Canadian bacon

[austin87]

I finally got around to doing some more CB. This one was coated with garlic and onion powder, cayenne, and black pepper.





It's pretty good stuff, and have some packages for friends and family.

[MacEggs]

Looks good.  Was it just a simple / regular cure ?

[austin87]

By weight 2% salt, 3% brown sugar, and 0.25% cure #1. I used a dry cure instead of a brine.

Next time I might do a side by side of white vs brown sugar.

I've been using this calculator: http://www.diggingdogfarm.com/page2.html - I found it while lurking on some other BBQ forums.

Salt can be 2-3.5% by weight, sugar 0-5+% by weight. Don't change PPM nitrite (safe range is 120-200 PPM but 156 is just perfect).

For bacon I do 2.5% salt, 1.5% sugar, and stick with 156 PPM nitrite.

[jfbincypress]

My first pork loin CB is swimming in a brine in my fridge as we speak...I've done a buckboard bacon with a CB brine, but never a true CB. This weekend will be the smoke, then slicing to add to my 6.5lbs left of regular bacon, and next week it will be food.


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