Hi everyone,
I have my first attempt at Canadian bacon curing in the fridge right now and the recipe being used in Mallard Wacker's from the Recipe site. I didn't have a whole loin only a half. The other difference was that I used Cabela's Maple Cure, too.
The only think that is worrying me, just a little, is the 21 day cure time. I see posts on the forum and they all look happy with the results so I am probably worrying needlessly but I do have a fear that it may end up too salty or mushy.
Thanks,
Carolyn
The last time I made Canadian Bacon, which was also my first time, I used a recipe which stated one week in the cure. It turned out OK, good even, but it had cured a bit unevenly and I felt it could have done with longer, both for evenness of cure throughout the meat and for depth of flavour. Next time I was going to try 10 days. I am sure others on this site will have had more experience and can add that to the mix. Let us know what time you finally go for and how it turns out.
Thanks Waltz,
I have been turning mine in the bag once a day, so I'm thinking it will cure evenly.
So maybe if a week wasn't quite enough in your case possibly the pork loins take more time and 21 days shouldn't make me nervous. :)
Carolyn
On Loin I go -10 days max. Not sure on this recipe why its so long.
Thanks Viper,
Here's the recipe if you'll like to take a look at it:
http://www.susanminor.org/forums/showthread.php?319-MAPLE-CANADIAN-BACON
Carolyn
Well I read it. But to me it dont make sense. Maybe Hab's can come and explain it to me. I make mine similar to his. I figure at least one day per 1/4 inch to center. Loin is about 2 1/2 inches half of that is 1 1/4 or 5 quarters. so I add two for safety. and got days. I believe that's recommended time. Then i'll pull and check if it's through or not. 21 days for a piece of meat thats only a couple inches thick seems extreme to me. But I'm learning every day. I really don't believe you can over cure. But I have seen meat that was mushy. I have also brined a 1 1/2 inch piece of pork butt for 2 hours and it was done all the way through. That said I also dried cured mine on Tuesday and will pull Monday or Tuesday and check. It basically same as yours. Except my spices I bumped up some.
Just looked at Hab's recipe he calls for 6 days of curing. Just thought Id let you know.
http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon
And when it comes to curing HE's The Man!
Thanks Viper,
Yes, Habs is definitely the curing expert, he helped me on my first bacon a lot.
Right now the meat is very firm and has picked up the dark maple syrup color.
I started it on the 19th so it's on day 8 today.
Carolyn
Stared mine the 24 so i'll smoke on or around the 1st.
Hi Carol;
I've never used Mallard's recipe, because it calls for a specific type of cure blend by a certain manufacturer. Without knowing the percentage of nitrite, and the amount of salt; it is hard to determine the curing time. I've seen posts where other's have followed this recipe and they reported they have had great results.
Waltz;
Being in Scotland, do you know if you were using what we call over here as Cure #1. Many cures in Europe have a lower percentage of sodium nitrate. That may account for the extra curing time you needed.
Thanks Habs,
I did use a different brand of maple cure than Mallard Wacker and went with the amount for a rub stated on the package which was 0.07lb per lb. But the package doesn't mention any length of time to achieve a safe cure.
Carolyn
If I was going with an unknown cure, I would try to judge by the firmness of the loin, rather than time. If it feels uniformly firm from end to end, I would soak and test for saltiness. When I do the Habs mix, I do 2 30 minute soaks, as I do not like it too salty.
Thanks SS,
It seems quite firm and the color has darkened, too. But there is a 1/3 cup of grade b maple syrup added to each ziploc and it's pretty dark stuff, too.
Now when you soak it, do you just cut off little pieces and pan-fry it to cook it and taste it?
I'll go check out Hab's recipe and read it too.
Carolyn
I cut at least a couple pieces because the outer rind will be saltier. Plus I just love bacon.. LOL
Quote from: Caribou on April 27, 2012, 07:49:45 PM
Thanks SS,
It seems quite firm and the color has darkened, too. But there is a 1/3 cup of grade b maple syrup added to each ziploc and it's pretty dark stuff, too.
Now when you soak it, do you just cut off little pieces and pan-fry it to cook it and taste it?
I'll go check out Hab's recipe and read it too.
Carolyn
Yes, Just slice off a couple of pieces and fry it up. If it tastes too salty, give it another soak.
Ok, I'm going to do that tomorrow which will be day 9 of the curing.
Thanks and I will keep everyone posted,
Carolyn
Firmness is one test, but not 100% accurate, but if it is a cure that is unknown it may be a little difficult to judge. If you are going to take them out of the cure based on firmness, since this is a new cure for you, insert a boning knife in the thickest part of the loin, and twist it so you can see the interior of the meat. If it is red all the way to the center it is fully cured. Or if your loin pieces are large enough, cut one in half to check the color.
Once you decide they are fully cured, you may want to taste test one right after you have rinsed off the cure, to see if it does need soaking. As Viper pointed out, the meat near the surface will be a little saltier. That is were the heaviest concentration of salt and cure will be, and why you should let the meat rest at least 24 hours prior to smoking/cooking; after it has been removed from the cure (brine). That gives the salt and cure time to equally distribute throughout.
