Sirloin bacon! Now with Q-View!

[gearloose]

I just put a little over 10 lb. of boneless pork sirloin roasts (4) in  two gallons of my Canadian Bacon brine & put them in the bottom shelf of my refrigerator where they will remain for the next 10 days.  The roasts were just a little over 2" thick, so I brine pumped them pretty thoroughly.  I plan to smoke this batch to an internal of around 135-138 deg. using hickory pellets in an amnps.  I recently replaced the on-off valve on my propane burner with a needle valve, so it'll be interesting to see how much easier the temp is to control on my smoker.

"My brine" is not my original recipe, but is this one: https://www.charbroil.com/community/homemade-canadian-and-peameal-bacon/   I've used it before, and really like it.

Pics will be posted when it's time to smoke.

 

[noboundaries]

I've got 4.3 lbs of pork sirloin roasts brining too, along with a 3.11 lb portion of a pork butt.  All the roasts were 2.5" thick.  Going to brine for 18 days, not injected.  You'll beat me to the smoker.  Mine won't be ready to smoke until 7/16. 

 

[gearloose]

 
I've got 4.3 lbs of pork sirloin roasts brining too, along with a 3.11 lb portion of a pork butt.  All the roasts were 2.5" thick.  Going to brine for 18 days, not injected.  You'll beat me to the smoker.  Mine won't be ready to smoke until 7/16. 

Not by much!  I'll pull mine out of the brine on the evening of the 15th or morning of the 16th and give them a good rinse, then allow some time to dry before going in the smoker on bacon hangers.

 

[gearloose]

I started smoking the sirloin bacon this morning.  This is what they look like after 4 hours in the smoke.

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• gearloose
• Jul 16, 2017

I'll post more pics  showing the finished smoked bacon and what the slices look like.  I'm going to only process to an internal temp of 135 deg.

 

[gearloose]

All done! I pulled these at 125 deg. instead of 135 deg. as originally planned.

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• gearloose
• Jul 16, 2017

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• gearloose
• Jul 16, 2017

Being made from boneless sirloin roast, which is the bottom end of the loin, the taste & texture of this is very similar to Canadian Bacon.  It is very lean.

 

[b-one]

Great color,looks like it turned out very well!