canadian bacon recipe dry cure
Smoke at 325F 163C until it is 145F 63C in the deepest part of the center. Sugar is 1 of the weight of the pork belly.
I Love Canadian Bacon With This Article You Can Learn How To Make Canadian Bacon For Yourself And Save Mone Smoked Food Recipes Bacon Recipes Smoked Cooking
1 8-to-10 pound pork loin.
. Combine 6 cups 1 12 quarts water and the rest of the ingredients except the pork loin. You make a mixture of salt curing salt and a sweetener. Weigh your piece of pork belly.
Smoked Canadian Bacon Recipe Become A Pro With This Guide. Apply the dry cure mix evenly on all sides of the pork belly. 1 Pink Cure 1.
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. 40 grams 3 tablespoons pink salt 625 sodium nitrite curing salt 12 cup maple syrup. Brine in your fridge for 12-14 days.
Remove from soak and pat dry. Refrigerate uncovered overnight or long enough to allow to dry and to form pellicle on the surface. Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar.
Refrigerate uncovered to dry slightly before cooking. When you are wet curing you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Make the curing solution.
How To Make The Best Canadian Bacon Grill Master University. Boil for 1 minute then remove from heat and cool to lukewarm. Cut into 18 inch thick slices.
Ingredients By Weight. Homemade Maple Canadian Bacon Smoker Optional Foo With Family. 8 garlic cloves peeled and rough chopped.
4 fresh or dried bay leaves. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. I did six hours of cold smoke with an applepost oak mix.
005 ounce 15 teaspoon Prague Powder 1 4 teaspoons brown sugar 1 12 teaspoon kosher salt. Juice of 2 lemons. Fry over low heat turning to brown evenly about 8 10 minutes.
Place the pork into a Ziploc bag or vacuum-seal and refrigerate for at least 7 days and up to 14 days for regular thickness pieces less than 3 and up to 21 days for thicker bacon pieces 3 or thicker flipping. Before smoking rinse the surface really well because there will be a heavier concentration of salt on there. Pink Cure 1 is 025 of the weight of the pork belly.
Boil for 1 minute then remove from heat. Homemade Dry Cured Back Bacon You. Soak loin pieces in about three gallons of cool water for 30 minutes.
To make dry cured bacon you need to understand the process of curing. Once its dissolved let it cool a bit. To make the curing solution combine 1 quart of water with all the other ingredients except the loin in a large non-reactive pot.
1 tbsp dried thyme or a generous handful of fresh thyme. Bring to a boil over high heat stirring to dissolve the salts and sugar. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With.
Wanted to post an update about my latest Canadian bacon effort. Place the meat in the brine and top with a saucer to keep it from floating up out of the brine. I did three variations -- one with plain cure one with cure plus ground sage one with cure plus sage paprika and cumin.
Soak loin in cool water for 30 minutes. Combine the salt Cure 1 and black pepper in a small bowl. Bring to a boil over high heat stirring to dissolve salts and sugar.
Explore RAMDOM_KEYWORD for thousands of unique creative recipes. Salt is 25 of the weight of the pork belly. Pork Belly 100 Salt.
You may also see an iridescent sheen on the surface. Back Canadian Bacon Wet Cure Method Oldfatguy Ca. Use your meat injector and inject the brine about every 1 inch or so from the top about halfway down.
Place loin in food grade plastic bag. 1 tbsp whole black peppercorn. Rub the cure on the belly and put in a zip lock bag expelling all the air.
Step 1 Making the Brine. Place loins into a. For Canadian bacon after the cure it is time to smoke.
Rest for three days then hot smoke to an internal temp of 155F using apple and pecan smoke woods. Back Canadian Bacon 3 Ways Oldfatguy Ca. Refrigerate and allow to cure for 3-5 days.
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. Store in a cool spot of the referigator for 5 to 7 days turning the belly over once a day. Weigh the rest of the cure components.
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