@BigTwig
I gave Canadian Bacon a shot the past two weeks. I was wondering if you think this looks cured all the way? I didn't see any brown in the middle, but it wasn't bright pink like some talk about. I used Bearcarvers recipe from smokingmeatforums. When I fried it, I could taste salt in each bite and before cooking the meat did not have any smell to it.
1 tablespoon Tenderquick per pound
2 tablespoons brown sugar per pound
4.5lb loin (4.5tbs of tenderquick rubbed all over then 9 tbs of brown sugar rubbed on top of the TQ with residual put in the bag)
2.5" thick so that is 5 days(1 day per half inch) + 2 then an additional 2 were added for 9 full days at 39-40F flipped each day.
After curing
Sliced in the middle and fry-test slice
Fried up.
Next step is half will be Peameal bacon the other half smoked.
Thanks,
I gave Canadian Bacon a shot the past two weeks. I was wondering if you think this looks cured all the way? I didn't see any brown in the middle, but it wasn't bright pink like some talk about. I used Bearcarvers recipe from smokingmeatforums. When I fried it, I could taste salt in each bite and before cooking the meat did not have any smell to it.
1 tablespoon Tenderquick per pound
2 tablespoons brown sugar per pound
4.5lb loin (4.5tbs of tenderquick rubbed all over then 9 tbs of brown sugar rubbed on top of the TQ with residual put in the bag)
2.5" thick so that is 5 days(1 day per half inch) + 2 then an additional 2 were added for 9 full days at 39-40F flipped each day.
After curing
Sliced in the middle and fry-test slice
Fried up.
Next step is half will be Peameal bacon the other half smoked.
Thanks,
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