canadian bacon recipe dry cure

1 Pink Cure 1. Back Canadian Bacon 3 Ways Oldfatguy Ca.

I Have Finally Refined My Recipe And Process With Much Help From Many Of The Folks Here Bacon Curing Bacon Pork Belly

Sugar is 1 of the weight of the pork belly.

. Place loins into separate one gallon sealable plastic bags and remove as much air as possible curing meat in the refrigerator at 36. 005 ounce 15 teaspoon Prague Powder 1 4 teaspoons brown sugar 1 12 teaspoon kosher salt. Back Canadian Bacon Wet Cure Method Oldfatguy Ca.

Smoke at 325F 163C until it is 145F 63C in the deepest part of the center. Wanted to post an update about my latest Canadian bacon effort. Pink Cure 1 is 025 of the weight of the pork belly.

Pink Cure 1 is 025 of the weight of the pork belly. I also got 5 Choice Prime Ribs about 5 to 6 LBS each 799 LB. When the belly firms up rinse well and pat dry.

Salt is 25 of the weight of the pork belly. Cut into 18 inch thick slices. A simple dry cure so you can make English back bacon Canadian bacon or American bacon at home.

Place on a wire rack and dry in the refegarator overnight. Prague Powder 2 also called InstaCure 2 is used for long aged dry-cured meats like prosciutto and hard salami. You make a mixture of salt curing salt and a sweetener.

For Canadian bacon after the cure it is time to smoke. Pork Belly 100 Salt. To make the curing solution combine 1 quart of water with all the other ingredients except the loin in a large non-reactive pot.

Set the bellies out for 1-2 hours to come to room temperature. 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. Transfer to a large container and stir in remaining 3 quarts of water.

Remove from soak and pat dry. Ingredients 1 gallon water divided 1 cup kosher salt 1 cup maple syrup 13 cup light brown sugar 2 teaspoons pink salt aka InstaCure Prague Powder 4 bay leaves 3. Place loin in food grade plastic bag.

This measured dry cure bacon recipe is the foolproof diy bacon recipe. Canadian bacon recipe dry cure. I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin.

This is what we use when we make Canadian bacon. 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. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day.

Soak some wood chips in water for a 30-60 minutes use whatever wood you prefer but fruit wood apple or cherry works particularly well for a lighter smoked flavor Throw the chips on the coals and the bacon on the other side of the grate. Homemade Dry Cured Back Bacon You. Homemade Maple Canadian Bacon Smoker Optional Foo With Family.

Canadian Bacon-Dry Cure Reply 8 on. Soak loin pieces in about three gallons of cool water for 30 minutes. How To Make Measured Dry Cure Bacon At Home Glen.

Before smoking rinse the surface really well because there will be a heavier concentration of salt on there. Weigh your piece of pork belly. You can get it here.

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. Step 1 Making the Brine. A few days ago i started some pork loins curing to make canadian bacon.

Place loins into a. It has table salt sodium nitrite 625 and sodium nitrate 1. Sugar is 1 of the weight of the pork belly.

When you are wet curing you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Bring to a boil over high heat stirring to dissolve salts and sugar. Basically any cured meat that isnt long-aged like a dry-cured salami.

August 04 2009 121523 pm The wife and I just put about 60-70 packages of this product using Habs recipe in the freezer. How To Make The Best Canadian Bacon Grill Master University. Just follow this simple guide and the recipes on our website.

I did six hours of cold smoke with an applepost oak mix. I got an 1124 LB Pork Loin 189 LB. Rub the cure on the belly and put in a zip lock bag expelling all the air.

Unwrap the bacon and slice. Refrigerate uncovered to dry slightly before cooking. You may also see an iridescent sheen on the surface.

Refrigerate and allow to cure for 3-5 days. Ingredients One and one-half gallons water Three-quarters cup salt Three-quarters cup brown sugar Eight to twelve cloves garlic peeled Six to eight sprigs fresh thyme Four to. Weigh your piece of pork belly.

Soak loin in cool water for 30 minutes. Ingredients By Weight. Smoked Canadian Bacon Recipe Become A Pro With This Guide.

Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar. Refrigerate uncovered overnight or long enough to allow to dry and to form pellicle on the surface. Dry meat cure 1 tablespoon per pound of trimmed boneless pork loin.

Let it smoke at 200-220 degrees for 2-3 hours or until the bacon slab reaches approximately 150-170. I also fried up some dry cured bacon and maple bacon. Weigh the rest of the cure components.

Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods. Salt is 25 of the weight of the pork belly. Fry over low heat turning to brown evenly about 8 10 minutes.

Boil for 1 minute then remove from heat. To make dry cured bacon you need to understand the process of curing. Start by weighing the piece of pork loin you are going to make into bacon.

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