How to Cure Pork for Canadian Bacon

Canadian bacon is thinly sliced ham

Canadian bacon is cured pork taken from middle back loin of the pig. The meat must be cured before it can be turned into Canadian bacon. According the the Oklahoma Cooperative Extension service, "meat curing is the application of salt, color fixing ingredients, and seasonings in order to impart unique qualities to the finished product." Curing can be done two different ways, wet or dry. Most people use the dry cure because it can be conducted under a much wider range of temperatures and there is less chance of the meat spoiling during the process.

Things You'll Need

• 1 tbsp. Morton Tender Quick per pound
• 1 tsp. sugar per pound
• 1 tsp. garlic powder per pound
• 1 tsp. onion powder per pound
• Large covered plastic container

Instructions

1. Weigh your cut of meat to determine how much of each ingredient you need. Measure out each of the ingredients and then mix them together.

2. Apply the mixture to the meat with your hands, ensuring that the rub covers all of it. Shake the meat to remove any excess rub.

3. Place the meat in a covered plastic container and put it into the refrigerator.

4. Turn over the meat in the container once daily and allow the meat to cure for a total of six days. After you remove the loins from the container, rinse them to remove excess salt.

Tips & Warnings

• Ensure that your refrigerator is set to between 36-40 degrees Fahrenheit.

References

• Cockeye BBQ: Canadian Bacon
• Cow Girls Country: Making Canadian bacon
• Oklahoma Cooperative Etension Service: Meat curing