I have 4 pieces of pork loin in the frig and was wondering how long I should leave them before I start smoking them. They are about 4in wide 6in.long and 2in. thick and weigh just under 2lbs. Thks Dave
May depend on your purpose for brining. Is this a true brine or a marinade? For example, are you brining for something like canadian bacon?
It is a dry brine rubbed on for canadian bacon. My first time trying it. thks dave
Super, you will want them to cure for about 6 days for canadian bacon. Here is a link to the canadian bacon post by Habanero Smoker. I have used his recipe many times and it always comes out great.
http://www.susanminor.org/forums/showthread.php?t=311 (http://www.susanminor.org/forums/showthread.php?t=311)
thks for the quick reply. I was unsure because of the thickness of the loins. New to the forum and will have to read lots of old posts and probably will have a lot od questions answered.
Just took out the can. bacon this morning, tried a peice right away was very good. Fried some up with eggs and homefries for the wife and me for breakfast.I am not used to smoked foods so even tho I smoked it very lightly it will be a little while to get used to. I will try experimenting with diff flavours and see what happens my friends love it.
Not to worry Piker, It will mellow in flavor with time. Many smoked foods are at thier strongest right out of the smoker... Take Care,