Another Canadian bacon question.

Discussion in 'Smoking Bacon' started by fritz, Dec 23, 2007.

  1. fritz

    fritz Meat Mopper

    Ok, I getting ready to do my first canadian bacon, wet cured. I am doing 2 pork loins and think I need about 2 gal. of cure. How much tenderquick sould I use? Should I use the directions on the bag or should I use what I have read in the past (1.25 cups/1gal water)?

    Also, Is it necessary to remove the outer fat from the loin? If so, what are the ill affects if I leave it on?

    Many thanks,
  2. richtee

    richtee Smoking Guru OTBS Member

    For a brine, use the listed concentration on the bag... I'm gonna go fill my coffee cup back up, I'll look- 1 cup per gallon.

    I can't imagine any "ill effects" of leaving the fat on... to me it'd be a bonus for frying. I don't do Canadian bacon tho.
  3. richtee

    richtee Smoking Guru OTBS Member

    When using T.Q. to brine whole poultry, reduce the amount to about 2/3 cup per gallon. Whole birds are alot of bone per weight as compared to meat hunks.
  4. fritz

    fritz Meat Mopper

    Thanks Rich. Is that for the sugar cure? My T.Q. bag says 1 cup/ 4cups of water. That was my thinking on leaving the fat on. I'm not a huge fan of Canadian bacon either, just wanted to try one of my own.
  5. richtee

    richtee Smoking Guru OTBS Member

    Oh crap... yeah... it's per quart... I messed that up before, and got a rather good but half cured rack of 'hammy ribs".

    I wonder why they don't go by the gallon. What good is a quart of brine?

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