canadian bacon recipe dry cure

I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin. 005 ounce 15 teaspoon Prague Powder 1 4 teaspoons brown sugar 1 12 teaspoon kosher salt.

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Onion powder per pound Directions Directions.

. Remove the pork from the brine and dry the surface by putting in a rack in the fridge overnight. Sugar is 1 of the weight of the pork belly. Transfer to a large container and stir in remaining 3 quarts of water.

Canadian Bacon Dry Cured Step by Step About a month ago I ran out of Canadian Bacon so I waited for the Christmas Week sales. Directions To make the cure combine 1 quart of water Kosher salt maple syrup brown sugar pink salt bay leaves garlic and peppercorns in a medium saucepan. 1 gallon filtered or distilled water.

Remove from smoker and allow to cool a bit. Cut into 3 to 4 pound sections. 1 tablespoon maple syrup.

Dark brown sugar per pound 1 tsp. Trim fat and silver skin from pork loin. Pink Cure 1 is 025 of the weight of the pork belly.

1 Pink Cure 1. Boil for 1 minute then remove from heat. Ingredients By Weight.

Soak loin in cool water for 30 minutes. Weigh your piece of pork belly. I also got 5 Choice Prime Ribs about 5 to 6 LBS each 799 LB.

Boil for 1 minute then remove from heat. Cut into 18 inch thick slices. Measure all dry ingredients for each section of meat based on the weight of each section and thoroughly mix rubbing the entire mixture on to the loin.

For Canadian bacon after the cure it is time to smoke. Smoke at 130F for up to 2 hours. I did six hours of cold smoke with an applepost oak mix.

Morton Tender Quick or Basic Dry Cure per pound 1 tsp. Put the pork in the pot and keep it in the fridge for the length of time in the calculations above you can go about 20 longer if you have to. Weigh the rest of the cure components.

Place loins into separate one gallon sealable plastic bags and remove as much air as possible curing meat in the refrigerator at 36. How To Make The Best Canadian Bacon Grill Master University. Smoke at 190 F to an internal temperature of 140 F 150 F if you want to be able to eat it cold.

I got an 1124 LB Pork Loin 189 LB. Place on a wire rack and dry in the refegarator overnight. Let the bacon cool and wrap in plastic wrap.

Pour the brine into a large container and add the cold water or ice create 1 gallon of liquid. Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar. Salt is 25 of the weight of the pork belly.

Slice and freeze any that will not be used in the next 7 days. Fry over low heat turning to brown evenly about 8 10 minutes. Wanted to post an update about my latest Canadian bacon effort.

Make a note of the weight of each piece before measuring the dry ingredients. Bring to a boil over high heat stirring to dissolve salts and sugar. In a saucepan combine 1 quart of water the salt sugar syrup the pink salt bay leaves garlic cloves and peppercorns.

34 cup kosher salt. Back Canadian Bacon 3 Ways Oldfatguy Ca. 1 tablespoon onion powder.

1 tablespoon Insta Cure 1 Prague Powder 1 tablespoon garlic powder. A simple dry cure so you can make English back bacon Canadian bacon or American bacon at home. Pork Belly 100 Salt.

Soak some wood chips in water for a 30-60 minutes use whatever wood you prefer but fruit wood apple or cherry works particularly well for a lighter smoked flavor Throw the chips on the coals and the bacon on the other side of the grate. Bring brine to a boil stirring to dissolve salt and sugar. Set the bellies out for 1-2 hours to come to room temperature.

Increase the temperature to 150F till an IT of 140F is reached. If necessary weigh it down with a dinner plate or something else. Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods.

Ingredients One and one-half gallons water Three-quarters cup salt Three-quarters cup brown sugar Eight to twelve cloves garlic peeled Six to eight sprigs fresh thyme Four to. 1 cup white sugar. Ingredients 1 gallon water divided 1 cup kosher salt 1 cup maple syrup 13 cup light brown sugar 2 teaspoons pink salt aka InstaCure Prague Powder 4 bay leaves 3.

Refrigerate one to two days. Step 1 Making the Brine. Place loin in food grade plastic bag.

Back Canadian Bacon Wet Cure Method Oldfatguy Ca. Just follow this simple guide and the recipes on our website. Canadian bacon dry cure recipe bryont rugs and livings july 8 2020 smoked canadian bacon dry cure recipe homemade canadian bacon recipe how to maple cured canadian bacon recipe smoked canadian bacon recipe Its very important to let it rest on the counter uncovered until the internal.

Smoked Canadian Bacon Recipe Become A Pro With This Guide. 1 cup brown sugar. For the Brine 1 gallon water 64 oz salt This is 1-14 cups of the Diamond Crystal brand Kosher salt I use 40 grams 3 tablespoons pink salt 625 sodium nitrite curing salt 12 cup maple syrup 12 cup sugar 8 garlic cloves peeled and rough chopped 4 fresh or dried bay leaves 1 tbsp dried.

Refrigerate uncovered to dry slightly before cooking. Garlic powder per pound 1 tsp. Scrub the exterior of the meat thoroughly dont use soap.

Homemade Maple Canadian Bacon Smoker Optional Foo With Family. Homemade Dry Cured Back Bacon You. Then remove the skin when it can be handled.

Refrigerate and allow to cure for 3-5 days. To make the curing solution combine 1 quart of water with all the other ingredients except the loin in a large non-reactive pot. 5 pound pork loin cut in half if you need to fit it in vessel.

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