Made a brine last Monday morning to get some Canadian bacon going. 19 lbs. of pork loin @ $1.79 lb
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6 quarts ice water
4 & 1/2 tablespoons Cure #1
1 & 1/2 cup canning salt
1 cup powdered dextrose
1 2oz. bottle Mapeliene
Injected 10% of the loins dry weight and then let them soak in the fridge all week.
Last night about 8pm I rinsed the loins off, tied them up with some string, and gave them a nice coating of black pepper
I set them in the Pro 100, preheated to 100º with the vents wide open, to dry for two hours. At 11 pm I raised the smoker temp to 115º and put in a pan of moist applewood, then went to bed. Got up at seven the next morning and put in some fresh wood chips and raised the smoker temp to 133º and was good for the next four hours. At 11am I removed the chip pan, closed the vents, and raised the temp to 175º. Five hours later, perfection! Both meat thermometers reading exactly the same, a first, 145º
After sitting on the kitchen counter for a few hours the peppered loins are spending the night in the fridge all huddled up together. I wonder what’s on the breakfast menu tomorrow? RAY
.
6 quarts ice water
4 & 1/2 tablespoons Cure #1
1 & 1/2 cup canning salt
1 cup powdered dextrose
1 2oz. bottle Mapeliene
Injected 10% of the loins dry weight and then let them soak in the fridge all week.
Last night about 8pm I rinsed the loins off, tied them up with some string, and gave them a nice coating of black pepper
I set them in the Pro 100, preheated to 100º with the vents wide open, to dry for two hours. At 11 pm I raised the smoker temp to 115º and put in a pan of moist applewood, then went to bed. Got up at seven the next morning and put in some fresh wood chips and raised the smoker temp to 133º and was good for the next four hours. At 11am I removed the chip pan, closed the vents, and raised the temp to 175º. Five hours later, perfection! Both meat thermometers reading exactly the same, a first, 145º
After sitting on the kitchen counter for a few hours the peppered loins are spending the night in the fridge all huddled up together. I wonder what’s on the breakfast menu tomorrow? RAY
