Beefmann canadian bacon..... AGAIN ! !

[beefmann]

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


the pork loins cut in half


the wet cure all  mixed, foam removed


loins and cure in tupperware container ready to go into fridge



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

[SiFumar]

Nice recipe! Thanks!  On the to do list!

[Saber 4]

Looks great, don't you just love and hate to run out of CB!

[beefmann]

finally finished my Canadian bacon,,

on the  trays waiting for the smoker to warm up



right out of the smoker



and all sliced up , ended up with just over 13 lbs

[Grouperman941]

Looks great. What was the raw weight?

[beefmann]

lil over 16 lbs

[seemore]

Very nice might have to try your recipe
Seemore

[jjmoney]

I like the sounds of that brine....you just mixed it, didn't bring it to a boil first?

[beefmann]

just mixed it together, removed the foam that  forms  on the top and use, no  boiling at all