› Forums › Smoking Meat (and other things) › Pork › Canadian Bacon Clarification
New Posts  All Forums:Forum Nav:

Canadian Bacon Clarification

post #1 of 5
Thread Starter 

I have a 7lb loin from Sam's, which I plan on cutting into a few chunks and making some Canadian Bacon. I've read a bunch of threads, but I'm still a little unclear on a few things. It seems that brining time varies depending on where you look. Some people will use three days, some a couple weeks (for the same size loin).


For example, Michael Ruhlman uses 3 days for his CB:

but he uses 4T/gallon for cure.


Pop's wet cure, and some people use a couple weeks with this:

he uses 1T/gallon for cure.


I've also heard of 1 day per 1/4" thickness + 2 days. Not sure where this applies, or if this was for dry cure.


I did some CB on a tenderloin a while ago. I think I used Pop's cure for about 5 days and it turned out. But it was a tenderloin and only a couple pounds.


Thanks for any clarification!

post #2 of 5

Hi Travis

 I have been playing with Canadian bacon of late myself and use a modified version of Ruhlman's recipe and usually do 1 pork loin, between 7 - 8 pounds. I brine for at least 3 days, give it a rinse & then slice off a piece & fry it up to gauge salt level. I do let it sit out uncovered in the fridge for a day before smoking, seems to give it a chance to even out the salt. Anyway that's my two cents, good luck & have fun!

post #3 of 5

I've used Pop's brine before with great results.  The difference as you laid out is Pop's brine is lighter on cure favoring a longer cure time over more cure.  I've seen Pop's say that numerous times on this forum and tend to personally like that idea.  It's a longer time to wait, but believe me, it's worth it.  That said, I've never tried Ruhlman's recipe and it may be great as well.  Looking forward to seeing your q-view on this with your thoughts. 

post #4 of 5

This is the one I've used with great results I have one in Pop's brine now, this will be my 4th one                     

post #5 of 5
Thread Starter 

So for Pop's, is 12-14 days the general time to brine, it seems?


I did Pop's version last time, maybe I'll do the more concentrated and shorter cure this time, and see how it turns out.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › Canadian Bacon Clarification