Canadian Bacon

[KBFlyer]

Did up a couple of pork loins for Canadian Bacon. Used the equalization method for curing. Cuts down on curing time. 7 days in the fridge. Smoked and coated with maple syrup.

 

[HalfSmoked]

Looks great. Explain your process what's the equalization process?

Warren

 

[JC in GB]

I can't see any pics you post.. :(

 

[KBFlyer]

Looks great. Explain your process what's the equalization process?

Warren

http://thesaltcuredpig.com/Porkopedia/index.php?title=Equilibrium_Curing

 

[Bearcarver]

Looks Great, Devo!!
And my kind of Breakfast !!
Even my Black Raspberry Jelly on that Toast, I believe!!
Like.

Bear

 

[indaswamp]

YUM! Point!

 

[JC in GB]

So when using the equalization process, how do you determine how long the meat has to stay in solution to equalize? Can I assume you are using this formula to determine your cured PPM?

ppm of NaNO2 = mg NaNO2/(meat kg + weight of brine kg)

 

[KBFlyer]

So when using the equalization process, how do you determine how long the meat has to stay in solution to equalize? Can I assume you are using this formula to determine your cured PPM?

ppm of NaNO2 = mg NaNO2/(meat kg + weight of brine kg)

LOL
I use a better tool. Its called experience. Just kidding. I have a big old box of Maple Bacon Brine I just weight out the meat and add enough to get the job done. The box says 4-7 days but I give it at least 8-12 days depending on what life is throwing at me that week. Also I don't use water. I use just enough maple syrup and the dry brine to cover the pork loin. I find anything over 15 days is to salty.