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Canadian bacon challenge - dry cure vs brine - side by side test - Page 4

post #61 of 64

How long did you let the the loin sit in the wet cure for?

post #62 of 64
Thread Starter 

Sorry it took so long for me to respond - I've had a lot going on in my life lately...

 

Quote:

Originally Posted by KJW08 View Post
 

How long did you end up cold smoking for?

 

I cold smoked the CB for roughly 12 hours - I burnt a whole fill of pellets in the AMNPS

 

Quote:
Originally Posted by fpmich View Post
 

Good question KJW08.

 

I've found this thread a good read.

 

Thanks

 

Quote:
Originally Posted by tplummer27 View Post
 

How long did you let the the loin sit in the wet cure for?

 

I brined it for 2 weeks

post #63 of 64

Can we get a link for the 2 original recipes used?

 

We are butchering 3- 240lb hogs this coming Saturday and they want me to do the bacon. Never done it before. I just got 2 bags of LEM smoked wet brine today and it says to hold fridge temp at 38 deg for 4 days. It's just a smoke flavor but I would like some maple flavor too.

post #64 of 64

It all looks great! instead of cutting those loins in half, I use a injector to get the cure in the middle this insures  the cure makes it all the way through.  I dry cure and wet cure the same way always using my injector.  For me, on large hams and shoulders it's a must.  Having a Great smoking day...

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