I bought a 9 lb pork loin then cut it into thirds then froze it, not really having a plan but it was on sale. After reviewing my options on this site based on what others have done, I decided to go the Canadian bacon route. I used Pop's brine but added a tbs of maple extract to it. I brined it for 12 days, turning it once at day 6 although it wasn't really needed. I injected every 2 inches with about 1/3 syringe of the brine. At day 12, took out all 3 pieces, rinsed off and did fry test with no excessive saltiness. I made three rubs: one with Jeff's book recipe for Big Bald rub, one rubbed with brown sugar and one with maple syrup.
Into the smoker with 4 oz. Apple wood, 12 oz apple juice in tin on bottom of smoker. Set at 215, pulled at 152 degrees( I know 145 was good enough but just wanted to go a bit more).
I wanted to tear into them but resisted and after setting and cooling, sliced them with the slicer. I vac sealed small packs of about 8-10 slices each then froze them. Been taking them out one pack at a time and everyone is enjoying them.
My favorite is the brown sugar rubbed one. I trimmed a lot of the fat before doing anything but because this was a whole loin, there was some fat streaks in the meat which is shown on the sliced photo of the maple syrup rubbed piece.
Into the smoker with 4 oz. Apple wood, 12 oz apple juice in tin on bottom of smoker. Set at 215, pulled at 152 degrees( I know 145 was good enough but just wanted to go a bit more).
I wanted to tear into them but resisted and after setting and cooling, sliced them with the slicer. I vac sealed small packs of about 8-10 slices each then froze them. Been taking them out one pack at a time and everyone is enjoying them.
