Recently I have been researching recipes for Canadian bacon and have frequently found the highlighted cure recipe using Morton Tender Quick.
My question is since Morton recommends seven days of cure per one inch of total thickness of meat plus one to two days equalization. Wouldn't four days per 1/4 inch (center out) or 1/8 inch total thickness per day be closer to the recommended cure time?
Example: 2 inch thick belly = 1 inch center out = 14 day minimum per Morton or 16 days using above formula.
It seems to me the following formula that is found in many bacon recipes falls far short of the recommended time, as it calls for 6 total curing days for two inches of total thickness.
Curing times: You should figure 1 day cure time per ¼ inch from center of meat out. In other words measure the total thickness of the meat and divide by 2. Divide this result by 0.25. The result of this is the minimum number of days suggested to cure. I always add 2 days for safety and to insure cure is complete. You cannot over cure but you can under cure. The total thickness of this loin as it sets is 2 inches. So the cure time by this formula would be 1 inch (the radius) divided by .25 = 4 days minimum cure. Remember for safety reasons I am adding 2 days so we will cure 6 days.
If I am misunderstanding or overlooking something please advise.