Canadian Bacon Dry Cured (Step by Step)

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Bearcarver Bearcarver , will you please explain this measurement? I am reading lots of different posts and methods before I do my first, and I want to fully understand the formulas. I didn't see where you said what each piece of Pork Loin weighed, but the One TBS per pound is throwing me off. From what I have learned so far, with 1/2 ounce you can cure about 12.5 pounds of meat.

Rick


Sorry Rick!
I would have gotten back sooner, but I was without power & Internet for most of the Weekend.
Like Piney said, you have to pay attention to the type of cure being used.
I use "Morton's Tender Quick" which calls for different amounts than the other cures out there. Amounts of various "Cure #1" cures used are much different.

For Dry Curing Meats with Tender Quick:
Whole Meats, like Bacon, Dried Beef, Canadian Bacon, etc.--1/2 ounce per 1 Lb of meat.
Ground Meats for sausage type items---1/4 ounce per LB of meat.

Bear
 
Sorry Rick!
I would have gotten back sooner, but I was without power & Internet for most of the Weekend.
Like Piney said, you have to pay attention to the type of cure being used.
I use "Morton's Tender Quick" which calls for different amounts than the other cures out there. Amounts of various "Cure #1" cures used are much different.

For Dry Curing Meats with Tender Quick:
Whole Meats, like Bacon, Dried Beef, Canadian Bacon, etc.--1/2 ounce per 1 Lb of meat.
Ground Meats for sausage type items---1/4 ounce per LB of meat.

Bear
Thanks Bear. I am also reading that for thicker pieces of meat like pork loin, injection is desirable. But obviously that is not practical or even possible with a dry cure, huh? Your thoughts on that?

I really should start with a wet cure for my first go at it, but I simply do not have ideal refrigerator space or container that will fit at the moment.

Rick
 
Thanks Bear. I am also reading that for thicker pieces of meat like pork loin, injection is desirable. But obviously that is not practical or even possible with a dry cure, huh? Your thoughts on that?

I really should start with a wet cure for my first go at it, but I simply do not have ideal refrigerator space or container that will fit at the moment.

Rick


A lot of guys inject anything over 2" thick, even when Dry Curing.
However I never had trouble with anything under 3" thick, so I don't inject unless it's over 3" thick. Things like Dried Beef & Pork Loin, if it's over 3" thick, I have been cutting them in half & curing them separate, so instead of having one piece 4" thick, I'd have 2 pieces 2" thick, and no injecting needed.

Bear
 
smokingit smokingit ---Thank You for the Like.
Appreciate That.

Bear
Hey Bearcarver. I read this post way back when you first made it and it was the inspiration for me to take on many variations of loin or back bacon. I just today realized that I had never hit the like button, and for that I apologize. Your walk through are always incredibly informative and I appreciate your willingness to share your knowledge.
 
Hey Bearcarver. I read this post way back when you first made it and it was the inspiration for me to take on many variations of loin or back bacon. I just today realized that I had never hit the like button, and for that I apologize. Your walk through are always incredibly informative and I appreciate your willingness to share your knowledge.


No problem!!
I enjoy the comments more than the Likes, anyway!
Thank You!

Bear
 
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