Bought a 7.5lb pork loin last Monday. Wednesday night I trimmed, cut it in half and put it in brine as outlined in Charcuterie. Removed from the brine Friday night and let sit in fridge until Saturday night. Smoked in the Bradley with pecan at 225 to an IT of 150. Text book smoke. Turned out darn good if I must say so myself. Considering it was my first attempt I don't think I'd do anything differently. It's delicious. I'm giving half of it to my boss and 1/4 to my son to take home to his mother because I know she loves canadian bacon. Here's my 1/4 that's left:
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/9cc18739.jpg)
I've never done a wet cure on Canadian Bacon. When I first got my Bradley I used Hab's recipe, tweeked a bit with Maple Sugar after Pure Maple went sky high. Stuff is soo good I vac seal it with some smoked cheese and give it away for Christmas presents. Looking foreward to your results.
Looks mighty good.
Something that will give it that "Canadian Bacon" look is to hog tie
it up to a circle.
Probably not gonna taste any better, just sexier on the eye! ;D
Kinda funny you mentioned that Sonny, Cause I only hog tie the giveaways! Mine are the natural.
Quote from: classicrockgriller on July 18, 2010, 07:00:59 PM
Looks mighty good.
Something that will give it that "Canadian Bacon" look is to hog tie
it up to a circle.
Probably not gonna taste any better, just sexier on the eye! ;D
Interesting. I didn't know that but it makes sense. I will do it next time since i know now. Do you just use butcher string or how exactly do you do it?
Yer just gonna tie ip the loin to give it more of a round shape than the natural oval. nothing for flavor only for looks, as the expensive stuff is usually round.
The bacon looks good. Most of the time my loins don't look like what you have. They are irregular in shape. The tying has a more important purpose. If makes the meat shape more uniform and the meat cooks more evenly.
SS;
I learned that the price of Maple syrup went up due to a weevil that is destroying Maple trees. I believe they have that pest under control now. There is a farm near me call Russell's Farm, that produces maple syrup, and I was getting it at a reasonable price, but they must have sold out because I can't find their syrup this time of year.
Looks good.
Nice looking hunk of meat DM. Like Habs, mine tend to be a little more irregular in shape too so I usually tie 'em up.
I would love to have some of that on my next pizza! :)