Canadian Bacon

[bill ace 350]

Just mixed up a gallon of Pop's brine for some Canadian Bacon.

1 gal water

8 tbs Kosher salt

2 tbs picklng spice

1 tbs garlic powder

1 tbs onion powder

1 cup white sugar

1 cup (packed) brown sugar

1 tbs cure #1

Mixture cooling right now.

When cool, will add cure #1 and poor over pork loins, cure for 14 days, then smoke in my Smoke Hollow.

Fridge right at 38 degrees F.

I have a question. I would like a fairly heavy coating of crushed black pepper on it when finished. Do you think a light brushing of maple syrup would be beneficial, or would it just make a mess? In the past, a lot of the pepper falls off.

Pics coming, promise.

Thanks.

 

[crankybuzzard]

The syrup would definitely help the pepper stick, gonna be messy too! :biggrin:

Now, you said the mixture was cooling, you didn't boil the mix with the cure in it did you? Nitrite loses its oomph at hi temp...

 

[bill ace 350]

Nope. No cure until it is cool. Do you know of anything less messy that would help the pepper stick? Thanks.

 

[crankybuzzard]

Just checking about the cure, it's happened before.

Chill it in the frig un covered for a pellicle. That gives a slight sticky surface, might help some.

 

[bill ace 350]

Thanks CramkyBuzzard. In the past, the pepper sticks, but falls off very easily. was looking for something to keep more in place during slicing, cooking etc.​