Thanks Habs,
I will do that today because they do seem quite firm.
I went to the Cabela's site to see if they show a breakdown of the ingredients but they do not. So, the amount of cure in their Maple Cure is a mystery.
Carolyn
Thats why I always use Tender quick or cure 1. I like to know the little things.LOL Also when mixing your own you can adjust for flavor. To me it's a lot better then doctoring some one elses up. Plus when you get it to your taste it's all yours and you can share or hog! ;)
Hi there,
Well, I took the loins out of their brine today and did a knife cut to see if they cured all the way to the center and they were..yay!
Then I cut a couple slices off and fried them up. They were both definitely too salty so I did the 30 minute cold water soak and now they are in the frig drying off for tomorrow's smoke.
Thanks so much guys, I know you kept me from ruining it.
I will post pics tomorrow to show you the results :)
Carolyn
I have at times soaked up to two hours changing water every 15 minutes. Some just seems to brine quicker then others. I usually figure thickness of meat divide by two and brine one day for every quarter of inch then add two days for safety. Not sure where I got that but think it may have been HAB!
Carol;
Glade they are fully cured. If you use 3 gallons of water or more for soaking you don't have to change the water until after 30 minutes, though I may flip them over at the 15 minute mark. I find one soaking is enough, but if it is still too salty give it another soak.
Viper;
That curing time formula you have didn't come from me, though it calculates in the approximate times I use (though longer curing times). When using a dry cure, for loins and brisket (beef), I start with curing about 2 days per inch, and always round up for any fraction. For example a loin that is 2 1/4-inches thick would be rounded up to 3-inches, and would be cured for 6 days. If a loin is much over 3-inches then I will usually use a wet brine; but not always. For bacon I use the standard 5-7 days.
Sorry Hab, just wanted to give credit to the people who deserves it. Now I have to figure where I got it LOL. Sure is hell getting old and not remembering well. But it has been working great for me. Always cured to center and not to salty. Yes any thing over 3 inches I wet brine and possibly inject.
Hello :)
I promised pictures of my Canadian bacon today:
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_5013.jpg)
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_5015.jpg)
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_5019.jpg)
It came out great!! We all took a little taste and were very impressed.
Thanks so much for the guidance :)
Carolyn
r spoiled. No more store bought bacon. LOL
U R right! :D
I'm really happy with it. I want to get an entire loin next time though.
Carolyn
Fantastic!!
Looks like you did really well on it.
Nice finished product.
When I get whole loins, if the tender loin is still attached I generally remove it. My preference is to look for loin roast cut from the shoulder end. That is the part of the loin that has the darker color. It has more flavor, and better texture. So when I happen to come upon those roasts, and they are on sale I try to stock up.
Thanks everyone :)
I bought half a pig from my friend and half the loin was used up as pork chops which I'm not the biggest fan of. Next time I will get the entire loin intact.
So, that little fat strip is the tenderloin, I was wondering what that was and why my Canadian bacon looked different.
Next time I'm doing your recipe Habs, then I won't have doubts. :)
Carolyn
Very Nice Job Carolyn !! those look excellent!!
That bacon looks excellent
Thanks!
I have been making entries in my blog on the entire process of making this bacon.
If you want to see all the entries (with lots of pictures, too) check it out:
http://caribou-ificandoitmyself.blogspot.com/search/label/Canadian%20Bacon (http://caribou-ificandoitmyself.blogspot.com/search/label/Canadian%20Bacon)
They go from the most latest entry and down from there.
Carolyn
Bacon looks great Carolyn. I am glad it turned out well.
I have just noticed Habs query a good few posts back regarding the cure I use, thanks for your comment: It is sold as Cure 1 here and is 6.25% Sodium Nitrite and 93.75% sea salt. I think it is the same as in the USA. The difference I found in the meat taking the cure may have been due to different muscle bundles in the loin? I am not sure if a longer time in the cure would help that but it was something I thought about trying next time.
Really enjoyed your blog Carolyn! Will be reading alot more.
Thank you so much :)
I'll try to keep putting interesting things on it!
Carolyn
Carolyn, that has HAMMERLICOCITY!
(I'd hammer it!)
That there back bacon looks gooood,,,,,,got me cravin for some Eggs Benedict. ;D
Quote from: OU812 on May 04, 2012, 08:04:23 AM
That there back bacon looks gooood,,,,,,got me cravin for some Eggs Benedict. ;D
On hash browns!!! ;D
Quote from: Caribou on May 05, 2012, 04:19:04 PM
Quote from: OU812 on May 04, 2012, 08:04:23 AM
That there back bacon looks gooood,,,,,,got me cravin for some Eggs Benedict. ;D
On hash browns!!! ;D
Yep.
Made up some Egs Benedict on hash browns again this morn,,,,,,,,,,,,,,gooood stuff. ;D
That looks amazing!! Well done !