Hello everyone, I have learned alot from this site and have had alot of questions of mine answerd just by looking around. My question is can over curing be bad for the meat I planned on next sunday for my smoke day according to dimensions and sunday is not working out to good for me so can i possibly leave it in the cure longer without it hurting or is there a definite cut-off for too much time? sorry for rambling. Next friday -Sat is when I was wanting to do it .Thanx in advance
Canadian Bacon cure time?
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For a dry cure method you will not go wrong with this:
I do my math a little different than shooter, but we end up at the same place. For thinner cuts like this only, I use 2 days per inch of thickness as a minimum. Then I add two or three days for safety as my fridge runs a little colder than ideal curing temps.
For the wet cure, I will let Pops guide you on his excellent method!
Good luck and good smoking.
Just go to this link and follow the directions! As far as the liquid goes, it shouldn't make a difference; problem with beer however is trying to get enough in the bucket and leaving it there... burp...!
We had done many brine mixes with different liquids playing around; beer, wine, apple juice, carrot juice, Hi-C Grape, V-8, etc. usually with either hocks or with chickens; which we usually had quite a few left over so we could play..er, experiment, lol! Dad's favorite was sauerkraut juice; mine was daiquiri's ! We usually got more pickled than the meat did... oh the memories, lol!