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My first Canadian Bacon using Pop's Brine

post #1 of 8
Thread Starter 
af09bed644c339678462a19ab972ae59.jpg70f6dc27efbb076801089e1a6c2cb1db.jpg643e9d8ce00444be8c955946becf825c.jpg74eb1549e050cd446b5cb1721eef9f0d.jpg


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post #2 of 8
Thread Starter 
I followed the original recipe because I like the saltiness. Threw in a few cloves of crushed garlic and some peppercorns. I can barely pick up on the garlic but it's there... Not too powerful. I might try some juniper berries next time and a few bay leaves but I'm very satisfied with the first attempt


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post #3 of 8
Looks great.
post #4 of 8

Thats a pretty shot of the canadian bacon. Looks like you been doing it for years!

 

Great job.

post #5 of 8

Great looking CB. How long was it in the brine?

 

Keep up the good smokin.

post #6 of 8
Thread Starter 
Twoalpha, the 2 loin roasts were in the brine for 10 days. I didn't inject them either and the cure had completely penetrated them in that time. I bought a white 5 gallon bucket and a lid at Walmart and it fits perfectly in my beer refrigerator downstairs. I can see me constantly having something curing in Pops brine. You can't go wrong with it. I've done a whole turkey and a venison blackstrap with it in the past and everyone raved about them.


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post #7 of 8
Looks mighty tasty!
post #8 of 8

Nice looking CB!

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