Canadian Bacon

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vance hanna

Smoke Blower
Original poster
Apr 1, 2012
97
10
So i decided to make Canadian Bacon from a couple small tenderloins. I hit them with the proper amount of Tender quick by weight, but I added Real Maple Syrup, Honey and Coconut Sugar Syrup to the bag as well. How long would yall leave them to cure? They are about 1.5 to 2 inches around.
 
Not sure about time as I don't use TQ but I would definitely cold smoke them to 145 degrees so the are cooked through. 
 
Cure one day per 1/2 ".  2 inches would be 4 days+2 for safety.  6 days min.
 
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