This will be my first try at Canadian Bacon. I am using Ruhlman and Polcyn's recipe as my baseline from the book Charcuterie.
My 9lbs pork loin that I picked up from Sam's Club:
Bringing the brine ingredients to a simmer. I had to bastardize the recipe a bit to suit my tastes.
The pork loin trimmed and cut in half. I like to use 5 gal ziploc bags placed inside a bucket when brining.
The meat and brine meeting for the first time. 5 more days of brining before they get tossed onto the smoker.
More to come...
My 9lbs pork loin that I picked up from Sam's Club:
Bringing the brine ingredients to a simmer. I had to bastardize the recipe a bit to suit my tastes.
The pork loin trimmed and cut in half. I like to use 5 gal ziploc bags placed inside a bucket when brining.
The meat and brine meeting for the first time. 5 more days of brining before they get tossed onto the smoker.
More to come...