1st try at Canadian Bacon..do I have this all right?

[SmokinAtTheLake]

Hey, everyone..

Looking to make my first batch of dry brined, hot smoked Canadian Bacon and would appreciate you all letting me know if I have this all figured out right..

- 8.52 lb (3,864.60 grams) Smithfield Pork Loin, 2 3/4 inches at thickest point
- 38.64 grams Eco Cure (1% of meat weight)
- 38.64 grams Salt (or, if I'm looking to get "net" 1% salt, would it be 38.64 * .66 or 25.5 grams since the Eco Cure is apparently 34% salt already)? Wife has heart / blood pressure issues so we need to keep the salt content as low as we can get away with
- 77.28 grams sugar (2% meat weight)

THIS Brining calculator says to brine a 2 3/4 inch "tubular" meat (like a pork loin) at 4.7 days, and to add 20%. So, that'd be 5.64 days, or 5 days 15 hours. (Not sure how accurate that particular calculator is, as I've never used it before and have only seen a few mentions of it..)

I'd plan on removing as much fat as possible, and making a custom vac seal bag (but not vac'd tight - more just as a container) to hold the pork loin while curing, flip & massage every day..

All that said, a few questions..

- Should I use regular iodized table salt vs. Kosher salt to mix with the Eco Cure?
If I want to have a brown sugar flavor to the bacon when finished, would I skip white sugar entirely and just make the 77.28 grams brown (vs white) sugar?
- I've read here to put brown sugar on AFTER salt/cure mix..so would plan to mix Eco Cure and Salt, apply to pork loin, then put brown sugar on after that. Is that the right way?
- How important is fridge temp to making sure I don't wind up with potential dangerous meat (Botulism)? Fridge is probably like most in the low 40s. But Meathead mentions in an article that it's important to keep fridge at 38 or below as most bacteria can't grow at temps in that range.
- Does the salt percentage affect curing time? And by lowering to 1% target, do I need to increase curing time?
- Is 5 days, 15 hours enough curing time, or should I go longer? (And if so, how many more days?)
- I'd plan on rinsing the loin after curing. Is just a cold water rinse enough, or should I soak it for some amount of time?
- Should I let the meat rest for a day or so in the fridge after curing and before smoking?
- Smoking would be in a Cookshack smoker at 175 or so, with target finished internal temp of 140 for the loin. (I have good Thermoworks probes to watch this..)
- How long after smoking should I let the finished bacon rest?

My biggest worry in all this is not making something that could get us really sick (or even kill us..) Especially after I read an article last night at AmazingRibs where Meathead says "do not dry cure" (because dry curing is apparently 'so' dangerous)". Yet, many of you obviously have dry cured and lived to tell about it :)

Would appreciate any and all help!

Thanks..

 

[Fueling Around]

I have never used ECO Cure so cannot answer that part.
Under 40 degrees is essential. Fridges cycle in temperature but as long as your nest stays under 40 is good
My last batch I split a loin portion lengthwise to reduce the thickness and make the meat slices smaller so mostly ready to drop on a pizza or fit a smaller bun. It cured for a week
Your smoking temps sound good. To finish at 140 make it is there for some time for complete pasteurization. I’m on my phone so cannot lookup the table. You can search as it has been posted a couple times
Lower salt with regular cure #1 does not increase the cure time
Again, no experience with ECO Cure
2% sugar sounds very sweet to me. I make 1/2% total salt cured with NO added sugars. When I make 1.5% salt cures, I only use 3/4% sugars. All based on meat weight of course.
I don’t rinse or soak after the cure. I do let it air dry in the fridge to develop a pellicule before smoking. Sometimes a few hours or overnight is fine
Good luck

 

[Steve H]

I don't use iodized salt. I prefer either Kosher or sea salt. I've never used ECO cure either. But what is it made of? Gold? Pretty dang expensive!

