Well it happened again, I ran out of Canadian bacon and am in the process of making another batch of 15 - 16 lbs
beefmanns wet cure
1 GAL APPLE CIDER
3.5 OZ INSTA CURE # 1 ( by weight )
1 CUP BROWN SUGAR
½ CUP HONEY MOLASSES SWEETNER ( 12 ounce grandmas molasses , 24 ounce orange blossom honey combined simmered for 1 hour on the lowest heat I used a 2 quart crock pot on low for 2 hours )
½ TBSP GROUND ALL SPICE
2 TBSP BLACK PEPPER
1 TBSP GROUND CLOVES
1 TBSP ONION POWDER
1 TBSP GARLIC POWDER
¼ CUP GROUND MUSTARD
8 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RUN THROUGH A BLENDER OR FOOD PROCESSOR FOR 30 SECONDS )
the ingredients
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02666_zpse67c2291.jpg) (http://s254.photobucket.com/user/beefmann/media/canadian%20bacon/DSC02666_zpse67c2291.jpg.html)
the pork loins cut in half
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02667_zpscfd73f83.jpg) (http://s254.photobucket.com/user/beefmann/media/canadian%20bacon/DSC02667_zpscfd73f83.jpg.html)
the wet cure all mixed, foam removed
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02668_zps66c1cf3d.jpg) (http://s254.photobucket.com/user/beefmann/media/canadian%20bacon/DSC02668_zps66c1cf3d.jpg.html)
loins and cure in tupperware container ready to go into fridge
(http://i254.photobucket.com/albums/hh103/beefmann/canadian%20bacon/DSC02669_zpse07f392b.jpg) (http://s254.photobucket.com/user/beefmann/media/canadian%20bacon/DSC02669_zpse07f392b.jpg.html)
the plan is to cure for 6 days and then smoke with apple or maple... most likely apple for 3 hours at 225,,, till an IT of 150 - 155, pull let cool.. back in fridge over night to firm up , and slice ,
more pictures to follow as the Canadian ham progresses
Nice recipe! Thanks! On the to do list!
Looks great, don't you just love and hate to run out of CB!
finally finished my Canadian bacon,,
on the trays waiting for the smoker to warm up
(http://i254.photobucket.com/albums/hh103/beefmann/canidan%20bacon2012/DSC02670_zps4a646dec.jpg) (http://s254.photobucket.com/user/beefmann/media/canidan%20bacon2012/DSC02670_zps4a646dec.jpg.html)
right out of the smoker
(http://i254.photobucket.com/albums/hh103/beefmann/canidan%20bacon2012/DSC02671_zps24c9ae09.jpg) (http://s254.photobucket.com/user/beefmann/media/canidan%20bacon2012/DSC02671_zps24c9ae09.jpg.html)
and all sliced up , ended up with just over 13 lbs
(http://i254.photobucket.com/albums/hh103/beefmann/canidan%20bacon2012/DSC02672_zps8a00a432.jpg) (http://s254.photobucket.com/user/beefmann/media/canidan%20bacon2012/DSC02672_zps8a00a432.jpg.html)
Looks great. What was the raw weight?
lil over 16 lbs
Very nice might have to try your recipe
Seemore
I like the sounds of that brine....you just mixed it, didn't bring it to a boil first?
just mixed it together, removed the foam that forms on the top and use, no boiling at all