Featuring the Formula for Success Curing Method
There is nothing like the taste of homemade bacon. Follow the Canadian Bacon recipe for the Dizzy Pig Spin and then sit back, eat and enjoy!
- Center cut boneless pork loin, cut into three or four 8-10” pieces if whole (the whole boneless loin roast generally runs 7-8 lbs average and is close to 3 feet in length. Available at Costco, Sam’s etc)
Curing Brine (measurements depend on project weight)***
- Water to cover pieces of loin completely and snuggly in a non-reactive brining vessel (such as food grade pail or small cooler)
- Salt or Morton’s Tender Quick at 3% of project weight
- Sugar (light or dark brown recommended) at 2% of project weight
- .05 oz ‘pink salt’ per pound of project weight (use only in conjunction with straight salt. Omit if using Tender Quick!)
- 2 Tbsp Dizzy Pig Cow Lick seasoning per 10 lb of project weight
- 1 Tbsp crushed juniper berries per 10 lb of project weight
- 1 small onion quartered, per 10 lb of project weight
- 2 bay leaves per 10 lb of project weight
- 3 cloves of garlic per 10 lb of project weight
*** Project weight is total of trimmed meat weight in pounds, plus amount of water necessary to cover, calculated at 8.3 lb/gallon.
For example, 7.7 lbs of meat plus 1 gallon of water to cover at 8.3 lb/gal would create a total project weight of 16 lbs. Salt and sugar levels can now be easily calculated.
If still unsure of how to calculate salt/sugar/cure amounts for your particular project, read the intro to the Formula for Success and follow the in-depth instructions there.