Another Canadian bacon question.

[fritz]

Ok, I getting ready to do my first canadian bacon, wet cured. I am doing 2 pork loins and think I need about 2 gal. of cure. How much tenderquick sould I use? Should I use the directions on the bag or should I use what I have read in the past (1.25 cups/1gal water)?

Also, Is it necessary to remove the outer fat from the loin? If so, what are the ill affects if I leave it on?

Many thanks,
Fritz

 

[richtee]

For a brine, use the listed concentration on the bag... I'm gonna go fill my coffee cup back up, I'll look- 1 cup per gallon.

I can't imagine any "ill effects" of leaving the fat on... to me it'd be a bonus for frying. I don't do Canadian bacon tho.

 

[richtee]

When using T.Q. to brine whole poultry, reduce the amount to about 2/3 cup per gallon. Whole birds are alot of bone per weight as compared to meat hunks.

 

[fritz]

Thanks Rich. Is that for the sugar cure? My T.Q. bag says 1 cup/ 4cups of water. That was my thinking on leaving the fat on. I'm not a huge fan of Canadian bacon either, just wanted to try one of my own.

 

[richtee]

Oh crap... yeah... it's per quart... I messed that up before, and got a rather good but half cured rack of 'hammy ribs".

I wonder why they don't go by the gallon. What good is a quart of brine?