canadian bacon recipe dry cure
You can also experiment with adding fresh or dried herbs to the brine to flavor the meat Heat the water with the salt sugar and nitrite salt. 1 tablespoon onion powder.
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For Canadian bacon after the cure it is time to smoke.
. Trim fat and silver skin from pork loin. Cut into 3 to 4 pound sections. Let the brine cool then pop it in the fridge to chill.
5 pound pork loin cut in half if you need to fit it in vessel. Multiply that by 4 and add 2. Back Canadian Bacon 3 Ways Oldfatguy Ca.
Directions 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. A place to discuss techniques tips recipes and pictures of smoking meats vegetables fruits or anything. Smoke at 130F for up to 2 hours.
Wanted to post an update about my latest Canadian bacon effort. Garlic powder per pound 1 tsp. I also got 5 Choice Prime Ribs about 5 to 6 LBS each 799 LB.
Pork Belly 100 Salt. Weigh the rest of the cure components. Salt is 25 of the weight of the pork belly.
Place on a wire rack and dry in the refegarator overnight. Back Canadian Bacon Wet Cure Method Oldfatguy Ca. For the Canadian Bacon 1 8-to-10 pound pork loin Instructions Combine all the brine ingredients in a large non-reactive pot.
34 cup kosher salt. Refrigerate and allow to cure for 3-5 days. 1 gallon filtered or distilled water.
1 cup brown sugar. Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods. Dark brown sugar per pound 1 tsp.
Sugar is 1 of the weight of the pork belly. Canadian Bacon Dry Cured Step by Step About a month ago I ran out of Canadian Bacon so I waited for the Christmas Week sales. I got an 1124 LB Pork Loin 189 LB.
Morton Tender Quick or Basic Dry Cure per pound 1 tsp. Bring to a boil over high heat stirring to dissolve salts and sugar. Pink Cure 1 is 025 of the weight of the pork belly.
Remove from smoker and allow to cool a bit. Increase the temperature to 150F till an IT of 140F is reached. Scrub the exterior of the meat thoroughly dont use soap.
Cut into 18 inch thick slices. 005 ounce 15 teaspoon Prague Powder 1 4 teaspoons brown sugar 1 12 teaspoon kosher salt. 8 tsps of pink salt nitrite salt or a mixture of 675 nitrites and 9325 salt 4 lbs.
Homemade Maple Canadian Bacon Smoker Optional Foo With Family. How To Make The Best Canadian Bacon Grill Master University. Boil for 1 minute then remove from heat.
Throw the chips on the coals and the bacon on the other side of the grate Let it smoke at 200-220 degrees for 2-3 hours or until the bacon slab reaches approximately 150-170 degrees internally The final product should look a bit like this. Put the pork in the pot and keep it in the fridge for the length of time in the calculations above you can go about 20 longer if you have to. Onion powder per pound Directions Directions.
Stirring occasionally heat the brine over medium heat until the salt and sugar are fully dissolved. 1 tablespoon maple syrup. The thickest portion of my meat was 2 12 inches so I cured it in the fridge for 12 days 2 12 times 4 plus 2.
Weigh your piece of pork belly. If necessary weigh it down with a dinner plate or something else. 1 tablespoon Insta Cure 1 Prague Powder 1 tablespoon garlic powder.
Fry over low heat turning to brown evenly about 8 10 minutes. I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin. After 48 hours remove the pork from the brine discard the brine rinse with cold water and pat dry.
See more result 49 Visit site Video result for homemade canadian bacon dry cure. Transfer to a large container and stir in remaining 3 quarts of water. I did six hours of cold smoke with an applepost oak mix.
Place the pork on a rack over a plate or baking sheet in the fridge to dry out for 12 to 24 hours. This recipe is for a very pure meaty tasting bacon. Place loin in food grade plastic bag.
1 Pink Cure 1. Homemade Dry Cured Back Bacon You. Home Cured Canadian Bacon Putney Farm.
Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar. Refrigerate uncovered to dry slightly before cooking. To make the curing solution combine 1 quart of water with all the other ingredients except the loin in a large non-reactive pot.
Measure the thickest part of the loin in inches. Make a note of the weight of each piece before measuring the dry ingredients. When ready set up a smoker to hot-smoke at 200-225 degrees.
Then remove the skin when it can be handled. Press J to jump to the feed. Of pork loin trimmed well to remove external fat.
Soak loin in cool water for 30 minutes. 1 cup white sugar. Ingredients By Weight.
Set the bellies out for 1-2 hours to come to room temperature. Smoked Canadian Bacon Recipe Become A Pro With This Guide. Step 1 Making the Brine.
You need to determine how long to cure the bacon in the fridge.
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