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canadian bacon : first try Question

Discussion in 'Hot Smoked Bacon' started by dave54, Nov 11, 2010.

  1. dave54

    dave54 Smoking Fanatic

    Picked up the bacon cure from Cabala's (Cabala's Smokehouse & Butcher Shop) and the 8# pork loin from Sam's club

      My question is if I do the liquid brine, is one gallon enough to do 8 # of loin ? I thought for my first time the premixed

    route would be the simplest . Seems like 1 gallon isn't enough brine and if it is ,is this why you flip and massage daily?


  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey Dave,

    You'll be amazed at how much brine 1 gallon actually is once you put your meat in the bucket.  The meat has to be submerged and will displace much of the water in the bucket.  I would cut the large loin into 3 or 4 pieces so it fits better in the bucket.  Fill a zip lock bag with water and place it on top the loin to keep it submerged in the brine.  I gave everything a little "Spin" in the bucket once a day.

    Do you have a clean "Food Grade" bucket?  If not, go back to SAMS and ask for one from the bakery.  I got a bunch of them last year for "FREE".  They guy told me they throw the buckets in the recycling bin.

    Yesterday, SAMS had whole pork loin for $1.98/lb.......CHEAP!

    Keep us posted!

    Last edited: Nov 11, 2010
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Yea Dave you will be surprised how little water it takes just to cover a pork loin. I would make sure that it is submerged too. That's one of the keys to a great Canadian Bacon too. I usually do mine the dry rub way but I'm sure that the brine is a good way too. I have a corned beef in a brine right now. It will come out tomorrow and the point is into the smoker for pastrami.
    Last edited: Nov 11, 2010
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I always dry cure all of my Bacons, and I flip them daily.

    You don't have to flip wet (brine) cured Bacon, but it must all be completely submerged.

    Like Todd said, cut it in small enough pieces and weigh it down so it's all completely submerged.

    Then don't touch it until it's time is up.

    Keep the temp between 34˚ & 40˚ through the whole curing process.

  5. dave54

    dave54 Smoking Fanatic

    Brine mixed and pork loin cut into 3 smaller pieces 


    Covered to keep submerged with freezing bag filled with water- check


    In fridge _check


    Temp good -check


    One more question ,one gallon WAS more  than I thought ,I can get pork bellies tomorrow ,can I add them to this after i pick them

    up and not and not mess anything up or should I make them in a different batch?
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I would say, judging by how much brine you have in there, you maybe should not add any more meat.

    If you add more meat---then the brine might not cover it, then you have to add more brine---slippery slope to getting the wrong mix.

    If you can, just do this one, and then you'll be a veteran----Do some more then. [​IMG]

    These are just my suggestions---I don't want to tell you what to do.

    Last edited: Nov 11, 2010
  7. dave54

    dave54 Smoking Fanatic

    Thanks  I'm not going to add more then!
  8. dave54

    dave54 Smoking Fanatic

    seasoned with fresh cracked pepper and in the MES


    Out of the smoker .

    Smoked with apple  Started at 100 degrees and went up to 200 over 7 hours

    pulled it out at 160

    back in the refrigerator


    sealed and in the freezer this morning


     Thanks to all that helped!!!!!!!

            (especially Bear for answering all my IMs)
  9. princess

    princess Smoking Fanatic

    I do a lot of my brining and my dry curing (mmm...bacon) in 2 gallon plastic bags from GFS. Easy to see what is going on in there, easy to keep it all submerged. Disposable clean up... wins all over the place.

    Bearcarver's Canada Bacon is one of the best recipes I have seen on here.

    I use the recipe from Charcuterie.