Need an answer quick

[bunnydude]

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 :)

[Tiny Tim]

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).

[acords]

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. 

[bunnydude]

Thanks for the help I will hit it with smoke thursday and will post my succes or Failure ;D ;D

[whitetailfan]

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.

[hillbillysmoker]

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.

[Habanero Smoker]

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.

[bunnydude]

Hey all you guys are awsome thanks for the help. ;D

[MRH]

Another thing make sure you rinse it well before you smoke, so its not too salty.

Mark

[bunnydude]

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. :)

[Habanero Smoker]

Ginger sound unique. How much did you use? Was it fresh or ground?

[bunnydude]

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.

[Habanero Smoker]

Thanks. The next time I make some Canadian bacon I'll add some ginger to the recipe I use.

[smokerman]

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

[Habanero Smoker]

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