Canadian Bacon

Discussion in 'Pork' started by huskersmokeman, Dec 10, 2009.

  1. huskersmokeman

    huskersmokeman Smoke Blower

    Wow. Been awhile since I was on here...busy summer. ANYWAY, I am making a 7 pound pork loin into canadian bacon, thanks to Cowgirls blog on how to do it. I've applied 1 TBS of tenderquick and 1 Tsp of sugar per pound, no other seasonings, and I am dry curing it in the fridge until I am ready to hickory smoke it. My question is, how long should I let it cure? I test batched a small pork sirloin (under 2 pounds)last week, and it turned out very good after 2 days of curing. Will 5 days be enough for two 3.5 pound pieces (I cut the loin in half). Thanks in advance for the advice.
  2. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I cure mine 7 or 8 days.

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