1st Canadian Bacon using Pop's brine

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
drool.gif
Looks-Great.gif
 
CB is my favorite this to make in the smoker. I have done it a bunch of times using Pops brine. I have altered his brine substituting apple juice for water. 3/4 cup salt. Also use a rub of Dark brown sugar, garlic and black pepper. This stuff goes fast in my house. I have 5 loins in the brine right now. Will smoke them this weekend.
 
That twist sounds good with the apple juice.

With regard to the temp, I cut the larger sirloin end and I'm completely with ya'll.  156 is over done!
 
 
.Looks like some excellent CB!

You might consider trussing those chunks to get a more circular form for those eggies and possibly a more consistant smoke (no hot points).

Try some on Breton crackers with colby and peppercinis....Yummmmm!

Did ya know Canadians don't smoke theirs...they call it peameal and it tastes as bland as a boiled pork chop!!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky