Pizza Making Forum

General Topics => Ingredients & Resources => Pizza Toppings => Topic started by: Sks5239 on April 13, 2022, 03:12:48 PM

Title: Canadian bacon
Post by: Sks5239 on April 13, 2022, 03:12:48 PM
One of my families favorite toppings for pizza is Canadian bacon.
   Since I have went to homemade pizza in the last few months,  I can't find a quality Canadian bacon, we like.  I tried some from a Walmart supercenter, but it was way too salty. 
      I've seen some videos on YouTube about making Canadian bacon homemade.
       Does anyone have any ideas on how or where to get or make a good Canadian bacon ??
       Thanks
Title: Re: Canadian bacon
Post by: 02ebz06 on April 13, 2022, 04:02:32 PM
I make my own. You control the salt that way.
A pork tenderloin works well for making it.
Title: Re: Canadian bacon
Post by: Bill/SFNM on April 13, 2022, 05:08:18 PM
https://www.youtube.com/watch?v=BmroR5jFlAg
Title: Re: Canadian bacon
Post by: 02ebz06 on April 13, 2022, 05:16:22 PM
I do a wet brine.  6 days in fridge then into smoker.
Title: Re: Canadian bacon
Post by: Jackitup on April 16, 2022, 09:18:02 PM
I make my own. You control the salt that way.
A pork tenderloin works well for making it.

You mean pork loin?
Title: Re: Canadian bacon
Post by: 02ebz06 on April 17, 2022, 11:12:13 AM
You mean pork loin?
The first ones I had were called pork tenderloin. The ones I have now are just pork loin.
You get half or whole. I use the half for Canadian bacon.
The half is one solid piece of meat where the whole is floppy and needs to be tied up.
Half is easier to slice as well.

The half is what I called tenderloin.
Maybe they are call differently depending on where store gets their meat. Not sure.

You can Google pork tenderloin and it look just like the half loin below.
Title: Re: Canadian bacon
Post by: wotavidone on April 19, 2022, 10:05:11 AM
My belief is the loin is the larger cut of muscle that runs either side of the backbone on the outside of the carcass, and the tenderloin is a similar but much smaller muscle that runs either side of the backbone inside the carcass.
In a cow, it is called filet mignon rather than tenderloin.
But I note many terms don't seem directly transferrable from country to country. :-D
Title: Re: Canadian bacon
Post by: amolapizza on April 23, 2022, 11:57:46 AM
AFAIK, in France/french a filet mignon is normally porc, but could also be veal..

Yes, there is a huge confusion all over the world when you discuss meat cuts, and meat can also be cut differently in different countries due to local tradition.