Canadian Bacon

FrozenTundra

New member
Used calculator here: DiggingDogFarm
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Ingredients:
5.33 & 5.47 lb Half Loins (10.8 lbs / 4899 gr)
12.23 grams Cure #1 (156 ppm)
111 grams Kosher Salt (2.5%)
98 grams Dark Muscovado Sugar (2%) (sub dark brown)
13 grams Fresh Ground Tellicherry Pepper
(pic from previous single loin batch)
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Mixed cure ingredients and applied to loins, light coat on fat side heavy on the rest.
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Fridged at 38º in Rubbermaid tub for 14 days flipping and massaging every 2-3 days, did not drain liquid.

Rinsed well in cold water, test fried a 1/4" slice, was perfect.
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Put under high powered fan 40º for 1.5 hours to form nice pellicle.

Brushed with maple syrup & hung in smoker.
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Cold smoked with dual AMNPS full of pecan pellets for 8 hours outside temp 35º inside smoker temp averaged 88º. (normally use one AMNPS two times but was in a hurry).
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Set Smoker to 230º (with a mix of Hickory, cherry and maple pellets) till internal temp reached 142º (2.5 hours) then pulled and foiled for 2 hours then transferred to fridge overnight.
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Sliced:
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Sealed:
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Fried:
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By taking it to 142º and resting it the temp climbs up to 147º - 148º so you can eat it cold on sandwiches or fry it for breakfast.
 
Last edited:

scooter

Moderator
Another great bacon curing how to post! Thank you FT for sharing your knowledge and formatting it in such an easy to understand fashion!
 
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