My first Canadian Bacon using Pop's Brine

Discussion in 'Smoking Bacon' started by daddypig, Feb 19, 2015.

  1. [​IMG][​IMG][​IMG][​IMG]


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  2. I followed the original recipe because I like the saltiness. Threw in a few cloves of crushed garlic and some peppercorns. I can barely pick up on the garlic but it's there... Not too powerful. I might try some juniper berries next time and a few bay leaves but I'm very satisfied with the first attempt


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  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thats a pretty shot of the canadian bacon. Looks like you been doing it for years!

    Great job.
     
  5. twoalpha

    twoalpha Smoking Fanatic

    Great looking CB. How long was it in the brine?

    Keep up the good smokin.
     
  6. Twoalpha, the 2 loin roasts were in the brine for 10 days. I didn't inject them either and the cure had completely penetrated them in that time. I bought a white 5 gallon bucket and a lid at Walmart and it fits perfectly in my beer refrigerator downstairs. I can see me constantly having something curing in Pops brine. You can't go wrong with it. I've done a whole turkey and a venison blackstrap with it in the past and everyone raved about them.


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  7. b-one

    b-one Smoking Guru OTBS Member

    Looks mighty tasty!
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice looking CB!
     

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