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Canadian bacon cure question

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Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
I have a pork loin I am going to cure for Canadian bacon.  I have done before but always with a brine.  I would like to do a dry cure this time, would use Ruhlmans basic cure in the amount of 4% of weight.  Any reason to stick with the brine rather than do it dry?
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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  • grege345
    grege345 Posts: 3,515
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    I did mine dry and it was awesome!!!!! I used a package from cabelas but I can't see why there would be a difference
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Cookinbob
    Cookinbob Posts: 1,691
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    I decided to just go for it.  I have done shoulder bacon with a dry rub, this should work the same.  Here it is ready for the fridge. Added black pepper, garlic, thyme, and a little ground cloves.  It should be cured and ready to smoke next weekend.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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