I picked up several large pork loins a few weeks ago and finally had a chance to prep some to make more canadian bacon.
First thing to was to cut up manageable sections on the long loin pieces, trim off excess fat & silverskin.
About 8.5 lbs went into a brine containing salt, sugar, real maple syrup, black peppercorns, allspice and cure#1.
After nearly six days in the brine, it's time:
I drained the loin pieces several times; soaked in ice water for a hour or so, rinse & repeat.
Sliced up a sample to fry & taste test. Good results! Nice balance of sweetness & saltiness.
Got the batch 'netted up' & hung overnight in the other fridge to help in the drying out process (pellicle formation). Bacon hangers come in handy...
Next day: Into the smoker.
Using hickory dust. I expect this will be an all-day affair. Started at 130°F & will gradually up the temps over the course of the day.
Eight hours in, with plenty of smoke over that time. I'l raise the temps to 180° & pull this batch when it hits the desired IT.
Then its overnight in the fridge. Slicing & more fun tomorrow.
More to come....
Kevin
First thing to was to cut up manageable sections on the long loin pieces, trim off excess fat & silverskin.
About 8.5 lbs went into a brine containing salt, sugar, real maple syrup, black peppercorns, allspice and cure#1.
After nearly six days in the brine, it's time:
I drained the loin pieces several times; soaked in ice water for a hour or so, rinse & repeat.
Sliced up a sample to fry & taste test. Good results! Nice balance of sweetness & saltiness.
Got the batch 'netted up' & hung overnight in the other fridge to help in the drying out process (pellicle formation). Bacon hangers come in handy...
Next day: Into the smoker.
Using hickory dust. I expect this will be an all-day affair. Started at 130°F & will gradually up the temps over the course of the day.
Eight hours in, with plenty of smoke over that time. I'l raise the temps to 180° & pull this batch when it hits the desired IT.
Then its overnight in the fridge. Slicing & more fun tomorrow.
More to come....
Kevin
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