Canadian Bacon Dry Cured (Step by Step)

Discussion in 'Bacon' started by bearcarver, Jan 15, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome!!

    I'm real glad to hear that !!

    Bear
     
  2. Canadian Bacon Pizza is my favorite

    gary
     
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Well, I pulled that 4lb. pork loin from the freezer. This is all your fault. [​IMG]
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Chew!!!

    I've been blamed before!!

    Much better than some of the other things I've been blamed for.[​IMG]

    Bear
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    So you can't use #2, or 00 on feral hogs??

    Bear
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Or a slug ??
     
  7. [​IMG]  Yet another great step-by-step and exactly why I have followed you since I joined.  Wait...that sounds kinda stalker-ish...I have followed Bearcarvers forum posts and any comments he makes on others threads are always helpful.  [​IMG]
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow!!!

    Thank You for the nice comments!!

    People like you can Stalk me any time they want.

    Bear
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Bear, just used this step by step as a guide for my first CB & it's a great recipe.... I can't eat store bought again, this stuff is awesome !

    :points1:
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    This one got by me for awhile:

    Thank You Justin!!

    I'm glad you liked it !!

    Bear
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Got 3 pork roasts (4lb total), 2 centers and 1 from the rib end curing in the fridge today to try this. My very first attempt at dry curing. I'll let you know how it goes in 10 days!

    Great step-by-steps, Bear. [​IMG]  

    [​IMG]
     
    Last edited: Mar 24, 2015
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Duke!!

    Boy, those are small ones!

    Let me know if you have any questions---Just PM me!!

    Bear
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    I always do small batches of first-timers, Bear. I'll be doing a whole loin eventually.
    I'll be starting some dried beef tonight as well.
    Gonna be a smokin' Easter weekeend!!
     
    Last edited: Mar 25, 2015
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    You are wise beyond your years, Duke!!

    Gonna be a Great Easter too!

    Bear
     
  15. piratey

    piratey Newbie

    Bearcarver, thanks for this step by step.  I used your salmon step by step when I first smoked salmon and that worked out great, so when I saw this step by step, I decided I would have to make it for Easter.  I followed your steps and everything went great.  The whole family appreciated it at yesterday's get together.

    One question.  When I first cut a piece to fry-test, I didn't really see a pink color standing out in the middle.  The whole piece was pink.  I figured after 7 days of curing, it should be fine and proceeded.  What should I be looking for to make sure it is completely cured?
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    I'm very glad you're having good success.

    7 days was probably a little short on paper, but it sounds like it was cured to center, since it was pink all the way. The thing you look for is if it's pink all the way to center, it's good. If it didn't get all the way to center, there will be a portion in the middle that won't be pink---It will be pale brown-gray in the center instead.

    On Edit: I stole this picture from another thread. Below is what it looks like when it's not cured to center:


    Bear
     
    Last edited: Apr 6, 2015
  17. piratey

    piratey Newbie

    That is after the smoke?  Mine were completely pink all the way throughout.  We sliced up one entire section yesterday for the family gathering and I'll be slicing and vacuum sealing the rest tonight.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    That could actually be after curing, but before smoking, which would mean if you know about it you could salvage it by Hot smoking it, instead of low & slow.

    Bear
     
  19. piratey

    piratey Newbie

    I took my temperature up gradually, but I was pretty sure the cure had gone all the way through.  Waiting for your next step by step for more ideas.

    Vitaliy
     
  20. Bear has lots of Step be Steps

    Gary
     

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