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Canadian Bacon.....

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?
Suggestions please.

Novice having fun but wanting more Canadian Bacon flavor and not the Home Salt Cure Dry flavor.

Al

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Messages In This Thread

Canadian Bacon.....
Al Kerst -- Sunday, April 18, 2004 at 9:14 p.m.
Re: Canadian Bacon.....
Henry Bacarisse -- Sunday, April 18, 2004 at 9:30 p.m.
Thank you Henry.....
Al Kerst -- Sunday, April 18, 2004 at 9:45 p.m.
Re: Thank you Henry.....
Henry Bacarisse -- Sunday, April 18, 2004 at 10:16 p.m.
I started with two loins and cut them in half......
Al Kerst -- Sunday, April 18, 2004 at 10:26 p.m.
Re: I started with two loins and cut them in half......
cody brown -- Wednesday, April 28, 2004 at 5:35 p.m.
Thank you for that information.....
Al Kerst -- Wednesday, April 28, 2004 at 6:12 p.m.
Re: Thank you for that information.....
Terry Franzman -- Saturday, September 11, 2004 at 3:39 p.m.
Re: I started with two loins and cut them in half......
Henry Bacarisse -- Wednesday, April 28, 2004 at 8:50 p.m.
Quick question to Henry and Cody....
Al Kerst -- Wednesday, April 28, 2004 at 9:05 p.m.
Re: Quick question to Henry and Cody....
Henry Bacarisse -- Wednesday, April 28, 2004 at 9:19 p.m.
Re: Quick question to Henry and Cody....
Henry Bacarisse -- Wednesday, April 28, 2004 at 9:29 p.m.
Yes...thank you Henry
Al Kerst -- Wednesday, April 28, 2004 at 9:37 p.m.

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