Canadian Bacon and Cured Pork Chops in Pops Cure

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flyboys

Smoking Fanatic
Original poster
Oct 14, 2007
603
42
Southeastern PA
I have a camping trip with some family coming up next month. What better to have than some cured pork. I cut a pork loin in half, injected them, and put it in Pops Brine for the next two weeks. No modifications to the recipe. One half will be Canadian bacon and the other half will be pork chops. See you in 14 days.
 
This is the first time I'm trying this with the loins. I remember the post you did on this a while back. It looked awesome! Let me know how yours turns out.
 
I used tender quick. This will be my first time to wet cure loins.

I will do a thread on it.
 
I've been tied up, so I haven't had a chance to update this thread. I took the loin out of pops brine after 15 days and did a fry test. I seasoned it with onion powder, garlic powder, and cracked black pepper. I let it sit in front of a fan for about two hours to form the pellicle. I then smoked it in my mes30 at 180 for 2 hours and finishe it at 225. I had the Amnps going in my mailbox mod with hickory. I pulled it at 145 and let it rest in a cooler for a few hours. I then say it in the fridge for two days and finally sliced it today. I made about 12 ham steaks and the rest as Canadian bacon.
I used the original brine recipe and it came out too sweet for my taste. I'm going to try something different next time. Pics will follow.
 
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Looks good.

I cut the salt and sugar in half.
 
Flyboys Looks good I smoked mine yesterday, it was a little sweet but for a 1st I am happy.

Richie
 
Flyboys Looks good I smoked mine yesterday, it was a little sweet but for a 1st I am happy.
Richie

Thanks Richie. This was a first for me as well, I'm pretty happy with it. I may try the TQ route next time. I'm glad you're happy with yours!

Tim
 
I went all tender quick this time.

Smoking Saturday.
 
I have a camping trip with some family coming up next month. What better to have than some cured pork. I cut a pork loin in half, injected them, and put it in Pops Brine for the next two weeks. No modifications to the recipe. One half will be Canadian bacon and the other half will be pork chops. See you in 14 days.
LMFAO, 2nd picture...OMG what does that look like! Sorry
 
I went all tender quick this time.

Smoking Saturday.

I am going to follow suit next time to compare. Good luck on Saturday!

LMFAO, 2nd picture...OMG what does that look like! Sorry

Hahahahaha! I'm glad it didn't smell or taste like that.

I slice and package loins like that a lot. Keeps my daughters coming back to visit.

My oldest daughter has been hounding me to make regular bacon. That is next on my list, just gotta find some bellies for the right price
 
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