Not a stupid question. Mix up 1 gallon of the brine and put the meat in it. You can add enough meat to 1 gallon of brine so the meat stays submerged and fits loosely in the bucket. Put a ziplock bag full of water on top to keep the meat submerged.
Canadian Bacon using Pop's Brine 2nd try
- Thread starter woodcutter
- Start date
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shotgunsal
Newbie
- Jan 10, 2015
- 1
- 10
tom lippert
Newbie
- Feb 24, 2017
- 1
- 10
Set up to brine 10 days. Many of the cooks are recommending 4 days max. I am using Meatheads recipe and he recommends 2 weeks. Any idea what is correct? Does 10 days make it too salty?
Follow the simple rule, 1/2 " thickness is 1 day, 3" =6 days + 2 days ( for safety). Then pull it and cut a piece out of the center and end. fry and taste. If it is not penetrated to center or salty enough put it back in the brine. Some people will go as long as 2 weeks.
wild west
Smoking Fanatic
I'm not familiar with meat heads recipe but if the recipe says 2 weeks I would follow that the first time if you are looking to achieve results similar to his. Do a taste test before you smoke it.If it's too salty you can soak it in water for a couple hours changing the water a few times to reduce a bit of the salt then smoke. I smoked some back bacon a couple weeks ago that I dry brined for 2 weeks and it wasn't too salty.
jimmy1957
Smoke Blower
- Dec 29, 2015
- 97
- 13
was that brine recipe for 1 or 2 loins and I assume you used a whole loin which is about 4-5 pounds.I made another 2 loins into Canadian Bacon using Pop's Brine. The first batch was a little salty and I wanted to get the recipe the way I want it while it is still fresh in my memory. I did everything the same except reduced the salt to 3/4 cup from 1 cup. In the brine for 12 days.
Last fall I cut some cherry wood into 1 1/4 pieces on my table saw and stored them to dry. I haven't tried cherry yet but a lot of posts were favorable so it was time. I use a lot of red oak and apple and will now be using a lot of cherry.
Recipe
1 gallon of water
1 cup granulated sugar
3/4 cup of kosher salt
1 cup brown sugar
1 Tbs cure #1
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses (mild flavor)
I started my smoker at 130 the slowly raised the temp to 190. It took about 6 hours to get the internal temp of the bacon to 145. It took 7 hours for my first batch, I might have raised the smoker temp faster this time or weather or whatever.
Here is some cherry wood.
Finished view.
I didn't use the slicer on the first batch and have decided to not slice this batch. For some reason I like having my little hunk of ham whole in the fridge and I enjoy slicing for the frying pan or snacking.
I'm very happy with how this turned out and this will be how I make CB going forward.
Thanks for looking!
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