Pork loin and turkey breast. Should I add cure for deli meat?

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motolife313-2

Meat Mopper
Original poster
Mar 13, 2023
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Got a frozen turkey breast, pretty sure there’s more to it than breast tho. Also a part of a pork loin. Want to smoke them around the 2nd-3rd next year. Is that enough time to cure and does it need it? Thanks. I’m planning on fully cooking them then slice them and freeze in vacuum bags
 
Got a frozen turkey breast, pretty sure there’s more to it than breast tho. Also a part of a pork loin. Want to smoke them around the 2nd-3rd next year. Is that enough time to cure and does it need it? Thanks. I’m planning on fully cooking them then slice them and freeze in vacuum bags
Not sure about the time but if you cure and smoke that pork loin you get Canadian bacon, which is cool if thats what you want.
 
That will work if you inject but not enough time otherwise. You don’t strictly need cure unless you can’t follow the 40-140 in 4 hour rule, although the cure brings a flavor and texture difference.
 
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Not sure about the time but if you cure and smoke that pork loin you get Canadian bacon, which is cool if thats what you want.
No. I don’t know that. I’m not a fan of Canadian bacon. Thanks
 
That will work if you inject but not enough time otherwise. You don’t strictly need cure unless you can’t follow the 40-140 in 4 hour rule, although the cure brings a flavor and texture difference.
I plan on smoking at 250-275
 
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Ok, should be a fast cook then. was thinking about injecting both of them with butter. What do you think about that?
 
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Ok, should be a fast cook then. was thinking about injecting both of them with butter. What do you think about that?
I inject turkey breast and smoke often. Makes great luhc meat. I never cure it. You can do the same with the loin without cure unless you are looking for a more Canadian bacon or hammy result.
 
Ok thanks for the fast help. I’ve got 2 11 pound pork belly’s curing now on day 9 and will probably smoke before I do these cuts and get it all done same day.
 
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