Dry cured canadian bacon a la Bearcarver

[crazymoon]

I bought a loin and followed Bears' recipe and in the fridge it goes for 2 weeks, I didn't measure the loin but I can't smoke it for two weeks so that will be more than sufficient time to brine .I did weigh for proper cure though !

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• crazymoon
• Feb 7, 2015

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• crazymoon
• Feb 7, 2015

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• crazymoon
• Feb 7, 2015

     Picture to the right is the loins after a massage this am, thanks for looking!

 

[tropics]

CCM their looking good now but are on the way to be better tasting.

 

[Bearcarver]

Great start Moon!!

2 weeks is fine!!  Wouldn't hurt to do a Salt-fry test on a slice or two after removing from cure, just in case.

Be Back.

Bear

 

[crazymoon]

 
Great start Moon!!

2 weeks is fine!!  Wouldn't hurt to do a Salt-fry test on a slice or two after removing from cure, just in case.

Be Back.

Bear

Bear, I will do that as I'm following your step by step instructions .Thanks for the great info !

 

[gary s]

I'm in,  I'll be pulling mine out of the fridge on Monday

Gary

 

[crazymoon]

 
I'm in,  I'll be pulling mine out of the fridge on Monday

Gary

Gary, I'll be looking for  your finished product pics sir !

 

[wade]

Looking good CrazyMoon

 

[gary s]

Hey C-M I'm excited used Bears Step by Step

Gary

 

[Rafter H BBQ]

I bought a loin and followed Bears' recipe and in the fridge it goes for 2 weeks, I didn't measure the loin but I can't smoke it for two weeks so that will be more than sufficient time to brine .I did weigh for proper cure though !

P1010129.JPG

• crazymoon
• Feb 7, 2015

P1010130.JPG

• crazymoon
• Feb 7, 2015

P1010132.JPG

• crazymoon
• Feb 7, 2015

     Picture to the right is the loins after a massage this am, thanks for looking!

Lookin good CM, I'll be watching !