Canadian bacon

[Notjo61]

I'm making some Canadian bacon and I can't find the calculator. It's a 3lb 14oz loin. The recipe I'm using said to use 2 tbsp Prague powder and cure for 6 days. The roast is 3 inches thick. Does that sound right? Seems a bit long I don't want it too salty. I've done a few by using the calculator and they turned out great. I should have taken notes.
thank you for any help you can provide.

[58limited]

Calculator is here: https://amazingribs.com/tested-recip...-meats-safely/

Need a little more info: how much liquid in the cure? Using a setting of 1 quart as a guide I'm getting 1.2 teaspoons from the calculator at 150ppm nitrite and 6.9 days.

What is the pulled pork/ brisket poll for?

[johnec00]

Many internet recipes seem to call for way more cure than needed, or that would be legal. In the U.S., cure is limited to 200ppm sodium nitrite ingoing. Unless your recipe uses gallons of water, 2 tbsp is too much. As suggested by 58limited use the cure calculator to determine the quantity of cure (prague powder) required. When you do that, there won't be much salt and you will need to add more. Here is Doctor Blonder's calculator for equilibrium salt brine quantities.
https://genuineideas.com/ArticlesIndex/saltbrinecalculator.html
I use 1.75% - 2%, but that's a matter of taste. Since its an equilibrium brine, whatever you use will be what you end up with.

[holehogg]

Thanks for the Doc's reference. Somehow your post wasn't showing when I posted or I've lost my mind.

[holehogg]

Also the cure salt doesn't add any saltiness to your bacon, that is dependent on the amount of normal salt you use in the cure.

[pkadare]

As A Canadian I would just like to point out that it is back bacon or peameal bacon and not Canadian bacon. 🍁👌

[holehogg]

Also known as back bacon these parts. Never heard it called "peameal bacon" and it doesn't stir up any desire to rush out and buy some.

[pkadare]

holehogg peameal bacon is just back bacon with a peameal coating. It is actually quite good.

[Notjo61]

Thank you. The recipe I used called for way too much cure. 2 tbsp. I used 1 gal. Water. Is it safe to eat with that much cure? Should I take it out of the brine sooner?