So is this how you get smoked ham? (or what's the difference in Canadian Bacon) I'm confused on how to actually get smoked ham (besides buying it at Gates BBQ)
Although I guess a ham is just actually the leg of a pig right?
Actually I guess it doesn't have to be a ham, just something that tastes like smoked ham. LOL I'm cracking myself up and confusing myself I think.
My wife and I visit a local BBQ place called Gates and absolutely love their smoked Turkey and Ham on bread. The turkey part I can figure out... it's learning how to get the smoked ham part that's confusing me and the guy at the local grocery suggested a Pork Loin, which we smoked today and doesn't really taste the same or pink inside like this pictures (possibly the brine in this CA Bacon thread had something to do with the color?). Sounds like I just need to purchase a cured ham and smoke it I guess.
Funny you posted this right now, Jared; I'm actually eating some of this CB right now with melted cheese on it!
You have a multi-part question, so let's work our way through it!
First, Canadian bacon is
not ham, but it is cured pork, so the taste is similar. You're right - the brine is the key to the pink color. The "curing salt #1" in the brine produces that. It is sodium nitrate and sodium nitrite that cures the meat. Curing is a form of preservative, but is a natural preservative (folks been using this for a long time). Cured, smoked meat will last much longer than meat that has only been smoked.
Yes, ham is actually made from the upper portion of Porky's back leg (not to be confused with the pork "butt," which is actually the upper shoulder of the front leg...go figure). This Canadian bacon is made from the pork loin, which runs along the back of the hog. The loin used to be a highly-desirable cut among the wealthy way back when; ever heard the expression "living high on the hog?" The upper cuts meant you had money.
Next, a smoked pork loin is mighty tasty, and makes some of the best pork sammies I've ever had, but does not look or taste like ham until it's cured. Follow the cure instructions above - it's really easy.
I would really like to produce a ham, from raw hind quarter to smoked goodness, but this is a very long and complex process. Still researching, and hopefully will tackle one day. Pork loin CB is a quick fix for homemade "ham-like" meat!
Next time, I think I'll cut the powdered garlic in half, and possibly add a little more salt to the brine. This is very good, but I think I can tweak it a little for my taste.
Hope this helps!