Canadian bacon challenge - dry cure vs brine - side by side test

smoking b · Dec 29, 2012

My latest batch of Canadian bacon I decided to do a direct comparison of dry vs wet cure. I took 2 loins & cut each into thirds.

For the dry cured pieces I made Shooter's version, pepper bacon & left one plain for comparison. I used TQ for the dry cure.

For the wet cure I used the brine recipe posted by Pops - everyone seems to like it & it is easy to make.

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smoking b
Dec 29, 2012

Dry cured loin in the baggies wet cured in the bucket.

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smoking b
Dec 29, 2012

This was my first time doing a wet cure so I didn't add any extra spices to it. I also cut each piece in half to make sure it had cured the whole way through. Looks fine.

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smoking b
Dec 29, 2012

Into the fridge to form a pellicle. Tomorrow I will smoke them.

Updates to follow...

cmix · Dec 30, 2012

Standing by...

daveomak · Dec 30, 2012

Jeremy, morning.... Looking good.....

.. I'm in ... Dave

smoking b · Dec 30, 2012

I am smoking some ribs & taters for lunch right now. They will come out at 12 & then it will be time for the bacon to go in

smoking b · Dec 30, 2012

Ok I am completely stuffed from the ribs but I managed to get the bacon going. It had a nice pellicle after sitting in the fridge overnight. I loaded the AMNPS with hickory pellets this time.

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smoking b
Dec 30, 2012

Smoking away nicely in the MES. Dry cured bacon above brined bacon below. Updates to follow...

JckDanls 07 · Dec 30, 2012

I'm in.. wanna see what your thoughts are both ways

smoking b · Dec 30, 2012

Well the bacon is coming along nicely so far - been in a little over 4 hours. Smoker temp staying right around 60* It's getting really windy here & blowing lots of fine snow around. I took a rubber band & covered the smoker control with some plastic just to be safe. Updates to follow...

smoking b · Dec 30, 2012

Still smoking away

smoking b · Dec 30, 2012

Ok just took the bacon out of the smoker. Put it into the fridge to rest overnight & I will do the side by side comparison tomorrow. Stay tuned for updates & the final results...

dirtsailor2003 · Dec 30, 2012

Looks good will interested in the results. I normally cold smoke my CB for 4 hrs, then take it up to 145*F so will be interested in how just cold smoking goes. Did you do a fry test prior to smoking?

smoking b · Dec 31, 2012

dirtsailor2003 said:
Looks good will interested in the results. I normally cold smoke my CB for 4 hrs, then take it up to 145*F so will be interested in how just cold smoking goes. Did you do a fry test prior to smoking?

I've cold smoked my CB every time I've made it. I think it takes the smoke MUCH better that way but that's just me... I didn't fry test the dry cured this time (I have every other time & it has always been fine) I did a fry test on the brined though & it was ok.

EDIT: I didn't take a pic of the fry test & forgot to put it in my post...

smoking b · Dec 31, 2012

Ok here we go. I used the plain dry cured CB & the brined CB.

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smoking b
Dec 31, 2012

Dry cure on the left wet cure on the right...

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smoking b
Dec 31, 2012

Dry cure on the bottom wet cure on the top...

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smoking b
Dec 31, 2012

Closer view of the dry cure...

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smoking b
Dec 31, 2012

Closer view of the wet cure...

dirtsailor2003 · Dec 31, 2012

Looks Great!!! Just had BBB and eggs, now I'm hungry again!!!

jetman · Dec 31, 2012

Looking great, can't wait to try wet brine on my next batch.

JetMan<<<

smoking b · Dec 31, 2012

dirtsailor2003 said:
Looks Great!!! Just had BBB and eggs, now I'm hungry again!!!

Jetman said:
Looking great, can't wait to try wet brine on my next batch.

JetMan<<<

Thanks guys! I recruited 2 extra judges for this event as well so I could have some unbiased opinions - they should be here soon...

smoking b · Dec 31, 2012

While waiting on the guest judges to arrive I decided to slice up the bacon. I got out the beastly Hobart 1712 & put it to work. I used the automatic feature & while it was slicing I got each type of CB ready. A few minutes later I was all done. Each time I use that slicer I am even happier that I stumbled upon it

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smoking b
Dec 31, 2012

Shooter style dry cured CB

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smoking b
Dec 31, 2012

Pepper CB dry cured

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smoking b
Dec 31, 2012

Plain dry cured CB

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smoking b
Dec 31, 2012

Wet cured CB

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smoking b
Dec 31, 2012

Close-up of the wet cured CB

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smoking b
Dec 31, 2012

Close-up of the plain dry cured CB

mike johnson · Dec 31, 2012

i cant wait to see what the judges think. I have only dry cured CB so far.

smoking b · Dec 31, 2012

While waiting I vacuum sealed some of the bacon.

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smoking b
Dec 31, 2012

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smoking b
Dec 31, 2012

I put 2 days worth into each bag & did 3 bags each of brined & dry cured. The rest will get eaten well before it goes bad

smoking b · Dec 31, 2012

The judges have finally arrived!

dirtsailor2003 · Dec 31, 2012

Let the judging begin!!!!

Canadian bacon challenge - dry cure vs brine - side by side test

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