 

[Fueling Around]

NEVER ever use iodized salt. Use either kosher or pickling salt. I use pickling salt as that is what my MN stores stock. Use weight to calculate ALL ingredients as volumes change (kosher vs pickling) and your kitchen measuring spoons are not calibrated.
I have inexpensive milligram scales from Amazon. I think this was my second one and better.

https://www.amazon.com/THINKSCALE-Milligrams-Precision-Professional-Calibration/dp/B0885S1766/ref=sr_1_7?dib=eyJ2IjoiMSJ9.5y1U6jEPGqmKktAp02mx9Z5TYZ2sDGeZA9bWkSSl1-Oj3kk1FdPC4h6dNELeoDa9fGNWK7LVgpdv5nPz9QfFGYHrXb8oQ-3C2qCb-x1Owa0LSfW27YoZmTUbErwuF0YgnSiBUY4UI0fZG6quEep5ek2066Cwecf4zm7Dkc7FxEIa6KXzMKVAyYNUGLL9rf1clhCsIA-UVNOyzmURyPM-C1jVVdhE65FOuQPo7C0W3dp2XQXFTk18Vuhwj3U9fiRiumHuduk1v3sSBjhAUWAIBIMCYCBuQfufFaXb82HE5xg.IfzLj8OsBqqcMEzALkKxAqhuyPkGAP7hv9Tm8yAL-II&dib_tag=se&keywords=milligram+scale&qid=1727497308&sr=8-7

Here is the pasteurization thread

PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..

Cooking food to a lower temperature for a longer time has some valuable side effects... The food can be moist... Fat will not melt and run out into the collection pan... The NOT so valuable side effects.... Folks have a long standing aversion to foods that do NOT looked cooked regardless...

www.smokingmeatforums.com

9 minutes at 140° insures complete pasteurization.

Use nitryl gloves to apply the dry brine. The rub will your stick to your bare hands and not the meat. Rub as evenly possible with a bit more to the slightly thicker end.

Sugar can add just as much inflammation triggers as salt (sodium) in cardiopulmonary health issues.

The Blonder curing times has always been way too short in my experience. I start at a week and adjust from which means my next window is 2 weeks.
Why a week? I go through all this on a Saturday. Next open time is a week later. Put the meat on a rack to dry and form pellicule overnight and smoke on Sunday. Catch my drift?

Why ECO Cure?
If your goal is to reduce the salt, conventional cure #1 is easy.
I just calculate my total salt by adding the pickling salt with the cure #1 (by weight)

 

[SmokinAtTheLake]

I have never used ECO Cure so cannot answer that part.
Under 40 degrees is essential. Fridges cycle in temperature but as long as your nest stays under 40 is good
My last batch I split a loin portion lengthwise to reduce the thickness and make the meat slices smaller so mostly ready to drop on a pizza or fit a smaller bun. It cured for a week
Your smoking temps sound good. To finish at 140 make it is there for some time for complete pasteurization. I’m on my phone so cannot lookup the table. You can search as it has been posted a couple times
Lower salt with regular cure #1 does not increase the cure time
Again, no experience with ECO Cure
2% sugar sounds very sweet to me. I make 1/2% total salt cured with NO added sugars. When I make 1.5% salt cures, I only use 3/4% sugars. All based on meat weight of course.
I don’t rinse or soak after the cure. I do let it air dry in the fridge to develop a pellicule before smoking. Sometimes a few hours or overnight is fine
Good luck

K..thanks. I have a couple fridge thermometers coming today so will adjust if needed to make sure air temp is < 40.

Wasn't aware of the need to hold @ 140 for some # of minutes. Will check the table you posted below (appreciate that!)

Good advice on the sugar. Will dial it back.

I don't use iodized salt. I prefer either Kosher or sea salt. I've never used ECO cure either. But what is it made of? Gold? Pretty dang expensive!

Makes sense. I typically use Kosher Salt (Mortons) for all other BBQ/smoked foods. For some reason thought table salt would mix better with the Eco Cure.

Yeah, price is nuts. But we've been wanting more protein in our breakfasts and I don't do eggs...so was looking to make some Canadian bacon (high protein, low fat vs Belly bacon) that we could eat multiple days a week..and nitrites/nitrates multiple days a week was something we thought may not be the most healthy thing to do..

