canadian bacon first timer and a few ribs

[manfromplaid]

two 3and 1/2 pounders rubed and ready to sit. habs recipe

and 16 lbs ribs, prep tomorrow smoke early friday morning to go with my crusty bread ;D

[Gafala]

Looking good, keep up the good work.

[Saber 4]

Your going to love that CB and ribs.

[watchdog56]

That is a lot of meat, may take longer than normal times especially those ribs.

[manfromplaid]

allready planed ahead for extra time    smoking at home then ftc for the ride to calgary with 1 daughter to visit another daughter. my girls and there men like what comes out of the smoker so they send their thanks to those that supply recipies and info/help
jeff

[tskeeter]

Jeff, you're going to love that Canadian Bacon. 

The only modification I do to Hab's recipe is to perform the clear water freshening step three times after curing.  Rinse the cure off the CB, then soak in fresh water for 30 minutes, drain and refill with fresh water, soak for 30 minutes, drain and refill with fresh water, soak for 30 minutes more.  I find this gets the salt level down to where we like it.

As I've read and learned here, I've found out that sugar helps mask the salt flavor.  So, a person should be able to increase the amount of sugar in the curing blend a bit and maybe not spend as much time freshening the CB after curing.

[manfromplaid]

sounds like a good plan. about the sugar   since its already in the fridge would a maple sugar rub before the smoker sweeten it up (can't hurt to try) or a maple syrup glaze.
jeff

[tskeeter]

sounds like a good plan. about the sugar   since its already in the fridge would a maple sugar rub before the smoker sweeten it up (can't hurt to try) or a maple syrup glaze.
jeff

Before you do anything, a disclaimer is in order.  My approach is based on our personal preferences, which are fairly low salt, and the preferences of our neighbors, who are on low salt diets.  Since we eat less salt than a lot of folks, what we consider to be a bit salty is exactly what others like.

While either of the approaches you have suggested should make your CB taste less salty, what would be the best probably depends on how far you are into your curing period.  If only a day or so, I think that pulling the meat from the fridge and rubbing with a little more sugar would be best.  You'd have quite a bit of time for the sugar to absorb into the meat.  If your curing is almost done, a maple syrup glaze after you have freshened the meat would probably work better.

[tailfeathers]

I use mallardwhacker's recipe when I make Canadian bacon (got 20# of loins curing now). His recipe calls for putting a glaze of maple syrup on the meat during the resting period between rinsing and smoking and it works well. Rinse and soak your cured loin then massage on a coat of maple syrup while the meat rests for an hour.

[manfromplaid]

read mallardwhackers recipe also.  still have time to pull and add sugar  but this time i think i will try a glaze after the cure. either way its going to be good uuummmm bacon

[manfromplaid]

05:30 and the temp dropped to about 1deg.f  smoker up to 225 in 20 mins 2 hrs of hickory/ foil/ and finish. more photos when done

[Smoker John]

Looking good

[manfromplaid]

almost packed away  just about forgot ( no pic never happend)

[Saber 4]

Yum!!