Salty Canadian Bacon

BluesnBBQ

I made some Canadian bacon last night, for the first time in quite a while. For those of you who don't know about this, or haven't tried it, check the archives. It's made my curing pork loin with Tender Quick and brown sugar for a week or more and smoking it.[p]I'm pretty pleased with how it turned out, but it's a little bit too salty. If I cut down on the TQ, will that make it less salty? Or will that make the cure less effective? Maybe more sugar would help, or soaking the meat before cooking for a longer time.[p]I found a couple of recipes for homemade sourdough english muffins. Soon I'll be eating homemade breakfast sandwiches that will be better than anything from any fast food joint!

Chef Wil

BluesnBBQ,
try this and see if it helps, figure out the amount of tenderquik needed minus a little bit from your last adventure, split in half, inject 1 half diluted in water using a sterile injector and the other 1/2 rub it on with sugar, this maybe your answer.

djm5x9

<p />BluesnBBQ:[p]I used Prague powder and an extended fresh water soak and wash after the cure. Salt sensitive me was quite happy with the results.
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BluesnBBQ

Chef Wil,[p]I don't have an injector, but I've been meaning to get one. That's a good excuse to buy one![p]I'm also planning to try it with sttips of pork butt.

BluesnBBQ

djm5x9,[p]Where do you buy Prague Powder?

Bordello

BluesnBBQ,
Damn, you beat me to it. I used this product for 13 years but that was in the kitchen so it was bought by the meat plant, never tried to buy it retail, had no need to until the "Cult" kicked in. LOL[p]Cheers,
New Bob
Have to go plant a lime tree now. I will be sore tomorrow, ever try to dig a hole in the desert????? I have used my neighbors electric jack hammer before.

Bordello

BluesnBBQ,
Just a thought, I have gone through two low cost injectors,I recommend you check with the forum members and spend a little more and have one that works well and will last. By the time I buy a third I could have bought a good one.[p]I don't usually go cheap as I find it cost me more in the long run. (if I can afford it) [p]Cheers,
New Bob

Unknown

Chef Wil,[p]I'm fortunate to have received some Canadian bacon cooked by WIL about 2 weeks ago and it is GOOD. A nice smoke taste and not too salty. You might want to ask him how he prepared it. Also ask him about the Tasso he makes that too is excellent. I'm so lucky to have a Cajun Chef with a BGE, who has become a friend because of the BGE, living in the same town.

djm5x9

BluesnBBQ:[p]You want Prague powder #1. It also goes by the name of Instacure and is in two formulations. #1 is for smoked meat products and #2 is for dry cured meat products. Here is one source:


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Gene

New Bob,how about a feed supply store get one that they use to give shots to Livestock. It will be very Strong.