I just put a little over 10 lb. of boneless pork sirloin roasts (4) in two gallons of my Canadian Bacon brine & put them in the bottom shelf of my refrigerator where they will remain for the next 10 days. The roasts were just a little over 2" thick, so I brine pumped them pretty thoroughly. I plan to smoke this batch to an internal of around 135-138 deg. using hickory pellets in an amnps. I recently replaced the on-off valve on my propane burner with a needle valve, so it'll be interesting to see how much easier the temp is to control on my smoker.
"My brine" is not my original recipe, but is this one: https://www.charbroil.com/community/homemade-canadian-and-peameal-bacon/ I've used it before, and really like it.
Pics will be posted when it's time to smoke.
"My brine" is not my original recipe, but is this one: https://www.charbroil.com/community/homemade-canadian-and-peameal-bacon/ I've used it before, and really like it.
Pics will be posted when it's time to smoke.
Last edited:
