Canadian bacon

[Boris1]

Got a pork lion brining. I left little
Bit of fat as I like it ….

Followed @SmokinEdge method 10% water 1.5% salt .75% sugar .25% cure 1 …. I added SE .05% and California ham spice at .2% …. Got everything injected as evenly as I could 10% water wasn’t as much as I thought it would be for this 7lb loin….. I covered it and in the fridge for 2 weeks ill smoke it to
Fully cooked and cut it up for deli meat.. be back in 2 weeks

 

[JLeonard]

Looks like a good start.....Waiting on the finish.

Jim

 

[SmokinEdge]

Looks good. I’m in for the finish.

 

[Cajun Smokes]

Got a pork lion brining. I left little
Bit of fat as I like it ….

Followed @SmokinEdge method 10% water 1.5% salt .75% sugar .25% cure 1 …. I added SE .05% and California ham spice at .2% …. Got everything injected as evenly as I could 10% water wasn’t as much as I thought it would be for this 7lb loin….. I covered it and in the fridge for 2 weeks ill smoke it to
Fully cooked and cut it up for deli meat.. be back in 2 weeks View attachment 683694

I was looking at loins the weekend on sale to cure but didn't like what I seen. You will have plenty when this is finished.

 

[Boris1]

Going on the smoker now… on second thought I might as well cut it in half…..LOL

 

[JLeonard]

Looking good. Yeah I’d half it And let it hang straight. Might make slicing a little easier.

Jim

 

[Boris1]

Going on the smoker now

Looking good. Yeah I’d half it And let it hang straight. Might make slicing a little easier.

Jim

Yeah after I looked at the picture I thought about the slicer lol

 

[Boris1]

Will Slice tomrw

 

[Hijack73]

Looks good. I just call it loin ham lol. Posted sliced pics of mine a second ago. Yours looks top-notch!

 

[Boris1]

Turned out excellent!! @SmokinEdge thank
You for the guidance the 10% injection with the 1.5% salt and .75% sugar was spot on !!

 

[Culinary Otter]

Looks fantastic! I might have to try injecting my back bacon next time. Yours looks much more like deli meat than mine ever has, mine's always been a tad dry.

 

[Boris1]

Looks fantastic! I might have to try injecting my back bacon next time. Yours looks much more like deli meat than mine ever has, mine's always been a tad dry.

Depends on temp, i took mine slow to 145 internal

 

[Cajun Smokes]

Turned out excellent!! @SmokinEdge thank
You for the guidance the 10% injection with the 1.5% salt and .75% sugar was spot on !!View attachment 684849View attachment 684850View attachment 684851View attachment 684852View attachment 684853View attachment 684854

This would make a nice sandwich right now. That Hobart would fit nice on my cabinet too.

 

[SmokinEdge]

That looks fantastic! Really nice work. And yes that recipe is money.

 

[cptnding]

That looks fantastic! Really nice work. And yes that recipe is money.

Just to make sure I understand this method correctly is the loin submerged in the brine with 10% of the meat weight injected?
I've always dry cured my loin bacon and the majority is cold smoked only. Do you think this method would improve loin bacon that is cold smoked or is it for hot smoked ready to eat deli meat?

 

[SmokinEdge]

Just to make sure I understand this method correctly is the loin submerged in the brine with 10% of the meat weight injected?
I've always dry cured my loin bacon and the majority is cold smoked only. Do you think this method would improve loin bacon that is cold smoked or is it for hot smoked ready to eat deli meat?

No submersion in brine. This is 10% the meat weight in either water or no salt broth, then 1.5% the meat weight in salt, .25% in cure #1 and .75% in sugar all dissolved in the 10% liquid then all of that injected into the meat piece on a 1” grid to cover the whole piece. Cold smoke is fine as is hot smoke, that would be the same with dry rubbed as well, I do both.