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Canadian Bacon Pops 6927 Brine Style (pics heavy)

HalfSmoked

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Thanks for the like sawhorseray it is greatly appreciated.
Pops says they can cure for up to 30 days just wanted to be sure it was cured and as my time allowed.

Warren
 

HalfSmoked

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Thanks for the like JC in GB it is greatly appreciated.

Warren
 

HalfSmoked

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Thanks for the like Denny it is greatly appreciated.

Warren
 

HalfSmoked

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Thanks for the like Gary it is greatly appreciated.

Warren
 

xray

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Very nice Warren, looks like the Canadian bacon turned out awesome. Looks like you’re set for awhile too.
 

HalfSmoked

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Thanks for the like 2Mac it is greatly appreciated.

Warren
 

HalfSmoked

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Kruizer Thanks for the like it is greatly appreciated.

Warren
 

HalfSmoked

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Thanks for the like xray it is greatly appreciated.

Warren
 

HalfSmoked

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Warren
 

Ishi

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I’ve used Pops brine the last two years for winter CB pizza! Makes great stuff! Excellent write up
 

smokin peachey

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Looks good Warren. Have you tried a slice with some fresh pineapple yet?
 

HalfSmoked

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Thanks for the like Derek it is greatly appreciated.

Warren
 

HalfSmoked

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Thanks for the like Ishi it is greatly appreciated.

Warren
 

HalfSmoked

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Warren
 

zzerru

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Wow, that looks great, man! You absolutely knocked it out of the park. Great post!
 

HalfSmoked

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Warren
 

jbchurchill

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Looks great! I use Pop's brine as well for Canadian Bacon - minus the sugar as we're all diabetic here.
We use the same ratios for bacon too.
1 gallon water
15g #1
175g kosher salt

If you want to try something interesting, you could tackle Peameal Bacon, which is what Canadian Bacon is in Canada. Learn more about Peameal - the best sandwich evar!

This version skips the sugar and we don't roll the loins in cornmeal.

Enjoy!!!!

Sugar Free Peameal Bacon
12lbs pork loin -- two whole Costco vacuum loins, trimmed down
1.5 gallons water
15 garlic cloves smashed
9 cloves
3 tbsp mustard seed
5g crushed pepper corn
3 bay leaves
25g Prague #1
225g kosher salt

7+ days in fridge
 

SmokinAl

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Looks awesome to me, I don’t use TQ, but have tried both the dry cure & wet brine with cure#1. Didn’t see much difference in flavor, but the wet brine is much easier if you have the space in the fridge. Now for belly Bacon or BBB I like the dry cure, cause the texture & crispness of the bacon seems better with the dry cure. Just MHO!
Al
 

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