I've done canadian bacon before, however as tha was dry cured, I wanted to try wet cured Canadian Bacon to see how it compared to the dry cured. I used Pop's brine recipe and let it cure for 10 days. I test fried a piece and the bacon was moister than the dry cured batch. Then I used a rub of brown sugar, white pepper, salt, mustard, and paprika.
I smoked it using apple wood on my MES.
I cooked the half loin to 145 degrees, however the two quarter loins, while thicker, cooked to 165 in that time period. I'm hoping that since they were wet cured, the overcooked pieces will still be moist instead of dry. Will slice the overcooked pieces to canadian bacon and cut the half loin to smoked pork chops. I think the pork chops will be awesome.
The pieces are off the smoker and now in the fridge to be sliced tomorrow.
Will post sliced pics tommorrow. Thanks for looking.
Thanks Pops for posting your brine recipe.
I smoked it using apple wood on my MES.
I cooked the half loin to 145 degrees, however the two quarter loins, while thicker, cooked to 165 in that time period. I'm hoping that since they were wet cured, the overcooked pieces will still be moist instead of dry. Will slice the overcooked pieces to canadian bacon and cut the half loin to smoked pork chops. I think the pork chops will be awesome.
The pieces are off the smoker and now in the fridge to be sliced tomorrow.
Will post sliced pics tommorrow. Thanks for looking.
Thanks Pops for posting your brine recipe.
