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Mule's dry cured Canada Bacon.

post #1 of 11
Thread Starter 
I got a whole pork loin at Sam's for 1.69LB so it is time to make Canada Bacon. I cut the fat off of the loin then cut it in 3 pieces. I weighed each piece and used 1/2 ounce Tender Quick and 1/2 ounce dark brown sugar per LB. I rubbed each piece then vacuum sealed each piece. The thickist piece is 3 inches so it will be 8 days minimum cure time.











More to come.
Happy smoken.
David
post #2 of 11
Looks good so far!
post #3 of 11
Someone has been a busy beaver! Looking good I want to do this sometime.
post #4 of 11

We'll be right here

 

Gary

post #5 of 11
Any difference in vacuum sealing?
post #6 of 11
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Looks good so far!

Thanks MB

Happy smoken.

David

post #7 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

Someone has been a busy beaver! Looking good I want to do this sometime.

Got make hay when you can.

Happy smoken.

David

post #8 of 11
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

We'll be right here

 

Gary

Check back Gary.

Happy smoken.

David

post #9 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Any difference in vacuum sealing?

I'm not sure if their is other than it keeps all the cure and juice against the meat. Then I have a chamber vacuum sealer and the bags are cheaper than zip-lock.

Happy smoken.

David

post #10 of 11

I'm in David! Keep posting!

 

Disco

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I'm in David! Keep posting!

 

Disco

It will be a couple more days. I am still flipping it and rubbing it daily.

Happy smoken.

David 

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