BobCef
TVWBB Member
I bought two pork loins that were on special at a local super market. $1.29 lb.
There were fresh not frozen whole pork loins. Each one was about 10 lbs. and look awesome. I cut each in half and froze 3 of them. So now I started searching for recipes to make some Canadian Bacon. Oh my god so many conflicting recipes. Nitrites, no nitrites, #1 pink salt, buying prepared mixes. etc. etc. etc. I want to cure without nitrites. Not because I have this great fear of nitrites but of poisoning my family by doing something wrong. I settled on a recipe that uses large grind sea salt and saw one where they used Himalayan Sea Salt so I settled on that. Simple cure with the salt, brown sugar and fresh ground black peppercorn. A ayer of cure on the bottom and then cover the rest and pat in over the entire loin. Put in fridge in glass Tupperware baking pan for about 5 days. The plan is 2 smoke at around 180 to 200 degrees until internal temp of loin reaches 150 deg. So am I going to poison my family? Should I change recipes before I make any more. Why do we have ro worry about bacon and not other cuts of meat? Help!!!!
There were fresh not frozen whole pork loins. Each one was about 10 lbs. and look awesome. I cut each in half and froze 3 of them. So now I started searching for recipes to make some Canadian Bacon. Oh my god so many conflicting recipes. Nitrites, no nitrites, #1 pink salt, buying prepared mixes. etc. etc. etc. I want to cure without nitrites. Not because I have this great fear of nitrites but of poisoning my family by doing something wrong. I settled on a recipe that uses large grind sea salt and saw one where they used Himalayan Sea Salt so I settled on that. Simple cure with the salt, brown sugar and fresh ground black peppercorn. A ayer of cure on the bottom and then cover the rest and pat in over the entire loin. Put in fridge in glass Tupperware baking pan for about 5 days. The plan is 2 smoke at around 180 to 200 degrees until internal temp of loin reaches 150 deg. So am I going to poison my family? Should I change recipes before I make any more. Why do we have ro worry about bacon and not other cuts of meat? Help!!!!