Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Canadian Bacon curing time - Ruhlman time or longer?

BigWaderBigWader Posts: 594

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

 

Comments

  • GrannyX4GrannyX4 Posts: 1,466
    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 !
  • TjcoleyTjcoley Posts: 3,422
    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.
    - Camp Hill, PA
  • BigWaderBigWader Posts: 594
    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

     

Sign In or Register to comment.