Canadian Bacon.... Again...

[pushok2018]

They look great.
Did you vac them tight right away when cure/spices added and into fridge, or just get most of the air out of them to leave room for massaging juices into meat while flipping? Does make sense to do in the order you did so don't have to re-vac from fridge to smoker to SV.

Thank you, winterrider! I appreciate your like!
Yes, this is what I forgot to mention in my original thread: I vac them tightly right away when cure/spices added and into fridge. Flipped chubs daily but was massaging them once in two days... BUT... I had to take them out of vac bags after two weeks in order to rinse them with cold water to remove extra saltiness form the surface. Then washed/rinsed those used bags and used them to re-pack loins for further processing in SV bath.

 

[kilo charlie]

I'm also a fan of the netting . If you don't know , it goes by a size number . I have #14 for loins , and #28 for hams and chickens .
Size 14 means there are 14 squares around the outside of the net . Size 28 , 28 squares .
I use the number of squares x's .45 to give me a rough idea of how big it will stretch .
Just some FYI .

Would you ever consider netting a pork tenderloin that was cured into Canadian Bacon?

 

[chopsaw]

Would you ever consider netting a pork tenderloin that was cured into Canadian Bacon?

Sure . I did a couple wrapped in Umai bags then netted and held in the fridge .
I sent you a pm with some links . Don't want to post over push's thread .

 

[kilo charlie]

Sure . I did a couple wrapped in Umai bags then netted and held in the fridge .
I sent you a pm with some links . Don't want to post over push's thread .

Thank you for the links!

pushok2018 sorry for derailing your thread!

 

[BrianGSDTexoma]

calculated the cure and spices

Albertson has Loins for .99. Thought would try some canadian bacon. What spices do you add to the cure?

 

[pushok2018]

What spices do you add to the cure?

In regard to spices: For each of 4# chubs I add 1 tbsp of each: granulated - garlic & onion, Cayan pepper. Half of tbsp of BP. Cure 1, salt and sugar calculated using a cure calculator.

 

[BrianGSDTexoma]

In regard to spices: For each of 4# chubs I add 1 tbsp of each: granulated - garlic & onion, Cayan pepper. Half of tbsp of BP. Cure 1, salt and sugar calculated using a cure calculator.

Thanks. On sale for 0 .99.

 

[pushok2018]

On sale for 0 .99.

Nice! I got another 4 chubs two weeks ago - they are still in my fridge curing till tomorrow night. When I come home from work tomorrow - I'll unpack them, rinse with water, pat dry, back in the fridge for 24 hours and in the smoker.....