Dry cured canadian bacon a la Bearcarver

Discussion in 'Bacon' started by crazymoon, Feb 7, 2015.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I bought a loin and followed Bears' recipe and in the fridge it goes for 2 weeks, I didn't measure the loin but I can't smoke it for two weeks so that will be more than sufficient time to brine .I did weigh for proper cure though !


         Picture to the right is the loins after a massage this am, thanks for looking!
     
    Last edited: Feb 7, 2015
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CCM their looking good now but are on the way to be better tasting.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great start Moon!!

    2 weeks is fine!!  Wouldn't hurt to do a Salt-fry test on a slice or two after removing from cure, just in case.

    Be Back.

    [​IMG]

    Bear
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear, I will do that as I'm following your step by step instructions .Thanks for the great info !
     
  5. I'm in,  I'll be pulling mine out of the fridge on Monday

    Gary
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Gary, I'll be looking for  your finished product pics sir !
     
    Last edited: Feb 8, 2015
  7. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looking good CrazyMoon
     
  8. Hey C-M I'm excited used Bears Step by Step

    Gary
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good CM, I'll be watching !
     

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