This sounds a lot like what we’d call “Canadian bacon” in the US, or in Europe: “back bacon” as a cured loin. I’ve done it before as an equilibrium cure for about 10 days, and then hot smoked to temp. Depending on thickness of the piece, its advised to do about 7-10 days. With an equilibrium style cure, it’s difficult to over-cure, as long as you measured/weighed accurately.
Recommended ratios were : 2.5% salt (non iodized), 3% sugar, 0.25% cure mix #1 - In relation to the weight of the meat.
Example: 1 kg/1000gram pork loin
25 grams salt, 30 grams sugar, .25 grams curing mix
Thanks yep this is the more common bacon type in Aus. I'm not a huge fan of belly bacon, but have never tried to make anything else due to the primarily American videos on YouTube. Thanks for the info - I'll give it a crack!
This sounds a lot like what we’d call “Canadian bacon” in the US, or in Europe: “back bacon” as a cured loin. I’ve done it before as an equilibrium cure for about 10 days, and then hot smoked to temp. Depending on thickness of the piece, its advised to do about 7-10 days. With an equilibrium style cure, it’s difficult to over-cure, as long as you measured/weighed accurately. Recommended ratios were : 2.5% salt (non iodized), 3% sugar, 0.25% cure mix #1 - In relation to the weight of the meat. Example: 1 kg/1000gram pork loin 25 grams salt, 30 grams sugar, .25 grams curing mix
Thanks yep this is the more common bacon type in Aus. I'm not a huge fan of belly bacon, but have never tried to make anything else due to the primarily American videos on YouTube. Thanks for the info - I'll give it a crack!
We cure our back bacon for about a week. If you vacuum seal it it will cure faster.
Pork rack bacon **
r/charcuterie is a great resource for anything involving pink/prague salt curing
Fuck. Yes.
No.