- Mar 29, 2015
- 96
- 74
Lol....oh I've already made plenty of belly bacon.....but my lovely wife loves back (canadian) bacon so.....off I go!Fair warning. Once you start you will be making your own all the time. This is the gateway bacon.
I think it will flatten out a bit once I take it out of the vacuum sealed bag.....I will see....I was going to try Bear's dry cure if it's not to thick....otherwise i will go with a brine cure and inject it.....I'd inject it so it gets cured to the center... You should inject anything that is over ~2" thick....
mix up...
1.1 grams cure#1 per pound of meat
1.8 % salt per pound of meat
1% sugar per pound of meat
Put the above in 10% weight of soup stock (pork, chicken or vegetable) based on weight of hunk of meat you are curing...
inject it all at 1.5" intervals in all directions along the meat...
Refer for ~6 days in a zip bag.. turn often....
I prefer vegetable stock.... Use NO SALT stock...
Thanks....gonna smoke it Sunday!....I will post pics.It should be cured enough, after 12 days....
Thanks a lot buddy....your walkthrough was a great help!Looks Great, Big!!
Now you're fixed up for a little while!!
Nice Job!!
Like.
Hi! what type of cure did you use? Dry or brine + inject?So as of this Sunday it will have been in the cure for 12 days.....its looking pretty good. For a 2.5" thickness, i think 12 days should be good. Should I cut the sections in the middle to make sure the have cured. If so, do I have to do all of them?