Canadian bacon challenge - dry cure vs brine - side by side test

[smoking b]

My latest batch of Canadian bacon I decided to do a direct comparison of dry vs wet cure. I took 2 loins & cut each into thirds.

For the dry cured pieces I made Shooter's version, pepper bacon & left one plain for comparison. I used TQ for the dry cure.

For the wet cure I used the brine recipe posted by Pops - everyone seems to like it & it is easy to make.

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• smoking b
• Dec 29, 2012

Dry cured loin in the baggies wet cured in the bucket.

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• smoking b
• Dec 29, 2012

This was my first time doing a wet cure so I didn't add any extra spices to it. I also cut each piece in half to make sure it had cured the whole way through. Looks fine.

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• smoking b
• Dec 29, 2012

Into the fridge to form a pellicle. Tomorrow I will smoke them.

Updates to follow...

 

[cmix]

Standing by...

 

[daveomak]

Jeremy, morning.... Looking good.....  

.. I'm in ...   Dave

 

[smoking b]

I am smoking some ribs & taters for lunch right now. They will come out at 12 & then it will be time for the bacon to go in

 

[smoking b]

Ok I am completely stuffed from the ribs but I managed to get the bacon going. It had a nice pellicle after sitting in the fridge overnight. I loaded the AMNPS with hickory pellets this time.

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• smoking b
• Dec 30, 2012

Smoking away nicely in the MES. Dry cured bacon above brined bacon below. Updates to follow...

 

[JckDanls 07]

I'm in.. wanna see what your thoughts are both ways

 

[smoking b]

Well the bacon is coming along nicely so far - been in a little over 4 hours. Smoker temp staying right around 60* It's getting really windy here & blowing lots of fine snow around. I took a rubber band & covered the smoker control with some plastic just to be safe. Updates to follow...

 

[smoking b]

Still smoking away 

 

[smoking b]

Ok just took the bacon out of the smoker. Put it into the fridge to rest overnight & I will do the side by side comparison tomorrow. Stay tuned for updates & the final results...

 

[dirtsailor2003]

Looks good will interested in the results. I normally cold smoke my CB for 4 hrs, then take it up to 145*F so will be interested in how just cold smoking goes. Did you do a fry test prior to smoking?

 

[smoking b]

Looks good will interested in the results. I normally cold smoke my CB for 4 hrs, then take it up to 145*F so will be interested in how just cold smoking goes. Did you do a fry test prior to smoking?

I've cold smoked my CB every time I've made it. I think it takes the smoke MUCH better that way but that's just me... I didn't fry test the dry cured this time (I have every other time & it has always been fine) I did a fry test on the brined though & it was ok.

EDIT:  I didn't take a pic of the fry test & forgot to put it in my post...

 

[smoking b]

Ok here we go. I used the plain dry cured CB & the brined CB.

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• smoking b
• Dec 31, 2012

Dry cure on the left wet cure on the right...

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• smoking b
• Dec 31, 2012

Dry cure on the bottom wet cure on the top...

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• smoking b
• Dec 31, 2012

Closer view of the dry cure...

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• smoking b
• Dec 31, 2012

Closer view of the wet cure...

 

[dirtsailor2003]

Looks Great!!! Just had BBB and eggs, now I'm hungry again!!!

 

[jetman]

Looking great, can't wait to try wet brine on my next batch.

JetMan<<<

 

[smoking b]

Looks Great!!! Just had BBB and eggs, now I'm hungry again!!!

Looking great, can't wait to try wet brine on my next batch.

JetMan<<<

Thanks guys! I recruited 2 extra judges for this event as well so I could have some unbiased opinions - they should be here soon...

 

[smoking b]

While waiting on the guest judges to arrive I decided to slice up the bacon. I got out the beastly Hobart 1712 & put it to work. I used the automatic feature & while it was slicing I got each type of CB ready. A few minutes later I was all done. Each time I use that slicer I am even happier that I stumbled upon it 

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• smoking b
• Dec 31, 2012

Shooter style dry cured CB

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• smoking b
• Dec 31, 2012

Pepper CB dry cured

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• smoking b
• Dec 31, 2012

Plain dry cured CB

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• smoking b
• Dec 31, 2012

Wet cured CB

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• smoking b
• Dec 31, 2012

Close-up of the wet cured CB

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• smoking b
• Dec 31, 2012

Close-up of the plain dry cured CB

 

[mike johnson]

i cant wait to see what the judges think. I have only dry cured CB so far.

 

[smoking b]

While waiting I vacuum sealed some of the bacon.

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• smoking b
• Dec 31, 2012

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• smoking b
• Dec 31, 2012

I put 2 days worth into each bag & did 3 bags each of brined & dry cured. The rest will get eaten well before it goes bad

 

[smoking b]

The judges have finally arrived! 

 

[dirtsailor2003]

Let the judging begin!!!!