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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: Thu Mar 10 11 5:59 am    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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Hell Fire Grill
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Joined: 17 Mar 2007
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Location: Pickler's Puragatory!!

PostPosted: Thu Mar 10 11 6:51 am    Post subject: Reply with quote

Should work fine in my opinion. Time will tell.
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davejschultz
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Joined: 23 Nov 2007
Posts: 352
Location: Shakopee, MN

PostPosted: Thu Mar 10 11 7:45 am    Post subject: Reply with quote

The ratio of solids to water is what is important. If you up the water for the wet cure by 50%, then up the salt/sugar/pink salts by 50%. You want to make sure your cure solution is adequate for the amount of meat.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Thu Mar 10 11 9:19 am    Post subject: Reply with quote

Please don't cross post the same thread in different sections.

Pick the thread you want to keep and I will delete the other one.
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