I picked up several large pork loins a few weeks ago and finally had a chance to prep some to make more canadian bacon.
First thing to was to cut up manageable sections on the long loin pieces, trim off some of the fat & silverskin.
About 8.5 lbs went into a brine containing salt, sugar, real maple syrup, black peppercorns, allspice and cure#1.
After nearly six days in the brine, it's time:
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/CB_brine_sml_zps4384a845.jpg)
I drained the loin pieces several times; soaked in ice water for a hour or so, rinse & repeat. I sliced up a sample to fry & taste test. Good results! Nice balance of sweetness & saltiness.
Got the batch 'netted up' & hung overnight in the other fridge to help in the drying out process (pellicle formation). Bacon hangers come in handy...
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/CB_hang_sml_zps26bf3112.jpg)
Next day: Into the smoker.
Using hickory dust. I expect this will be an all-day affair. Started at 130°F & will gradually up the temps over the course of the day.
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/CB_hang_inSmoker_sml_zpsbf279fd9.jpg)
Eight hours in, with plenty of smoke over that time. I'l raise the temps to 180° & pull this batch when it hits the desired IT.
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/CB_8hoursmoke_sml_zps359eff6b.jpg)
Well, it wound up taking about 11 hours for the bacon to finally hit the 152°F mark in the 175°F smoker. So late last night, I hung the bacon back in the fridge to firm up.
Bright & early this morning, it's finally BACON TIME.
My son and I both had an early morning breakfast (he works on the facility team at our church. 4:30 AM start time on Sunday). Some home-made waffles with some lightly-fried canadian bacon, real maple syrup = a GREAT start to the day!
The CB really came out nice! The loins are quite firm with a slightly dense outer skin; quite smokey (especially the end cut!) with a wonderful balance o' sweet & salty; hint of maple, too.
In hindsight, I could've spent some more time trimming some of the excess fat on the loins, but overall, I'm happy with the results.
Kevin
(http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/CB_slice_sml_zpsaad774a3.jpg)
Nicely done!
DAYUM!
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BOING!
That is just OFF the hook.
You always do great work.
Really nice.
That sure looks gooooood.
Ohhhhhhhhhhhhhhh Yaaaaaaaaaaaaaaaaa!!!!!
Maybe my next smoke should be CB.
That looks awesome!
Looks great. I am down to my last pack of CB so this post has reminded me I need to make some more.
Looks good! Guess I better make myself some more too!
Thanks, guys.
CB is one of those meats thats doesn't require TOO much effort to prepare (compared to some fermented or emulsified sausages), but the end results are always pleasing! Not everyone likes blood sausage, beer brats or braunschweiger, but I've discovered that CB sells to practically anyone! :)
Kevin
Nice job as usual Kevin
Shawang!
Good lookin back bacon!!
That looks great, nicely done
I'm just happy that someone called it back bacon 8)
Good work. Bacon is high on my list of next to-dos with the Bradley.
Next on the new things to do list.
Kevin,
I have only used the dry rub method of curing for making CB byut I think I might want to try a brine like you did. A couple of questions if ya don't mind.
Can Mortons Tenderquick be substituted for Cure #1?
Could you share your brine recipie?
Thanks
Kevin
There's a different ratio when using the TenderQuick vs the basic Cure#1 and the salt needs to be adjusted.
SOMEWHERE on this site i know there's a chart or reference that explains the substitution ratios.
I used a compilation of several recipes, tweaked a bit.
Makes a not-too-salty, rather sweet/spiced ham profile; heating it in a pan seem to bring out the maple flavor, especially on THICK slices:
For 8.5 lbs of pork
Kosher salt (.65lbs/295g )
filtered water (1 quart)
unfiltered apple juice (1 quart)
Cure#1 (68g)
Sugar (113g/1/4lb)
REAL maple syrup (1 cup)
Allspice (whole) (1.5 TBL)
Black peppercorns (whole) (2 TBL)
Bay leaves (4-6)
Bring all ingredients (except for pork & cure!) to a boil in a pot. Let brine cool before adding cure and pouring over pork.
I bookmarked this and it didn't go on to do list,
it went on my HAS to do list.
Thanks again Kevin.
Quote from: Kevin A on February 28, 2013, 04:45:52 PM
Kevin
There's a different ratio when using the TenderQuick vs the basic Cure#1 and the salt needs to be adjusted.
SOMEWHERE on this site i know there's a chart or reference that explains the substitution ratios.
I used a compilation of several recipes, tweaked a bit.
Makes a not-too-salty, rather sweet/spiced ham profile; heating it in a pan seem to bring out the maple flavor, especially on THICK slices:
For 8.5 lbs of pork
Kosher salt (.65lbs/295g )
filtered water (1 quart)
unfiltered apple juice (1 quart)
Cure#1 (68g)
Sugar (113g/1/4lb)
REAL maple syrup (1 cup)
Allspice (whole) (1.5 TBL)
Black peppercorns (whole) (2 TBL)
Bay leaves (4-6)
Bring all ingredients (except for pork & cure!) to a boil in a pot. Let brine cool before adding cure and pouring over pork.
Thank you brother!
