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Dry cured canadian bacon a la Bearcarver

post #1 of 9
Thread Starter 

I bought a loin and followed Bears' recipe and in the fridge it goes for 2 weeks, I didn't measure the loin but I can't smoke it for two weeks so that will be more than sufficient time to brine .I did weigh for proper cure though !

 

     Picture to the right is the loins after a massage this am, thanks for looking!

post #2 of 9

CCM their looking good now but are on the way to be better tasting.

post #3 of 9

Great start Moon!!

 

2 weeks is fine!!  Wouldn't hurt to do a Salt-fry test on a slice or two after removing from cure, just in case.

 

Be Back.

 

:popcorn

 

Bear

post #4 of 9
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Great start Moon!!

 

2 weeks is fine!!  Wouldn't hurt to do a Salt-fry test on a slice or two after removing from cure, just in case.

 

Be Back.

 

:popcorn

 

Bear


Bear, I will do that as I'm following your step by step instructions .Thanks for the great info !

post #5 of 9

I'm in,  I'll be pulling mine out of the fridge on Monday

 

Gary

post #6 of 9
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

I'm in,  I'll be pulling mine out of the fridge on Monday

 

Gary

 

Gary, I'll be looking for  your finished product pics sir !


Edited by CrazyMoon - 2/8/15 at 10:46am
post #7 of 9

Looking good CrazyMoon

post #8 of 9

Hey C-M I'm excited used Bears Step by Step

 

Gary

post #9 of 9
Quote:
Originally Posted by CrazyMoon View Post

I bought a loin and followed Bears' recipe and in the fridge it goes for 2 weeks, I didn't measure the loin but I can't smoke it for two weeks so that will be more than sufficient time to brine .I did weigh for proper cure though !





     Picture to the right is the loins after a massage this am, thanks for looking!

Lookin good CM, I'll be watching !
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