I apologize for not taking many pictures of my Canadian bacon today. I cured a deer hind 1/4 in December with Pop's brine and was impressed with how it turned out so I gave it a try with 2 pork loins. I very much prefer it to the dry brine that I've used in the past.
1 gallon of water
1 cup sea salt
1 cup gran sugar
1 cup brown sugar
1 Tbs cure #1
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses (mild flavor)
12 days in the brine after injecting
7 hours in the smoker with hunks of apple wood
started at 130 then slowly brought temp up to 190 until the IT was 145
I put nothing on the pieces just dried for the pellicle skin and smoked slowly and lightly with apple hunks.
Here is one of the few pictures that turned out.
These are so delicious and juicy that I would not be ashamed to serve this on Easter Sunday. I'll be slicing tomorrow and will add some more pictures.
Thanks for looking!
1 gallon of water
1 cup sea salt
1 cup gran sugar
1 cup brown sugar
1 Tbs cure #1
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses (mild flavor)
12 days in the brine after injecting
7 hours in the smoker with hunks of apple wood
started at 130 then slowly brought temp up to 190 until the IT was 145
I put nothing on the pieces just dried for the pellicle skin and smoked slowly and lightly with apple hunks.
Here is one of the few pictures that turned out.
These are so delicious and juicy that I would not be ashamed to serve this on Easter Sunday. I'll be slicing tomorrow and will add some more pictures.
Thanks for looking!
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