Every year we put together a gift crate of homemade items for our friends and relatives. This year we are including smoked cheese, fish, and meats. One of the meats I wanted to include is Canadian bacon. So I decided to give Pop's Brine a try. I have always dry rubbed the cure, but my scale died and I couldn't wait for a replacement!
I bought a loin the other day on sale. I had two small belly's and a shoulder in the freezer that needed to be used. Why not do it all, the Bacon Trifecta!
Loins don't get much cheaper here than that!
Shoulder de-boned and trimmed.
Loin trimmed and cut into Hunks!
Into the brine bucket and ready to rest for a bit. Brine is darker in color because all I had was dark brown sugar. I did inject the loins as they were 3-4". More to come in 10-14 days!
Edited by dirtsailor2003 - 12/17/12 at 8:39pm