A few weeks ago I tried making this with a whole pork loin from Costco. Happily I have some good results to share, so here goes. The dry cure I used was posted earlier by Habanero Smoker.
2 T. & ¾ t. Dry Cure
3 T. Brown Sugar
3 T. Granulated Garlic
3 T. Onion Powder
Cleaned, weighed & ready for the cure.
https://storage04.dropshots.com/photos8000/photos/1398295/20180702/cvn_165327.jpg
June 17th. Cure applied @ 15:00 & placed in fridge.
Everyday overhaul & flip.
July 2nd. Out of fridge & into sink full of cold water for 2 hours
changing it after the first hour.
Placed on rack in fridge to air dry @ 17:00 July 2nd.
Flipped over on rack@ 17:00 July 3rd.
Out of fridge warming to room temp 09:30 July 4th.
Placed in preheated 225° F. smoker using apple wood till
target temp of 150° F. is reached. Took 5 hours.
https://storage04.dropshots.com/photos8000/photos/1398295/20180704/cvn_161738.jpg
Letting them cool to room temp. then wrapped in saran wrap
& into fridge to bloom for a few days. After this I will vac-seal
and freeze.
Had a taste after 5 days & I think that they won't last very long.
Will definitely have to call this 1 a winner.
that looks great, I wish to try that. would you do any changes next time ?
Next time I think I'll omit the granulated garlic and onion powder. They didn't impart much flavour.
Maybe 3 cloves of fresh garlic blitzed with 2 T. of honey. Might even try adding
some fresh thyme. And of course the amount of dry cure would depend on it's weight.
That's the fun of doing this, your pretty much only limited by your imagination.
Thanks for your training lesson so we can enjoy your success.
I've never used fresh garlic. I've always gotten good results with granulated garlic and granulated onion, and I use them at a rate of 1 teaspoon per pound. About 1/3 of what you used.
In some area's the price of pork is coming down, so I may try some fresh garlic on a piece of Canadian bacon the next time i cure some.
Thanks for sharing that rnmac. Sounds good!
There is a really good recipe on here somewhere for maple back bacon (Canadian Bacon). I have probably made 300 lbs of the stuff lol. I may have to try your recipe.
(http://i912.photobucket.com/albums/ac321/Bears319/Smoker%20stuff/154893_1711709474030_2198085_n_zps83dee632.jpg) (http://s912.photobucket.com/user/Bears319/media/Smoker%20stuff/154893_1711709474030_2198085_n_zps83dee632.jpg.html)
(http://i912.photobucket.com/albums/ac321/Bears319/Smoker%20stuff/229501_2000965985262_49801_n_zps6e263c2d.jpg) (http://s912.photobucket.com/user/Bears319/media/Smoker%20stuff/229501_2000965985262_49801_n_zps6e263c2d.jpg.html)
(http://i912.photobucket.com/albums/ac321/Bears319/Smoker%20stuff/63759_1716008821511_5902512_n_zpsd00befad.jpg) (http://s912.photobucket.com/user/Bears319/media/Smoker%20stuff/63759_1716008821511_5902512_n_zpsd00befad.jpg.html)
Quote from: Habanero Smoker on July 11, 2018, 01:47:49 AM
I've never used fresh garlic. I've always gotten good results with granulated garlic and granulated onion, and I use them at a rate of 1 teaspoon per pound. About 1/3 of what you used.
In some area's the price of pork is coming down, so I may try some fresh garlic on a piece of Canadian bacon the next time i cure some.
Next time you do Canadian Bacon use some dried and ground Walla Walla Sweet Onions you won't regret it. They are selling now in season.
Quote from: Gafala on August 01, 2018, 08:15:03 PM
Quote from: Habanero Smoker on July 11, 2018, 01:47:49 AM
I've never used fresh garlic. I've always gotten good results with granulated garlic and granulated onion, and I use them at a rate of 1 teaspoon per pound. About 1/3 of what you used.
In some area's the price of pork is coming down, so I may try some fresh garlic on a piece of Canadian bacon the next time i cure some.
Next time you do Canadian Bacon use some dried and ground Walla Walla Sweet Onions you won't regret it. They are selling now in season.
Thanks for the idea. I'll definitely give this a try.