WIld Hawg Canadian Bacon

Sausage making and curing meats.

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BluDawg
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WIld Hawg Canadian Bacon

Postby BluDawg » Sun Sep 08, 2013 4:09 pm

I have been killing a few hawgs this summer out of necessity all have been fairly small less than 50lb dressed. I had 3 ground into sausage and two I cooked for a neighbor for a Surprise Birthday party for his wife a few weeks ago free of charge. Last weekend he pulled in the gate bearing gifts. He killed a 245lb er and brought me a loin and a bottle of Glenfildech as payback. I cut part into fillets & a roast and made Canadian Bacon form the tail.
The Cure
1 cup Kosher salt
1 cup Maple Syrup
1/3 cup Brown sugar
3 Bay leaves
3 cloves garlic
1 tbl Peppercorns
8 tsp pink salt

3 3/4lb trimmed weight in the cure for 4 days
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as it came from the refer
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I soaked in with 3 changes of water over 1.5 hrs
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then into the refer uncovered overnight
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on to the Mini WSM with hickory at 190
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after 4 hrs we hit 140
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rested under a foil tent for 20 min before slicing to package
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Never met a cow I didn't like with a little salt and pepper.
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NPayne1
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WIld Hawg Canadian Bacon

Postby NPayne1 » Sun Sep 08, 2013 6:06 pm

Looks mighty tasty!
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Re: WIld Hawg Canadian Bacon

Postby ChileFarmer » Sun Sep 08, 2013 6:28 pm

Dawg, you got it looking pretty good. I haven't wet cured any as of yet. But do the dry cure and then smoke. Nothing but nice. CF :D
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Re: WIld Hawg Canadian Bacon

Postby jmcrig » Sun Sep 08, 2013 7:53 pm

Fine job there Dawg.
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Re: WIld Hawg Canadian Bacon

Postby egghead » Sun Sep 08, 2013 8:57 pm

Nice work BD - there is a wee hole in some of the slices at about the same spot. :dont: :mrgreen: :laughing7:
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Re: WIld Hawg Canadian Bacon

Postby Txdragon » Wed Sep 11, 2013 9:32 pm

Throw that on some pizza Dawg!!
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Re: WIld Hawg Canadian Bacon

Postby jerodpb » Sat Sep 14, 2013 11:29 am

I need to get in some more hogs...no rain out here they don't move much.....especially on public land...
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Re: WIld Hawg Canadian Bacon

Postby spacetrucker » Sat Sep 14, 2013 3:39 pm

really good!!
Good Cue to ya..

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