I'm going to try making Canadian Bacon. I've been using Dr Blonder's Calculator (as I have for pastrami in the past) and it seems like 12-14 days of cure time is pretty long for a 3# chunk of pork loin that is about 4.5" in the thickest part?? I'm tempted to follow Dr Blonder's calculator and see what happens but I just don't want it too salty. Anyone have any experience with this?--before I start.
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Last edited by Skip; July 22, 2018, 09:34 AM. -
I did it awhile back, it came out fine -
I have used the site’s canadian bacon recipe several times now and never had it be too salty. If you found it so, you could do a soak as I do for the regular bacon recipes here on the site. It does help with the regular bacon saltiness.Comment
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Haven't done the CB recipe yet, but it's always best to follow the instructions and indications as recommended the first time, especially concerning the cure. Just my 2 cents.Comment
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Agree that 12-14 days does sound like a long time. I've used Rhulman's Canadian Bacon recipe which calls for 72 hours. http://ruhlman.com/2011/02/canadian-...rining-basics/ It may have different brine concentrations but that time has always been sufficient to cure the thickness of a pork loin for me.Comment
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