Just took my 1st Canadian Bacon out of the curing bucket...

[SherryT]

Cut a slice right out of the middle...

Fried it up...

A bit too salty, so I'm soaking it for an hour, will take another slice, fry/test, and go from there.

I'll be 58 next Monday, but I squealed like a school girl!

 

[chef jimmyj]

Happy Birthday in advance and enjoy the CB...JJ ok

 

[SmokinAl]

OH, to be 58 again!
Al

 

[hank2000]

Happy birthday

 

[tropics]

CB Looks good,now you know how much less salt to use next time.
Richie

 

[SherryT]

Thanks for the birthday wishes!

CB Looks good,now you know how much less salt to use next time.
Richie

I used Pop's Brine ("original" recipe using 1 cup salt). I tested after 1 hour soak and it was better...so perhaps 2/3 cups salt next time?

 

[SherryT]

OH, to be 58 again!
Al

LOL! I feel that way when someone starts with the doom and gloom when they're about to hit 40.

 

[tallbm]

Thanks for the birthday wishes!



I used Pop's Brine ("original" recipe using 1 cup salt). I tested after 1 hour soak and it was better...so perhaps 2/3 cups salt next time?

I'm glad you know about the fry test and soak "correction" practice. I've used it a number of times :D
You may want to soak for another hour or 2 just to be sure. I find that I sometimes have eagerly skimped on the soak test because it seemed good enough but then found areas that were a little salty way after the fact :)

 

[SmokinAl]

LOL! I feel that way when someone starts with the doom and gloom when they're about to hit 40.

I will have to say when I get in my Mustang, I do feel like a kid again.
But I pull into a gas station & some guy says "You trying to be 20 again", I just smile, cause when I was 20 there is no way I could afford a car like this. But now I can & it makes me feel young. I think that's what getting old is all about, just having some fun with no worries!!
Al

 

[Bearcarver]

Looks Real Good, Sherry!!:)

Nice Job!

You think it tastes good now---Wait 'til you Smoke it !!!
Link:
*New------Canadian Bacon

And Happy Birthday "Young Lady"!!

Bear

 

[SherryT]

I'm glad you know about the fry test and soak "correction" practice. I've used it a number of times :D
You may want to soak for another hour or 2 just to be sure. I find that I sometimes have eagerly skimped on the soak test because it seemed good enough but then found areas that were a little salty way after the fact :)

It's been in the fridge since I posted last night (placed it on a cooling rack over a sheet pan so all surfaces can dry)...if it still turns out a too salty after smoking, it'll make good seasoning bacon (I normally use smoked jowl...a LOT of it), so it won't be lost.

I'm happy so far...I "was" going to do a dry brine, but I wussed out at the last minute (it was my first cure and I was a coward) and went with Pop's. Can't argue about how simple it was!

 

[tallbm]

It's been in the fridge since I posted last night (placed it on a cooling rack over a sheet pan so all surfaces can dry)...if it still turns out a too salty after smoking, it'll make good seasoning bacon (I normally use smoked jowl...a LOT of it), so it won't be lost.

I'm happy so far...I "was" going to do a dry brine, but I wussed out at the last minute (it was my first cure and I was a coward) and went with Pop's. Can't argue about how simple it was!

FYI, pops also has a low salt brine as well. That might be your next option :)

 

[Rings Я Us]

You season your CB with anything? Or going to season it?
Looks good so far.

 

[SherryT]

You season your CB with anything? Or going to season it?
Looks good so far.

Not with my first CB...I'll just smoke to establish a sort of "baseline" flavor-wise...but there will be something MAPLE with the next one (perhaps honey...not sure yet).

 

[Rings Я Us]

Cool.. it's not very flavorful stuff , I don't think anyway.. I'm probably going to spice it up somehow next time I do it. I might buy a package of the granulated honey or maple and try that. I used a bit of onion and garlic powder last time. Not much flavor came through using 2 tsp of each per 2 lbs meat. Dry rub.

 

[pc farmer]

If I am using pops brine I use the low salt one. The regular one is a touch salty.

I ain't touching the age thing. Being I am not 40 yet. Lol


Happy birthday thou.

That will still be great cb

 

[SonnyE]

Happy Birthday when it rolls around Sherry. Hey School Girl, you are younger than my Baby Sister. ;)

Not sure I'd start off at an hour soak. I'd more likely do a rinse, a 5 minute, a 15 minute.
And by that time I'd likely be full. :D

You are Makin Bacon! Enjoy!

 

[SherryT]

If I am using pops brine I use the low salt one. The regular one is a touch salty.

I ain't touching the age thing. Being I am not 40 yet. Lol

cb

LOL! When I turned 40, I was meh, just another day, but 50 was a different story...I moped around for a few days with that one.

I have since embraced my age and have now officially declared myself a ornery old crone (which means I can get away with stuff now that I couldn't before). ;)

 

[chef jimmyj]

Guys, remember we are talking CB here. It took 2 weeks to get the Salt in, ain't no way you are going to get it out in 5, 15 or 60 minutes. A significant difference is going to take 8 hours or more, all followed by a 24 hour rest to equalize. I like a 1/2C Kosher Salt in Pop's Brine. 1 Cup Morton Kosher gives the brine a 6 to 7% salt solution, not including the weight of the meat. At 1/2 Cup Kosher, the salt percentages are 3 to 4%. Add in 5 pounds of Loin and you are right at 2% Salt, which is where most folks like the end result no soaking needed...JJ

 

[Bearcarver]

LOL! When I turned 40, I was meh, just another day, but 50 was a different story...I moped around for a few days with that one.

I have since embraced my age and have now officially declared myself a ornery old crone (which means I can get away with stuff now that I couldn't before). ;)

It didn't bother me when I hit 40, or 50, or even 60, but when our Son hit 40--That's Scary!! He'll be 46 next week.

Bear