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Canadian Bacon curing time - Ruhlman time or longer?

BigWaderBigWader Posts: 572

I realize this is maybe a poor time to ask - since I've already had the loins in the brine for 3 days while Ruhlman's recipe says to only do it for 48 hours but I read a different recipe at "Smoking Meat Forums" that recommended letting the loins cure 7 days in brine. 

I looked at the loins today and they've firmed up quite a bit - but this is my first time making Canadian Bacon so I'm sure exactly how they should feel or if I should trust 48 hours (or longer) and prepare to cold smoke. 

As it stands now - I'm planning to pull Thursday night (7 days) soak in water for 1 hr (changing 2x the water) and then drying in fridge until Friday night when I'll cold smoke overnight.

Any experienced Canadian Baconners with some advice?

 

Large BGE

 

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Comments

  • GrannyX4GrannyX4 Posts: 1,414
    I have made that recipe and it was OK but I will be making Dizzy Pig's (http://dizzypigbbq.com/recipesBacon.html) next and it brines for 5 to 7 days.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • TjcoleyTjcoley Posts: 3,411
    I did a couple of 3 - 4 pound loins over Christmas using Ruhlman's, brining for 48 hours. Soaked in water for an hour, then smoked. Turned out very good, but a bit salty for my taste (rest of family loved them). Next time I'll soak in water a bit longer. Added a few cloves to the brine which gave a nice flavor.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
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  • BigWaderBigWader Posts: 572
    I'm not sure about how the saltiness will be.  I "cheated" and used a brine mix that I got at William Sonoma - after the holidays for $3.95 instead of $24 regular price.  It is a mix of dried apple, thyme, rosemary, bay, juniper berries, star anise, garlic, onion.  It didn't have sugar so I added 1/2 cup according to Ruhlman.

     

    Large BGE

     

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