The first attempt was so successful, I have several requests for more, so I made a bit extra this time, and for me personally, I think this time it tastes better.
It sat in Pop's Brine (with extra) for 14 days, I did not inject at all.
Canadian Bacon Recipe:
1 gallon of water
3/4 cup of Kosher salt (I liked the kosher versus sea for this recipe)
1 cup granulated sugar
1 cup brown sugar
1 Tbs cure #1 (Prague Powder #1)
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses
1 tsp Almond Extract
Ham Recipe:
1 gallon of water
3/4 cup of Sea Salt (I wanted more salt taste for this recipe)
1 cup granulated sugar
1 cup brown sugar
1 Tbs cure #1 (Prague Powder #1)
With ambient temp between 55-60 degrees F, I cold smoked with the AMNPS using Todd's cherry dust for 6 hours.
Fired up my Traeger at 175 degrees F with a HOC blend of Lumberjack pellets (hickory, oak & cherry).
The weather was wet and chili most of the day and night, but I had a Sportbrella over the smokers the whole time.
I ended up smoking at 175 for 9 hours until each loin hit 145F internal temperature. I pulled, iced them for about 10 minutes as it was 2AM so I could put them in the fridge and go to bed. Then sliced them all up the next morning and vacuumed sealed them all up.
All 3 loins just before slicing:
Canadian bacon slices:
Ham slices:
The whole load all sliced up:
It sat in Pop's Brine (with extra) for 14 days, I did not inject at all.
Canadian Bacon Recipe:
1 gallon of water
3/4 cup of Kosher salt (I liked the kosher versus sea for this recipe)
1 cup granulated sugar
1 cup brown sugar
1 Tbs cure #1 (Prague Powder #1)
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs molasses
1 tsp Almond Extract
Ham Recipe:
1 gallon of water
3/4 cup of Sea Salt (I wanted more salt taste for this recipe)
1 cup granulated sugar
1 cup brown sugar
1 Tbs cure #1 (Prague Powder #1)
With ambient temp between 55-60 degrees F, I cold smoked with the AMNPS using Todd's cherry dust for 6 hours.
Fired up my Traeger at 175 degrees F with a HOC blend of Lumberjack pellets (hickory, oak & cherry).
The weather was wet and chili most of the day and night, but I had a Sportbrella over the smokers the whole time.
I ended up smoking at 175 for 9 hours until each loin hit 145F internal temperature. I pulled, iced them for about 10 minutes as it was 2AM so I could put them in the fridge and go to bed. Then sliced them all up the next morning and vacuumed sealed them all up.
All 3 loins just before slicing:
Canadian bacon slices:
Ham slices:
The whole load all sliced up:
