- Aug 27, 2008
- 5,170
- 409
You folks got me...hook, line and sinker! Canadian Bacon is my all-time favorite pizza topping...I can't wait to have a combo salami/CB sammie with it.
I started with 2 full loins, partly frozen. The recipe/process was from some brain storming lastnight, and researching here and elsewhere. I'm pretty excited about this, as I've been wanting to do it for 6 or 8 months.
Canadian Bacon Brine & Cure for 4-5# Loin, vacuum bagged for curing:
Spicy Brine/Cure:
3 cups water
6 Tbls Tender Quick cure
1 Tbls dried green bell pepper, powdered
4 Tbls brown sugar
½ tsp cayenne pepper
½ Tbls mild smoked paprika
2 whole bay leaves
½ Tbls ground cinnamon
1 Tbls black pepper, powdered
Regular Brine/Cure:
Omit the cayenne pepper and cinnamon
Mix all ingredients while heating in a saucepan to ~180*
Rinse loin well with cold fresh water and trim as desired.
Chill brine/cure solution and add to bagged loin. Vac-seal, removing as much air as possible and chill @ 32-35*. Massage and turn over bag at least twice daily. Cure for a minimum of 3.5 days per inch of meat thickness. Rinse and soak in clear cold (33-36*) water to remove salt as needed.
The 3 all went into the fridge at 10:00 AM this morning. I made up the solution @ 8:30 AM, and set outside for chilling this morning, as it was sub-freezing outside.
Partly frozen loin, halved, ready to start trimming:
All trimmed out and ready for a final rinse, then into the bag with brine/cure for sealing.
This is the spicy brine/cure:
I didn't take pics of the regular as the coloring is very close to the spicy.
I'm planning on curing until 11-07-09, for a 13-day soak. Then rinse and do the fry pan test.
I might post a couple pics of the cure progress later on if there is a notable color change of the brine or meat surface.
Until then, thanks for all the great CB threads everyone has posted...I plan on doing this often. I'll be ordering a 4.3 cu ft fridge in a week or two just for storing my thawing/curing meats in throughout the year. Man, it's gonna be a great 2nd year for me on SMF!
Thanks again!
Eric
I started with 2 full loins, partly frozen. The recipe/process was from some brain storming lastnight, and researching here and elsewhere. I'm pretty excited about this, as I've been wanting to do it for 6 or 8 months.
Canadian Bacon Brine & Cure for 4-5# Loin, vacuum bagged for curing:
Spicy Brine/Cure:
3 cups water
6 Tbls Tender Quick cure
1 Tbls dried green bell pepper, powdered
4 Tbls brown sugar
½ tsp cayenne pepper
½ Tbls mild smoked paprika
2 whole bay leaves
½ Tbls ground cinnamon
1 Tbls black pepper, powdered
Regular Brine/Cure:
Omit the cayenne pepper and cinnamon
Mix all ingredients while heating in a saucepan to ~180*
Rinse loin well with cold fresh water and trim as desired.
Chill brine/cure solution and add to bagged loin. Vac-seal, removing as much air as possible and chill @ 32-35*. Massage and turn over bag at least twice daily. Cure for a minimum of 3.5 days per inch of meat thickness. Rinse and soak in clear cold (33-36*) water to remove salt as needed.
The 3 all went into the fridge at 10:00 AM this morning. I made up the solution @ 8:30 AM, and set outside for chilling this morning, as it was sub-freezing outside.
Partly frozen loin, halved, ready to start trimming:
All trimmed out and ready for a final rinse, then into the bag with brine/cure for sealing.
This is the spicy brine/cure:
I didn't take pics of the regular as the coloring is very close to the spicy.
I'm planning on curing until 11-07-09, for a 13-day soak. Then rinse and do the fry pan test.
I might post a couple pics of the cure progress later on if there is a notable color change of the brine or meat surface.
Until then, thanks for all the great CB threads everyone has posted...I plan on doing this often. I'll be ordering a 4.3 cu ft fridge in a week or two just for storing my thawing/curing meats in throughout the year. Man, it's gonna be a great 2nd year for me on SMF!
Thanks again!
Eric