Canadian bacon using dry rub
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I am using the Waltons dry rub bacan cure and I did put the bacan taste booster in it to I have rotated every other day I use the recommended amounts from the conversion chart
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to Dave in AZ on last edited by
Dave in AZ Great info. Thanks.
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A Austin marked this topic as a question on
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to KARLHEIDOLPH on last edited by
KARLHEIDOLPH As a general rule of thumb 1 day/inch plus 2 will work and if you need to go a couple days longer it will not hurt anything.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Dave in AZ on last edited by
Dave in AZ great information my friend. Thanks for sharing
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Dave in AZ on last edited by
Dave in AZ At a 5" diameter don’t/shouldn’t it be injected as well? My teaching has been anything over 3" is.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Denny O on last edited by processhead
Denny O said in Canadian bacon using dry rub:
Dave in AZ At a 5" diameter don’t/shouldn’t it be injected as well? My teaching has been anything over 3" is.
Injecting thick cuts is not required, but it will definitely improve the speed and efficiency of the curing process since you are injecting the cure to the interior of the meat and not waiting on it to be absorbed from the outside.
The original method of curing all meats was the slow method of allowing cure to penetrate from the outside to the the inside either with a dry cure or by immersing in a brine solution.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Denny O on last edited by Dave in AZ
Denny O pretty much what processhead said. 18 days is a long time.
I did two Canadian bacon goes using a dry rub only. Both were good, but I found the wait hard. And the meat was pretty dry when done, as it lost moisture during smoke, probably at least the normal 10%. Results would be good for a charcuterie board.Later attempts I have done a 20% by weight injection and brine using the equilibrium method. I loved results, but found that with 10% injected, the 10% left to coat outside was sparse, and I had to use a bag and flip meat often.
So now I have settled on a 50% green weight equilibrium solution. (Ok I have also done a 100% when I didn’t have much meat to take up bucket space, to be sure liquid covered all.) I inject vigorously, and there is still plenty left to put loins in a small 2gal foodgrade bucket and cover them. Much easier, and fits in fridge easy. The final product is way juicier… well let’s not kid ourselves, it is just 100% ham! But a great juicy ham.
For clarity, here are some sample calcs:
Pork loin meat 1kg or 1000g
Water 500g
Total 1.5kg
Salt: 2.5%, so 25g per kg, so 37.5
Sugar 2%, so 20g per kg, so 30gCure1 at 120ppm since this is a bacon product I will likely fry. So I go with the lower bacon limits, works fine.
Cure1: 1.9g per kg, so 2.95g.Now there is enough of everything to equalize between water and meat. I still let it sit 10 to 14 days to ensure actual equalization, but it is probably ready in 3 or 4 days, and I have smoked it at 4 days before.
If I cook early like that, then I use the USFDA normal greenweight water pickup calculation method, since stuff probably didnt have time to actually equalize. So, since 2/3 of the cure1, salt, and sugar, was intended for the meat, I weigh to be sure the meat hasn’t gained more than 2/3 of the liquid. To clarify, 1000 g meat and 500g water, so meat is 2/3. We put enough salt, sugar, and cure1 in to equalize, so 2/3 should end up in meat. Because I always suspect I will smoke early instead of waiting 2 weeks, I inject about 2/3 of liquid into meat. The injection loss from running out of meat about balances with the exterior pickup, and weight gain is always about 2/3.
The USFDA FSIS Inspectors Handbook has step by step instructions for proper calculations using the greenweight pickup i.e. injection pump method, if you’re not super solid on your math thinking and fear messing it up, which is easy to do!
I will also note that the genuineideas website I linked above, makes allowances for things like meat interstitial water, cellular water, the salt in cure1, etc, and actually ends up using a few grams more salt, like 2.6% if you’re targeting 2.5%, but you’ll see it is very close to just a straight calc, and repeatable if you just always straight calc it instead of using his spreadsheet.
Best regards, hope that is helpful to someone!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Dave in AZ on last edited by
Dave in AZ you are always helpful. Thank you
