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Discussion in 'Bacon' started by bearcarver, Jan 15, 2015.
I'm real glad to hear that !!
Canadian Bacon Pizza is my favorite
Well, I pulled that 4lb. pork loin from the freezer. This is all your fault.
I've been blamed before!!
Much better than some of the other things I've been blamed for.
So you can't use #2, or 00 on feral hogs??
Or a slug ??
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.
Thank You for the nice comments!!
People like you can Stalk me any time they want.
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 !
This one got by me for awhile:
Thank You Justin!!
I'm glad you liked it !!
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.
Boy, those are small ones!
Let me know if you have any questions---Just PM me!!
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!!
You are wise beyond your years, Duke!!
Gonna be a Great Easter too!
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?
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:
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.
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.
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.
Bear has lots of Step be Steps