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Posted By: Al Kerst
Date: Sunday, April 18, 2004 at 9:14 p.m.
I finally got started on my Canadian Bacon production. I got off my first batch
and it came out far to salty. I followed the directions, was careful in the mix. I used Morton's Tender Quick and 14 lbs of Pork loin. I use a No.2 crock jar, mix the brine as directed, inject, let set in cool brine for 4 days, take out and overhaul as directed, then back in for about 8 more days for a total of one day for each pound. Far to salty. I cooked the result on my smoker, bringing the heat up slowly, then finishing off with about two hours of Hickory smoke. Tastes fine but too salty.
Next, I repeated the above on a second batch but used Morton's Sugar Cure (Plain) with same result only worse. Far more salty.
Should I cut the amount of either cure down?
Should I add dextrose or sugar to help out the saltiness?
Should I boil the meat some after to get the salt out?
Am I leaving it in the brine too long?
Novice having fun but wanting more Canadian Bacon flavor and not the Home Salt Cure Dry flavor.
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