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"Clear Pickle" Ultra Lo-Salt Canadian Bacon

pops6927

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Ok, I can only have under 1500 mg of salt per day (a small teaspoon or less). So, I am experimenting again, like I did with Pop's Curing Brine, using only the salt contained in the Cure #1 ingredient! I also added ½ cup of sugar substitute (Stevia) 0 calorie. I named it "Pop's Clear Pickle Curing Brine" as you can see by the photo!

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It is, to a gallon of water, a heaping tablespoon (1 ounce) of Cure # 1 and a half cup of Stevia stirred together, then injected into the side of pork loin in 3 spots in each end to make sure it gets cured thoroughly! I will let it sit in the cure for at least 14 days. then smoke it until it gets to 150° internal. Cool and slice!
 
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Steve H

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Me too! Could be a healthier choice.
 

jcam222

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Ok, I can only have under 1500 mg of salt per day (a small teaspoon or less). So, I am experimenting again, like I did with Pop's Curing Brine, using only the salt contained in the Cure #1 ingredient! I also added ½ cup of sugar substitute (Stevia) 0 calorie. I named it "Pop's Clear Pickle Curing Brine" aws you can see by the photo!

View attachment 435122

It is, to a gallon of water, a heaping tablespoon (1 ounce) of Cure # 1 and a half cup of Stevia stirred together, then injected into the side of pork loin in 3 spots in each end to make sure it gets cured thoroughly! I will let it sit in the cure for at least 14 days. then smoke it until it gets to 150° internal. Cool and slice!
Sounds cool Pops. For the sugar sub try using either Swerve Brown Sugar sub or. Lankanto Golden. Both are sugar free and give a nice brown sugar flavor. I use them in your standard brine for all my bacons.
 

Bearcarver

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Sounds Pretty Healthy to me Pops!!!
Good Job!!
Like.

Bear
 

pops6927

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Got the pork loin into the smokehouse, fired it up and got it heating and smoking with the temp probes in place!

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Got 'er going!
 

pops6927

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Got 'er done early! Did't want to dry it out any more than necessary, but got it over 145° internal, enough for fully cooked! Color was somewhat light, my fault; can't bend over like I used to after my brain stem stroke, making it difficult putting wood into the cast iron pan! But got enough to get some flavor into it!

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I'll get some sliced pics after it cools down in the back fridge!
 

pops6927

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A test slice!

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Lean, but juicy! And I can EAT it! NO discernable salty taste! Very mild, yet fully cured! I declare it a SUCCESS! My new GO TO!
 

pops6927

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I can see a pellet smoker in my future!
 

Sowsage

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Looks awesome pops! Cured smoked meat that you can eat on an extremely low salt diet....i call that a HUGE SUCCESS!
 

pops6927

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Couldn't take many sliced pics (greasy fingers) but I was able to get my camera for some thick grilling chops for my birthday dinner tonight! Sliced most of it into ¼ " Canadian bacon slices, then a couple packages of thick smoked chops for the grill:

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This shows that the pork was completely cured all the way through, evenly! I will try to take a photo of them on the grill tonight, also!
 

pops6927

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IMG_0135.JPG


Hot off the grill!

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With homemade scalloped potatoes and fresh asparagus!
 

chopsaw

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Great looking meal . Nice work .
 

Fueling Around

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Looks great.
How was the sweetness using stevia?

I broke down and bought a pellet grill last month.
My loin is going on the pooper tomorrow.
 

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