Hey I am trying canadian bacon for first time and I need to know if the curing time is dictated by the size of meat you have or is the time constant reguardles of the size of meat.
I am doing a 1 1/2 pound loin for a first attempt and I have had it dry rub brining since Saturday.
Any help would be appriciated :)
Here's your quick answer...don't know how right it is. :P :D
I believe curing time is dictated by how much meat there is (probably thickness rather than weight).
With pork loin, I would go 5-7 days. Once you start curing thicker cuts of meat, you'll want to increase your curing time.
Thanks for the help I will hit it with smoke thursday and will post my succes or Failure ;D ;D
If you're dry brining, there should have been instructions on the cure (I assume it is a commercial mix)
The quick answer, as above, is generally thickness.
I use Morton's Tenderquick. Follow the directions on package. For each TBS of Tender Quick I mix 1tps of brown sugar, 1/2tps garlic powder, 1/2tps onion powder. Cure in the refrig for 6 days in a gallon ziplock bag turning it over daily. After curing time do a presoak in water for 1 hour then refrig overnight uncovered to let the pellicle glaze form You are then ready for smoking.
It will depend on both the cure and the thickness of the meat. If you are using Morton's TQ, for 1.5 lb. piece of meat I would cure 4-5 days.
Hey all you guys are awsome thanks for the help. ;D
Another thing make sure you rinse it well before you smoke, so its not too salty.
Mark
I took the advise of all, and did it ever come out? BOY HOWDY it has an awsome nice color and a great smoke flavor. I used tender quick dark brown sugar and ginger for my cure. and I smoked it with straight mesquite.
Again thanks for the advise. :)
Ginger sound unique. How much did you use? Was it fresh or ground?
For the small loin I used two TBSP of MTQ, 3TBSP of Dark brown sugar, and 1 1/2 tsp ground ginger.I will use more next time because I really like the ginger it gives everything a very fresh and clean taste.
Thanks. The next time I make some Canadian bacon I'll add some ginger to the recipe I use.
sorry to hornin on this post, but if I were to somke cook this piece of meat, to what IT would I take it .
Thanks
geg
Greg;
Welcome to the forum.
I use to go to 150°F, but now I take mine to 145°F.
Here a link to the recipe I use.
http://www.susanminor.org/forums/showthread.php?t=311