Need a How-to on Making Canadian Bacon

Discussion in 'Curing' started by rabbithutch, Dec 7, 2015.

  1. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    . . . and my SearchFu has left me.

    I was at the market day before yesterday and found nice little center cut pork loin for less than $5. I bought it to try my hand a dry curing then smoking to make Canadian Bacon. I have some Morton's Tender Quick and some pink salt on hand. Do I need anything more for the salting?

    If you would, please, point me to your favorite posts on dry curing and making CB, I'd be much obliged.
     
  2. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Thanks for the link. I started the process tonight.

    Here is some Qview.

    This is the loin I bought. The market label shows 2.43 pounds.

    I weighed it a 2 lbs 5.54 oz. which is about the same.

    I followed Bear's directions and used a half ounce of Morton's Tender Quick per pound.

    Here it is all rubbed down. Noticed that I followed the Bear's directions and folded the top of the bag over to keep the zipper clean.

    And bagged in a ZipLock to go to the fridge. Note that I labeled the date and time so I wouldn't forget.

    I put all the extra Tender Quick and brown sugar in the bag with the loin. I made myself a post it note to remind me to turn it daily. I happened to have a bag of Prague Powder (pink salt) out when I started this. It is in the first pic but I did not use it, only the Tender Quick.

    To calculate the number of days to cure the loin, Bear says to "Figure how many 'half inches' there are . . . " measuring the meat at the thickest spot. The loin measured 8 inches long, 5 inches wide and 2-1/2 inches thick. This is where I got lost.

    Do I have 5 'half inches (2-1/2 divided by 1/2 = 5), or do I use the length or width measurement? If the 2-1/2 is the right measurement then by Bear's directions I need to let the loin cure in the fridge for 5 days plus 2 days or 7 days at a minimum.

    I hope the Bear will see this and give me some help.
     
    Last edited: Dec 9, 2015
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Use the thickness. The 2 1/2 measurement.

    Gonna turn out great.

    If you want to use the #1, I use Diggingdog cure calculator on here.

    I use both #1 and tq depending on what I am making.
     
  4. You have 5 half inches.
     
  5. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Thanks, Guys.

    Gonna set the calendar for 10 days and see what I've got.
     
  6.  If the meat weighs 2.43# and you use 1/2 oz. T.Q. per pound shouldn't you have used more like 1.22 oz. of T.Q. ?

    Homemade Canadian bacon (back bacon) is great stuff.

    Chuck
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I was just going to ask the same thing...
     

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