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fritz

fritz

Meat Mopper
Original poster
Nov 12, 2007
287
10
Rochester, NY
Doing my first canadian bacon, thought I'd share it with you all. Think I have read every thread on the subject, thank you all for your input.

Doing two 9lb pork loins. I cut each int 3rd's, removed the fat from one loin and left some on the other. I will use the trimmings for some venisen bacon I plan on doing in the near future. Then into Cowgirls wet cure (added a little bit of honey). Gonna be tough to wait a week for this stuff to cure.
 
Some nice looking pork there. You are on your way. Looking forward to the results.
 
OK... ya probably should look into a food grade plastic pail/bucket. Check w/ a local resto for a pickle bucket or something. Especially for extended periods of brining.
 
Never thought of that, I just thought the plastic would be non-reactive. Do you think it could add some nasty's to the food? I have used it for a few years? Yiks!
 
Well, they make plastic specifically for food, so I guess there is a reason. I would not worry too much at this point... water under bridge. But get a food grade bucket...and use food grade plastic for wrapping...no garbage bags, etc.
 
Good luck with the bacon Fritz! Can't wait to see your finished Qviews.
smile.gif
 
Thanks Cowgirl...remember you started all this, hope it comes out good!! I'm sure it will, thanks for your help.
icon_smile.gif
Have a Merry Christmas.
 
Ok, I just started the soaking process, plan on soaking for an hour changing the water after 30 min. However, afterjust rinsing off the loins I cut a piece off and cooked it, tasted great (thanks for the garlic tip Cowgirl) but it is a bit salty. Will the hour rinse take care of this? or should I soak longer?
 
I usually soak brined meat for 2hrs and change the water and soak for 1-2 more hours. That usually pulls enough of the salt for me.
 
Glued is right, soak it longer if needed and change the water too.

Good luck with the smoke Fritz, can't wait to see your pictures.
smile.gif
 
Ok, Gonna do a fatty too. I've wanted to do this one for awhile...Mustard, red onion and limberger cheese. Yum....I hope
PDT_Armataz_01_10.gif
 
Here are the loins ready to go on the GOSM. I painted them with 3 coats of a mixture of molassis, maple syrup and a little water to thin it out. I did this process overnite letting each coat dry. I added a little too much water, it was thinner than I would have liked. Smells great.

The GOSM is at 221* and the bacon and fatty are on, will take all to 160-165*. When done I will let it rest overnite and slice it tomorrow with the slicer at the moose lodge.
 
Ok, Its been a week and 2 days and I'm all done. Normally when I try something new I need to change something the next time around, not on this one!! It came out great, thank you all for your input, well done
PDT_Armataz_01_34.gif



Just off the smoke.


The limberger fatty.


Sliced.


A New Year breakfast fit for a king!!

Happy New Year to you all!!
 
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