My First Canadian Bacon Cure

[Worble7]

That's a good amount back on the meat. I use a small pan and roll and roll the meat into the powder and paste.
Use nitryl or latex gloves when working with cure. Hands stay cleaner and more of the cure gets in meat.
Quick wash and you can take photos or get the assistant to take photos.

Thanks Fueling Around I will try all the great ideas next time as I said to mr.whipple I worry abouty botulism . Jeff

 

[JLeonard]

What I do to avoid losing cure mix is simple. I make it in a bowl and set aside while I put whatever I'm curing into the bag it will be sealed in. Then I take a spoon and simply sprinkle it over one side of the meat from end to end with the spoon. Once I have put about half the cure on I flip the bag and meat over and repeat until I'm out of cure. Whatever might be left in the bowl gets scraped into the bag with a silicon / rubber spatula. If I'm going to the trouble to measure things down to 0.1 grams or less I'm gonna make sure it gets where it's supposed to be!

Thats what I love about this forum. Folks are all to willing to share their ideas and experiences to make us all better cooks!

Jim

 

[Worble7]

Thats what I love about this forum. Folks are all to willing to share their ideas and experiences to make us all better cooks!

Jim

Jim JLeonard ,
The first time I came here I was so glad I did so much help and insight on stuff. I have been on other forums and there a bunch of smart asses like I came there for that. I mean joking around is fime but when your asking for help and they act like that I blow a fuse lol. Jeff

 

[Worble7]

So there a bit of liquid in the bag I'm sure this is normal. I left the fat cap on it seams not too thick will the cure penetrate the fat cap can I cut the fat cap off after its done curing? After the 16 days I will smoke it at 200 deg. until the IT is 140 deg. is this correct? Thanks Jeff

 

[SmokinEdge]

So there a bit of liquid in the bag I'm sure this is normal. I left the fat cap on it seams not too thick will the cure penetrate the fat cap can I cut the fat cap off after its done curing? After the 16 days I will smoke it at 200 deg. until the IT is 140 deg. is this correct? Thanks Jeff

Liquid in the bag is normal and a good sign. This is why you should turn the bag over every other day or so so it helps even out the cure. The cure penetrates fat but at a slower pace, don’t worry it won’t hurt anything. Bacon has lots of fat streaks and they cure fine. You absolutely can cut the fat off when cure is done, though it would better to do it before.

 

[Worble7]

Liquid in the bag is normal and a good sign. This is why you should turn the bag over every other day or so so it helps even out the cure. The cure penetrates fat but at a slower pace, don’t worry it won’t hurt anything. Bacon has lots of fat streaks and they cure fine. You absolutely can cut the fat off when cure is done, though it would better to do it before.

SmokinEdge Thanks......I just dont want to get anyone sick or killed. I'm sure you hear this a lot. So again it's 3 1/2" close to 3 3/4" thick NOT measuring by diameter. So the 16 days should still be good or should I go 18 days? I sould smoke it right at 200 deg. until the IT is 160 deg.? Jeff

 

[SmokinEdge]

SmokinEdge Thanks......I just dont want to get anyone sick or killed. I'm sure you hear this a lot. So again it's 3 1/2" close to 3 3/4" thick NOT measuring by diameter. So the 16 days should still be good or should I go 18 days? I sould smoke it right at 200 deg. until the IT is 160 deg.? Jeff

16 days on 4” meat is 1/4” per day total, but in reality the cure moves 1/4” per day from all sides or 1/2” per day so time wise you are good. Just for information, loins being a whole round muscle cure faster than flat pieces because there is more surface area around them so cure is driving in all the way around not just from two sides.

Just curious what percentage of salt you went with? Salt is the driver or horsepower behind driving cure. And did you use .25% cure #1?

 

[Worble7]

16 days on 4” meat is 1/4” per day total, but in reality the cure moves 1/4” per day from all sides or 1/2” per day so time wise you are good. Just for information, loins being a whole round muscle cure faster than flat pieces because there is more surface area around them so cure is driving in all the way around not just from two sides.

