canadian bacon recipe dry cure
Start by weighing the piece of pork loin you are going to make into bacon. Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods.
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Irish bacon is cured like Canadian bacon but it is not smoked so just leave the wood out of this recipe if you want to make it Irish.
. Place the meat into a container a jumbo plastic bag works great and try to scoop any remaining cure into the bag. Basically any cured meat that isnt long-aged like a dry-cured salami. Measure all dry ingredients for each section of meat based on the weight of each section and thoroughly mix rubbing the entire mixture on to the loin.
Place on a wire rack and dry in the refegarator overnight. It has table salt sodium nitrite 625 and sodium nitrate 1. Mix together salt dark brown sugar 2 tablespoons of black pepper paprika and pink salt in a small bowl.
Refrigerate and allow to cure for 3-5 days. Bring to a boil over high heat stirring to dissolve salts and sugar. Both bacons are lean perhaps 101 meat to.
Back Canadian Bacon 3 Ways Oldfatguy Ca. Set the bellies out for 1-2 hours to come to room temperature. Basic Dry Cure with dextrose less sweet than granulated sugar 1 pound450 grams pickling saltKosher salt 13 ounces425 grams dextrose 3 ounces75 grams pink salt 10 tsp.
You can get it here. I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin. Rub TQ on first trying to get it distributed evenly all over the piece of meat it was measured for.
This is what we use when we make Canadian bacon. Cut into 18 inch thick slices. Use pickling salt and white sugar if your going to store the dry cure.
Homemade Maple Canadian Bacon Smoker Optional Foo With Family. Transfer to a large container and stir in remaining 3 quarts of water. Rub on about 2 tsp of Brown Sugar per pound of meat and put the piece of meat in the bag.
Place loins into separate one gallon sealable plastic bags and remove as much air as possible curing meat in the refrigerator at 36. Smoked Canadian Bacon Recipe Become A Pro With This Guide. Canadian bacon recipe dry cure.
Wet Brine Equilibrium Curing of Sea Salt 025 Pink Curing Salt to the Total Weight of the Meat in addition 1L1Kg weight so 40 water is calculated of the. Dry Equilibrium Curing of Sea Salt 025 Pink Curing Salt to the Total Weight of the Meat. Total Time 123 hrs 20 mins.
To make the cure combine 1 quart of water Kosher salt maple syrup brown sugar pink salt bay leaves garlic and peppercorns in a medium saucepan. Weigh proper amount of Tender Quick for each piece of Pork Loin12 ounce One TBS per pound. Dry curing like this needs a minimum of five days and up to ten days but six to seven.
Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Refrigerate uncovered to dry slightly before cooking. I did six hours of cold smoke with an applepost oak mix.
Place in the coldest part of the refrigerator and cure for 5 days flipping bag about every 12 hours. Soak loin in cool water for 30 minutes. Place loin in food grade plastic bag.
Back Canadian Bacon Wet Cure Method Oldfatguy Ca. How To Make The Best Canadian Bacon Grill Master University. Or TCM Makes about 3-12 cups.
Wanted to post an update about my latest Canadian bacon effort. Rub the cure on the belly and put in a zip lock bag expelling all the air. When the belly firms up rinse well and pat dry.
Boil for 1 minute then remove from heat. Homemade Dry Cured Back Bacon You. Prague Powder 2 also called InstaCure 2 is used for long aged dry-cured meats like prosciutto and hard salami.
Coat entire pork belly with the cure and place in a large resealable plastic bag. Or Prague Powder 1. Weigh pieces to be cured.
Fry over low heat turning to brown evenly about 8 10 minutes. Its the perfect recipe if you want to get into curing and dont want a huge time commitment or if you just want the best damned Canadian bacon on the planet.
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