Hey All,
So I've been planning for a while and finally got around to doing a cure. First attempt is Canadian bacon made with a pork tenderloin (not loin) that I bought on sale. Cure is a wet cure using cure #1 and following disco 's method shown here: https://www.smokingmeatforums.com/threads/back-canadian-bacon-wet-vs-dry-cure-and-video.286059/
By the way, I already did it, I had a out-of-town wedding this past weekend and threw it together before I left but had no time to ask questions... ;P
So the math:
tenderloin 1.42 lbs
water 2.33 lbs (conveniently converts to 1.015L aka 1L 15mL)
meat + water = 3.75 lbs used in the rest of the calculations
light brown sugar (2.5tsp/lb) 9.38 tsp So is this packed? loose? heaping? I used slightly packed and level.
kosher salt (1.5tsp/lb) 5.63 tsp again heaping? level? I used level(ish)
Cure #1 (0.2tsp/lb) 0.75 tsp level I back calculated the water quantity so this number would come out easily measurable
Doing this in the future I plan on getting a balance to weigh things but I made do with what I had. How precise do the salt and sugar #s need to be?
Pretty sure it comes out correct but I'd like a double check from the Pro's :)
Lastly, how long to leave in? It's about 3" wide and 2" thick at the big end. It's been in ~4days so far.
Thanks much,
Aaron aka WR
So I've been planning for a while and finally got around to doing a cure. First attempt is Canadian bacon made with a pork tenderloin (not loin) that I bought on sale. Cure is a wet cure using cure #1 and following disco 's method shown here: https://www.smokingmeatforums.com/threads/back-canadian-bacon-wet-vs-dry-cure-and-video.286059/
By the way, I already did it, I had a out-of-town wedding this past weekend and threw it together before I left but had no time to ask questions... ;P
So the math:
tenderloin 1.42 lbs
water 2.33 lbs (conveniently converts to 1.015L aka 1L 15mL)
meat + water = 3.75 lbs used in the rest of the calculations
light brown sugar (2.5tsp/lb) 9.38 tsp So is this packed? loose? heaping? I used slightly packed and level.
kosher salt (1.5tsp/lb) 5.63 tsp again heaping? level? I used level(ish)
Cure #1 (0.2tsp/lb) 0.75 tsp level I back calculated the water quantity so this number would come out easily measurable
Doing this in the future I plan on getting a balance to weigh things but I made do with what I had. How precise do the salt and sugar #s need to be?
Pretty sure it comes out correct but I'd like a double check from the Pro's :)
Lastly, how long to leave in? It's about 3" wide and 2" thick at the big end. It's been in ~4days so far.
Thanks much,
Aaron aka WR