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Canadian bacon question

post #1 of 11
Thread Starter 
I got a 9 pound whole pork loin and cut into three equal pieces and
mixed 1tsp of cure #1 per five pounds of meat and 1 tbls of kosher salt per pound of meat . I also threw in about a cup of light brown sugar into the mix. I got it all inna bowl [covered] in the bottom of the fridge.
It has been in there since last sunday night.I roll it around and stir it up every evening like I was told to do. The questions are- How long do you recon I gotta leave it in there before the ''fry test'' ? and how long should I leave it in there before I can smoke it ? Hemi..PDT_Armataz_01_03.gif
post #2 of 11
I'd do a fry test right now!!!! You need to know where you're at after5 days. Easier to cure a little longer than it is to soak out excess salt.
post #3 of 11
Thread Starter 
Man, they are calling for about 6 inches of snow this weekend. I know that folks out there get a LOT more than that but around here that is PANIC city.. U can't find a loaf of bread or a gallon of milk NOWHERE unless U buy from a scalper..

They are actually callin for ice and snow in a pretty big way here. If I
do a fry test and it is the way I like it, can I rinse it off and refrigerate it
until I can dig out my smoker ? PDT_Armataz_01_05.gif

PS.. nother question.. Do I take a slice outta the middle for the fry test ?
post #4 of 11
Ya i'm in that snow belt too, I have a 12 lb packer to deal with. lol

I've never done that but once it's cured I would guess it would be fine to store it a couple days B4 smoking. Maybe somebody else will chime in here.

Or you could build a nice big fire in the smoker and melt the snow! wink.gif

For the fry test I take 2 or 3 slices off the end. The end slice will naturally be saltier. The 3rd should be the norm.
post #5 of 11
Yes out of the midle i use a filet knife to cut a plug out of the center half way and fry it if it it is pink it is done.
post #6 of 11
Interesting, Ron, I would think that the edges would be the saltiest, thus cut a slice from the end. That is what I did last time, but you have me thinking............have you seen a difference between middle and end?
post #7 of 11
Thread Starter 
Thanx folks.. I thought that only me and God were awake this time of night.
post #8 of 11
I just did 2 1/2 and a 3 lb'r I let cure for 10 days. I used Morton Tender Quick though. 1 Tablespoon of TQ per lb and 1 teaspoon of brown sugar per lb. After 10 days I rinsed off and soaked in water for 1 hour and then did an end piece for test. Took me about 5 hours to smoke to 165 internal. I also stored each one in there own ziploc bag. I also added tsp of garlic powder, onion powder, cbp, and paprika. I had a lot left over so I tossed the remaining in the bag with pork loin.
post #9 of 11
I have cured quite a few loins for bacon and they all have been 6-8 days and even alittle more if you want to. I have left one in the cure up to two weeks and it tasted alright. Now the minnium I thought was like 6-7 days before it tells you that it's done. Just remember that you cann't really over cure it too.
post #10 of 11
Thread Starter 
Gettin' ready to smoke this sucker and I got the glaze all ready. My smoker ain't very tall so I will only be able to smoke them lying down on the grate surface. Any problems with this ? PDT_Armataz_01_03.gif
post #11 of 11
It really depends on your cure. If you are using TQ you can over cure it. My first CB was in the TQ/brown sugar cure for 8 days. I rinsed it and soaked it but it was still very salty. My family likes it a bit sweeter and Ron suggested 4 or 5 days. Thats what I usually do now and it turns out great.
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