Canadian bacon-cure question

[grillsmoker]

I am trying Canadian bacon for first time. I used Bradley Maple cure per instructions (3 tbs. per 5 pds. of pork loin) and added some brown sugar per Bear's recipe. It has been curing for about 6 days in freezer bags but has not created any juice. Is this normal?

 

[DanMcG]

Most of the time my cures rarely pull out much liquid, if any at all. I wouldn't worry about it.

 

[SmokinAl]

As long as you are following the directions & using the proper amount of cure, it's OK

For some reason sometimes I don't get a lot of liquid either, other times I do.

I guess it's just the piece of meat.

Al

 

[grillsmoker]

Thanks for the feedback-lookin forward to some smoking later this week after a few more days curing.

 

[kihler]

If you are using a pork loin for your Canadian bacon, one suggestion when cooking it, cook it hot and fast. About 45 seconds on a side. Pork loin is so lean it will be dry if you cook it to long. When I smoke Canadian bacon I get the IT to about 155. At 155 the meat is done, cooking is only needed to heat it.