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brining pork loin for Canadian bacon

post #1 of 4
Thread Starter 
When I brine I use zipploc bags can I put more than one piece of meat in the bag if my solution and bag are correct. My pieces are roughly five pounds.
post #2 of 4

Sure, you can put more than one piece of meat in the bag.  In the 1 gallon Ziplocks I usually put 5 lbs of meat.  I'll cut a 5 lb loin into 4 sections just so it cures a little faster.  Massage daily.  I'll put two 5 lb'ers in the 2 gallon Ziplocks, cutting them the same way.  I always double bag to avoid unintended messes.   

post #3 of 4
Thread Starter 
Ok thanks. Thought I read somewhere that if the meat touches each other you won't get a proper cure. How long do you usually leave it in your brine. One other question if by some chance I don't get it to the smoker right away is that alright or is it prudent to smoke instantaneously. Work schedule and family obligations really can get in the way of what's important. Lol
post #4 of 4

The reason I cut my loins is that I don't have refrigerator space to allow an intact loin to cure for three weeks.  With the loins cut into pieces 1.5-2.0" thick and 3" long/tall I let them cure on average 10 days.  I've smoked them after curing 8 days and cured as long as 14 due to schedules.  I didn't notice any taste or difference.  I understand they can get salty tasting if cured too long but I haven't experienced that yet.   

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