I will look and see if I can find the subtitution ratios!
Here's some useful information regarding the cures and their application:
Here: http://www.susanminor.org/forums/showthread.php?736-Curing-Salts (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts)
...and this info taken from two sources ("Charcuterie" & Marianski):
If the meat is going to be heat processed (smoked, fried, grilled, or cooked above 150 degrees in any manner) such as bacon, hams, snack-sticks, jerky, etc. etc.
You will want to use Cure #1 or Tender-Quick.
If you are doing dry-aged meats that get no cooking before eating such as a true Prosciutto ham, Landjager, authentic pepperoni, Mettwurst, etc.
You will need cure #2.
Never substitute one cure formulation for another, follow recipes which are published by a reputable source.
Follow all sanitation procedures to the letter. Home-curing meats is not a place you want to improvise, the results could be deadly.
The biggest concern is the spores produced by C. Botulinum bacteria, the spores produce the deadliest toxin known to man, and it is typically fatal in all but a few cases. The Word Botulism is derived from the Latin word for Sausage since that is where this deadly strain of bacteria was first isolated.
Botulinum bacteria is present everywhere, it is fairly harmless until it produces spores. Botulinum requires a low-oxygen environment, with moisture, and temperatures between 40-140 to propagate. Normal cooking procedures do not make the toxins less deadly, so cooking infected meats does not make it safe to eat if C. Botulinum spores are present
Tender-Quick ratios:
Per each pound of whole muscle meat that will be cured in whole form: use 1 TBL of Tender-Quick.
For ground meats: use 1.5 tsp per each pound
Cure #1: use 4-ounces by weight, per each 100 pounds of meat, or 1 level tsp per each 5-pounds.
Salt: You'll want Kosher salt for best results, and at a ratio of about 3% by weight.
This is not as critical for cured meats that will be heat processed, but if you ever get into dry-aged meats and sausages this is very important.
Always try to weigh salts and cures instead of relying on volumetric measurements. Different brands of kosher salt when measured by the cup can have a weight difference of up to 50%. So you may either get something so salty it is inedible, or something that did not have enough salt and a nasty bacteria was allowed to grow because of it.
------------------------
Reliable info is a GOOD thing when it comes to food-safety.
Kevin :)
Quote from: Kevin A on March 02, 2013, 07:51:23 AM
Here's some useful information regarding the cures and their application:
Here: http://www.susanminor.org/forums/showthread.php?736-Curing-Salts (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts)
...and this info taken from two sources ("Charcuterie" & Marianski):
If the meat is going to be heat processed (smoked, fried, grilled, or cooked above 150 degrees in any manner) such as bacon, hams, snack-sticks, jerky, etc. etc.
You will want to use Cure #1 or Tender-Quick.
If you are doing dry-aged meats that get no cooking before eating such as a true Prosciutto ham, Landjager, authentic pepperoni, Mettwurst, etc.
You will need cure #2.
Never substitute one cure formulation for another, follow recipes which are published by a reputable source.
Follow all sanitation procedures to the letter. Home-curing meats is not a place you want to improvise, the results could be deadly.
The biggest concern is the spores produced by C. Botulinum bacteria, the spores produce the deadliest toxin known to man, and it is typically fatal in all but a few cases. The Word Botulism is derived from the Latin word for Sausage since that is where this deadly strain of bacteria was first isolated.
Botulinum bacteria is present everywhere, it is fairly harmless until it produces spores. Botulinum requires a low-oxygen environment, with moisture, and temperatures between 40-140 to propagate. Normal cooking procedures do not make the toxins less deadly, so cooking infected meats does not make it safe to eat if C. Botulinum spores are present
Tender-Quick ratios:
Per each pound of whole muscle meat that will be cured in whole form: use 1 TBL of Tender-Quick.
For ground meats: use 1.5 tsp per each pound
Cure #1: use 4-ounces by weight, per each 100 pounds of meat, or 1 level tsp per each 5-pounds.
Salt: You'll want Kosher salt for best results, and at a ratio of about 3% by weight.
This is not as critical for cured meats that will be heat processed, but if you ever get into dry-aged meats and sausages this is very important.
Always try to weigh salts and cures instead of relying on volumetric measurements. Different brands of kosher salt when measured by the cup can have a weight difference of up to 50%. So you may either get something so salty it is inedible, or something that did not have enough salt and a nasty bacteria was allowed to grow because of it.
------------------------
Reliable info is a GOOD thing when it comes to food-safety.
Kevin :)
Thanks Kevin! I went ahead and started a half a loin going Saturday using the dry method since I didn't know how much tenderquick to use in a solution. When I am out of TQ maybe I will order some cure #1 and try your recipie.
You can use TQ to make a wet brine, but it is not the best cure mix to use in a wet brine; because you have no control of how much salt you want to add.
Morton's directions state to use 1 cup of TQ per 1 gallon of liquid; or 1/4 cup TQ per 1 quart of liquid. If you use TQ in Kevin's recipe, you would remove the cure; salt and sugar from the ingredient list, and use TQ at the rate stated by Morton. Using TQ for a wet brine can get expensive.
Outstanding :D