Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Hi all, I'm considering wet curing my own Canadian bacon. It seemed easier than curing pork belly bacon or ham, so I thought it would be a good thing to try first (plus, I've always liked Canadian bacon a little more than pork belly bacon). I'm thinking about using these ingredients and letting it set in the fridge for 2 days: " 4 liters of water 1/2 cup salt 1/2 cup honey 8 teaspoons pink salt (laments term for nitrate salt) 4 pounds frenched pork loin (this just means that excess fat has been trimmed off) " I couldn't find any references to nitrate, sodium nitrate, or pink salt (all the same thing from what I can tell) on http://www.breakingtheviciouscycle.info. So I thought I'd ask you guys. I did find a reference in the archives of someone saying they used it, and no one responded that it's illegal, but I just want to make sure I'm doing this right to avoid a set back. Does this method look legal and okay? Also, if anyone has any Canadian bacon cures they want to share or stories or opinions about curing pork that would be useful too! Thanks! ~ CD, SCD 02/21/2010 Quote Link to comment Share on other sites More sharing options...
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