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1st try for Canadian bacon using pops brine soon - Page 2

post #21 of 28
Thread Starter 

That is now bookmarked for future use

post #22 of 28
Thread Starter 

So, its been in the brine since 4/25, swirled around every day. I took them out of the brine today and rinsed them very very well.. They are now in the fridge uncovered to develop the pellicle. In the morning I will fire up the smoker on low and get them a little warm. I'll then load up the smoke incense and smoke for a couple of hours. I plan to get the internal temp to about 150 or so.

 

I'll post pics of course, but if I'm missing something between now and then, let me know. I have email notifications

 

in the brine

 

into the fridge

post #23 of 28

Be watching !!

 

Gary

post #24 of 28
Thread Starter 

OK, heres the wrap up.

 

I fired up the smoker around 1130 this morning and put the tenderloins in. The smoker temp was around 100 degrees. I wanted to get the tenderloin up from fridge temp, so I held temp for about an hour.

 

At 1230, I bumped the temp up to apx 115 and lit the smoke incense. I used the everything mix pellets. I like the smoke incense, as it puts out a decent amount of smoke for about 2.5 hours.

 

Long story short:

 

1230 - temp 115

130 - temp 130

230 - temp 145

330 - temp 160

430 - temp 190

 

Internal temp ended up at 152, I did a cold water bath and its now in the fridge till morning. I'll slice one up for a taste test. Damn, egg muffins anyone?

 

I always appreciate input from the masters on this site. Thanks in advance

 

DS

post #25 of 28

Be watching

 

Gary

post #26 of 28

Dave,

Back awhile I thought you were gonna do these tenderloins without curing, like Jeff did in that link I gave you. And then get real Pork Loins for CB.

 

It appears you went & Brine cured them instead. Since you Brine cured, did you use Cure #1??  Because the Link I gave you for TQ was for a Dry Cure.

 

Now I'm confused. I have no idea what you ended up doing.

 

 

Bear

post #27 of 28
Thread Starter 

Hey Bear,

 

Yeah, I ended up kinda going off the deep end. ha ha ha. I got some cure #1 and brined the tenderloins and smoked them yesterday. This little experiment turned out surprisingly well.

 

I'll use the brine again for CB I can promise.

 

 

 

I now have 2 real pork loins that are waiting to be waiting to be dry cured and smoked correctly. Should be in a couple of weeks

post #28 of 28
Quote:
Originally Posted by BrewerDave View Post
 

Hey Bear,

 

Yeah, I ended up kinda going off the deep end. ha ha ha. I got some cure #1 and brined the tenderloins and smoked them yesterday. This little experiment turned out surprisingly well.

 

I'll use the brine again for CB I can promise.

 

 

 

I now have 2 real pork loins that are waiting to be waiting to be dry cured and smoked correctly. Should be in a couple of weeks

 

OK good!!!---Then you followed the recipe you had in your original post.

 

I thought maybe you mixed directions, and did something like brine curing with TQ, but using the Dry curing amount of 1/2 ounce per pound of meat, instead of the amount needed to brine cure.

 

In that case the only thing I'll add is you might want to wait another day to slice that stuff, to allow the flavor to mellow out throughout the pieces. And you might want to freeze it for 3 or 4 hours before slicing with an automatic slicer, or 2 hours before hand slicing.

 

 

Bear

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