Canadian Bacon Dry Cured (Step by Step)

[Cody_Mack]

Sorry Rick!
I would have gotten back sooner, but I was without power & Internet for most of the Weekend.
Like Piney said, you have to pay attention to the type of cure being used.
I use "Morton's Tender Quick" which calls for different amounts than the other cures out there. Amounts of various "Cure #1" cures used are much different.

For Dry Curing Meats with Tender Quick:
Whole Meats, like Bacon, Dried Beef, Canadian Bacon, etc.--1/2 ounce per 1 Lb of meat.
Ground Meats for sausage type items---1/4 ounce per LB of meat.

Bear

Thanks Bear. I am also reading that for thicker pieces of meat like pork loin, injection is desirable. But obviously that is not practical or even possible with a dry cure, huh? Your thoughts on that?

I really should start with a wet cure for my first go at it, but I simply do not have ideal refrigerator space or container that will fit at the moment.

Rick

 

[Bearcarver]

Thanks Bear. I am also reading that for thicker pieces of meat like pork loin, injection is desirable. But obviously that is not practical or even possible with a dry cure, huh? Your thoughts on that?

I really should start with a wet cure for my first go at it, but I simply do not have ideal refrigerator space or container that will fit at the moment.

Rick

A lot of guys inject anything over 2" thick, even when Dry Curing.
However I never had trouble with anything under 3" thick, so I don't inject unless it's over 3" thick. Things like Dried Beef & Pork Loin, if it's over 3" thick, I have been cutting them in half & curing them separate, so instead of having one piece 4" thick, I'd have 2 pieces 2" thick, and no injecting needed.

Bear

 

[Bearcarver]

smokingit ---Thank You for the Like.
Appreciate That.

Bear

 

[smokingit]

smokingit ---Thank You for the Like.
Appreciate That.

Bear

Hey Bearcarver. I read this post way back when you first made it and it was the inspiration for me to take on many variations of loin or back bacon. I just today realized that I had never hit the like button, and for that I apologize. Your walk through are always incredibly informative and I appreciate your willingness to share your knowledge.

 

[Bearcarver]

Hey Bearcarver. I read this post way back when you first made it and it was the inspiration for me to take on many variations of loin or back bacon. I just today realized that I had never hit the like button, and for that I apologize. Your walk through are always incredibly informative and I appreciate your willingness to share your knowledge.

No problem!!
I enjoy the comments more than the Likes, anyway!
Thank You!

Bear

 

[Bearcarver]

thebig1 -----
sawhorseray ----

Thanks for the Likes, Guys.

Bear

 

[hank712]

what is

Bear that is another Great step by step. I wish I could get TQ here without driving 40 miles 1 way.

CBP?

 

[mr_whipple]

Cracked Black Pepper

 

[ntwifi]

Thanks for this, you make it look easy, this will be my second dry cure. Do you have a step by step for pork belly? I did one for my first dry cure, it tuned out good but a little salty which is ok, we soak the slices 10 min before cooking, but I feel i was lucky the first time I would rather do it more by the numbers.

 

[DRKsmoking]

Thanks for this, you make it look easy, this will be my second dry cure. Do you have a step by step for pork belly? I did one for my first dry cure, it tuned out good but a little salty which is ok, we soak the slices 10 min before cooking, but I feel i was lucky the first time I would rather do it more by the numbers.

You can check @bearcarvers ( John ) step by step posts
there should be something there for you

http://www.smokingmeatforums.com/index.php?threads/bears-step-by-step-index.159333/

Sadly John has passed away, and very much so missed. Great person and friend to many here.

David

 

[Steve H]

Ann bought a whole loin yesterday. And while trimming and cutting I thought about John. And his dry cure CB. I have about three pounds curing. I'll be tossing it on the smoker next weekend. Miss ya bud!