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Blue ribbon bacon cure

Scheduled Pinned Locked Moved Meat Processing
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  • bubba_mcnabbB Offline
    bubba_mcnabbB Offline
    bubba_mcnabb
    Team Orange
    wrote on last edited by
    #1

    Is it possible to use the blue ribbon mapple bacon cure as a dry cure? Was thinking I read somewhere that you could and that’s what I did today and after reviewing the directions think I might of screwed up? Will it turn out fine if I let it sit in the fridge for a week rubbed in the cure?

    JonathonJ 1 Reply Last reply
    0
    • bubba_mcnabbB bubba_mcnabb

      Is it possible to use the blue ribbon mapple bacon cure as a dry cure? Was thinking I read somewhere that you could and that’s what I did today and after reviewing the directions think I might of screwed up? Will it turn out fine if I let it sit in the fridge for a week rubbed in the cure?

      JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #2

      bubba_mcnabb From a nitrite imparting standpoint if you used as much of the Blue Ribbon Bacon Cure as a rub as you would have for a brine/injection then you will be okay! The taste might not be very strong as this is designed to be injected not rubbed but the ingoing nitrites should not be an issue here! Once you eat it let us know how it turned out!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      B 1 Reply Last reply
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      • JonathonJ Jonathon

        bubba_mcnabb From a nitrite imparting standpoint if you used as much of the Blue Ribbon Bacon Cure as a rub as you would have for a brine/injection then you will be okay! The taste might not be very strong as this is designed to be injected not rubbed but the ingoing nitrites should not be an issue here! Once you eat it let us know how it turned out!

        B Offline
        B Offline
        Baconator
        wrote on last edited by
        #3

        Jonathon can I use the blue ribbon bacon cure to make Canadian bacon ? And what would be the process if I did a 10% pump on the loin? Don’t want it salty just want a nice smooth cure flavor.

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        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #4

          sausage king Yes, you can absolutely use the Blue Ribbon Maple Bacon Cure for Canadian Bacon if you are injecting and then covering in a 50% strength solution. If you are going to just brine it then you probably don’t want to use the Blue Ribbon Maple Cure as it has Sodium Erythorbate in it and it might gas out before it fully cures the loin. If you are going to brine/pickle then I would use the Country Brown Sugar Cure.

          Either way you go the instructions for how to do both methods are available at https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe

          Let us know if you need anything else!

          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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