I decided to give my first shot at some Canadian Bacon, and it turned out great.
Simple curing brine:
- 2 quarts of water
- 1/2 cup kosher salt
- 1/2 cup turbinado sugar
- 4 teaspoons of pink salt
Brined for one week. Soaked for 12 hours in water in the fridge. Dried and seasoned with honey powder, maple syrup, and S&P. 12 more hours in the fridge, then into the apple and maple TBS @ 215.
I wanted to pull it at 145 but we had an emergency with one of our dogs and had to bring him to the hospital. I wish I had an app for my Droid so I could have monitored the temps. No biggie. When I got home the IT was 152.
We enjoyed as ham for dinner, and the rest will be Canadian Bacon.
Onto the other white meat for dinner.
I wanted to do a slicer butt because Mrs. Scooper is not a big fan of PP. She calls it "stringy meat".
This was a small piece, only about 3 - 3 1/2 lbs. It was left from trimming up two boneless butts for dog food and BBB. It was an experiment to see what bringing it to 190 would do.
My go to rub, and apple and maple wood since I was doing the CanBac.
I will say this... the 1.5 hours per pound does not always apply. This one took 9 hours, but there were variables. Turning the smoker down to low (around 215) twice. Once while I went for a 2 hour massage. The other when we went to the doggie hospital and the CanBac was in. Brought it back up to 230 - 245 after I got home and took the CanBac out.
After 5 hours I probed it. IT was 154. Stalled for a while, then finally hit 190 after 9 hours. No foil or spritzing.
Loads of flavor. Tender and juicy. I even forgot the finishing sauce, but I'm sure it will be used tonight.
Mrs. Scooper said it is better than PP. I loved it!