Below is a recipe I found. Please take a look at the ingredients. I plan on using it but, it appears to me that the amount of cure# 1 is too little for 1 gallon of brine. I looked at Pops brine recipe and according to his recipe, the cure is way low. I will be doing 2 four pound loins in this, a total of about 8 pounds of meat. What are your thoughts on it. Should I increase the amount cure? They will be in the cure for 7 days.
Thanks,
Don
MAPLE CURED CANADIAN BACON
[h2]Ingredients[/h2]
1 gallon water
1 cup kosher salt
1 cup maple syrup
1/3 cup light brown sugar
2 teaspoons pink salt (aka InstaCure, Prague Powder)
4 bay leaves
3 medium cloves garlic, smashed
1 tablespoon black peppercorns
1 boneless pork loin, trimmed of excess fat (about 4 to 5 pounds)
Thanks,
Don
MAPLE CURED CANADIAN BACON
[h2]Ingredients[/h2]
1 gallon water
1 cup kosher salt
1 cup maple syrup
1/3 cup light brown sugar
2 teaspoons pink salt (aka InstaCure, Prague Powder)
4 bay leaves
3 medium cloves garlic, smashed
1 tablespoon black peppercorns
1 boneless pork loin, trimmed of excess fat (about 4 to 5 pounds)