Canadian bacon question

Discussion in 'Pork' started by hemi, Jan 29, 2010.

  1. hemi

    hemi Smoking Fanatic

    I got a 9 pound whole pork loin and cut into three equal pieces and
    mixed 1tsp of cure #1 per five pounds of meat and 1 tbls of kosher salt per pound of meat . I also threw in about a cup of light brown sugar into the mix. I got it all inna bowl [covered] in the bottom of the fridge.
    It has been in there since last sunday night.I roll it around and stir it up every evening like I was told to do. The questions are- How long do you recon I gotta leave it in there before the ''fry test'' ? and how long should I leave it in there before I can smoke it ? Hemi..[​IMG]
  2. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I'd do a fry test right now!!!! You need to know where you're at after5 days. Easier to cure a little longer than it is to soak out excess salt.
  3. hemi

    hemi Smoking Fanatic

    Man, they are calling for about 6 inches of snow this weekend. I know that folks out there get a LOT more than that but around here that is PANIC city.. U can't find a loaf of bread or a gallon of milk NOWHERE unless U buy from a scalper..

    They are actually callin for ice and snow in a pretty big way here. If I
    do a fry test and it is the way I like it, can I rinse it off and refrigerate it
    until I can dig out my smoker ? [​IMG]

    PS.. nother question.. Do I take a slice outta the middle for the fry test ?
  4. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Ya i'm in that snow belt too, I have a 12 lb packer to deal with. lol

    I've never done that but once it's cured I would guess it would be fine to store it a couple days B4 smoking. Maybe somebody else will chime in here.

    Or you could build a nice big fire in the smoker and melt the snow! [​IMG]

    For the fry test I take 2 or 3 slices off the end. The end slice will naturally be saltier. The 3rd should be the norm.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes out of the midle i use a filet knife to cut a plug out of the center half way and fry it if it it is pink it is done.
  6. john3198

    john3198 Smoking Fanatic

    Interesting, Ron, I would think that the edges would be the saltiest, thus cut a slice from the end. That is what I did last time, but you have me thinking............have you seen a difference between middle and end?
  7. hemi

    hemi Smoking Fanatic

    Thanx folks.. I thought that only me and God were awake this time of night.
  8. justsmoke2

    justsmoke2 Smoking Fanatic

    I just did 2 1/2 and a 3 lb'r I let cure for 10 days. I used Morton Tender Quick though. 1 Tablespoon of TQ per lb and 1 teaspoon of brown sugar per lb. After 10 days I rinsed off and soaked in water for 1 hour and then did an end piece for test. Took me about 5 hours to smoke to 165 internal. I also stored each one in there own ziploc bag. I also added tsp of garlic powder, onion powder, cbp, and paprika. I had a lot left over so I tossed the remaining in the bag with pork loin.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have cured quite a few loins for bacon and they all have been 6-8 days and even alittle more if you want to. I have left one in the cure up to two weeks and it tasted alright. Now the minnium I thought was like 6-7 days before it tells you that it's done. Just remember that you cann't really over cure it too.
  10. hemi

    hemi Smoking Fanatic

    Gettin' ready to smoke this sucker and I got the glaze all ready. My smoker ain't very tall so I will only be able to smoke them lying down on the grate surface. Any problems with this ? [​IMG]
  11. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    It really depends on your cure. If you are using TQ you can over cure it. My first CB was in the TQ/brown sugar cure for 8 days. I rinsed it and soaked it but it was still very salty. My family likes it a bit sweeter and Ron suggested 4 or 5 days. Thats what I usually do now and it turns out great.

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