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Going to try some Canadian Bacon!

post #1 of 13
Thread Starter 
I have a question before I try this.. I purchased a 2 pound bag of Con Yeagers Quick Cure Salt..The ingredients are Salt, Sugar, and 0.65% Sodium Nitrate... It says it can be used in place of Mortons Tender Quick in any recipe..On the bag it says to use 2 pounds of Quick Cure per 8lb(1 gallon) of water for a Bacon Curing Pickle.. and soak for 7 days at 36-40 degrees..
From what I have been reading, this quantity seems like a lot...I read somewhere to use 1 tbs of this type of cure per pound of meat, but I can't seem to find where I read that.....
Any help with this would be appreciated! I am going to pick up a couple of pork loins today..
post #2 of 13
I'll be watching this thread, I want to try it too!
post #3 of 13
When you use it as a dry cure, you would use 1TBS per pound of meat, sprinkle it on and shake off any access.
When using it as a brine, it does take more.
I've never used Yeagers ....but I use Mortons.

Here is a link to my last batch....http://www.smokingmeatforums.com/for...ad.php?t=11250
post #4 of 13
Look for large back loins....not tenderloins. The loins I cure are around the 10lb range.
You can do tenderloins, they are quite a bit smaller and won't take as long to cure.
post #5 of 13
Thread Starter 
How much Mortons do you use in your Brine?
post #6 of 13
It calls for 2 cups of TQ per 8 cups of water.
post #7 of 13
Thread Starter 
Thank you Patty!
post #8 of 13
You are welcome Podevil, please take pictures for us.smile.gif
post #9 of 13
This is my recipe that I love if you're interested...........

Canadian Bacon - Dry Cure

·Boneless pork loin (size will depend on how much bacon you want to make.)
·1 Tbl. Morton Tender Quick per pound
·1 tsp. dark brown sugar per pound
·1 tsp. garlic powder per pound
·1 tsp. onion powder per pound

1.Trim fat from pork loin.
2.Cut into 3 to 4 pound sections.
3.Weight each section.
Make a note of the weight of each piece before measuring the dry ingredients.
4.Measure all dry ingredients for each section of meat based on the weight of each section, and thoroughly mix.
Example if you have two sections; one weighting 4 pounds and one weighting 3 pounds, measure all the dry ingredients for the 4 pound piece and place that in one bowl; and measure all the ingredients you will use on the 3 pound piece and put that in a separate bowl.
5.Rub the entire mixture on to the loin.
Make sure to cover all surfaces, and work the dry cure into any crevices in the meat.
6.Place loins into separate one gallon sealable plastic bags, and remove as much air as possible.
7.Cure meat in the refrigerator at 36- 40 F
My refrigerator was at 38 F.
8.Due to the thickness of the loin you will need to cure them for 6 days.
9.Once a day turn meat over.
You do not have to open the bags, if some liquid has formed give the bag a few shakes to redistribute the liquid.
10.Remove loins from plastic bags and thoroughly rinse off.
11.Soak loin pieces in about three gallons of cool water for 30 minutes; pat dry.
12.Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface.
You may also see an iridescent sheen on the surface. *
13.Place loins into a 200 F preheated Bradley.
14.Apply maple smoke for two hours.
15.Continue to cook until an internal temperature of 150 F is reached.
It is important to take the internal temperature of each piece of loin. **
16.Remove loins from smoker, and tent foil until loins are cool enough to be handled by hand.
17.Wrap each piece tightly in plastic wrap.
18.Refrigerate for at least two days.
19.Cut into 1/8 inch thick slices and serve

You can add or subtract as many spices and flavoring you want to this recipe, as long as you maintain the correct amount of Tender Quick.

The dark brown sugar gives it a nice distinctive flavor, but you can replacement it with light brown sugar, or regular sugar or use maple granules.

You can increase the amount of applied smoke, but I like my Canadian bacon and pastrami lightly smoked. Keep in mind, that smoking a 200 F, your loins are going to reach 150 F in about 3 to 4 hours.

Optional: I use butcher's twine and tied the loin every 2-3 inches. This helps the bacon maintain a more rounded shape, and the even shape helps all parts cook more uniformly.
post #10 of 13
.... and of course don't forget that you'll need a real Canadian to taste test this. icon_lol.gif
post #11 of 13
HillBilly, I like the sound of the onion and garlic....two of my favorites!!
Thanks for the post!smile.gif
post #12 of 13
Send some up and I'll give it a try
post #13 of 13
OK friend ... you are not the Canadian I was referring to! And I'm sure you are just as qualified as me... but it was my idea ... so back off! icon_mrgreen.gif
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