Mule's dry cured Canada Bacon.

Discussion in 'Pork' started by themule69, Mar 19, 2015.

  1. I got a whole pork loin at Sam's for 1.69LB so it is time to make Canada Bacon. I cut the fat off of the loin then cut it in 3 pieces. I weighed each piece and used 1/2 ounce Tender Quick and 1/2 ounce dark brown sugar per LB. I rubbed each piece then vacuum sealed each piece. The thickist piece is 3 inches so it will be 8 days minimum cure time.





    More to come.
    Happy smoken.
    David
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks good so far!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Someone has been a busy beaver! Looking good I want to do this sometime.
     
  4. We'll be right here

    Gary
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Any difference in vacuum sealing?
     
  6. Thanks MB

    Happy smoken.

    David
     
  7. Got make hay when you can.

    Happy smoken.

    David
     
  8. Check back Gary.

    Happy smoken.

    David
     
  9. I'm not sure if their is other than it keeps all the cure and juice against the meat. Then I have a chamber vacuum sealer and the bags are cheaper than zip-lock.

    Happy smoken.

    David
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in David! Keep posting!

    Disco
     
  11. It will be a couple more days. I am still flipping it and rubbing it daily.

    Happy smoken.

    David 
     

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