Canadian Bacon and Cured Pork Chops in Pops Cure

Discussion in 'Pork' started by flyboys, Sep 15, 2014.

  1. flyboys

    flyboys Smoking Fanatic

    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.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hey, I just got a loin to do the same thing.
     
  3. flyboys

    flyboys Smoking Fanatic

    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.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I used tender quick. This will be my first time to wet cure loins.

    I will do a thread on it.
     
  5. flyboys

    flyboys Smoking Fanatic

    I'll be watching
     
  6. flyboys

    flyboys Smoking Fanatic

    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.
     
  7. flyboys

    flyboys Smoking Fanatic

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  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good.

    I cut the salt and sugar in half.
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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

    Richie
     
  10. Man does that look good 

    gary
     
  11. flyboys

    flyboys Smoking Fanatic

    T
    Thanks Farmer, that's what I did with the pulled ham, I don't know why I didn't do it this time. Brain fart I guess. How did yours turn out?

    Tim
     
  12. flyboys

    flyboys Smoking Fanatic

    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
     
  13. flyboys

    flyboys Smoking Fanatic

    Thanks Gary!

    Tim
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I went all tender quick this time.

    Smoking Saturday.
     
  15. LMFAO, 2nd picture...OMG what does that look like! Sorry
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

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

    flyboys Smoking Fanatic

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

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

    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
     
    Last edited: Oct 2, 2014
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    OK, you influenced me to get a case of loins at Sam's today.
     
  19. flyboys

    flyboys Smoking Fanatic

    That's awesome woodcutter! Hopefully you'll have plenty of visits in the coming weeks!
     
  20. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good looking Loins , Flyboys [​IMG]  And the finish was great , my how 2 weeks past so quick [​IMG]

    Have fun and . . . 
     

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