going to do my First Canadian Bacon

[uncle_lar]

I would like some pointers from the experts.
I have read through the threads and was wonderig if anyone has used the Mortons sugar cure for canadian Bacon?
It says it's more for Hams and Larger pieced of meat but it sounds like it would be good for Bacon.
Some thoughts and suggetions would be appreciated.
I may do some belly bacon at the same time.
thanks

 

[ol' smokey]

uncle lar, I use Mortons sugar cure all the time for Canadian and also slab bacon. I use a dry method, the Morton instructions state 1 tbsp. per Lb. of meat. If your doing a loin you can either trim the excess fat off or leave it on. I use a plastic container with a lid when curing, just apply the proper amount of cure rub it all over the loin and that's it. Cover and cure in your fridge for 7 days turning every couple of days. I can't get a whole loin in my Bradley so I halve it, rinse under cold water and do a pan fry taste test. If it's to salty just rinse in cold water for a while then dry and smoke. Good luck.

 

[DanMcG]

Hey Uncle, I can't get the Morton's Sugar Cure here so I can't help ya on that, But I've been bumping up the amount of sugar each time I make one and it doesn't seem to change the sweetness but does take away the saltyness.
the last one I did I pumped it up with a thin amber pure maple syrup, 4 oz in a 3.5 pound loin. I didn't notice the maple flavor but it was super moist.
I also went 10 days in the frig for cure time (as opposed to 7 like I normally do) and it was a pinker product, but I'm still not sure if it was the time or just the meat itself.

 

[ol' smokey]

Dan, I get mine directly from Morton here's the link; http://morton.elsstore.com/view/cate...-meat-curing/.

I've also tried adding different flavors with varing degrees of success.