TQ or Cure#1 Canadian/Back Bacon?

[SmokyMose]

I've been using the basic Morton recipe for Canadian Bacon for a while now for the Mrs and she practically inhales it.

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• SmokyMose
• Nov 4, 2016

A few weeks ago I enjoyed Disco's post on Back Bacon using cure #1and thought I'd give it a try. Not stopping there, I did a loin both ways to compare.

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• SmokyMose
• Nov 4, 2016

I started with a whole loin cut into 4 pieces.

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• SmokyMose
• Nov 4, 2016

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• SmokyMose
• Nov 4, 2016

I did two of them using the TQ formula (one with white sugar and one with brown sugar) and two with the cure #1 route:
1/5 tsp #1
4 tsp brown sugar
1 1/2 tsp Kosher Salt
(Per pound)
Instead of zip lock bags I vac-seal. I think it holds things to the meat better.

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• SmokyMose
• Nov 4, 2016

After 6 days I rinsed and soaked the TQ batch (about a 1 hr soak) dried in the fridge overnight, sliced and bagged.

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• SmokyMose
• Nov 4, 2016

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• SmokyMose
• Nov 4, 2016

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• SmokyMose
• Nov 4, 2016

I figured 4 days per inch of thickness + 2 days cure time for the #1 cure batch for 12 days and let them dry in the fridge overnight after a rinse and soak.
I cold smoked one of them for 6 hours with Pitmaster's Choice.

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• SmokyMose
• Nov 4, 2016

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• SmokyMose
• Nov 4, 2016

I let the smoked one air out in the fridge for 2 days. The others were bagged and refrigerated of course.
I sliced the #1 cure batch.

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• SmokyMose
• Nov 4, 2016

Time for the taste test!
We fried them with a bit of Pam Original.

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• SmokyMose
• Nov 4, 2016

Clockwise from top left: smoked #1 cure, unsmoked #1 cure, TQ with white sugar, TQ with brown sugar.
I liked the smoked version (go figure), the Mrs declared we would use brown sugar from now on but didn't care for the smoked. We didn't notice any difference between the TQ or the #1 cure batches as far as saltiness. I'll keep using TQ because it's cheap and I can buy it down the street. I didn't cook any of it in the smoker because we always cook it anyway.
Also, if the weight was over an even pound I rounded up on the ingredients to the next pound and instead of 1/5 tsp of cure I used 1/4 tsp (I don't have a 1/5 tsp measure and fractions of grams wear me out). Let the chastisement begin, but the color was good. I hate all that math.
I didn't see a forum for this is why it's here...
For Disco,
Dan

 

[SmokyMose]

Oops! Top right is smoked, not top left!

 

[pc farmer]

Great experience. I use tq and #1. All depends on what I am making. I will be doing cb with tq and warm smoking next week

 

[SmokinAl]

I have never used TQ, so it was nice to see the side by side comparison.

Thank you!

Al

 

[smokin monkey]

Great direct comparison. We can not TQ in the UK so it's #1 for me.

 

[SmokyMose]

I have never used TQ, so it was nice to see the side by side comparison.

Thank you!

Al

You're welcome! Actually CB is all I've used the TQ for, Al. It's simple and only takes 5 or 6 days., but I don't think I'd be comfortable cold or warm smoking without #1 cure. I use a Pop's brine for everything else.

Dan

 

[SmokyMose]

Great direct comparison. We can not TQ in the UK so it's #1 for me.

We really didn't notice any difference in taste at all. Use whatcha got!

 

[crankybuzzard]

I love the side by side comparisons. CB is good stuff regardless how you do it!

Points for the effort and the excellent presentation!

 

[gearjammer]

Good things to know.

Points for experimenting and posting your results.

  Ed

 

[SmokyMose]

I love the side by side comparisons. CB is good stuff regardless how you do it!

Points for the effort and the excellent presentation!

Good things to know.
Points for experimenting and posting your results.

  Ed

Thanks, guys! It was as much fun as effort. The Mrs.even got involved with the taste testing, so I didn't get made fun of as much as usual for taking pictures of food [emoji]128521[/emoji]

 

[chopsaw]

You're welcome! Actually CB is all I've used the TQ for, Al. It's simple and only takes 5 or 6 days., but I don't think I'd be comfortable cold or warm smoking without #1 cure. I use a Pop's brine for everything else.

Dan

I use TQ and smoke to 145 IT . I let it cool and slice thin for sandwiches , or heat it back up in the microwave and slice it thick for breakfast . 

 

[b-one]

Looks good! I want to make some CB and I know a guy who just got a few cases of pork loin for free I may have to give it a go!

 

[Bearcarver]

It all looks Real Tasty, Dan!!

I love Smoked CB.

Am I reading it wrong, or did you cure the TQ batch for 6 days, and the Cure #1 for 12 days?

If both are Dry cured they should take the same amount of time to cure.

Here's one of mine:

http://www.smokingmeatforums.com/t/176177/canadian-bacon-dry-cured-step-by-step

Bear

 

[SmokyMose]

It all looks Real Tasty, Dan!!:drool

I love Smoked CB.Thumbs Up

Am I reading it wrong, or did you cure the TQ batch for 6 days, and the Cure #1 for 12 days?
If both are Dry cured they should take the same amount of time to cure.

