 128, reduce temp of smoker to 120 degrees until desired color is obtained cool over night before slicing and be sure to use hickory chips for the right flavor.


There is also one for beef bacon- for 25 lbs beef plates-
In 5 qts of water disolve 1 1/2 cups salt,1 cup powdered dextrose and 1/3 cup instacure no1 Cure beef plates in brine for 7-8 days after cured wash with hot water , put in preheated smoker 135degrees dampers open till outside is dry , close to 1/4 open and introduce smoke till desired color is reached then stop the smoke,close the dampers and raise temp to 160 degrees and hold that way till internal temp of 135 is reached. Shut everything off and let meat remain in smoker for an additional hour, cool over night before slicing.



Well thats it and my 2 typing fingers are tired

Thanks, buddy. It looks like there' s some work involved in making bacon. I don' t know if it was Canadian bacon or not. I saw it on the butcher' s list of stuff he made. I was going to get it but, when I went up two weeks later to get my head and cape and the buck was still lying on the floor where I left it, I decided to take it back. I brought it to a butcher down by where I live and just had it processed with no goodies. I' m a lot less dependent on butchers now as I have my own grinders, smoker, dehydrator, etc. I can make all my own crap. I just need to skin and debone and I' m on my way.

Scott Meier
White Oak Lodge

To tell you the truth making canadian bacon is a lot easier than it seems, I make a batch or two every year and vacum seal them. Some I slice thin for canadian bacon and some I slice about 5/8-3/4' thick for smoked chops. Try it you' ll like it.

Thanks. I' m sure I' ll give it a whirl.

Scott Meier
White Oak Lodge

I' m intrigued by this. Any ideas on making the brine with TenderQuick? I don' t have a smoker but I could probably use liquid smoke. I' d love to make something from deer loins that was tender and smokey like ham or canadian bacon.

nny- I' ve never heard of tenderquick so cannot give you a definative answer to your question. However the brine used in the above recipie imparts flavor as well as preventing botulism from cooking (smoking) at such a low temperature. I would call a spokesperson from the makers of this tenderquick and request a reciepie booklet from them, as most companies publish them for their products.