What makes Canadian bacon

[walking dude]

searching it now.........looks like it just a tq with water brine..........

but still in the midst of researching.........will post it

 

[mavadakin]

GO TO WWW.CHEF2CHEF.COM

 

[walking dude]

this is what i have found so far

According to Morton Salt (note2):

Brine curing is also popular for curing meat. This method is also called a sweet pickle cure. Brine curing involves mixing the curing salt with water to make a sweet pickle solution. The meat is cured with this brine by injecting the brine using a meat pump or by soaking the meat for a specific time. Curing takes place in the refrigerator and the meat is cooked after curing. Often larger cuts of meat and poultry such as hams and turkeys are injected with a sweet pickle cure. Smaller products including whole chickens and fish may be soaked in a curing brine solution.