Author Topic: My first Canadian Bacon!  (Read 1216 times)

Offline wfl

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My first Canadian Bacon!
« on: January 09, 2011, 05:15:55 PM »
Well I'm gonna try my first CB. I decided to try a wet brine since this loin is quite thick. Is 7 days in the cure too long for a 4-5 inch loin? Can't wait to get this baby in the smoker!

Offline Habanero Smoker

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Re: My first Canadian Bacon!
« Reply #1 on: January 10, 2011, 01:53:32 AM »
It depends on the salinity of the wet cure, for that piece 3 - 4 days should be enough, but I've seen recipes calling for up 4 to 6 days. Going a few extra days will not hurt anything. After taking it out of the cure, you should let it rest uncovered in the refrigerator for 8 to 24 hours. This serves two purposes; the meat is still curing, and this time will allow the cure to equally distributed throughout the meat. Also this time will allow the pellicle to form.