Brine-Cured Canadian Bacon

[Habanero Smoker]

Very funny Doc.... my Canadian comes out a wee bit "pinker"...could that be the wet brine?

PS...you can get Morton's TQ at Jensens...kinda pricey tho...

The lack of color is probably caused by not enough sodium nitrite in the brine. The sodium nitrite gives it the reddish color, and also more of the ham like flavor. I also have cured using both methods, and as for color they come out the same. Not only does the dry cure take up less room, I feel the final product is better. The plus about wet brining is you can generally cut down on the curing times.

[Doctor Woody]

Very funny Doc.... my Canadian comes out a wee bit "pinker"...could that be the wet brine?

PS...you can get Morton's TQ at Jensens...kinda pricey tho...

Ah...  I have never been to a Jensens.  There is not one close to me.  However, there is one in La Quinta.   :D

[Brisket Lover]

Did you place them in the fridge to sit for the 6 days?

[Doctor Woody]

Did you place them in the fridge to sit for the 6 days?

I did exactly that.  I couldn't replenish my tender quick salt quick enough, or I would have used the dry cure method.