I have a pork loin that is destined to be Canadian Bacon. I understand that for the date I want to smoke it, is on the weekend, which means I need to start the curing process the weekend before. Problem is I am going to be out of town this weekend. Would it be a problem to start on Thursday ? That would make the cure 8 days instead of 6. Then the drying / smoking / and the two day wait.
As a matter of practice, a cut of meat is often cured for 2 days per inch of thickness, plus 2 days. That is about 6 or 7 days for a typical pork tenderloin (Yum!).
The only real consequence of going two extra days would be a little extra saltiness. That is not a problem for someone like me, who likes salty meats. It would also add a little to the storage capability of the finished meat.
Probably you should try it, but wash it well with cold running water and soak it for 2 hours in cold water before drying and smoking.
You should be fine. The advice to rinse and soak is correct. Man, I love to make canadian bacon. My friends love for me to make it too.
Enjoy and don't worry about an extra curing day.
Larry
I would still take it out in six days, rinse and soak it. I always rinse out the bag or the container used to cure, and return the loin back to the bag/container, refrigerate and allow it to "rest" one day; before preparing it for the smoker. Allowing it to rest an extra day, would be a better option then curing it two additional days.
Rider,
I will always 100% yield to Habs when it comes to all things Canadian bacon and smoking in general. If he says you should take it out in 6 days, follow his instructions. He is much more knowledgeable than me.
KyNola
>Allowing it to rest an extra day, would be a better option then curing it two additional days. <
Hmmm...
Looks like he's going to be gone at the times necessary to either start on time or take it out at a better time?
Anyway, it's going to be hard to go too far wrong.
Quote from: Bad Flynch on February 19, 2008, 06:06:17 PM
>Allowing it to rest an extra day, would be a better option then curing it two additional days. <
Hmmm...
Looks like he's going to be gone at the times necessary to either start on time or take it out at a better time?
Anyway, it's going to be hard to go too far wrong.
I may have misunderstood the time frames. I thought flbentrider would be out of town this weekend only.
Flbentrider if you are not going to be around during the week, then an extra two days won't hurt. As Bad Flynch stated it will result in a finish product that is saltier. If you are around, it's best to take it out of the cure after six days.
We're taking off for the "People Trap built by a Mouse" Friday. returning late Sunday. I'll be putting cure on the loin tomorrow night or Friday morning.
The 9 lb loin I trimmed down to 8, divided into three sections and I rubbed down with the cure and put it in the fridge this morning. Looks good already. pictures to follow.
Enjoy your weekend. Looking forward to seeing how the bacon turns out.
Pulled it out of the cure. It's soaking now. I was suprised at how much firmer the pork is already. I guess if I was going to tie it up to keep it round I should have done that already.
Don't forget the pictures when it's done ;D
-Brian
Quote from: flbentrider on February 26, 2008, 05:44:03 PM
Pulled it out of the cure. It's soaking now. I was suprised at how much firmer the pork is already. I guess if I was going to tie it up to keep it round I should have done that already.
You can still tie it. I generally tie mine just before air drying. Sometimes I have tied it just prior to placing them in the smoker.
What does Pellicle look like ?
Like a shiny slightly sticky skin would be how I describe it. :)
The pellicle will form when you air dry it in the frig overnight. Sounds like you're doing fine!
KyNola
The Bacon went in @1200 Eastern. Pictures to follow.
The Trimmed loin:
(http://weather.rdharner.com/images/loin2.jpg)
Rubbed with the cure:
(http://weather.rdharner.com/images/rubbed2.jpg)
Out of the cure, rested and all tied up:
(http://weather.rdharner.com/images/baconready.jpg)
OBS loaded and ready:
(http://weather.rdharner.com/images/loaded.jpg)
Note location of relation devices - chair / hot tub.
(http://weather.rdharner.com/images/relax.jpg)
Looking good, but where is the beverage cooler?
Quote from: Wildcat on February 28, 2008, 11:46:56 AM
Looking good, but where is the beverage cooler?
out of view on the left - why do you think one of the pictures is tilted ? ;D
Two of the three are out now, the last one is at 145 .
I think I need to get my ET-73 replaced. New probes, and it still reads 20+ degrees higher than my trusty pyrex. I'm going to verify them both with some boiling water later.
Lookin' good!
Ya just can't beat that Canadian Bacon! ;)
That... comming from a Canuck. ;D
Mike
They're D O N E!
(http://weather.rdharner.com/images/cb-1.jpg)
Pretty -
(http://weather.rdharner.com/images/cb-2.jpg)
What do you mean I have to wait 2 days ???
(http://weather.rdharner.com/images/cb-3.jpg)
They look good. You can indulge now, but it is similiar to smoking cheese; the smoke flavor of the bacon will be a little strong at this point.
flbentrider
Jeeeezzzzzz... You should get a major penalty for that!
Some of us are at work ya know! :P ;D
Mike
I took half a day off. Only 12 hours in the office today. ;D It was quite productive. I smoked the bacon, and used my new 10 inch slicer to slice 5 lbs of bottom round for jerky.
SWEET!
Looks great. Hopefully you have sampled some by now and I know it's great. If you think it's good now, wait until you taste it in a couple of days. Next....find you a supplier of pork belly and turn that into bacon. Your family will never let you buy bacon at the grocery again!
Congrats on the canadian bacon, it looks wonderful. Isn't it amazing how easy it really is and how much better it is than what you can buy at the grocery?
KyNola