Canadian Bacon

[OU812]

Got a loin all trimmed up this weekend.



Made up 1 gallon of brine.



Got the loin in the brine.



Weighted down with a plate.





Gonna remove the loin and refresh (stir) the brine every night for a week.

Heres what they look like after 4 days in the brine.



Those little hunks on the side will be sliced and make some good pork chops this weekend.

[MidKnightRider]

Looks like a nice start on some C.B. and chops!
Have some in vac bag dry curing now myself.

[beefmann]

looking good

[mikecorn.1]

Bet those gonna look good with some grill marks on em. :D


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[viper125]

Looking good! Got a question though. Ive never use whole pepper corns I assume that's what those are. Wouldn't it be better to crush or grind to release more flavor? Just asking never used them as i said.

[OU812]

Looking good! Got a question though. Ive never use whole pepper corns I assume that's what those are. Wouldn't it be better to crush or grind to release more flavor? Just asking never used them as i said.

Yes those are whole pepper corns and whole juniper berrys.

I take part of the water for the brine, place in all the spices, sugar and salt, bring to a boil then turn down and simmer 20 min.

This brings out the flavors.

Add ice to cool then add honey and cure.

[viper125]

OK thanks I always figured you'd have to grind them. Good to know! Will try the bacon.

[SouthernSmoked]

Heck Yeah!!!

Looking good Curt!

[OU812]

Got the loin all rinsed off, patted dry and hung up to drip awhile.



Then hang in in the fridge over night.



These will be vac sealed and froze for a cured pork chop dinner later.



The next day pull the loins outta the fridge and allowed to come to room temp and form a pellicle



Cranked the smoker up to 225 F and threw in the loins with 2 hr Hickory then pulled when the IT hit 145 F.



Allowed to cool at room temp for a couple hr then removed the net.



Wrapped in plastic and back in the fridge for a couple days before slicing.



Be back in a few.

[KyNola]

Beautiful even color on that Canadian Bacon Curt.

[OU812]

Beautiful even color on that Canadian Bacon Curt.

Thanks Larry.

[squirtthecat]

Tasty!

[SouthernSmoked]

Oh yeah!!! Very nice Curt!

[OU812]

It smelled soooooooo good in the man room wile it was resting I almost cut into one of those bad boys,,,,,,,,,but had a shot or three insted.  ;D

Then when wrapping in plastic I almost broke again,,,,,,,,yep took a shot,,,,,,or three.  ;D

[OU812]

All sliced up





All divided up in 8 oz portions, the bottom middle is the trimmings,,,,,,,all mine.  ;D



Packed up for the freezer, ran outta bags and was low on the food saver rolls, so had to bulk package the rest.







Note to self; replenish vac bag stock.  ::)