Canadian Bacon - miscalculations

[Buckeye1]

Bought 2 Costco pork loins on sale. Did a wet brine - Pops brine
Miscalculations:
1 Do to work schedule had to leave in brine 2 days longer than I wanted. So had to soak in 24 hrs to remove salt.
2 because of the extra day temps outside went from 24 degrees to 2 :)

Smoked at 180 for 1 hour
225 for 2 hours until IT was 145 +

Put in refrigerator while watching packers game. Just got finished slicing and vac sealing

 

[Fueling Around]

Yours looks great.
Love loin bacon. Started 2 packages of tenderloin in a dry brine last night. Don't usually use tenderloin, but I got it cheaper than a cut up loin. Don't have the fridge or freezer space for a lot of meat.

From my understanding, Pop's brine is meant to be a long term cure. Perhaps us the lower salt version so if you go beyond the target date it doesn't need a water soak?

I use the daveomak posted pasteurizing temps to not go beyond 135°. Much juicier results.

 

[SmokinEdge]

Looks good to me. What’s the problem?

 

[Buckeye1]

Yours looks great.
Love loin bacon. Started 2 packages of tenderloin in a dry brine last night. Don't usually use tenderloin, but I got it cheaper than a cut up loin. Don't have the fridge or freezer space for a lot of meat.

From my understanding, Pop's brine is meant to be a long term cure. Perhaps us the lower salt version so if you go beyond the target date it doesn't need a water soak?

I use the daveomak posted pasteurizing temps to not go beyond 135°. Much juicier results.

That’s a good suggestion. It did come out pretty good I think. Never made this before so not sure how it’s supposed to taste.

 

[Buckeye1]

Looks good to me. What’s the problem?

Some what in jest missing by a day, and having to cook in sub zero temps

 

[JLeonard]

Dang! It’s ruined….just send it to me for proper disposal!
seriously it looks mighty fine to me!

Jim

 

[daveomak]

1 Do to work schedule had to leave in brine 2 days longer than I wanted. So had to soak in 24 hrs to remove salt.

To avoid this problem, weigh the meat and water... Add 1.5-2% salt... Never too salty... It's called an "equilibrium" brine... Needs at least 5 days per inch of thickness of the meat... at ~37-38 deg. F...
A good rule is... Water should be 25-50% the weight of the meat...

Dave