Canadian Bacon Pops 6927 Brine Style (pics heavy)

[HalfSmoked]

I have done a lot of Bearcarvers style Canadian Bacon with much success. But wanted to try something new as I have read many threads using Pops6927 Brine. Not exactly sure what to do (old dog trying to learn a new trick) I contacted Pops by a PM and he was most responsive and very helpful. He was a great guy to chat with. So here goes.

First you need a pork loin which I had.

The supplies needed.
Sugar white and brown, Kosher salt and cure #1.

Cut into 3 pieces.

Brine mixed.

Injected pieces with some of the brine.

Then into the bath of brine for a rest. Which in my case was 20 days.

Placed a zip lock bag full of water as a weigh to keep it submerged.

Used fridge in my camper to keep the other 1/2 happy.

So out of the brine. Coated with black pepper.

Cook day no need to waste space so couple racks ribs and a couple turkey breast.
My first use of the Ink Bird IBT-4XS. worked great.

Out of the smoker.

Wrapped and in the fridge for a couple days.

Then the slicing day.

No photo of it wrapped and ready to go in freezer. (forgot to do)
But here's a couple of taste test.
The other 1/2's plate.

And my plate.

Sorry for such a long post but I did enjoy trying something new and again thanks to Pops for his guidance.
I honestly can't say which way is easier Pops or Bearcarver's and to me they both taste great.
Enjoy and thanks for looking.

Warren

 

[pc farmer]

CB looks great HS. Next try a dry cure with #1. Then you will have done all 3.

 

[gmc2003]

Nice Job on that CB Warren. Did you notice much of a difference between the two styles?

Point for sure
Chris

 

[Brokenhandle]

Sure looks good! Always fun to try new things out.

Ryan

 

[HalfSmoked]

Thanks for the like farmer.

What another new one whew old dog not to good at new tricks.

Warren

 

[HalfSmoked]

Thanks for the like Chris it is greatly appreciated.

Taste wise no and the way of doing it no.

Warren

 

[HalfSmoked]

Thanks for the like Ryan it is greatly appreciated.

Warren

 

[HalfSmoked]

Thanks for the like Aledavidov it is greatly appreciated.

Warren

 

[HalfSmoked]

Thanks for the like chopsaw it is greatly appreciated.

Warren

 

[chopsaw]

Nice work Warren . Did you slice it all ? I just double smoked one with a honey brown sugar glaze . Makes a great supper plate .
If you haven't tried it on chicken , give it a shot .
Both plates look fantastic . Thanks for posting .

Next try a dry cure with #1. Then you will have done all 3.

I've done TQ , Pop's and the phosphate injection . Yet to do a dry cure with #1 .
The phosphate injection makes great sandwich meat .

 

[HalfSmoked]

Chopsaw
In my younger days we did a sugar cured meat rub of all the hams, shoulders and sides which was a dry rub. Took about 6 months for the hams and shoulders to cure the sides in about 3 months. Use to do like 5 hogs at a time. Yes I sliced it all.

Warren

 

[pc farmer]

chopsaw Try it on one. I think you would like it, you can add more flavoring easier during the cure time.

 

[HalfSmoked]

Ok
Farmer where is the instructions for the dry cure using #1

Warren

 

[pc farmer]

Diggingdogs cure calculator. Follow that.

 

[Bearcarver]

Looks Great, Warren!!
I'd have trouble choosing which plate for Me.
Probably eat them both, while you aren't paying attention!!
Like.

Bear

 

[sawhorseray]

Really nice piece of work Warren, and I'd be real happy sitting down to either of those breakfast plates, big Like! I've smoked CB for many years using a very similar brine and I inject about 10% of green weight, tho I don't think I've ever had to keep the loins submerged in the brine and refrigerated for more than six days. RAY

 

[JC in GB]

Nice looking bacon.

 

[GATOR240]

Looks tasty from here Warren.

 

[gary s]

Plates look great, Looks like a big home run. Nice Job

Gary

 

[HalfSmoked]

Looks Great, Warren!!
I'd have trouble choosing which plate for Me.
Probably eat them both, while you aren't paying attention!!
Like.

Bear

Ha a sneaky old Bear Huh.
Thanks for the like Bear it is appreciated.

Warren