Just curious what percentage of salt you went with? Salt is the driver or horsepower behind driving cure. And did you use .25% cure #1?

SmokinEdge I did what you said in post #3 here is exactly what I put in YES it is cure #1.

5.87 pounds x 454 (grams in a pound) = 2664.9g meat weight.
Salt) 1.5% so 2665 x .015 = 39.9g (round up to 40g)
Sugar) .75% so 2665 x .0075 = 19.9g (round up to 20)
Cure #1) .25% so 2665 x .0025 = 6.6g

So @Discos Math was that also but added 2 days on top of that I guess that's for safety? So I should do 16 -17 or 18 day in the cure? and smoking it whats do you think? Thanks Jeff

 

[SmokinEdge]

SmokinEdge I did what you said in post #3 here is exactly what I put in YES it is cure #1.

5.87 pounds x 454 (grams in a pound) = 2664.9g meat weight.
Salt) 1.5% so 2665 x .015 = 39.9g (round up to 40g)
Sugar) .75% so 2665 x .0075 = 19.9g (round up to 20)
Cure #1) .25% so 2665 x .0025 = 6.6g

So @Discos Math was that also but added 2 days on top of that I guess that's for safety? So I should do 16 -17 or 18 day in the cure? and smoking it whats do you think? Thanks Jeff

I think you are fine at 16 days (for the reasons I already stated) but if 18 days makes you feel better there is no harm in it. Quality cured meats take time so no harm in erroring on longer. Most everything I cure in whole muscle is for 14 days then smoke then rest or equalize for one week 21 days total. With 1.5% salt and .25% cure 1 your total salt is 1.75% and I will not take that past 21 days in cure, it can get a little slimy pushing past there, no harm in it but I don’t like it, you really need salt in the 2.5% range to go longer in cure and I don’t like the taste nor see the need.

As far as smoke, I don’t know your set up nor do I know what you want in a smoke profile. You can do as disco says at 200* to 160* IT You won’t get much smoke that way because the cook will be fairly fast. I like about 5 hours of hot smoke and do a ramp up in temp starting at 130* for two hours then bumping up every hour 10* to a maximum of 170* and IT between 145-150* on pork. Pork is technically done at 145* which is medium doneness this works great for loins or chops, but 160* will give a more firm texture but could also be a bit dry.

Also not sure of your plans for the CB? Fry it for breakfast, or pizza? If you plan to further cook it I definitely suggest smoking to IT of 145* . Tell me about your smoker set up.

 

[Worble7]

I think you are fine at 16 days (for the reasons I already stated) but if 18 days makes you feel better there is no harm in it. Quality cured meats take time so no harm in erroring on longer. Most everything I cure in whole muscle is for 14 days then smoke then rest or equalize for one week 21 days total. With 1.5% salt and .25% cure 1 your total salt is 1.75% and I will not take that past 21 days in cure, it can get a little slimy pushing past there, no harm in it but I don’t like it, you really need salt in the 2.5% range to go longer in cure and I don’t like the taste nor see the need.

As far as smoke, I don’t know your set up nor do I know what you want in a smoke profile. You can do as disco says at 200* to 160* IT You won’t get much smoke that way because the cook will be fairly fast. I like about 5 hours of hot smoke and do a ramp up in temp starting at 130* for two hours then bumping up every hour 10* to a maximum of 170* and IT between 145-150* on pork. Pork is technically done at 145* which is medium doneness this works great for loins or chops, but 160* will give a more firm texture but could also be a bit dry.

Also not sure of your plans for the CB? Fry it for breakfast, or pizza? If you plan to further cook it I definitely suggest smoking to IT of 145* . Tell me about your smoker set up.

