Cure Canadian Bacon. Refrigerate uncovered to dry slightly before cooking. Curing bacon or ham is easy to do and just requires some time and fridge.
Canadian bacon Nutrition Information Eat This Much from www.eatthismuch.com
Dec 28, 2017 #1 our local restaurant supply had pork loin on sale a while back so i picked up a few, okay 5. Canadian bacon is normally made with a wet cure, while regular bacon is best made with a dry cure (although supermarket bacon is usually wet cured stuff). Refrigerate uncovered to dry slightly before cooking.
The End Product Was Quite Satisfying—The Bacon Had A Great Sweet And Salty Mixture That Was.
This bacon is also made without nitrites which i will explain a bit more about. The injected liquid also adds weight to bacon, but it impacts the texture and taste. Transfer to a large container and stir in remaining 3 quarts of water.
You Can Prevent This By Using A Bacon Press, Or By Dipping Each Slice In Cold Water Before You Throw It In The Skillet.
If necessary weigh it down with a dinner plate or something else. Place loins into separate one gallon sealable plastic bags, and remove as much air as possible, curing meat in the refrigerator at 36. Bring brine to a boil, stirring to dissolve salt and sugar.
Boil For 1 Minute, Then Remove From Heat.
Refrigerate uncovered to dry slightly before cooking. Put the pork in the pot and keep it submerged for at least 12 days in the fridge (you can go about 20% longer if you have to). Morton’s tender quick, prague #1 or instacure #1 are all good suggestions.
The Reason Is Simple Dilution From The Water Content Of The Brine.
Measure the thickest spot of all of the pieces of meat you plan to cure. Cut into 1/8 inch thick slices. Morton's tender quick, prague #1 or instacure #1 are all good suggestions.
Posted Sat, Nov 21 2015 8:30Pm.
Remove pork from cure and place in large. That will be the minimum time that i would cure that piece of meat. 3 grams (2 ml) prague powder #1 40 ml brown sugar 15 ml kosher salt if you are one of my metrically challenged readers, use the following amounts per pound of pork loin.
