or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First try Pop's Brine Canadian Bacon
New Posts  All Forums:Forum Nav:

First try Pop's Brine Canadian Bacon

post #1 of 17
Thread Starter 
Whelp, I found a deal on a 10 lb pork loin at SAMs. Decided it was about time I gave Canadian bacon the ole college try.
I added some maple syrup for flavor, so it's a bit brown. I also used a vacuum bag. Not sure how that'll work out, but if anyone has any advice about it, please feel free to tell me how I'm doin it wrong ;)


More pics in 12-14 days :)
post #2 of 17
You used pops brine and a vacuum bag how?
post #3 of 17

I'd sure like Pops or Chef Jimmy check on this one?

 

It does like there is a little brine in that bag? It doesn't look like a vacuum was used on the bag?

 

Good luck and good smoking.

post #4 of 17
Thread Starter 
I just built the brine in a vacuum bag, injected the pork with the brine, and then sealed the bag with my food saver. I used the marinade setting, so it stopped vacuuming when it got the air out...

There is a gallon of brine in there with the pork.
post #5 of 17
I think you should be fine. As long as you flip it over a few times a day. You injected and it's basically submerged with brine.
post #6 of 17
Thread Starter 

FYI - putting the cure in the vacuum bag and sealing the meat in (after injecting of course) worked GREAT!  No Ropey cure, no messing with it other than to flip the bag every day.  The meat stayed submerged the entire time.  Easy to do and I'll definitely do it again.

 

I'll take a pic or two tonight when I get home, but I was wondering, how long is too long to let it sit out of the brine to form the pellicle?  I took it out of the brine intending to start smoking it on the 26th, but now I may not be able to actually start smoking it until the evening of the 29th.  And it already has a good pellicle on it.  

 

Could I either put it in a ziploc and hold it in the fridge (freezer?) or can I just let the pellicle grow till Friday and smoke it then?  Will it be OK?  It is good and cured.  I left it in the cure until the 25th.  (Started it about a month ago)


Edited by HiTechRedNeck - 8/27/14 at 12:22pm
post #7 of 17
Thread Starter 

No answer to my question, but I decided to put it in a ziplock till tomorrow afternoon when I can start smoking.  I'm keeping it cold enough it shouldn't ruin, I'm just worried the edge will taste funky.  No way to know till I try it...

post #8 of 17

Its cured, it should be good for a long time in the fridge.

 

I have done 3 days to dry before.

post #9 of 17

You should be good to go!  After curing and smoking, you should have about a 2 week shelf life in the fridge; after that it can mold and/or get slimy; freeze before that happens.  Thank you so much for trying it!

post #10 of 17
Thread Starter 
Smoking today. Trying to get it to about 145-150 and pull it to let it rest a few days.
Using apple dust in the smoker and pitmasters in the mailbox to kind of give me a mix.
I didn't season the meat beyond the brine and smoke. I want to try it that way first, then we'll see if I want to add anything next time.

post #11 of 17
Perfect,Hi-tech! Any post smoking thoughts there?

I've finally thawed out a big loin and I'll get it in Pop's brine today, using exactly the same method you just did.
Looking forward to seeing more (then I'm anxious to make some Hawaiian pizza)
post #12 of 17
Thread Starter 
I let it rest in the fridge for almost 48 hrs. But then I couldn't wait any longer...
I sliced it in half and the boss and I had a taste.
Oh my gosh!
I found heaven in a pork loin. It's sweet, not too salty, and I didn't soak, only rinsed after the brine. I let it sit and dry in the fridge for 3 days before smoking and now I have a perfect 'skin' on the CB.
Can't ask for a better tutorial than what I found here from pops and a couple others. Why mess with it when it's right to begin with?

Will put it thru the slicer today and vacuum seal it for the freezer. (Except a couple slices for the cook...)

post #13 of 17
Quote:
Originally Posted by HiTechRedNeck View Post

I let it rest in the fridge for almost 48 hrs. But then I couldn't wait any longer...
I sliced it in half and the boss and I had a taste.
Oh my gosh!
I found heaven in a pork loin. It's sweet, not too salty, and I didn't soak, only rinsed after the brine. I let it sit and dry in the fridge for 3 days before smoking and now I have a perfect 'skin' on the CB.
Can't ask for a better tutorial than what I found here from pops and a couple others. Why mess with it when it's right to begin with?

Will put it thru the slicer today and vacuum seal it for the freezer. (Except a couple slices for the cook...)

It looks good. Pop's brine works every time. I have also dry cured it. I always smoke it to 150° so I don't have to cook it later. I got the last bag out of the freezer yesterday and was thinking I need to cure some more.

Happy smoken.

David

post #14 of 17
Thread Starter 
Sliced and packaged. Thanks for coming along for the ride!


post #15 of 17
Quote:
Originally Posted by HiTechRedNeck View Post

Sliced and packaged. Thanks for coming along for the ride!




Looks great! I'll give ya some points!
post #16 of 17

Looks very tasty.

Happy smoken.

David

post #17 of 17

Nice , Redneck .   You'll find the right method , heck all that Maple can't hurt ,so it's a bit dark as long as it taste good:icon_exclaim::drool

 

Have fun and... 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First try Pop's Brine Canadian Bacon