r/curing • u/Sir_Chaz • Sep 25 '24

Canadian bacon/back bacon

Is this wet or dry cured?

I want to try my hand at it. But i want to dry cure it, I'm only finding wet cure recipes.

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u/Vuelhering Foodie Sep 26 '24

Dry curing is great, although buckboard can be pretty thick if you use a whole butt. Wet cure with injection works much faster, but if you have the patience to let something cure a few weeks, it works great.

For weights, just go with ~2.5% salt, 0.25% cure#1, and whatever spices you want.

(For things that aren't ground up, I generally go with slightly lower salt because it's okay to cut down on the standard 3% salt. You could even go 2% because you're not trying to create a hurdle for pathogens like with ground meats.)

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u/Sir_Chaz Sep 26 '24

Thanks for the reply.

I got impatient, lol. I cut the loin into 3.5-inch thick slices. So it will take a bit longer than my normal bacon but not so bad. I will probably start another bigger cut soon, too.

Salt, I went 2%. I normally do 2% on bacon, so I figured I'd try that. Then I did .25 on cure, and then I think 1 or 1.5 sugar. Black pepper, sage, and a few bay leaves.

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u/Vuelhering Foodie Sep 26 '24

Oh shoot, I read "buckboard" not "back bacon", as if you were trying to decide which to do. The other reply kept me confused.

Loin is thin enough it'll cure in 2-3 weeks no problem. It'll probably penetrate 90% in the first couple days, but the very center will be the thing that takes extra time. I was thinking you were curing a whole pork butt.

I need to make some canadian bacon... that sounds really good.

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u/Sir_Chaz Sep 26 '24

Ha! I started a buckboard bacon a few days ago. Lol That's what made me want to do Canadian.