1st Canadian Bacon using Pop's brine

Discussion in 'Bacon' started by jaxrmrjmr, Jul 7, 2013.

  1. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    First pork loin using Pop's brine for 9 days.  I added 1 T garlic powder, 1 T onion powder, and a full cup of sea salt.  I thought it was a little salty and that the garlic and onion were a little too strong.  I soaked in clean water for a day.  Then removed and put on a rack in the fridge for a day to dry.  2nd test fry was much better, IMO.  Here we go.....


    No flame on the smoker - just apple pellets in the 12" AMNTS.

    Nice smoke and temp was 110.



    5 1/2 hrs of cold apple smoke, then lit the burner and took it to 180.

    Hard to get a descent picture with where the sun is, but taking on a nice color.


    It took a while, but finally pulled them at 156.  I have some young ones in the house, as well as, my daughter-in-law being pregnant, so I went with a higher finish temp until I'm more comfortable that I am doing things correctly.  Off to be wrapped and let them rest for a day or two.  Will post some pics of them being sliced later on.  Thanks for the help guys!


    Picture after one day of mellowing.  I'm going to try and leave it wrapped up for a another day or two, but the kids have already tasted it.  I might have to slice it up and get it in the freezer just so there will be some left!


    Firm texture but very moist - even taken to 156 IT.  Really good stuff!  So glad I tried it.
     
    Last edited: Jul 9, 2013
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking good already!!!

    Bear
     
  3. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    I had read a few threads on making Canadian bacon, but yours was the straw that broke the camel's back and made me have to try it.  The wife says "thank you" as she really liked the second test fry.  We went grocery shopping today and she picked up some Hollandaise sauce and English muffins for eggs Benedict.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks very nice.

    I am waiting for loins to go on sale to do some cb.
     
  5. Looks good so far.

    Happy smoken.

    David
     
  6. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Thanks for looking.  The color is really pretty.  I thought the temp would rise a little quicker though.  These things are taking forever.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How long so far to get temp up?
     
  8. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    5 1/2 hrs at 110.

    2 hrs at 180 - 190.

    over an hr at 235.

    IT is still 138.  Is there a "stall" with pork loins?
     
     
    Last edited: Jul 7, 2013
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Shouldn't be at that temp---Sometimes it just takes awhile. Were you peeking a lot??[​IMG]

    Bear
     
  10. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Yep, I was peeking.  [​IMG]   I'm usually not bad about it but it's a long wait to make that bacon and it was the first time.
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How did it turn out?
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking bacon. I am trying Pop's brine for the first time. Your post encourages me.

    Disco
     
  13. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Really good.  I kept updating my original post with new pictures.  Can't believe they get $9/lbs for it in the store when I can buy pork loin for the low $2/lbs.  I was regretting using the garlic and onion powders during my test fries, but after it is smoked and rested, I am glad I did.
    Thanks!  Go for it, man.  The waiting is the hardest part, otherwise, it's a pretty simple process.  I pulled mine at an IT of 156 and it is good for snacking as is.  I will pull some closer to 140 - 145 next time for cooking with eggs.
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Excellent CB!  Thank you so much for trying the curing brine!  You can adjust the ingredients also; cut down the salt, etc.Great job!
     
  15. talan64

    talan64 Meat Mopper

    Looks great!

    CB is one of my favorites!  Sliced up in the freezer 3 or 4 slices to a vacuum bag, take out a couple bags every week.  Makes for a great breakfast.  I've made it several times now with varied recipes, and have never had it turn out bad....smoked cured meat...almost can't go wrong!

    I've missed out on it for the last couple months due to working in Europe and not having my equipment here.  It all in the freezer back home. 

    My next endeaver is going to be Buck Board Bacon......only 4 more weeks until I get home and can start it!!

    Enjoy it, and try not to share too much (keep it for yourself)
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Jax,

    You don't have to wait until 156* to be able to eat as is. In May of 2011, the USDA changed their safe temp for whole Pork from 160* to 145*.

    Smoke it to 145*, and you can eat it cold or just warm it up a bit before eating. Then you don't have to worry about frying it to 145* and burning it.

    Bear
     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    Sugar covers or masks the taste of salt some so on your next batch if you reduce your salt do the same reduction % to your sugar. My opinion is that ham or CB is best when it sets up in the fridge for a day for the texture and flavor.

    Your CB has great color and looks fantastic!

    [​IMG]
     
  18. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Thanks for sharing your recipe.  Super simple.  Hopefully, more people will try it.  My first test fry was an end piece.  It was too salty and tasted too much like the garlic and onion.  Then I soaked it in fresh water for a day and the end result very much suited my family's taste.

    I thought about decreasing the amount of salt and seasonings, but now that I think about it I might keep the same process.  I figure the salt and seasoning would be the strongest in the outer layers but still work it's way to the middle.  By soaking it in fresh water, I think I pulled that strong flavor out of the outer layers but left the flavors in the middle.  Hope that makes sense.

    I almost had to rip the middle son's ears off as he ate a full two inches of it last night once I went to bed!  Wink, wink, I'm glad he liked it.
     
  19. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Get back and get to it.  Will be looking forward to watching.
    I had seen posts about it while I was researching CB, but decided to error on the side of caution as I have young ones and a pregnant one in the house.  This was my first time to boot.  Also, the wife looked at me a little cross-eyed when I told her it had to sit in the frig for 9-10 days.  Gotta build confidence.  My loin was about 7 lbs and cut into thirds.  When I pulled it off the smoker, I handed one to the Mrs and she said it felt like a brick.  What is the texture like at 145? 
    Thanks.  I think the only thing I will change next time is to add molasses or honey.

    Thanks to all for your help, advise, and comments.  Thanks for looking.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    If the USDA  says 145* is safe, it is. 

    We used to take them to 160*, because they said 160* was the safe temp.

    They were very dry, but 145* is Perfect !!

    Bear
     

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