Canadian Bacon - Wet or Dry Cure??

bbqdano · 08-19-2009, 01:15 PM

Greetings Gents & Ladies,

When making Canadian bacon from a pork loin, have you had better luck with a dry cure or wet (brine) process prior to smoking?

Thanks in advance!!

Divemaster · 08-19-2009, 01:34 PM

I've only done it with a dry cure... Good stuff!

boatnut · 08-19-2009, 01:40 PM

used only dry cure (buckboard bacon cure for 5 days) and turned out real good. Tenderquick works too.

Divemaster · 08-19-2009, 03:56 PM

This is what I use for both Buck Board and Canadian Bacon....

http://shop.himtnjerky.com/online/pr...p?productid=25

Trust me, one box should be enough to do close to 50 pounds....

cowgirl · 08-19-2009, 05:22 PM

I like to do both dry and brine cured canadian bacon, but the dry cure seems to be the most reliable/consistant method.

I use Morton Tenderquick's recipe of 1 Tablespoon of TQ mixed with 1 teaspoon of sugar PER pound of meat. Apply, then shake off any excess. Wrap and let it cure in the fridge.

Cold smoking is my favorite way to smoke CB, then I can use the uncooked bacon for a variety of dishes.

Good luck with what ever you decide to do!

Phesant · 08-19-2009, 05:32 PM

I use dry, and use BBB (Buck Board Bacon) really like it. JMO

bbqdano · 08-19-2009, 07:38 PM

Thanks to all!! Will be giving it a go here soon. Appreciate the info as always.

Dan

EatonHoggBBQ · 08-20-2009, 06:54 AM

I put my pork loin in a brine for five days. You can make Canadian bacon or cook it a little longer and get some nice ham. Never tried a dry cure.

nmayeux · 08-20-2009, 07:21 AM

I use a brine to make british style bacon, and have had great results. It took a while to get it down consistantly, but it sure saves a lot of time over the dry cure.

Bill-Chicago · 08-20-2009, 07:44 AM

Quote:

Originally Posted by nmayeux

I use a brine to make british style bacon, and have had great results. It took a while to get it down consistantly, but it sure saves a lot of time over the dry cure.

British style, eh.

Did you post results previously? If so, I missed them.

Got a brine recipe you can share?

PS, Hi Noah!

.

08-19-2009, 01:15 PM	#1
bbqdano Knows what a fatty is. Join Date: 05-12-08 Location: Overland Park, KS	Canadian Bacon - Wet or Dry Cure?? Greetings Gents & Ladies, When making Canadian bacon from a pork loin, have you had better luck with a dry cure or wet (brine) process prior to smoking? Thanks in advance!! __________________ bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen

08-19-2009, 01:34 PM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I've only done it with a dry cure... Good stuff! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

08-19-2009, 01:40 PM	#3
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	used only dry cure (buckboard bacon cure for 5 days) and turned out real good. Tenderquick works too. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

08-19-2009, 03:56 PM	#4
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	This is what I use for both Buck Board and Canadian Bacon.... http://shop.himtnjerky.com/online/pr...p?productid=25 Trust me, one box should be enough to do close to 50 pounds.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

08-19-2009, 05:22 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I like to do both dry and brine cured canadian bacon, but the dry cure seems to be the most reliable/consistant method. I use Morton Tenderquick's recipe of 1 Tablespoon of TQ mixed with 1 teaspoon of sugar PER pound of meat. Apply, then shake off any excess. Wrap and let it cure in the fridge. Cold smoking is my favorite way to smoke CB, then I can use the uncooked bacon for a variety of dishes. Good luck with what ever you decide to do! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

08-19-2009, 05:32 PM	#6
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	I use dry, and use BBB (Buck Board Bacon) really like it. JMO __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

08-19-2009, 07:38 PM	#7
bbqdano Knows what a fatty is. Join Date: 05-12-08 Location: Overland Park, KS	Thanks to all!! Will be giving it a go here soon. Appreciate the info as always. Dan __________________ bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen

08-20-2009, 06:54 AM	#8
EatonHoggBBQ Babbling Farker Join Date: 11-28-08 Location: SW Florida	I put my pork loin in a brine for five days. You can make Canadian bacon or cook it a little longer and get some nice ham. Never tried a dry cure. __________________ John, KCBS/MCBJ

08-20-2009, 07:21 AM	#9
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	I use a brine to make british style bacon, and have had great results. It took a while to get it down consistantly, but it sure saves a lot of time over the dry cure. __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha