Okay, I got the loins (thatâ€[emoji]8482[/emoji]s not what my wife says
), pork loins that is, but could not find Prague meat cures. I plan to use the loins for Canadian bacon. I could only find Morton Tender Quick (not the Sugar Cure). The brine recipe on the container lists one cup Morton to four cups of water and to brine the meat for 24 hours. I am looking at going seven days in the brine and pumping the meat. So, does this sound about right? 1 tablespoon of the Tender Quick for each pound of meat I plan on brining??? But that leaves some holes; should I add any sugar, kosher salt, and how do I gauge how much water to use. I will use some other spices but the main ingredients need to be firmed up.
Any help from all you bacon, brining, experts will be accepted.
Wahoo…..smoke it if you got it!!!!
Martin
Any help from all you bacon, brining, experts will be accepted.
Wahoo…..smoke it if you got it!!!!
Martin