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Need a How-to on Making Canadian Bacon

post #1 of 8
Thread Starter 
. . . and my SearchFu has left me.

I was at the market day before yesterday and found nice little center cut pork loin for less than $5. I bought it to try my hand a dry curing then smoking to make Canadian Bacon. I have some Morton's Tender Quick and some pink salt on hand. Do I need anything more for the salting?

If you would, please, point me to your favorite posts on dry curing and making CB, I'd be much obliged.
post #2 of 8

doesn't get much more straight forward than this, Thanks to Bear

 

http://www.smokingmeatforums.com/t/176177/canadian-bacon-dry-cured-step-by-step

post #3 of 8
Thread Starter 
Thanks for the link. I started the process tonight.

Here is some Qview.

This is the loin I bought. The market label shows 2.43 pounds.


I weighed it a 2 lbs 5.54 oz. which is about the same.


I followed Bear's directions and used a half ounce of Morton's Tender Quick per pound.


Here it is all rubbed down. Noticed that I followed the Bear's directions and folded the top of the bag over to keep the zipper clean.


And bagged in a ZipLock to go to the fridge. Note that I labeled the date and time so I wouldn't forget.


I put all the extra Tender Quick and brown sugar in the bag with the loin. I made myself a post it note to remind me to turn it daily. I happened to have a bag of Prague Powder (pink salt) out when I started this. It is in the first pic but I did not use it, only the Tender Quick.

To calculate the number of days to cure the loin, Bear says to "Figure how many 'half inches' there are . . . " measuring the meat at the thickest spot. The loin measured 8 inches long, 5 inches wide and 2-1/2 inches thick. This is where I got lost.

Do I have 5 'half inches (2-1/2 divided by 1/2 = 5), or do I use the length or width measurement? If the 2-1/2 is the right measurement then by Bear's directions I need to let the loin cure in the fridge for 5 days plus 2 days or 7 days at a minimum.

I hope the Bear will see this and give me some help.
post #4 of 8
Use the thickness. The 2 1/2 measurement.

Gonna turn out great.

If you want to use the #1, I use Diggingdog cure calculator on here.

I use both #1 and tq depending on what I am making.
post #5 of 8

You have 5 half inches.

post #6 of 8
Thread Starter 
Thanks, Guys.

Gonna set the calendar for 10 days and see what I've got.
post #7 of 8

 If the meat weighs 2.43# and you use 1/2 oz. T.Q. per pound shouldn't you have used more like 1.22 oz. of T.Q. ?

Homemade Canadian bacon (back bacon) is great stuff.

 

Chuck

post #8 of 8
Quote:
Originally Posted by stovebolt View Post

 If the meat weighs 2.43# and you use 1/2 oz. T.Q. per pound shouldn't you have used more like 1.22 oz. of T.Q. ?
Homemade Canadian bacon (back bacon) is great stuff.

Chuck

I was just going to ask the same thing...
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