Well I got the last Canadian Bacon out of the freezer today. A friend brought me a loin to smoke for them and gave me a 3rd of the loin for my efforts. So It was calling my name, David Make some Canadian Bacon. So here we go. After I trimmed up the loin I had 2.37 LBS. I mixed 34.65 grams of Tender Quick and 34.65 grams of dark brown sugar. That is 1/2 OZ per pound of meat. The loin is 2 1/4" thick. So 1/2 of the 2 1/4" thickness is 1 1/8" thick, Divided by 1/4" per day to cure equals 4 1/2 day plus 2 extra days equals 6 1/2 days minimum before smoking. I will turn and rub it everyday. Then smoke it when I get a chance.
This is the loin before trimming.
I then rubbed it down real good with the TQ and DBS. I put it in a vacuum
bag and put it in the VacMaster to seal. ( man I sure do like that thing )
All sealed up.
This is what it looks like after I trimmed it.
Stay tuned more to come.