since im new to this, im gonna ask a question that might be rather basic to some of you folks. Im getting ready to try brining and smoking some canadian bacon. I purchased the Butcher & Packers Canadian style Bacon Brine Mix. The label says " For 2 1/2 Gallons of Brine at 20% Pump. Im not 100% sure what they mean by 20% Pump. Would that be increasing the meat weight by 20% by way of brine injection?? or am i way off base here? Any help would be greatly appreciated.
That is exactly what they mean. I've used that particular kit, and it works well. I don't worry about gaining 20%, because you will need to "pickle brine" it (soak it in the brine solution) anyway. I mixed my brine and immersed my pork loins in it. Then used an injector and filled them from several spots. The first time I let it brine for about 2 days. It was cured through, but not alot of flavor. I let the second batch cure for about 5 days and then smoked. Much better!! If you want an easier way to make the same thing, go buy some Morton's Tender Quick. Mix 1 TBS MTQ and 1 TSP of sugar (white or brown) per LB of pork loin. Rub in and put in a good zip lock. Let cure in the refrigerator for 5 days or so. I smoke mine to 160 and it's good for sandwich meat. You can smoke it to 140, but will need frying (or further cooking) before you eat it. Let us know how it turns out!
Forgot to tell you to be sure and soak/rinse it in clean water for at least 1/2 hour. If youy don't soak em they'll be awfully salty. Let the loins air dry for a couple of hours before smoking.
Thanks acords,, i have read your posts along with the others,, very informative. i'm going to try both the dry rub method, as mallards, and the brine. Your bacon looked great!. Thanks again, ill let you know how it turns out
If you dry cure with Morton's Tender Quick, don't be afraid to experiment. Go ahead and add spices such as garlic powder and onion powder. Try substituting brown sugar for plain white sugar. My next batch, I will be using maple granules and adding cayenne pepper to the mix. When you soak it, use plenty of water, about 3-4 gallons.
thanks for the input Hab,, actually im cutting a full loin into three pieces and going to try three different methods and or cures. one will be the Butcher & Packer Brine, another using the Butcher & Packer as a rub or dry cure, and the third im going to try your morton TQ recipe you had previously posted. Sounds like the most important part is the soaking and rinsing. Putting the spice to the meat today.
Quoteanother using the Butcher & Packer as a rub or dry cure
Just make sure you know what you are doing with the instacure. Too much, too salty. Too little, hospital? I spoke with customer service from Butcher Packer. They did not recomend dry curing with that kit.
i thought the butcher & packer stuff was what mallard uses, maybe i misread his posts on making bacon. but since it is rather important from a health stand point, ill just use it as a brine. Thanks for t info. You brined yours for 5 days didnt you acord?
Yes, 5 days worked very well. The instructions called for 24 hours though. Another tip, tie it up tight with butchers twine. It will make the final product more round as well as keep the internal temp more consistent. I picked that up from another post (Hab Smoker I think). The people on this forum are the most friendly, helpful people I've never met.