My first Canadian Bacon

Caribou · April 26, 2012, 08:47:13 PM

Hi everyone,
I have my first attempt at Canadian bacon curing in the fridge right now and the recipe being used in Mallard Wacker's from the Recipe site. I didn't have a whole loin only a half. The other difference was that I used Cabela's Maple Cure, too.
The only think that is worrying me, just a little, is the 21 day cure time. I see posts on the forum and they all look happy with the results so I am probably worrying needlessly but I do have a fear that it may end up too salty or mushy.
Thanks,
Carolyn

Waltz · April 27, 2012, 03:11:48 AM

The last time I made Canadian Bacon, which was also my first time, I used a recipe which stated one week in the cure. It turned out OK, good even, but it had cured a bit unevenly and I felt it could have done with longer, both for evenness of cure throughout the meat and for depth of flavour. Next time I was going to try 10 days. I am sure others on this site will have had more experience and can add that to the mix. Let us know what time you finally go for and how it turns out.

Caribou · April 27, 2012, 04:15:27 AM

Thanks Waltz,
I have been turning mine in the bag once a day, so I'm thinking it will cure evenly.
So maybe if a week wasn't quite enough in your case possibly the pork loins take more time and 21 days shouldn't make me nervous. :)
Carolyn

viper125 · April 27, 2012, 04:34:24 AM

On Loin I go -10 days max. Not sure on this recipe why its so long.

Caribou · April 27, 2012, 05:07:48 AM

Thanks Viper,
Here's the recipe if you'll like to take a look at it:
http://www.susanminor.org/forums/showthread.php?319-MAPLE-CANADIAN-BACON
Carolyn

viper125 · April 27, 2012, 05:38:42 AM

Well I read it. But to me it dont make sense. Maybe Hab's can come and explain it to me. I make mine similar to his. I figure at least one day per 1/4 inch to center. Loin is about 2 1/2 inches half of that is 1 1/4 or 5 quarters. so I add two for safety. and got days. I believe that's recommended time. Then i'll pull and check if it's through or not. 21 days for a piece of meat thats only a couple inches thick seems extreme to me. But I'm learning every day. I really don't believe you can over cure. But I have seen meat that was mushy. I have also brined a 1 1/2 inch piece of pork butt for 2 hours and it was done all the way through. That said I also dried cured mine on Tuesday and will pull Monday or Tuesday and check. It basically same as yours. Except my spices I bumped up some.

viper125 · April 27, 2012, 05:41:23 AM

Just looked at Hab's recipe he calls for 6 days of curing. Just thought Id let you know.

http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon

And when it comes to curing HE's The Man!

Caribou · April 27, 2012, 06:29:12 AM

Thanks Viper,
Yes, Habs is definitely the curing expert, he helped me on my first bacon a lot.
Right now the meat is very firm and has picked up the dark maple syrup color.
I started it on the 19th so it's on day 8 today.
Carolyn

viper125 · April 27, 2012, 08:11:38 AM

Stared mine the 24 so i'll smoke on or around the 1st.

Habanero Smoker · April 27, 2012, 01:21:17 PM

Hi Carol;

I've never used Mallard's recipe, because it calls for a specific type of cure blend by a certain manufacturer. Without knowing the percentage of nitrite, and the amount of salt; it is hard to determine the curing time. I've seen posts where other's have followed this recipe and they reported they have had great results.

Waltz;

Being in Scotland, do you know if you were using what we call over here as Cure #1. Many cures in Europe have a lower percentage of sodium nitrate. That may account for the extra curing time you needed.

Caribou · April 27, 2012, 03:25:42 PM

Thanks Habs,
I did use a different brand of maple cure than Mallard Wacker and went with the amount for a rub stated on the package which was 0.07lb per lb. But the package doesn't mention any length of time to achieve a safe cure.
Carolyn

Smokin Soon · April 27, 2012, 07:16:23 PM

If I was going with an unknown cure, I would try to judge by the firmness of the loin, rather than time. If it feels uniformly firm from end to end, I would soak and test for saltiness. When I do the Habs mix, I do 2 30 minute soaks, as I do not like it too salty.

Caribou · April 27, 2012, 07:49:45 PM

Thanks SS,
It seems quite firm and the color has darkened, too. But there is a 1/3 cup of grade b maple syrup added to each ziploc and it's pretty dark stuff, too.
Now when you soak it, do you just cut off little pieces and pan-fry it to cook it and taste it?
I'll go check out Hab's recipe and read it too.
Carolyn

viper125 · April 27, 2012, 08:15:23 PM

I cut at least a couple pieces because the outer rind will be saltier. Plus I just love bacon.. LOL

Smokin Soon · April 27, 2012, 08:43:41 PM

Quote from: Caribou on April 27, 2012, 07:49:45 PM
Thanks SS,
It seems quite firm and the color has darkened, too. But there is a 1/3 cup of grade b maple syrup added to each ziploc and it's pretty dark stuff, too.
Now when you soak it, do you just cut off little pieces and pan-fry it to cook it and taste it?
I'll go check out Hab's recipe and read it too.
Carolyn

Yes, Just slice off a couple of pieces and fry it up. If it tastes too salty, give it another soak.