canadian bacon recipe dry cure
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. Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat.
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Multiply that by 4 and add 2.
. Scrub the exterior of the meat thoroughly dont use soap. Increase the temperature to 150F till an IT of 140F is reached. Let the brine cool then pop it in the fridge to chill.
Unlike the other components the ratio of sugar to cure is more of a. Homemade Maple Canadian Bacon Smoker Optional Foo With Family. See more result 49 Visit site Video result for homemade canadian bacon dry cure.
Wanted to post an update about my latest Canadian bacon effort. 5 pound pork loin cut in half if you need to fit it in vessel. After 48 hours remove the pork from the brine discard the brine rinse with cold water and pat dry.
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. The thickest portion of my meat was 2 12 inches so I cured it in the fridge for 12 days 2 12 times 4 plus 2. Rub on about 2 tsp of Brown Sugar per pound of meat and put the piece of meat in the bag.
When ready set up a smoker to hot-smoke at 200-225 degrees. Refrigerate and allow to cure for 3-5 days. Refrigerate uncovered to dry slightly before cooking.
Transfer to a large container and stir in remaining 3 quarts of water. Salt is 25 of the weight of the pork belly. Back Canadian Bacon Wet Cure Method Oldfatguy Ca.
Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods. 1 cup white sugar. Fry over low heat turning to brown evenly about 8 10 minutes.
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. Remove from smoker and allow to cool a bit. Morton Tender Quick or Basic Dry Cure per pound 1 tsp.
Remove from heat cool to room temperature then add the cooled cure and additional water to your curing vessel or bag. 1 gallon filtered or distilled water. When the belly firms up rinse well and pat dry.
Home Cured Canadian Bacon Putney Farm. 1 tablespoon maple syrup. Let it smoke at 200-220 degrees for 2-3 hours or until the bacon slab reaches approximately 150-170.
As for making canadian bacon you simply create a brine from salt sugar curing salt and herbs. First you combine the cure ingredients with water bring it to a boil and make sure the sugar and salts are fully dissolved. Set the bellies out for 1-2 hours to come to room temperature.
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Place on a wire rack and dry in the refegarator overnight. Pork Belly 100 Salt. Boil for 1 minute then remove from heat.
Pink Cure 1 is 025 of the weight of the pork belly. You need to determine how long to cure the bacon in the fridge. 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.
Place loin in food grade plastic bag. For the Canadian Bacon 1 8-to-10 pound pork loin Instructions Combine all the brine ingredients in a large non-reactive pot. Garlic powder per pound 1 tsp.
For Canadian bacon after the cure it is time to smoke. Rub the belly with maple syrup. Rub TQ on first trying to get it distributed evenly all over the piece of meat it was measured for.
Remove and let cool. The Best Easy Peanut Butter Bread Recipe. Then remove the skin when it can be handled.
I did six hours of cold smoke with an applepost oak mix. Place the pork on a rack over a plate or baking sheet in the fridge to dry out for 12 to 24 hours. Weigh your piece of pork belly.
Cut into 18 inch thick slices. Stirring occasionally heat the brine over medium heat until the salt and sugar are fully dissolved. Pork loin sometimes has a layer of fat on it which I remove.
Smoke at 130F for up to 2 hours. Smoked Canadian Bacon Recipe Become A Pro With This Guide. Make a note of the weight of each piece before measuring the dry ingredients.
All cool recipes and cooking guide for Dry Cured Canadian Bacon Recipe are provided here for you to discover and enjoy. 1 cup brown sugar. Back Canadian Bacon 3 Ways Oldfatguy Ca.
Ingredients By Weight. 1 tablespoon Insta Cure 1 Prague Powder 1 tablespoon garlic powder. Sugar is 1 of the weight of the pork belly.
1 tablespoon onion powder. Weigh pieces to be cured. Dark brown sugar per pound 1 tsp.
Weigh proper amount of Tender Quick for each piece of Pork Loin12 ounce One TBS per pound. Wildflower Bread Company Potato Soup Recipe. 1 Pink Cure 1.
Onion powder per pound Directions Directions. This measured dry cure bacon recipe is the foolproof diy bacon recipe. Homemade Dry Cured Back Bacon You.
While the brine cools trim the pork loin of. How To Make The Best Canadian Bacon Grill Master University. Bring to a boil over high heat stirring to dissolve salts and sugar.
If necessary weigh it down with a dinner plate or something else. 34 cup kosher salt. Measure the thickest part of the loin in inches.
Cut into 3 to 4 pound sections. Soak loin in cool water for 30 minutes. Trim fat and silver skin from pork loin.
Chill it thoroughly in the refrigerator. Weigh the rest of the cure components. 005 ounce 15 teaspoon Prague Powder 1 4 teaspoons brown sugar 1 12 teaspoon kosher salt.
I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin.
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