Canadian Bacon

[vegas flyingcub]

Just a quick question. What is the length of time you all are leaving your pork tenderloin in Pops brine to cure?? I found a 8 1/2 #  loin in the freezer and decided to try CB for the first time....Thanks Mike

 

[daveomak]

Because of the thickness of the loin, it should be injected with the curing brine... any meat over 2" thick should be injected...

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.


http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

[vegas flyingcub]

Then 10 days after I  inject it will be fine.. I always follow your guide to inject anything over 2 inches.. Thanks Dave...Mike 

 By chance did you work at the mill, Had a cousin that did.

 

[daveomak]

No, retired and doing some farming...