Pork Loin + Canadian Bacon and a couple dinners. LOL!

[viper125]

Well Cured my pork loin this week, took 7 days. Dry cure goes by thickness of the cut. So I cut my loins in 3 pieces normally and then figure cure and spices for each piece. This time i chose to cut 6 chops for two dinners for me and the wife. So hope you enjoy my pics.

This is the loin I started with. 1.99 a lb. about 8 lbs.

]http://s1229.photobucket.com/user/viper1233/media/20131104_113506_zps09a13f73.jpg.html]

These are the cuts I chose. Now some cut most the fat off. I prefer to leave it on and start smoking with it on top. The fat keeps the meat basted as it flows over it. Cure went in great.

]http://s1229.photobucket.com/user/viper1233/media/20131104_114539_zps1e090ed2.jpg.html]

Then each recipe for each piece is figured out. A god weight scale is important.  Each of these were between 2 lbs and 2.75 lbs. So each recipe was different. Note the plates.


]http://s1229.photobucket.com/user/viper1233/media/20131106_074701_zpsb8f0c763.jpg.html]


Ok all are rubbed good and completely covered. Then placed in zip lock and rest of cure added to the bag. Then place in a container in case some thing leaks. Then their removed and massaged and turned on other side .Once each morning then going to bed.


]http://s1229.photobucket.com/user/viper1233/media/20131106_075652_zps0db71157.jpg.html]


Soon they'll make juices to cure in. Just keep rubbing bag and turning.



When done wash well soak an hour in clean water and test a slice. If right on to the smoker. If not soak another hour.

]http://s1229.photobucket.com/user/viper1233/media/20131112_210447_zps162c3253.jpg.html]

When done let cool then put in refrigerator over nigh to cool.

]http://s1229.photobucket.com/user/viper1233/media/20131113_204226_zpsde1ae5ca.jpg.html]

First pan sliced

]http://s1229.photobucket.com/user/viper1233/media/20131114_115131_zps76dae7fd.jpg.html]

And a close up. All ready to seal and pack in the freezer.

]http://s1229.photobucket.com/user/viper1233/media/20131114_115147_zps5ef4b283.jpg.html]

[ragweed]

Great looking CB!  Makin' me hungry.

[RedJada]

 Looks great viper. I just used the last of my bacon the other night and noticed I only have one thing of cheese left. Looks I be doing cheese and pork belly over the long T-day weekend. I'm going to try pork lion as well.

[iceman]

Good looking viper.

[PapaC]

One of the things I've yet to try. You have inspired me viper! Very nice looking. Thanks for taking the time to post.

[beefmann]

great looking canadian bacon and dinners

[Saber 4]

Looks good, I like to leave some fat on my CB as well

[viper125]

Me too! Love pork fat. Thanks for the kind words all!