Thanks for the info I have been reading for days taking in all this info and your info helps me a lot to understand this process GREAT INFO/HELP.....So I have a Trager hmmm not sure the model. I'm doing this back bacon for breakfast just like the store bought stuff (see pic) Jeff

 

[SmokinEdge]

Thanks for the info I have been reading for days taking in all this info and your info helps me a lot to understand this process GREAT INFO/HELP.....So I have a Trager hmmm not sure the model. I'm doing this back bacon for breakfast just like the store bought stuff (see pic) Jeff

So what is the lowest temp your grill will run? I would use that and go to 145-150IT. See how you like that and then we can go from there. They make smoke tubes or trays that burn pellets and if you have an upper rack in the smoker this can be of great help for smoke flavor.

 

[Worble7]

So what is the lowest temp your grill will run? I would use that and go to 145-150IT. See how you like that and then we can go from there. They make smoke tubes or trays that burn pellets and if you have an upper rack in the smoker this can be of great help for smoke flavor.

The lowest Temp. on the smoker is 180 Deg.
So can you tell me what you mean by equalize?? you said this... Most everything I cure in whole muscle is for 14 days then smoke then rest or equalize for one week 21 days total.
So you think the meat where this Canadian bacon is processed is cooked like this? Thanks Jeff

 

[JC in GB]

That is one reason I started using the 10% brine method. It is easier than the dry brine IMHO and works just as well.

JC

 

[SmokinEdge]

The lowest Temp. on the smoker is 180 Deg.
So can you tell me what you mean by equalize?? you said this... Most everything I cure in whole muscle is for 14 days then smoke then rest or equalize for one week 21 days total.
So you think the meat where this Canadian bacon is processed is cooked like this? Thanks Jeff

Equalizing is about letting the meat rest after it’s been cured and smoked, much like you should let a roasted or bbq’d piece of meat rest before cutting into it.

This rest period let’s the smoke even out and mello and allows more time for the flavors to blend. It’s especially important for a even smoke flavor. That’s just my process and it makes a difference to me. No, commercial meats are processed as fast as possible for maximum profit, they are injected for added value in weight. Not at all what I’m describing or doing in process or final product.

 

[SmokinEdge]

That is one reason I started using the 10% brine method. It is easier than the dry brine IMHO and works just as well.

JC

JC, I use that method exclusively on my hams. No other way I’ll do them.

 

[Worble7]

That is one reason I started using the 10% brine method. It is easier than the dry brine IMHO and works just as well.

JC

Hello JC in GB,
Yes I'm new and only did this 2 times before I did bacon a long time ago way salty so a few weeks ago I did pastrami again turned out way salty. So now I have learned that I used too much salt/cure. Now I'm learning the math and science behind it all thanks to help from here and the internet. I will play around with differnt ways as time goes on. Thanks Jeff

 

[Worble7]

Equalizing is about letting the meat rest after it’s been cured and smoked, much like you should let a roasted or bbq’d piece of meat rest before cutting into it.

This rest period let’s the smoke even out and mello and allows more time for the flavors to blend. It’s especially important for a even smoke flavor. That’s just my process and it makes a difference to me. No, commercial meats are processed as fast as possible for maximum profit, they are injected for added value in weight. Not at all what I’m describing or doing in process or final product.

So what do you think 180 deg. temp and cook until IT of 145? More info i need to store on the ham :) Do you wet brine your turkeys also when smoking them? Thanks Jeff

 

[SmokinEdge]

So what do you think 180 deg. temp and cook until IT of 145? More info i need to store on the ham :) Do you wet brine your turkeys also when smoking them? Thanks Jeff

180 will work to finish, it’s what you have so go with it just watch the IT.

For big stuff like ham or turkey I use the injection method at 10% of brine to body weight, kind of a different animal from the original question but is the best way for large cuts for sure. We can go through that too if you like.

 

[Worble7]

180 will work to finish, it’s what you have so go with it just watch the IT.

For big stuff like ham or turkey I use the injection method at 10% of brine to body weight, kind of a different animal from the original question but is the best way for large cuts for sure. We can go through that too if you like.

What the IT target? Thanks Jeff

 

[DougE]

What the IT target? Thanks Jeff

145°F for bacon.