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Question about wet cure Canadian bacon

 
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Virginiasmoke
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Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia

PostPosted: Wed Mar 09 11 11:51 pm    Post subject: Question about wet cure Canadian bacon Reply with quote

I'm using a recipe from Ruhlman's Charcuterie.
Page 89 if you have the book.
Besides the spices, it calls for:
4 lb loin
1 gal water
1 1/2 c kosher salt
1 c sugar (I used brown sugar)
1 1/2 oz pink salt

I used two 4 lb loins (I could have fit a third if I wanted to).
My instincts tell me that I don't wanna double the kosher salt, cure and sugar but I would like some confirmation.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Thu Mar 10 11 7:46 am    Post subject: Reply with quote

I think you'll be fine.

But I will use this to show why I prefer a dry-cure process. '

If this piece of meat was dry-cured, you would have only used;
< 2tsp of cure
8 TBS salt
and about 4 TBS of sugar.

I do have that book, but not within reach right now. There should be an explanation on brine concentrations and weights of meats that they are able to handle. I'll see if I can find it later.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Mar 10 11 8:07 am    Post subject: Reply with quote

If I was in your shoes, I'd probably go 150% of his so the ingredients remain in the same proportions.

2 x 4 lb loin
1.5 gal water
2.25 c kosher salt
1.5 c sugar (I used brown sugar)
2.25 oz pink salt

But that's one of those personal things, and this is just my opinion! Wink
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