Nothing special to this. Curing up a 2.25 lb piece of pork loin for Canadian bacon. Vac sealed and tucked away in the frig for a few days. It's not necessary to vac seal. A gallon ziplock bag works just fine. I have vac sealed pork loin before with good results though.
Getting to be that time of the year for Bacon works.
I need to do the same.
I want to do the same thing, do you have a recipe that uses Cure#1 as I dont have any Morton tender quick?
Key, here is a substitute for MTQ. http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute For canadian bacon, to this Cure mix add 1 tsp of onion powder and 1 tsp of garlic powder per pound of meat. That should get you there.
Quote from: KyNola on October 01, 2011, 12:59:43 PM
Key, here is a substitute for MTQ. http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute For canadian bacon, to this Cure mix add 1 tsp of onion powder and 1 tsp of garlic powder per pound of meat. That should get you there.
Thanks KyNola, I'll have to defrost my Tenderloin.
You might want to add 1 tsp of brown sugar per pound of meat as well.
I used Hab's Basic cure(and his Canadian bacon) came out perfect!
Ok five days in the cure, its time to smoke. all I have is Pecan and alder pucks. Im thinking Alder for two hours or would Pecan be more suitable?
I would go with the Pecan but thats just me, the last time I made bacon I used apple because thats all I had and all was good
Key, I would go with pecan.
Thanks Guys, Pecan is what it will be. The pork is soakin in a tub of water right now
Yep Pecan is what I would go with given them two choices. Hickory and pecan are pretty close