- Dec 4, 2015
- 132
- 76
This will be my 1st try at making Canadian Bacon.
I used Bear's Step by Step.
Cut a 10lb loin in half and weighed each one.
One was just over 5lbs and one just under 5lbs.
So with the TQ measured out for each piece I then got brown sugar for the piece and some of my maple sugar for the other.
Everything ready to go.
With the TQ and sugars rubbed over the pork loins into ziplock bags and into the frig for a long sleep.
Everyday I flipped the bags of meat. I figured that it will be 10 days of cure time.
So 10 days are up and pulled them out of the frig.
Took the piece that I used brown sugar on rinsed off and patted dry. I think it looked nice and even cure once I cut it in half.
Sliced off a piece and did the try test, sorry no pics of that, it did not last long enough for a pic. Decided that flavor was good and not too salty so no soak in water was needed. I put it on a wire rack and into frig to rest.
Now to the other piece.
This one I am not to sure about. Pulled it out and rinsed off. Cut in half and that is when my excitement dropped.
It was not evenly pink thru out.
It was in the same amount of time as the other piece and was flipped every day just like the other piece.
To me it looks like the ring of fat may have stopped the TQ from getting to that part of the meat.
Now what do I do with it?
So I will need some help, what can I do to save this piece of pork? Is it still good seeing that it has been in the frig for 10 days?
The lighter part in the center has a different feel to it compared to the other parts that are darker pink.
Do I just let it cure longer? Do I need to add any more TQ? Should I cut each piece in half length wise to break up that fat ring?
Right now I have the two halves back in the ziplock bag in the frig waiting to decide what to do with it.
I used Bear's Step by Step.
Cut a 10lb loin in half and weighed each one.
One was just over 5lbs and one just under 5lbs.
So with the TQ measured out for each piece I then got brown sugar for the piece and some of my maple sugar for the other.
Everything ready to go.
With the TQ and sugars rubbed over the pork loins into ziplock bags and into the frig for a long sleep.
Everyday I flipped the bags of meat. I figured that it will be 10 days of cure time.
So 10 days are up and pulled them out of the frig.
Took the piece that I used brown sugar on rinsed off and patted dry. I think it looked nice and even cure once I cut it in half.
Sliced off a piece and did the try test, sorry no pics of that, it did not last long enough for a pic. Decided that flavor was good and not too salty so no soak in water was needed. I put it on a wire rack and into frig to rest.
Now to the other piece.
This one I am not to sure about. Pulled it out and rinsed off. Cut in half and that is when my excitement dropped.
It was not evenly pink thru out.
It was in the same amount of time as the other piece and was flipped every day just like the other piece.
To me it looks like the ring of fat may have stopped the TQ from getting to that part of the meat.
Now what do I do with it?
So I will need some help, what can I do to save this piece of pork? Is it still good seeing that it has been in the frig for 10 days?
The lighter part in the center has a different feel to it compared to the other parts that are darker pink.
Do I just let it cure longer? Do I need to add any more TQ? Should I cut each piece in half length wise to break up that fat ring?
Right now I have the two halves back in the ziplock bag in the frig waiting to decide what to do with it.