Here's one of mine:
http://www.smokingmeatforums.com/t/176177/canadian-bacon-dry-cured-step-by-step


Bear

For the TQ batch I used the simple method straight from mortonsalt.com/for-your-home/culinary-salts/recipes/38/ which we've been using for a while. It calls for 3 to 5 days but I go 6 just because.
For the #1 method I used the 4 days per inch of thickness + 2 days which is what Disco used which I thought he got from you. The Morton Salt procedure doesn't mention thickness, but it cures (colors) all the way through. Maybe the #1 cure method doesn't really need to go that long? Keep in mind I vacuum seal instead of using zip lock bags.
:dunno
Dan

 

[disco]

For the TQ batch I used the simple method straight from mortonsalt.com/for-your-home/culinary-salts/recipes/38/ which we've been using for a while. It calls for 3 to 5 days but I go 6 just because.
For the #1 method I used the 4 days per inch of thickness + 2 days which is what Disco used which I thought he got from you. The Morton Salt procedure doesn't mention thickness, but it cures (colors) all the way through. Maybe the #1 cure method doesn't really need to go that long? Keep in mind I vacuum seal instead of using zip lock bags.

Dan

Great post, Dan. I love the comparison. I originally used Bear's length of cure but I find I prefer a longer cure and have worked to my own length of time. From various reading, some use thickness other sites say 10 days and a couple of cure mixes I have seen say 14 days for everything.

All work, it is just a matter of personal taste.

Points for a great post.

Disco

 

[SmokyMose]

Great post, Dan. I love the comparison. I originally used Bear's length of cure but I find I prefer a longer cure and have worked to my own length of time. From various reading, some use thickness other sites say 10 days and a couple of cure mixes I have seen say 14 days for everything.

All work, it is just a matter of personal taste.

Points for a great post.

Disco

Thank you, Disco. You have to research, research and then research some more. Then you have to try it yourself.
Dan

 

[Bearcarver]

For the TQ batch I used the simple method straight from mortonsalt.com/for-your-home/culinary-salts/recipes/38/ which we've been using for a while. It calls for 3 to 5 days but I go 6 just because.
For the #1 method I used the 4 days per inch of thickness + 2 days which is what Disco used which I thought he got from you. The Morton Salt procedure doesn't mention thickness, but it cures (colors) all the way through. Maybe the #1 cure method doesn't really need to go that long? Keep in mind I vacuum seal instead of using zip lock bags.

Dan

That link is no good (404).

However Dry curing with TQ and Dry curing with Cure #1 should take the same length of time.

Depending on how thick a piece of meat is, is important. 3, 5, or 6 days would not cure to center on a lot of meat pieces. This would not be personal taste---This is for "Safety".

Don't go by length of time curing that Morton's recipes give you, because most of their recipes go from curing to baking at 350° for an hour or more.

Morton's doesn't do "Low & Slow Smoking recipes" that I've ever seen.

If you look in that Link I gave you, you'll see my formula for Dry curing by thickness. That would be the same for Dry curing with TQ or with Cure #1.

Bear

 

[SmokyMose]

That link is no good (404).
However Dry curing with TQ and Dry curing with Cure #1 should take the same length of time.
Depending on how thick a piece of meat is, is important. 3, 5, or 6 days would not cure to center on a lot of meat pieces. This would not be personal taste---This is for "Safety".

Don't go by length of time curing that Morton's recipes give you, because most of their recipes go from curing to baking at 350° for an hour or more.
Morton's doesn't do "Low & Slow Smoking recipes" that I've ever seen.

If you look in that Link I gave you, you'll see my formula for Dry curing by thickness. That would be the same for Dry curing with TQ or with Cure #1.




Bear

Try this one? That link was from a couple years ago. I'm not proficient in this link stuff.
www.mortonsalt.com/article/meat-curing-canadian-bacon/
Anyway, when I do the TQ stuff it goes straight from the fridge to the slicer to vac bags to the freezer. I don't smoke it. It get's thawed and fried. Their recipe is for flavor only, not cold or warm smoking. 6 days really does color it all the way through. I can't explain it.
I only cold smoked one sample for this experiment and that was one of the 2 using the cure time by thickness method using #1 cure (12 days). It get's the vacuum pack/freeze treatment as well.

Thank you for the attention, Bear. I value your input highly!

Dan

 

[Bearcarver]

Try this one? That link was from a couple years ago. I'm not proficient in this link stuff.
www.mortonsalt.com/article/meat-curing-canadian-bacon/
Anyway, when I do the TQ stuff it goes straight from the fridge to the slicer to vac bags to the freezer. I don't smoke it. It get's thawed and fried. Their recipe is for flavor only, not cold or warm smoking. 6 days really does color it all the way through. I can't explain it.
I only cold smoked one sample for this experiment and that was one of the 2 using the cure time by thickness method using #1 cure (12 days). It get's the vacuum pack/freeze treatment as well.

Thank you for the attention, Bear. I value your input highly!

Dan

That link works good.

That kind of thing is fine, as long as you aren't counting on curing for 6 or less days on a 3" thick Loin, and cold smoking it or low & slow smoking it.

Hot smoking it would be fine, and Fridge to Pan is fine, like Morton's recipe.

My only other point is the amount of time dry curing is the same with cure #1 and with TQ, if you're objective is the same.

Just a "FYI".

Bear

 

[dukeburger]

Great post, I have been making CB with TQ. I finally got my hands on some Cure #1 and was wondering what the difference would be. I'll save the Cure #1 for something else!