CANADIAN BACON sweet cure, buy 1.5 pound packages for 25 lb OF B'LESS LOIN

Description

We have used this sweet cure for over 45 years to produce award winning hams and bacon for private label gift boxes and National Mail order Companies. We have retired and now selling our special cures, seasonings and casings through eBay. Canadian Bacon is so special and you can often find whole boneless loins for less than .00 per pound. WHAT A GREAT WAY TO USE YOUR SMOKER OR OVEN.
Processing Procedure Pictured step by step above in pictures:
1. Trim boneless loin and remove the ends. I usually use the sirloin end for a boneless pork roast and the butt end for sausage trim or pork burgers. 2. I will cut the canadian bacon part in half( I have used 2 loins here) 3. I weigh the boneless loin parts to cure ( here I have 10 pounds) 4. The 1.5 pounds of cure will make 1 gallon of pump. Here I only need 1 pound ( 1 pint of cure to pump 10 pounds of belly). This is mixed 3 ounces of cure to 1 pint of distilled water.5. I will pump every drop of cure in these 10 pounds of loins and you can see how many insets that I have made. 6. Now measure out 1/2 ounce of dry cure per pound of meat and rub the loins with the dry rub. 7. Place loins in a zip lock bag and refrigerate. I rotate every day for 5 days. 8. Now you are ready to smoke and cook or place in a low oven and smoke or bake to 149 to 155 degrees to set up the meat for cooling and then slicing for frying, grilling or further baking later. You may bake to 160 if you are going to serve immediately. GOOD EATING.
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