Mule's dry cured Canada Bacon.

[themule69]

I got a whole pork loin at Sam's for 1.69LB so it is time to make Canada Bacon. I cut the fat off of the loin then cut it in 3 pieces. I weighed each piece and used 1/2 ounce Tender Quick and 1/2 ounce dark brown sugar per LB. I rubbed each piece then vacuum sealed each piece. The thickist piece is 3 inches so it will be 8 days minimum cure time.

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• themule69
• Mar 19, 2015

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• themule69
• Mar 19, 2015

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• themule69
• Mar 19, 2015

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• themule69
• Mar 19, 2015

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• themule69
• Mar 19, 2015

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• themule69
• Mar 19, 2015

More to come.
Happy smoken.
David

 

[mdboatbum]

Looks good so far!

 

[b-one]

Someone has been a busy beaver! Looking good I want to do this sometime.

 

[gary s]

We'll be right here

Gary

 

[pc farmer]

Any difference in vacuum sealing?

 

[themule69]

Looks good so far!

Thanks MB

Happy smoken.

David

 

[themule69]

Someone has been a busy beaver! Looking good I want to do this sometime.

Got make hay when you can.

Happy smoken.

David

 

[themule69]

 
We'll be right here

Gary

Check back Gary.

Happy smoken.

David

 

[themule69]

Any difference in vacuum sealing?

I'm not sure if their is other than it keeps all the cure and juice against the meat. Then I have a chamber vacuum sealer and the bags are cheaper than zip-lock.

Happy smoken.

David

 

[disco]

I'm in David! Keep posting!

Disco

 

[themule69]

 
I'm in David! Keep posting!

Disco

It will be a couple more days. I am still flipping it and rubbing it daily.

Happy smoken.

David