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I cure mine for 7 days. I used to go 2 weeks but found the 1 week does just as good. My pork loins run 8-10 lbs, and are an average of 5-8" thick. I would suggest this 7 days as a starting point and if you see a need to reduce it, go for it. My bacon sides... go the full 2 weeks.

On my first attempt I pretty much followed the Morton recipe. I used a dy cure and let it sit for 5 days. Came out way too salty for my tastes

My next attempt I tried a brine and it was much better. To save time I'll just copy and paste my log entrybelow
Variation of Dizzy Pig Recipe
10.6 lb loin from BJ's $19.00
cut 3 1inch chops from loin(fried for supper)
Removed 2lb-1oz fat and silverskin

1 gal water
2 cups tenderquick
2 cups dark Br. Sugar
3 bay leaves
2T rough ground peppercorns
2T rough ground juniper
1.5 cups old coffee (seemed like a good idea at the time)
4 or 5 crushed garlic cloves
Boiled 10 minutes
Brined 7 days. Rinsed . did not soak Excellent spices
Smoked ¾ of loin at 200 until 150 internal. Rinsed after smoking
A bit too smokey.
Next time try 180 until internal of 140 with less wood Also, next time increas TQ to 2.25 or 2.5 cups with equal sugar. Try 2 tsp instant coffee.

Hope this helps
Last edited by Former Member
Thanks for the quick responses guys. I think I have a good idea about the cure time now. Next question. Do you reccomend a cold smoke, or hot smoke? I bought the cold smoke baffle when I ordered my 009, and haven't used it yet.
On a side note, I have my first "commercial" job later this week. My boss bought a case of pork butts (6), and told me I could keep 4 for my own use if I smoked 2 for a company function. I'm pretty excited about the deal. My only concern is if it goes to well, he may start paying my salary in pork products. I guess worse things could happen lol.
GLH - Ive tried the Mortons Sugar cure on 3 hams, 1 loin, and 2 sides. It was ok... just didnt match the maple cured taste we like. On 2 of the hams I tried the brine solution and the other was dry. Both methods worked equally well, with the dry taking about a week longer. My wife eats most of the bacon at our house, so I just feed her addiction to our maple cured maple smoked bacon. Smiler

Originally posted by HoosierDaddy:
Do you reccomend a cold smoke, or hot smoke?

Another option is no smoke. We usually cut off part of a cured loin and use as traditional Canadian Bacon which usually was traditionally cured but not smoked. Before smoking try slicing a few pieces off and frying them. Delicious! This will also give you an idea of exactly how salty your product is, If you find it too salty simply soak longer.
I just want to say what a great forum this is, and thank everyone for their input. However...I'm now even more confused on the smoking vs. curing only issue. Maybe I don't know what "traditional" Canadian Bacon is. I want to end up with a product you could eat without frying (not that I would). Am I trying to make ham, and not Canadian Bacon?
Hoosier... I guess it all depends on how technical you want to get with the description. Here is a quote from one of many Googled searches on the origins of Canadian bacon.

"Canadian bacon is a term used in the United States but elsewhere it is simply back bacon. It refers to any lean meaty cut of bacon. In Canada back bacon is sometimes known as peameal bacon, which refers to a specific variety of unsmoked lean bacon that has been sweet pickle-cured and coated in yellow cornmeal (originally, as the name suggests, peameal was used). Other proteins, such as turkey and beef, can be made in the style of peameal bacon by employing this same sweet pickle and cornmeal process."

What I refer to as canadian bacon is a pork loin, cured & smoked. You can shave it for use on top of a pizza. Or a great samich. Or slice it thicker for frying for breakfast. A little thicker and its a dinner meat. Very versatile.. and tasty too. Wink


ps... these cured smoked pork loins are also known as cottage hams in Canada.

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