Canadian Bacon cure time with Pop's Brine

Discussion in 'Bacon' started by backtroller, Nov 9, 2015.

  1. backtroller

    backtroller Fire Starter

    I used Pop's Brine which calls for 1 TBS #1 Cure for each gallon of water. I put 4 gallons of water and 4 TBS #1 Cure in brining bucket and my two pork loins along with the other ingredients in Pop's recipe. How long will the two pork loins need to be in the brine for full cure--thanks in advance 
     
  2. bmaddox

    bmaddox Master of the Pit

    Did you inject the loins? What is the thickest part? 
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Not knowing how thick they are and it is always better to play it safe. I leave mine for 14 days minimum 

    Richie
     
  4. I usually do 14-21 days for loins.
     
  5. backtroller

    backtroller Fire Starter

    Thanks for the responses. The thickest part of the loins were 2 1/2"
     
  6. backtroller

    backtroller Fire Starter

    sorry I forgot to add that I did not inject them
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You can still inject them now....
     
  8. backtroller

    backtroller Fire Starter

    Dave, I will do that tonight and finish out the 14 days in brine--should be good to go--correct
     
  9. backtroller

    backtroller Fire Starter

    I have been making and smoking sausage for along time, but the bacon and curing of bacon is new to me. I would like to thank all that helped me out on my Canadian bacon question. I have a quick question about bacon bellies--I did Bear's recipe with TQ and used the 1 TBS TQ per# of meat, but have noticed that one of the zip lock bag seal has leaked out some liquid. Do I need to worry about adding more TQ or am I ok. I have had the bellies in the cure for 5 days now--thanks in advance
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Since it's been 5 days already, I would just close the bag better, and/or put that end up higher so it won't leak any more.

    Then finish your cure time. Then after curing, be sure to slice open & give a look inside that one to be sure the cure got all the way to center (Pink to center).

    Might as well do a salt fry test then too.

    Bear
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Good to go...... Thumbs Up ....
     
  12. backtroller

    backtroller Fire Starter

    Thanks, Bear, Dave and all that replied. I will try to get some pictures
     
  13. backtroller

    backtroller Fire Starter

    Pork bellies have been in the dry cure for 8 days. Took them out at noon and soaked them 1 hr in ice water--fried tested for salt, they are just right. Have them in the cooler airing out and seasoned them with CGP, Garlic & Onion powder. cold smoke tomorrow morning. Have a quick question--when measuring the TQ I don't have a scale to measure oz or g so used 1 level (not heaping) TBS per # of meat, am I good to go---sound like maybe a stupid question, but want to keep it safe--thanks
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL-----It's been so long since I started using a scale that I forgot, so I just got my scale Out & weighed a Level TBS of Tender Quick-------Right on 1/2 ounce!!

    Bear
     
    Last edited: Nov 17, 2015
  15. backtroller

    backtroller Fire Starter

    Thanks, Bear--I sliced one bacon in half and was pink through the middle--headed to smoker this afternoon. Thanks again for all the help
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Good---Did you check the center of the one that the juice leaked out of?

    Bear
     
  17. backtroller

    backtroller Fire Starter

    Yes, all good to go. Got 9 hrs of smoke, rested it for two days and sliced up this morning--turned out great, thanks for all the advice. I do have on question on the CB I have in Pop's brine--the loins have been in the brine for 12 days now, but I have noticed it has turned a pale color with a lot of clear slime I would call it, is this normal?
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Rinse the "slime" off of the meat.... you will be fine.... From what I have read, the slime is from impure sugar... ie. brown sugar etc...



     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great on the TQ Belly Bacon!!

    Dave got you covered on the Brine Cured CB.

    Bear
     

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