2 weeks ago I bought a case of pork loins from Sam's Club. I told my wife I wanted to make Canadian bacon before I left. When I came home with the meat she said "What? No, I thought you were going to make ham. So to make the best out of a hard situation I told her I would make both. It was my opportunity to get another brine bucket in the extra fridge.
Tonight after work I pulled 2 pork butts and one loin out of one bucket with Pop's brine. From the other bucket I pulled 3 loins from Pop's brine with my Canadian bacon recipe.
I have been making Pop's brine over and over and have stopped changing the recipes.
For ham I use:
1 gallon water
1 Tbs cure #1
3/4 cup salt (kosher, pickling or sea salt)
3/4 cup white sugar
1 cup brown sugar
For Canadian Bacon:
1 gallon water
1 Tbs cure #1
3/4 salt (kosher, pickling or sea salt)
3/4 cup white sugar
1 cup brown sugar
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs molasses (mild flavor)
I rinsed everything and test fried both recipes and they were perfect. Now for pellicle formation.
Right on the kitchen table on my sausage dowel racks with with old towels below.
When the pellicle has been formed everything will be put in the smoker later tonight.
More to come!
Tonight after work I pulled 2 pork butts and one loin out of one bucket with Pop's brine. From the other bucket I pulled 3 loins from Pop's brine with my Canadian bacon recipe.
I have been making Pop's brine over and over and have stopped changing the recipes.
For ham I use:
1 gallon water
1 Tbs cure #1
3/4 cup salt (kosher, pickling or sea salt)
3/4 cup white sugar
1 cup brown sugar
For Canadian Bacon:
1 gallon water
1 Tbs cure #1
3/4 salt (kosher, pickling or sea salt)
3/4 cup white sugar
1 cup brown sugar
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs molasses (mild flavor)
I rinsed everything and test fried both recipes and they were perfect. Now for pellicle formation.
Right on the kitchen table on my sausage dowel racks with with old towels below.
When the pellicle has been formed everything will be put in the smoker later tonight.
More to come!
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