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Is Canadian Bacon still safe

post #1 of 8
Thread Starter 

I had a loin in the freezer and decided to try making CB with it using praque #1.  I weighed the piece and it came out to 2.5 lbs. so according to the instructions that stated 1 tsp. for 5 lbs, I used 1/2 tsp.   I placed the meat in refrigerator April 4th and kept tuning it every day until we had company come into town and I totally forgot about the meat.  My question is do I now have to throw it away since a month has gone by?

John

post #2 of 8

It should be fine. Is it a wet or a dry cure you are using?.

Happy smoken.

David

post #3 of 8
Thread Starter 

Its a dry cure.  I wanted to use TQ but was unable to find around here.

John

post #4 of 8

I too am unable to find TQ in my area.  A local family Butcher/Specialty place had Con Yager's Quick Cure Salt.  Cure #1, salt and Sugar.  It does not have the cure#2 that TQ has, but it does make darn tasty Back Bacon.

 

Don

post #5 of 8
Maybe this should be a seperate post, or maybe it has been addressed previously, but, in a dry cure, how does 1/2 teaspoon of cure get evenly distributed around the meat? I have just begun trying my hand at curing, but was able to order TQ, which uses considerably more per pound. Just curious how it works.
post #6 of 8
Quote:
Originally Posted by Butthead66 View Post

Maybe this should be a seperate post, or maybe it has been addressed previously, but, in a dry cure, how does 1/2 teaspoon of cure get evenly distributed around the meat? I have just begun trying my hand at curing, but was able to order TQ, which uses considerably more per pound. Just curious how it works.


You thoroughly mix the cure with salt and sugar and spices the apply all over the meat... I use 2% salt and 1% sugar (% of the weight of the meat).. that way it's never too salty.... using a grams scale is what I do.... they are about $15.....

So, if the meat weighs 1000 grams ( 2# ) I add 20 grams salt and 10 grams sugar and the cure...

Using cure #1, you can change the salt and sugar to your preference....

The loin should be fine.... smell it....
post #7 of 8
Thanks Dave, That is where I got lost. wasnt aware of the other ingredients. Makes perfect sense now.

Jeff
post #8 of 8
Thread Starter 

Thanks everyone,  I was worried that I lost it.

John

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