I make canadian bacon but my wife found a recipe on another forum that I dont know what you would call the final cut of meat. It really looks good. Sounds like canadian bacon being called pork chops.
Heres what they used:
Brine:
2 Cups of Water
½ Cup Morton Tender Quick
1 tsp Garlic Powder
1 tsp Onion Powder
They call it brine-cured smoked pork chops. It was hot smoked to 150. To serve they sliced in 3/4 inch chops the next day and warmed on the grill.
Sounds to me like a thick slice of canadian bacon.
I am starting with a 5 pound pork loin. I only use #1 as cure. Any suggestion how much #1 to use and how long is best to brine? I didnt know if it was ok to put a link to what she found.
Heres what they used:
Brine:
2 Cups of Water
½ Cup Morton Tender Quick
1 tsp Garlic Powder
1 tsp Onion Powder
They call it brine-cured smoked pork chops. It was hot smoked to 150. To serve they sliced in 3/4 inch chops the next day and warmed on the grill.
Sounds to me like a thick slice of canadian bacon.
I am starting with a 5 pound pork loin. I only use #1 as cure. Any suggestion how much #1 to use and how long is best to brine? I didnt know if it was ok to put a link to what she found.