A few days ago I started several curing/smoking projects, one of which is my first attempt at making Canadian bacon. I am in Canada after all, so I better get this one down. I started with 2 pieces of pork loin, about 1.2 lbs each.
Did a wet cure with cure #1, salt, sugar, a big bunch of fresh sage and a big bunch of fresh thyme. After about a 60 hr cure, the loins were rinsed in cold water, and then put on a rack back in the fridge for about 36 hrs.
After drying up a bit in the fridge, this morning I took them out, brushed them with a little egg yolk to help them develop some nice color and prepared the smoker. Started fire with charcoal. Tasted a bit at this stage and while salty as expected, had a really nice flavor and definitely could taste the herbs.
Smoker is ready (150 deg) so on they go. Hot smoked for 3 hrs @ 150 deg.or thereabout using applewood. Temps varied a bit due to the variability of the fire, wind, etc. One of the challenges with my smoker is keeping consistent temps, but I really prefer to use whole wood for my heat and smoke source, so I tend to get some variability.
And they are done!
Set them to rest and cool on the counter for about 3 hrs, and then in the fridge until I get back home tonight (had to go to work, ya know!). Will do a tasting tonight and add a pick of the inside. Hope you enjoyed the pics.
Kevin
Did a wet cure with cure #1, salt, sugar, a big bunch of fresh sage and a big bunch of fresh thyme. After about a 60 hr cure, the loins were rinsed in cold water, and then put on a rack back in the fridge for about 36 hrs.
After drying up a bit in the fridge, this morning I took them out, brushed them with a little egg yolk to help them develop some nice color and prepared the smoker. Started fire with charcoal. Tasted a bit at this stage and while salty as expected, had a really nice flavor and definitely could taste the herbs.
Smoker is ready (150 deg) so on they go. Hot smoked for 3 hrs @ 150 deg.or thereabout using applewood. Temps varied a bit due to the variability of the fire, wind, etc. One of the challenges with my smoker is keeping consistent temps, but I really prefer to use whole wood for my heat and smoke source, so I tend to get some variability.
And they are done!
Set them to rest and cool on the counter for about 3 hrs, and then in the fridge until I get back home tonight (had to go to work, ya know!). Will do a tasting tonight and add a pick of the inside. Hope you enjoyed the pics.
Kevin
