Wet Cure Times?

Discussion in 'Smoking Bacon' started by co30op, May 10, 2015.

  1. co30op

    co30op Newbie

    I've been making pork belly bacon for about 2yrs and have it pretty much mastered... But, I've never made Canadian bacon or turkey bacon.

    Has anyone out there wet cured a turkey breast and/or pork loin? If so, how many days do you recommend for each? What weight per cut? What internal temp when you smoke it?

    Any advice would be appreciated. Thanks in advance.
     
  2. c farmer

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

    Look up pops brine in the search bar.
     
  3. I am a dry cure guy but the time is the same. Lets say you have a 3" loin. The cure is coming in from both sides so divide the 3" by 2 so you are now at 1 1/2". cure works at a rate of 1/4" per day so 1 1/2" divided by 1/4" is 6 days. Then you add 2 days to be safe.

    As for smoking temp I go slow and up the heat 10° per hour starting at 100°. I go to a IT of 150°. I then left it mellow in the fridge for a couple of days before I slice.

    Happy smoken.

    David
     
  4. co30op

    co30op Newbie

    Thanks for the help you two.
     

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