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My First Canadian Bacon Cure
So what do you think 180 deg. temp and cook until IT of 145? More info i need to store on the ham :) Do you wet brine your turkeys also when smoking them? Thanks Jeff -
My First Canadian Bacon Cure
Hello JC in GB, Yes I'm new and only did this 2 times before I did bacon a long time ago way salty so a few weeks ago I did pastrami again turned out way salty. So now I have learned that I used too much salt/cure. Now I'm learning the math and science behind it all thanks to help from here and... -
My First Canadian Bacon Cure
The lowest Temp. on the smoker is 180 Deg. So can you tell me what you mean by equalize?? you said this... Most everything I cure in whole muscle is for 14 days then smoke then rest or equalize for one week 21 days total. So you think the meat where this Canadian bacon is processed is cooked... -
My First Canadian Bacon Cure
Thanks for the info I have been reading for days taking in all this info and your info helps me a lot to understand this process GREAT INFO/HELP.....So I have a Trager hmmm not sure the model. I'm doing this back bacon for breakfast just like the store bought stuff (see pic) Jeff -
My First Canadian Bacon Cure
@SmokinEdge I did what you said in post #3 here is exactly what I put in YES it is cure #1. 5.87 pounds x 454 (grams in a pound) = 2664.9g meat weight. Salt) 1.5% so 2665 x .015 = 39.9g (round up to 40g) Sugar) .75% so 2665 x .0075 = 19.9g (round up to 20) Cure #1) .25% so 2665 x .0025 = 6.6g... -
My First Canadian Bacon Cure
@SmokinEdge Thanks......I just dont want to get anyone sick or killed. I'm sure you hear this a lot. So again it's 3 1/2" close to 3 3/4" thick NOT measuring by diameter. So the 16 days should still be good or should I go 18 days? I sould smoke it right at 200 deg. until the IT is 160 deg.? Jeff -
My First Canadian Bacon Cure
So there a bit of liquid in the bag I'm sure this is normal. I left the fat cap on it seams not too thick will the cure penetrate the fat cap can I cut the fat cap off after its done curing? After the 16 days I will smoke it at 200 deg. until the IT is 140 deg. is this correct? Thanks Jeff -
My First Canadian Bacon Cure
Jim @JLeonard, The first time I came here I was so glad I did so much help and insight on stuff. I have been on other forums and there a bunch of smart asses like I came there for that. I mean joking around is fime but when your asking for help and they act like that I blow a fuse lol. Jeff -
My First Canadian Bacon Cure
Thanks @Fueling Around I will try all the great ideas next time as I said to mr.whipple I worry abouty botulism . Jeff -
My First Canadian Bacon Cure
@mr_whipple I hope I have enough on there I always worry about botulism you kmow what I mean. -
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My First Canadian Bacon Cure
So I bought 12"x16" food bags measured out the cure and put it on the meat. On @disco page I read to save all the cure that falls off the meat this is imposable as the meat after washing and patting dry still has moisture in it and the cure turns to a paste. I got a little but not even close to... -
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@TulsaJeff That's sucks I would have done lifetime had I found you guys before the dead line ugh will if it comes around again I will be all over it. Thanks Jeff also- Worble7
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My First Canadian Bacon Cure
@SmokinEdge Thanks for the tip :).......Sucks I just seen Pop's passed also Pops: March 22, 1951 - September 10, 2020. sucks I hope they have a smoker up there for all of us. Thanks again you are so helpful. Jeff -
My First Canadian Bacon Cure
SmokinEdge, I will have some off the wall questions from time to time my brain in overdrive lol. Thanks for the answer :) -
My First Canadian Bacon Cure
Hey guys also the pork loin is 12" long and 3 3/4" high. Can I cut this in half? Would it take the same amount of cure? Should I re-weigh the cut meat and put them in different bags? Thanks Jeff -
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My First Canadian Bacon Cure
SmokinEdge, Well that helps me figure out the percentages. I was going to message you but this might help others down the road. Thanks Jeff -
My First Canadian Bacon Cure
Hello mr_whipple, Thanks for the info can you tell me how your doing the math and fugering out the percentages? Thanks Jeff -
My First Canadian Bacon Cure
Hello Everyone & SmokinEdge, Need a little reassurance Please So I'm going to try Canadian bacon hope I do better this time lol. So I looked at Disco's post about it just have a few question's and he's not been on here for over a year hope he's OK. So my pork loin is 5.87 Lbs. so doing Disco's...
