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

tplummer27

Newbie

Jan 2, 2014

2

10

• Jan 17, 2014

• #61

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

 

smoking b

Smoking Guru

Original poster

OTBS Member

Thread starter

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Mar 6, 2014

• #62

KJW08 said:

 
How long did you end up cold smoking for?

Click to expand...

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

fpmich said:

 
Good question KJW08.

I've found this thread a good read.

Click to expand...

Thanks

tplummer27 said:

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

Click to expand...

I brined it for 2 weeks

 

countrykat

Fire Starter

Mar 3, 2013

69

12

Lima, Ohio

• Oct 9, 2014

• #63

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.

 

briankinlaw

Fire Starter

Jan 17, 2011

47

14

Eschelbach Germany

• Dec 7, 2014

• #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...