Ok so I am attempting do do some Canadian bacon, for the first time.
I thought I had it all planed out so I could smoke it next Fri. night. six days to cure smoke the night of the sixth day. right?
Wrong missed the step "leave in fridge uncovered over night after curing". No problem except that I'm going away next Sat.
So my question is this, Am I going to hurt anything if it cures for 7 days?
Is it totally necessary to let it sit over night before smoking?
Thanks for any help! ;)
sNc
"Is it totally necessary to let it sit over night before smoking?" No, but that develops the pellicle, which helps with smoke penetration. You can skip this step, but may sacrifice smoke flavor.
You have a couple of other options. Instead of the overnight you can place the CB in the smoker at 110°F - 120°F for an hour or so, until the surface feel a little tacky, then increase the heat to 225°F and start applying the smoke.
Or remove it from the cure, soak, pat dry and wrap it tightly in plastic wrap, and when you return you can air dry in the refrigerator over night.
One extra day curing may not matter, but I'm not sure how thick you loin is.
Habs,
Thanks for the info. ;)
I have two pieces of loin both are 2 lbs and approx. 2" thick.
Are they loins or tenderloins? If they are tenderloins, you may only need to cure for 4 days. So, if they are only 2" thick I would not go an extra day. My loins are closer to 3" thick, and those I cure for 6 days.
They are loins, it started as a whole that I cut in half and cleaned up.
How will I know when they have been cured enough?
I must cook till IT hits at least 140F if I want to eat with out further cooking, correct?
For loins I usually go 2 days per inch of thickness, and if the measurement is a fraction of an inch below or above a full inch I always round up. So you should be alright with 6 days, just taste test after you soak them to see if the salt taste is alright. To test to see if they are fully cured, they should feel firm to the touch in all areas with no soft spots. Some times going by feel, takes a little experience.
You should taste them after I soak them? You mean eat a piece before I smoke it? Is that safe?
What is the worst case if they are under or over cured?
Quote from: smokeNcanuck on January 30, 2010, 03:00:33 PM
You should taste them after I soak them? You mean eat a piece before I smoke it? Is that safe?
What is the worst case if they are under or over cured?
cut a little piece off and fry it up and taste it. If it's too salty soak a little longer
Quote from: deb415611 on January 30, 2010, 03:38:19 PM
Quote from: smokeNcanuck on January 30, 2010, 03:00:33 PM
You should taste them after I soak them? You mean eat a piece before I smoke it? Is that safe?
What is the worst case if they are under or over cured?
cut a little piece off and fry it up and taste it. If it's too salty soak a little longer
Sorry. Sometimes when I do something so many times, I forget that each step should be explain so there is no confusion. I should add that step to my recipe.
Thanks Deb.
Thanks for the help habs, and deb :D
I guess I'll just wait and see how it turns out.
Sorry to repeat but, what happens if you over cure something??
I did some a few weeks ago. It turned out good but a little dry. I should have kept a closer watch on it. I was going to take it off at 140 but the temp climbed faster than I thought it would near the end and caught it at 150. As I said it was good, just a little dryer that I would have liked. Next time I'll pay more attention.
Quote from: smokeNcanuck on January 31, 2010, 05:20:20 AM
Thanks for the help habs, and deb :D
I guess I'll just wait and see how it turns out.
Sorry to repeat but, what happens if you over cure something??
Curing too long, your results will be inconsistent, the meat can be too salty, the finished products may be unsatisfactory. In extreme cases it can be toxic, but if you used it in the amount directed in the recipe it is safe.
Quote from: Habanero Smoker on January 30, 2010, 02:55:50 PM
For loins I usually go 2 days per inch of thickness, and if the measurement is a fraction of an inch below or above a full inch I always round up. So you should be alright with 6 days, just taste test after you soak them to see if the salt taste is alright. To test to see if they are fully cured, they should feel firm to the touch in all areas with no soft spots. Some times going by feel, takes a little experience.
Just a quick question, by firm do you mean rubbery or hard. I'm going on my sixth day and planning to smoke tomorrow, they are firm to the touch but kinda rubbery firm.
I'm not sure if that makes any sense but that's how I would describe it. Done or not done? I'm just kinda of cautious as this is my first time curing anything
and I would hate to make anyone sick!
That sounds like a good description of the texture. The meat will still have some give, as if you are pressing on rubber that has some give to it, and not like you are pressing down on raw meat.
If it is not fully cured, you will not make anyone sick. You have kept it refrigerated during the curing process, and the meat will be fully cooked. So it will be safe to eat, just treat it as if you have cooked fresh meat.
The worse that will happen is that it will be grayish-brown in the center, because the cure time was not long enough. Don't worry about too much nitrite, the recipe you used and the curing time are in the safe range.
Thank You for the information! (dam rookies allways asking all these questions ;) ;))
I am going to smoke as you suggested putting in OBS at 110-120 till it becomes tacky
and then put the smoke to it. I'll post some pic when I get er done!
Thanks again for all the help!
I know I asked a lot more then you have when I first started. :)
Well the CB turned out really well, Thanks Habs for all the help!! I will be making more in the future for sure.
If you have not made any of this stuff yet, GET ON IT. ;)
Hear are some pics because we all like to look! :D
After six days curing. Tied and ready for smoke.
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1288.jpg)
after smoking and 2 days rest in fridge.
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1290.jpg)
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1289.jpg)
sliced and ready to get in my belly!
(http://i900.photobucket.com/albums/ac201/smokencanuck/smoke%20pics/IMG_1291.jpg)
The CB looks real good. Great job.
smokeNcanuk.....can I ask what cure method you used....wet or dry, brand or published dry mix?? want to try this for myself...thx
Moody, sorry I just saw this. I used a dry cure, following Habs recipe from the recipe site.
I have used it twice with very good results both times! Hope this helps ya out.
smokeNcanuck.........thanks....I finally used the maple dry cure from my butcher and my CB turned out killer, but without a digital scale had to portion out with the right size shot glass to the closet proportion of ounce to pound of meat measurement as Hab suggested (Thanks Hab) ...will have to tie the next batch up like you did as the (flat) bacon just does not look like what you would normally see...it is a mental thing but round CB it visually more appealing.
Glad it turned out for ya!!
No pics???
That's some good lookin bacon.