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Ok so I guess I should contribute something from the start. This is my second round for CB and I was pleased with the results.
Cuts weighed, cured, and ready for my Lang.
Cracked pepper and here we go.
Fry test. The meat is light pink even though the pic seems darker.
Smoker set up and ready to go at 220 degrees.
Off the smoker internal temp 140 not fully cooked.
A package for a friend.
The process I used in outline form with recipe.
Shooters’ Canadian Bacon Dry Cure Recipe
1 TBS Morton’s Tender Quick per pound of trimmed meat
1 tsp Raw Sugar per pound of meat
Mix and combine well with the above cure. Remember that all must be used on each cut to ensure the proper and safe amount of cure. If multiple meat cuts are used it must be mixed for each individual cut.
Mix the following per pound of trimmed meat.
1/4 tsp Cayenne Pepper
1 tsp Basil dried
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Hungarian Paprika
1 tsp Course Black Pepper
Rub meat well with mixture and place in zip lock bag. Place bag in refrigerator turning bag over daily. The meat will feel firm when cured. Remove meat from bag after curing, rinse, and place uncovered in refrigerator overnight or until dry. Fry a thin slice and if to salty rinse again in cold water for 1-2 hrs. Dry again and smoke to internal temp of 140. You must cook before serving.
Note: If you smoke to an internal temp of 160 you may eat uncooked. You may glaze during the smoking process with honey, mustard, or maple syrup, if desired.
Curing times:
You should figure 1 day cure time per ¼ inch from center of meat out. In other words measure the total thickness of the meat and divide by 2. Divide this result by 0.25. The result of this is the minimum number of days suggested to cure.
Cuts weighed, cured, and ready for my Lang.
Cracked pepper and here we go.
Fry test. The meat is light pink even though the pic seems darker.
Smoker set up and ready to go at 220 degrees.
Off the smoker internal temp 140 not fully cooked.
A package for a friend.
The process I used in outline form with recipe.
Shooters’ Canadian Bacon Dry Cure Recipe
1 TBS Morton’s Tender Quick per pound of trimmed meat
1 tsp Raw Sugar per pound of meat
Mix and combine well with the above cure. Remember that all must be used on each cut to ensure the proper and safe amount of cure. If multiple meat cuts are used it must be mixed for each individual cut.
Mix the following per pound of trimmed meat.
1/4 tsp Cayenne Pepper
1 tsp Basil dried
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Hungarian Paprika
1 tsp Course Black Pepper
Rub meat well with mixture and place in zip lock bag. Place bag in refrigerator turning bag over daily. The meat will feel firm when cured. Remove meat from bag after curing, rinse, and place uncovered in refrigerator overnight or until dry. Fry a thin slice and if to salty rinse again in cold water for 1-2 hrs. Dry again and smoke to internal temp of 140. You must cook before serving.
Note: If you smoke to an internal temp of 160 you may eat uncooked. You may glaze during the smoking process with honey, mustard, or maple syrup, if desired.
Curing times:
You should figure 1 day cure time per ¼ inch from center of meat out. In other words measure the total thickness of the meat and divide by 2. Divide this result by 0.25. The result of this is the minimum number of days suggested to cure.
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