Canadian Bacon Question

[swampsmoker]

Hey Y'all.

Been reading a bit about making this stuff and want to give it a try. I bought some cure and want to me sure this stuff will work for what I'm trying to accomplish. Let me know what you guys think. I plan on doing pops brine. 

Thanks,

Danny

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• swampsmoker
• Feb 2, 2017

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• swampsmoker
• Feb 2, 2017

 

[radioguy]

SS,

That pink salt will work fine. I've been using Pops brine for a few years now. Safe simple method. I did invest in a nice digital scale...2 in fact. 1 for small measures like spices and cures. The other for cuts of meat. Weighing ingredients is more accurate thus recipies are more consistent. I tweeked Pops recipe to my liking. Lowered salt and sugar.

Warning...once you make your own you'll be hooked

Good luck
RG

 

[pc farmer]

http://www.sausagemaker.com/insta-cure-no-1-1lb-p/11-1012.htm

Can I ask what you paid for that little bottle?

 

[swampsmoker]

This was a last minute thing try this weekend without to much preparation. I only paid 1.50 for this lil bottle. If it comes out good I'll be stepping up to buy bulk like what you posted. Thanks for that link though!

Danny

 

[swampsmoker]

SS,

That pink salt will work fine. I've been using Pops brine for a few years now. Safe simple method. I did invest in a nice digital scale...2 in fact. 1 for small measures like spices and cures. The other for cuts of meat. Weighing ingredients is more accurate thus recipies are more consistent. I tweeked Pops recipe to my liking. Lowered salt and sugar.

Warning...once you make your own you'll be hooked

Good luck
RG

Awesome!! I have 1 ok scale that we use when processing our venison. Cant wait to try this!

Danny

 

[SmokinAl]

Can't beat CB!

Looking forward to seeing yours!

Al

 

[scubohuntr]

SS,

That pink salt will work fine. I've been using Pops brine for a few years now. Safe simple method. I did invest in a nice digital scale...2 in fact. 1 for small measures like spices and cures. The other for cuts of meat. Weighing ingredients is more accurate thus recipies are more consistent. I tweeked Pops recipe to my liking. Lowered salt and sugar.

Warning...once you make your own you'll be hooked

Good luck
RG

I have a decent kitchen scale, but I've got a better one on my wish list. The one I have only does whole grams, and I'd like to be able to get it to tenths. I'm contemplating trying a reloading beam scale; just have to convert grains to grams. The beam ought to be much better than a digital scale for repeatability at very small weights.

 

[ab canuck]

I was not aware of the dangers of sodium nitrite. poison or fatal. Thx for the info, I will ensure ours is well away. I believe it is. No one uses our shack while I am away.

 

[crankybuzzard]

 
​FATAL not poison. Don't let this stop you from using the product its safe if used correctly.  There's much debate on the use of nitrites in food. I use nitrates and nitrates in my processing all the time. IMO its essential for food safety.

Good advice for sure, but I live by this phrase and use it when people freak out about nitrites and nitrates...  You know the types...
[h1]“All things are poison and nothing is without poison, only the dose permits something not to be poisonous.”[/h1]
― Paracelsus 1493-1541

 

[swampsmoker]

Another quick question. Does the brine need to be boiled?

 

[pc farmer]

Never boil cure.  

Pops brine doesnt need boiled anyway.

If a brine needs boiled, add cure after the brine has cooled.

 

[swampsmoker]

Never boil cure.  

Pops brine doesnt need boiled anyway.


If a brine needs boiled, add cure after the brine has cooled.

Thanks for quick response! I didn't see that in his instructions. I read somewhere not to boil it like you said. But then read elsewhere to boil everything.
Thanks for clarifying.

Danny

 

[pc farmer]

Thanks for quick response! I didn't see that in his instructions. I read somewhere not to boil it like you said. But then read elsewhere to boil everything.
Thanks for clarifying.

Danny

Just here to try to help.

Some say its safe to boil cure, I say why chance it.   

 

[swampsmoker]

Here we go. I'll do a new forum once completed. But did pops brine. 1/2 cup mortons sea salt 1 cup brown sugar 1 granulated sugar 1 tbs of pink cure salt. Injected each loin. The thickest part was 2 1/2 inches so I figured I'd go til next Saturday then overnight in fridge then smoked Sunday.

Thanks for all the advice everyone!

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• swampsmoker
• Feb 3, 2017

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• swampsmoker
• Feb 3, 2017

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• swampsmoker
• Feb 3, 2017

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• swampsmoker
• Feb 3, 2017

 

[jokensmoken]

You'll NEVER buy Canadian bacon again. I make my own all the time...For a little twist add a cup of 100% grade A dark maple syrup and cut your other sugars in half...It's amazing...I also like abbing a bunch of fresh basil and sage...The sky's the limit. I've never messed up my bacon playing around with the spices and sweeteners...It's all really good just some is really gooder (lol) than others.
A word of advice...I always slice off a small piece after my first rinse and pan fry it to check flavor...If it's to salty for your taste soak your loin in a large pan of cold (ice cold) water for 20 minutes and fry another small piece...Continue rinsing and testing until you get the salt taste where you like it.
A raw potato cut into quarters and put into the rinse will help draw out the salt for a less salty taste also...
Good luck. I'm looking forward to hearing and seeing your results.

Walt.

 

[swampsmoker]

You'll NEVER buy Canadian bacon again. I make my own all the time...For a little twist add a cup of 100% grade A dark maple syrup and cut your other sugars in half...It's amazing...I also like abbing a bunch of fresh basil and sage...The sky's the limit. I've never messed up my bacon playing around with the spices and sweeteners...It's all really good just some is really gooder (lol) than others.
A word of advice...I always slice off a small piece after my first rinse and pan fry it to check flavor...If it's to salty for your taste soak your loin in a large pan of cold (ice cold) water for 20 minutes and fry another small piece...Continue rinsing and testing until you get the salt taste where you like it.
A raw potato cut into quarters and put into the rinse will help draw out the salt for a less salty taste also...
Good luck. I'm looking forward to hearing and seeing your results.

Walt.

I can't wait! I'll definitely have to try the maple syrup. Sounds good! I just got a 9lbs pork loin at restaurant depot for 1.77 a lbs. and picked up a 4lbs pork belly so I can do bacon. I will be doing the salt test for sure before I finish it off. Just need to figure out how I wanna do my bacon.

Danny

 

[jokensmoken]

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• jokensmoken
• Feb 6, 2017

My last batch for Christmas.

 

[swampsmoker]

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• jokensmoken
• Feb 6, 2017

My last batch for Christmas.

Man!! That looks amazing!

Nice color!

Danny