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Canadian bacon (english ham) 3 kinds thereof

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  • Canadian bacon (english ham) 3 kinds thereof

    Cured some loin - been over 2 weeks finally got them smoked this morning/afternoon - mainly down to time & weather combining. ie: I needed the time I'd be around and the weather wasn't either blowing a gale or raining tropical downpours (but with very cold water) - generally both simultaneously.

    Three types of cure:
    Again bear in mind I use a prague 1 kind of cure salt. two of these cures i didn't want to taste salty. I'm not sure how you get round that if you use tq

    this is per kg (2.2 lb) of meat. Each of the three loin hunks was around the 1kg mark (which was useful)

    1) Garlic and paprika

    15gm cure salt - 0.52 oz
    10gm salt - 0.35 oz
    15 gm - 1/2 oz sugar
    1tsp garlic powder
    3 tsp smoked paprika (regular will do)
    1 tsp cbp.

    2) Sweet Cure

    0.52 oz cure salt
    1 oz sugar (white or brown whatever)
    1 tsp coriander seeds (I grind it all together, use coriander powder if you don't got a grinder)
    1/2 tsp garlic powder

    3) Traditional Cure - this one's great if you've got a rare breed pig or wild boar. It's pretty much what the stuff you buy in the shops is cured with. Plus I think this is pretty much what TQ is (rich will know for sure)

    0.52 oz cure
    0.52 oz seasalt
    0.52 oz sugar

    For all recipes I mix and grind all the ingredients to a fine powder. Rub liberally all over the meat and then pack into a ziploc bag for about a week (or in this case 2 1/2 weeks lol).


    Top one is the traditional, middle one is the sweetcure (I know this because I cut a few slices and fried during the week ;-)
    And the biggest one is the paprika.


    Here's the: finished-at-150-out-of-the-smoker-and-about-to-be-foiled-to-cool-down pic


    Traditional on the left, sweet cure on the right and paprika on top :-)

    I'll probably leave it to cool, fridge overnight and slice it up tomorrow.

    Really interested to see how the paprika one has turned out - the only one I've tasted so far is the sweetcure. Going to wait till the smoke's cleared from my system and my tastebuds are working again lol
    Oh and I'm still smoking with oak (till it runs out)
    Attached Files
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'




  • #2
    Very Nice
    JT

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    • #3
      Looks and sounds really good so far. Can't wait to see the sliced pics. Love that stuff.
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      • #4
        Looks greay Alex. Which one did you like best?
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        • #5
          oh man I can almost smell it from hear.looks good.
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          • #6
            All three look beautious from here... I can't wait for your taste results to come in tomorrow!



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            • #7
              Right then.
              I tried out all three on the sunday taste panel (5 this week) who meet up here for coffee and cakes after sunday morning dog walking.

              general consensus is that all three are very good but the sweet cure is the best.
              The traditional has a nice salty bite to it, the paprika has more savoury hint to it. Personally i think I prefer the paprika one.

              Anyway here's the final pics



              I'll vacpack it all up later today (hoepfully) and that's us sorted for sandwich ham for some time lol

              This was actually made because I put the wrong pack in the trolley at costco. I actualy wanted belly pork for pancetta. but the belly is rolled into the same size and shape as the loins, and I obviously didn't look very closely at either the price (twice what belly costs) or the meat itself when loading the trolley.
              It's a bit of a sod because we're running low on pancetta and ham levels weren't too bad lol

              I also discovered that if push the meat through the slicer much quicker than I usually do, it slices more evenly and struggles less :-)
              But I think a 'cheap' commercial grade slicer upgrade is my first priority for the new year. smoked ham could be a good seller for the curious aardvark artisan food company ;-)
              Attached Files
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Looking good CA. When I made canadian bacon a while back I prefered the one I made with paprika too. Those slices look like they will make some great sarnies.
                KCBS/CBJ #56408

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                • #9
                  They all look wonderful!!!
                  Becky
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                  • #10
                    C.A. those are absolutly beautiful. if i ever make it across the pond i'm comming to your house for breakfast.
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                    • #11
                      nice lookin CB CA!!!
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                      • #12
                        Originally posted by curious aardvark View Post
                        3) Traditional Cure - this one's great if you've got a rare breed pig or wild boar. It's pretty much what the stuff you buy in the shops is cured with. Plus I think this is pretty much what TQ is (rich will know for sure)

                        0.52 oz cure
                        0.52 oz seasalt
                        0.52 oz sugar
                        Well..not for SURE- as they do not publish complete percentages.

                        But TQ does contain both nitrite and nitrate sodium forms. And I doubt it is as "strong" as 1-1 with the salt or sugar. Your mix seems quite high in the cure, but what application rate was it? All I seen was "rub liberally"?

                        On Edit: I found this online-

                        Salt
                        Sugar
                        0.5% Sodium Nitrite (preservative)
                        0.5% Sodium Nitrate (preservative)
                        Propylene Glycol
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                        • #13
                          CA all three look award winning. great job and thanks for the info.
                          till you run out of oak.lol. you need a chain saw

                          for the wondefull post.
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