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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-19-2009, 01:15 PM   #1
bbqdano
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Default 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!!
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Unread 08-19-2009, 01:34 PM   #2
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I've only done it with a dry cure... Good stuff!
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Unread 08-19-2009, 01:40 PM   #3
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used only dry cure (buckboard bacon cure for 5 days) and turned out real good. Tenderquick works too.
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Unread 08-19-2009, 03:56 PM   #4
Divemaster
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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....
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Unread 08-19-2009, 05:22 PM   #5
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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!
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Unread 08-19-2009, 05:32 PM   #6
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I use dry, and use BBB (Buck Board Bacon) really like it. JMO
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Unread 08-19-2009, 07:38 PM   #7
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Thanks to all!! Will be giving it a go here soon. Appreciate the info as always.

Dan
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Unread 08-20-2009, 06:54 AM   #8
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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.
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Unread 08-20-2009, 07:21 AM   #9
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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.
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Unread 08-20-2009, 07:44 AM   #10
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Quote:
Originally Posted by nmayeux View Post
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!

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