Any fail-safe recipes for dry cure canadian bacon
Doing tomorrow (tues)
appreciate th help
and length of time needed
Doing tomorrow (tues)
appreciate th help
and length of time needed
I use that as well , or the phosphate injection . I like the texture from TQ for loins .Bearcarvers recipe what I always used.
Maybe it does, post the recipe from their website, guarantee you will find no bacon recipes (belly bacon)Why would you not use tender quick and then fry? The Morton recipe for canadian bacon specifically says to fry.
Thank you for that.Meat Curing - Canadian Bacon - Morton Salt
www.mortonsalt.com
Thank you for the explanation.Thank you for that.
The USDA has banned nitrates from bacon (belly) specifically because it’s fried. At those temperatures the nitrates can form nitrosamines. They also regulate the input of nitrites to 120ppm and require a form of ascorbic acid to be mixed in for commercial bacon. Morton no longer supports a recipe for bacon as a result of that.
I have used Bear carvers step by step recipe and it was very well liked by everyone who ate it.Any fail-safe recipes for dry cure canadian bacon
Doing tomorrow (tues)
appreciate th help
and length of time needed
No reason to stop doing it that way . It's a great method .I have used Bear carvers step by step recipe and it was very well liked by everyone who ate it.
Loin bacon is usually just lightly heated and browned as the low fat means higher heat (used for belly bacon) dries it out into shoe leather. I think that is how Morton covers their tail to get around the USDA concern for nitrosamine developing in cooked meat.I’m genuinely curious about why you wouldn’t use TQ for meats that will be fried. I’m learning daily and trying to get better results when I have time to devote to curing.Meat Curing - Canadian Bacon - Morton Salt
www.mortonsalt.com
The USDA/FSIS disagree but there you go. Let’s pick and choose which USDA regulations to follow. What do you say Rich?No reason to stop doing it that way . It's a great method .