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Canadian Baccon Questio

post #1 of 11
Thread Starter 

Started brining my Canadian baccon on the 6th

 

2.5 piece

2.5 Tab. Tender Quick

2.5 tsp brown sugar

 

2.0 piece

 

2 Tab Tender Quick

2 tsp brown sugar

 

Rubbed in well and each put into its own food saver bag refrigerated at 38 degrees and turned over each day.

 

Question is does the color change on pork or does it stay the same.  Mine look the same as when put in frig.  Planning on soaking then on Wednesday and smoking on Sunday.

post #2 of 11

How thick are the pieces?

 

good luck and good smoking.

post #3 of 11
Thread Starter 

Venture they are both 2" thick

post #4 of 11

Mama When you take them out of cure & slice a couple thin slices to Fry/test for saltiness, you will then notice that the inside is a brighter reddish pink. This should go to the center, proving you cured it all the way through.

That's about the only major color change.

 

Bear

post #5 of 11
Quote:
Originally Posted by Turkey Mama View Post

 

Question is does the color change on pork or does it stay the same.  Mine look the same as when put in frig.  Planning on soaking then on Wednesday and smoking on Sunday.


Turkey Mama , Evening...... From what I have read, the temperature you cook the meat to will influence the color.... Most store bought products are "pre cooked" to 145-150. When you cook them in the "oven" on ham for instance, the pink color intensifies.... I think bacon even get a brighter pink... not sure... someone will straighen me out here...

 

If an insufficient amount of Nitrate/nitrite is added to the meat the cured color will suffer. This may be less noticeable in sausages where the meat is ground and stuffed but if we slice a larger piece like a ham, the poorly developed color will be easily noticeable. Some sections may be gray, some may be pink and the meat will not look appetizing. To check your cured meats, take a sample, cut across it and look for uniform color. About 50 ppm (parts per million) of nitrite is needed for any meaningful curing. Some of it will react with myoglobin and will fix the color, some of it will go into other complex biochemical reactions with meat that develop a characteristic cured meat flavor. If we stay within Food and Drug Administration guidelines (1 oz. Cure #1 per 25 lbs of meat - about 1 level teaspoon of Cure #1 for 5 lbs of meat) we are applying 156 ppm of nitrite which is enough and safe at the same time.   Cured meat will develop its true cured color only after submitted to cooking (boiling, steaming, baking) at 140-160° F (60-71° C). The best color is attained at 161° F (72° C).


 

 

post #6 of 11

Yep, even if it's brown, when you do the fry test it will turn bright pink to light red.

post #7 of 11
Quote:
Originally Posted by Bearcarver View Post

Mama When you take them out of cure & slice a couple thin slices to Fry/test for saltiness, you will then notice that the inside is a brighter reddish pink. This should go to the center, proving you cured it all the way through.

That's about the only major color change.

 

Bear


 yup Bear nailed it
 

 

post #8 of 11
Thread Starter 

Thanks Everyone, appreciate the input. 

post #9 of 11

I knew I just saw a good example of the color you get from curing.

I stole these two pics from a post made by "nubyte".

These pics show what color the inside of the meat gets from curing;

This color has nothing to do with what happens to the meat after smoking. This is only from curing.

This is what I was talking about above, in post #4.

 

Here is how the color gets inside, from curing.

That bright pink is the inside where the testing slice was removed.

350x700px-LL-19d22876_003.jpeg

 

 

This is the slice that was removed.

Note that the bright pink goes all the way to the center.

That shows it was cured to the center.

350x700px-LL-c0ce454e_002.jpeg

 

 

 

Thanks "nubyte" for two great example pictures,

Bear

post #10 of 11

At two inches thickness 4 days would be the minimum.  For mine, I would go six days for safety and extra days really don't hurt.

 

Check out this neat thread:

 

http://www.smokingmeatforums.com/t/74611/requested-cb-recipe

 

Thanks shooterrick!

 

Good luck and good smoking.

post #11 of 11

For info on nitrosamines and lots more about bacon, see:

 

http://www.fsis.usda.gov/factsheets/Bacon_and_Food_Safety/index.asp#10

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