Canadian Bacon?

Air dried cured meat and salami recipes

Canadian Bacon?

Postby senorkevin » Mon Nov 26, 2012 6:40 pm

I made some bacon using this...
loin without skin 2kg
Salt 36gm
Sugar 20gm
Curing salt (7% Nitrite) 4.3gm

Can anyone please tell me if I can use the same formula to make canadian bacon except I use maple syrup instead of sugar?

Also to hot smoke the bacon, how long do I need to cure it before smoking?

Many thanks
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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Location: Mexico

Postby tazplas » Mon Feb 04, 2013 12:54 pm

Senorkevin

This is my last post - http://forum.sausagemaking.org/viewtopic.php?t=10745

It is a formula calculator. I use it for DRY cure bacon and i only make 'Canadian' style bacon (loin bacon)

I usually cure for 7 days per 25mm of meat, so on average, 10-14 days.

then i dry for at least a day in the fridge and then hot smoke at 110 C for about 2-3 hours until the internal temps is 65-67 C.

See how you go

Cheers

Steve
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