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In Reply to: How long does home cured Canadian bacon keep posted by MaryAnn on December 10, 2013 at 18:13:08:
Hey Mary Ann, I set my refrigerator pretty cold and have kept the cured loin ala Canadian bacon for up to three weeks.
Speaking of that TQ amount I was asking about, I followed Reg's and Qfans formula of adding the weights of the meat and water together and multiplying by .03 and multipling that amount by 16. That gives you the total weight of the amount of TQ needed for the cure brine.
I used 1.5 gallons of water and 9 pounds of loin. I woubd up with 10.3 ounces (by weight) of TQ. This amount was almost the same by weight. So my original guestimate was not that far off. I found my notes the other night and the recipe I transcribed did call for 1.25 cupa of TQ per gallon of water. I like the newer version better. As I recall, the version I had written down, was a tad bit salty for my tastes, but it was still good.
Thanks once again to reg and Qfan!
Pilsners to you Mary Ann,
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