canadian bacon recipe dry cure
Bring to a boil over high heat stirring to dissolve salts and sugar. Salt is 25 of the weight of the pork belly.
Dry Cure Canadian Bacon
Boil for 1 minute then remove from heat.
. It has table salt sodium nitrite 625 and sodium nitrate 1. Prague Powder 2 also called InstaCure 2 is used for long aged dry-cured meats like prosciutto and hard salami. When I told my wife I wanted to make some homemade Canadian bacon I saw her soul die a little bit.
Soak loin in cool water for 30 minutes. This is what we use when we make Canadian bacon. Bold statement but true.
Besides wet curing prevent hot spots by ensuring that the whole meat is cured rather than leave out other areas as it is the case with dry curing. 005 ounce 15 teaspoon Prague Powder 1 4 teaspoons brown sugar 1 12 teaspoon kosher salt. When ready set up a smoker to hot-smoke at 200-225 degrees.
Rub TQ on first trying to get it distributed evenly all over the piece of meat it was measured for. Trim fat and silver skin from pork loin. Let it cure for a week.
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. Place the pork on a rack over a plate or baking sheet in the fridge to dry out for 12 to 24 hours. Cut into 18 inch thick slices.
Weigh your piece of pork belly. 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 five sprigs fresh rosemary Two to three tablespoons black peppercorns One tablespoon juniper berries Quarter-cup curing salt. Home Cured Canadian Bacon Putney Farm.
Back Canadian Bacon 3 Ways Oldfatguy Ca. Ingredients By Weight. Dark brown sugar per pound 1 tsp.
Add some weight to the cookie sheet on top so that theres a bit of pressure on the pork belly as it cures. Back Bacon Curing Recipe. Sugar is 1 of the weight of the pork belly.
Canadian bacon is also not the same thing as ham a smoked and cured meat typically from the hind upper leg of a swine. 1 Pink Cure 1. Place loins into separate one gallon sealable plastic bags and remove as much air as possible curing meat in the refrigerator at 36.
Homemade Maple Canadian Bacon Smoker Optional Foo With Family. Wanted to post an update about my latest Canadian bacon effort. Weigh pieces to be cured.
Back Canadian Bacon Wet Cure Method Oldfatguy Ca. 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. Garlic powder per pound 1 tsp.
Basically any cured meat that isnt long-aged like a dry-cured salami. Set the bellies out for 1-2 hours to come to room temperature. Homemade Dry Cured Back Bacon You.
I did six hours of cold smoke with an applepost oak mix. Bacon is made from the fatty belly muscle in the lower area of a pig whereas Canadian bacon is made from the loin along the back of the animal. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day.
Canadian bacon is not the same thing as bacon. Boneless pork loin size will depend on how much bacon you want to make 1 Tbl. The recipe also appears in his book by the same.
Pork Belly 100 Salt. Place on a wire rack and dry in the refegarator overnight. Weigh proper amount of Tender Quick for each piece of Pork Loin12 ounce One TBS per pound.
Pink Cure 1 is 025 of the weight of the pork belly. 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 medium cloves garlic smashed 1 tablespoon black peppercorns 1 boneless pork loin trimmed of excess fat about 4 to 5 pounds 1 to 2. You can get it here.
Morton Tender Quick or Basic Dry Cure per pound 1 tsp. Steven first showcased this recipe on Season 1 of Project Smoke. At least I think so.
Rub the cure on the belly and put in a zip lock bag expelling all the air. Fry over low heat turning to brown evenly about 8 10 minutes. 3 grams 2 ml prague powder 1.
Transfer to a large container and stir in remaining 3 quarts of water. Weigh the rest of the cure components. Place loin in food grade plastic bag.
Put the pork belly on a cookie sheet cover it with another cookie sheet with some parchment or plastic wrap in between and put it in the fridge. Making your own brined and smoked Canadian bacon is a satisfying project requiring a mere 20 minutes of hands-on prep time 4 to 5 days of curing in a wet brine use of an injecting needle makes quicker work of this step and about 2 to 2 ½ hours of smoking. Rub on about 2 tsp of Brown Sugar per pound of meat and put the piece of meat in the bag.
Irish and canadian bacon are made from lean pork loin and utilize a brine to cure the pork. Refrigerate and allow to cure for 3-5 days. Smoked Canadian Bacon Recipe Become A Pro With This Guide.
Combine the water salt sugar pink salt maple syrup sage thyme and garlic cloves in a stockpot. Cut into 3 to 4 pound sections. Refrigerate uncovered to dry slightly before cooking.
Onion powder per pound. I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin. Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods.
How To Make The Best Canadian Bacon Grill Master University. Wet curing is ideal for smoked Canadian bacon because you can control the amount of salt used. Peameal bacon and back recipes celebration generation homemade dry cured back bacon you cured pork loin curing your own bacon preserve pickle canadian bacon back much better homemade thermoworks.
This is where pork chops come from. You literally do nothing but wait. She hates Canadian bacon.
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. When the belly firms up rinse well and pat dry. After 48 hours remove the pork from the brine discard the brine rinse with cold water and pat dry.
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