NEVER ever use iodized salt. Use either kosher or pickling salt. I use pickling salt as that is what my MN stores stock. Use weight to calculate ALL ingredients as volumes change (kosher vs pickling) and your kitchen measuring spoons are not calibrated.
I have inexpensive milligram scales from Amazon. I think this was my second one and better.

https://www.amazon.com/THINKSCALE-Milligrams-Precision-Professional-Calibration/dp/B0885S1766/ref=sr_1_7?dib=eyJ2IjoiMSJ9.5y1U6jEPGqmKktAp02mx9Z5TYZ2sDGeZA9bWkSSl1-Oj3kk1FdPC4h6dNELeoDa9fGNWK7LVgpdv5nPz9QfFGYHrXb8oQ-3C2qCb-x1Owa0LSfW27YoZmTUbErwuF0YgnSiBUY4UI0fZG6quEep5ek2066Cwecf4zm7Dkc7FxEIa6KXzMKVAyYNUGLL9rf1clhCsIA-UVNOyzmURyPM-C1jVVdhE65FOuQPo7C0W3dp2XQXFTk18Vuhwj3U9fiRiumHuduk1v3sSBjhAUWAIBIMCYCBuQfufFaXb82HE5xg.IfzLj8OsBqqcMEzALkKxAqhuyPkGAP7hv9Tm8yAL-II&dib_tag=se&keywords=milligram+scale&qid=1727497308&sr=8-7

Here is the pasteurization thread

PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..

Cooking food to a lower temperature for a longer time has some valuable side effects... The food can be moist... Fat will not melt and run out into the collection pan... The NOT so valuable side effects.... Folks have a long standing aversion to foods that do NOT looked cooked regardless...

www.smokingmeatforums.com

9 minutes at 140° insures complete pasteurization.

Use nitryl gloves to apply the dry brine. The rub will your stick to your bare hands and not the meat. Rub as evenly possible with a bit more to the slightly thicker end.

Good reminder..thanks. I have some food safe gloves I use for applying rub to brisket, ribs and other proteins so will give those a try.

Yeah..I always weigh (with a gram scale) vs measure things..we cook 99% of our meals from scratch (vs the rare 1-2X a month we'll do carry-out) so our kitchen scale gets an absolute ton of use every day..

Sugar can add just as much inflammation triggers as salt (sodium) in cardiopulmonary health issues.

The Blonder curing times has always been way too short in my experience. I start at a week and adjust from which means my next window is 2 weeks.
Why a week? I go through all this on a Saturday. Next open time is a week later. Put the meat on a rack to dry and form pellicule overnight and smoke on Sunday. Catch my drift?

Why ECO Cure?
If your goal is to reduce the salt, conventional cure #1 is easy.
I just calculate my total salt by adding the pickling salt with the cure #1 (by weight)

ECO cure to avoid nitrates/nitrites. We'd like to eat the finished bacon several times a week (trying to get more protein in our breakfasts and I don't do eggs), so thought the ECO cure would be a good option even tho it's insanely expensive..

Doesn't curing longer increase risk of bacterial growth? I've salt-brined spatchcock chickens in our fridge overnight for years, and even the 1 day we let those go (uncovered, splayed out on a raised rack over a cookie sheet in the fridge) freak both me and wife out a bit. The thought of a pork loin or other meat uncovered in the fridge for a week or more is something we're just not familiar enough with to not get all crazy wondering if we're doing something that could make us sick or worse..

 

[nchapelheel]

I dry cure the pork loin. I cut the loin into 3 equal size pieces and place them in a zip lock bag.
I mix #1 cure with brown sugar and put the mix into the bags. The amount of the mixture is
determined by the weight of each piece of the loin. I cure for 2.5 days per inch of thickness.
Each bag is rotated and massaged every day until the cure is done. Then I soak the loin in
water which is changed every 15 minutes for a total of 45 minutes. Test fry a piece to check
for salt, then onto the smoker until they reach 140 temp. Slice and vacuum pack.
HOpe this is helpful.

 

[Inscrutable]

Not that I’m right, but I wet cure pork loin because I also feel better being able to inject it and cure from inside as well.
FWIW, I use Pop’s wet brine recipe, tho I do cut back on the salt, and let it go 10-12 days.