Recently made my first Canadian Bacon. Love the recipe and everything went according to plan. However, the result was a bit too salty, IMO. All of the other spices and smoke were "on". I used the recipe from the "Charcuterie" by Ruhlman & Polcyn.
I know that the ratio of salt to meat is critical for proper curing, so I was wondering if the length of cure is a "thermostat" for the saltiness of the end product? How about soaking in fresh water for a period of time before the smoking?
Any other ideas how to decrease the saltiness a little?
I soak mine in cold water for 30 minutes to pull some of the salt back out of the CB when I make it.
That recipe does use a lot of salt, but he does cut the curing time down. After taking the bacon out of the brine always slice a small piece off the end and pan fry it to test for saltiness. If it is too salty do as 10.5 suggests, and soak. After the soak, test another piece and if still too salty give it another 30 minute soak.
Great tips, thanks. You saved my bacon once again javascript:void(0);
Now I am currently curing a pork belly for two recipes. First half s a maple bacon very similar to 10.5's and the other half is for pancetta. I may try Hab's triple smoke on the maple bacon but the pancetta will get rolled and hung in the refer for a couple of weeks.
So my question is should I use the soak-taste-soak-taste work for these bacon recipes as well?
If saltiness is a concern, yes you could use the same test.
I do my belly bacon 10.5 way and to me it's sweet. Very little salt taste.
But yes you give it the same test, soak, taste test.
As an oh-by-the-way follow up to this post, I cooked a dish yesterday where I used some of my salty Canadian Bacon. I sliced up the requisite amount and tossed it into some fresh water for about 20 minutes (or so). I was pleased that the saltiness was reduced; significantly reduced. I was surprised at how much 'salt' it pulled out of the meat; almost too much. I will recalibrate for next use.
Again, thanks for help. It is clear this type of cooking is clearly more art than science.
Have you tried any of your "salty Canadian bacon" lately, with out soaking it?
Some times after a few days the saltiness will mellow.
Saltiness did mellow but still a little more than we wanted.
I'll just keep poking along and improving with each batch. Nice to be able to get issue-specific tips from the group as needed.
This is a stellar recipe (http://gnipsel.com/recipes/canadian-bacon/canadian-bacon.html) that I use all the time. Never too salty. Just make sure you rinse, soak, rinse then pat dry before you let it sit to form the pellicle.
John
Quote from: BigJohnT on February 11, 2011, 03:25:14 PM
This is a stellar recipe (http://gnipsel.com/recipes/canadian-bacon/canadian-bacon.html) that I use all the time. Never too salty. Just make sure you rinse, soak, rinse then pat dry before you let it sit to form the pellicle.
John
I have used this recipe and everyone loves the CB it makes.
Isn't that pretty much Hab's Canadian Bacon recipe?
Quote from: KyNola on February 11, 2011, 06:32:13 PM
Isn't that pretty much Hab's Canadian Bacon recipe?
Yes. It can also be located on the recipe site.
Canadian Bacon (http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon)
Quote from: KyNola on February 11, 2011, 06:32:13 PM
Isn't that pretty much Hab's Canadian Bacon recipe?
Yes, I just couldn't find a link to the recipe site when I need one... also my copy has the handy dandy calculator for weight and ingredients.
I wonder why they don't have a link somewhere on the forum to the recipe site???
Also checking my hand notes I smoke for 1:20 (4 pucks) and pull when the IT is 135F... I found more than 1:20 of smoke too smokey for me.
John
Quote from: BigJohnT on February 12, 2011, 04:51:30 AM
Quote from: KyNola on February 11, 2011, 06:32:13 PM
Isn't that pretty much Hab's Canadian Bacon recipe?
Yes, I just couldn't find a link to the recipe site when I need one... also my copy has the handy dandy calculator for weight and ingredients.
I wonder why they don't have a link somewhere on the forum to the recipe site???
Also checking my hand notes I smoke for 1:20 (4 pucks) and pull when the IT is 135F... I found more than 1:20 of smoke too smokey for me.
John
Do what did. When you find it create a shortcut and put it on you desktop right with the icon for the Bradley site.
Quote from: RAF128 on February 12, 2011, 05:42:43 AM
Quote from: BigJohnT on February 12, 2011, 04:51:30 AM
Quote from: KyNola on February 11, 2011, 06:32:13 PM
Isn't that pretty much Hab's Canadian Bacon recipe?
Yes, I just couldn't find a link to the recipe site when I need one... also my copy has the handy dandy calculator for weight and ingredients.
I wonder why they don't have a link somewhere on the forum to the recipe site???
Also checking my hand notes I smoke for 1:20 (4 pucks) and pull when the IT is 135F... I found more than 1:20 of smoke too smokey for me.
John
Do what did. When you find it create a shortcut and put it on you desktop right with the icon for the Bradley site.
The problem with that is I might be at any number of computers including my friends house and need the/a recipe... I can remember my web page but not Old's recipe page :/ getting old I guess.
John
Put a link in your profile in the signature section (see mine below) - that way all you need to do is hit the profile tab and you have it.
Eggcellent Idea!
John
The more that are exposed to the recipe, the better. I don't mind that you post the recipe on your site, but an acknowledgement of the original author and site that it came from would be proper.
Gotcha, Didn't think of it as my intent was just a place for me to find the recipe when I needed it and have a handy dandy calculator for the ingredients.
What is the original authors name?
John
Quote from: BigJohnT on February 13, 2011, 06:30:02 AM
What is the original authors name?
John
Habanero Smoker :)