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  1. brewerdave

    2nd batch of Canadian bacon

    Took the loins out of the brine today and rinsed them well. The brine smelled wonderful. In the fridge overnight, uncovered
  2. brewerdave

    2nd batch of Canadian bacon

    Hello again, I am making a 2nd batch of Canadian bacon. This time it will be from a true pork loin, not a tenderloin. FWIW, the tenderloin attempt was wonderful. True croisant size slices, real mcmuffin sized slices. Awesome This next batch will be brined, then batch 3 will be dry cured. Batch...
  3. brewerdave

    1st try for Canadian bacon using pops brine soon

    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...
  4. brewerdave

    1st try for Canadian bacon using pops brine soon

    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...
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  6. brewerdave

    1st try for Canadian bacon using pops brine soon

    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...
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  9. brewerdave

    1st try for Canadian bacon using pops brine soon

    That is now bookmarked for future use
  10. brewerdave

    1st try for Canadian bacon using pops brine soon

    Well damn. I guess I'll deal with small slices(biscuit slices?) and give this a try as CB and batch 2 will be a correct pork loin. This is why I post before I get too far ahead of myself...and keep the email notifications turned way on.lol As far as a basic smoked pork tenderloin, would you...
  11. brewerdave

    1st try for Canadian bacon using pops brine soon

    Sorry for the late reply but life can get in the way,lol. I am going to dry some bourbon jerky this saturday and while that is drying, I'm starting batch number 1 of canadian bacon. I'll be using Bears recipe on this batch, then Pops brine on batch 2. Pictures, of course This is about 3.5...
  12. 1st try for Canadian bacon using pops brine soon

    1st try for Canadian bacon using pops brine soon

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  14. brewerdave

    1st try for Canadian bacon using pops brine soon

    Bears step by step it is and I'll do pops brine when I get some cure #1. Either way, I'll be a canadian bacon makin' fool
  15. brewerdave

    1st try for Canadian bacon using pops brine soon

    But I will make plans to buy some cure #1 for certain
  16. brewerdave

    1st try for Canadian bacon using pops brine soon

    OK, suggestions on how to modify this as a dry cure? I don't mind admitting I am an idiot and would appreciate any help BD
  17. brewerdave

    1st try for Canadian bacon using pops brine soon

    Hey again everyone, I stole the thread from woodcutter because it looked so good. I want to use the brine from his original thread, but I have a bunch of Morton's tenderquick that I need to use up. Heres the brine posted by woodcutter: Recipe 1 gallon of water 1 cup granulated sugar 3/4...
  18. brewerdave

    Summer sausage in the oven

    Thank you for the compliment Weisswurst. I modified the recipe a bit, adding some high temp cheddar cheese and 1.5 teaspoons of red pepper flakes. The sausage is in the oven as I write this and smells wonderful. So far: I mixed everything yesterday, stuffed the casings and let them rest in...
  19. brewerdave

    New Char-Broil Smoker user

    Big Hoss (Mallard Sprinter) The Toad  Future designs include a draft beer jockey box and small smoker to support my habits whilst on the road
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