So I'm diving into Canadian Bacon today...Here is where we are:
Got 6# for pork loin on special at the local grocery store and decided to go with Pop's low salt brine. (Thank You! Pops6927)
http://www.smokingmeatforums.com/a/low-salt-curing-brine
1 gallon of water
1/2 cup of kosker salt
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 tbs of cure #1
Then I added:
2 tsp garlic powder
2 tsp onion powder
1 tsp dried sage
Trimmed and cut to size...
Tied up and ready for a bath!
The largest piece is 2 1/2 inches thick so its going for a seven day bath (5 + 2 for good measure)...It may go a little longer since I did not inject it and I might need to time the smoke for a weekend.
I'll post more as we make progress
Ron
Got 6# for pork loin on special at the local grocery store and decided to go with Pop's low salt brine. (Thank You! Pops6927)
http://www.smokingmeatforums.com/a/low-salt-curing-brine
1 gallon of water
1/2 cup of kosker salt
1/2 cup of granulated sugar
1/2 cup of brown sugar
1 tbs of cure #1
Then I added:
2 tsp garlic powder
2 tsp onion powder
1 tsp dried sage
Trimmed and cut to size...
Tied up and ready for a bath!
The largest piece is 2 1/2 inches thick so its going for a seven day bath (5 + 2 for good measure)...It may go a little longer since I did not inject it and I might need to time the smoke for a weekend.
I'll post more as we make progress
Ron