Canadian Bacon in Pops Brine

[Ishi]

I haven’t done any meat curing the last couple years and I decided this year that will change.
I started this a couple weeks ago but had to continue when the process required.

After the 15 day brine the loin was rinsed and dried off and placed in the fridge uncovered I had to go two days because of events happening.
I smoked it at 180 degrees in the pellet grill and add a smoke tube for added smoke. I pulled it when 155 degrees was reached. Once they cooled down some I wrapped them up and left them in the fridge for a couple days before slicing.

The bacon is for breakfast sandwiches and homemade pizza and to share with the kids and friends after I cure the rest of the pork loin.
One sandwich on English muffin and a bagel ( I like the English muffin best and I add jelly to the sandwich)

 

[Gonna Smoke]

I recently cured my first Canadian bacon using boneless pork loins. We really like how it turned out and yours looks great, as well...

 

[chopsaw]

That looks great ! Love the darker meat on pork loins .
I've seen people put jelly on breakfast sandwiches and always wondered about that .
I'll have to try it .
Nice post , and good to see ya .

 

[Brokenhandle]

That's some good looking stuff... been too long since I made any! We really like breakfast sandwiches on english muffins also! Still on my to do list to make them homemade on the Blackstone.

Ryan

 

[mike243]

Looks great, grape jelly on a sausage bisquit is great