2nd batch of Canadian bacon

Discussion in 'Pork' started by brewerdave, Jun 7, 2015.

  1. brewerdave

    brewerdave Fire Starter

    Hello again,

    I am making a 2nd batch of Canadian bacon. This time it will be from a true pork loin, not a tenderloin. FWIW, the tenderloin attempt was wonderful. True croisant size slices, real mcmuffin sized slices. Awesome

    This next batch will be brined, then batch 3 will be dry cured. Batch #2 recipe follows:

    The brine:

    1 gallon water
    1 cup Kosher salt
    3 tablespoons #1 cure
    ½ cup maple syrup
    ½ cup brown sugar
    1 tablespoon garlic powder
    4 dried bay leaves
    1 tbsp dried thyme
    1 tbsp whole black peppercorn

    The plan:

    4.88 pounds of loin, cut into 4 pieces. Trim fat/silverskin

    Apx 4.5 pounds of loin

    Place in brine, dinner plates to keep loin submerged

    Leave in brine 5 days, swirling around daily

    Remove from brine on 5th day

    Place in fridge overnight, uncovered to form pellicle

    next day in smoker.
    100 degrees for an hour
    120 degrees, start smoke daddy smoke incense, 1 hour
    130 degrees for 1 hour
    Bump temp up to 200 until internal temp of CB is 152-ish

    7 June:

    Loin in brine, here we go
     
  2. brewerdave

    brewerdave Fire Starter

    Took the loins out of the brine today and rinsed them well. The brine smelled wonderful. In the fridge overnight, uncovered
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BD, I'm in ,hope your CB comes out well !
     
  4. brewerdave

    brewerdave Fire Starter

    CB is done, and placed in fridge for overnight rest. I'll be slicing, vac sealing, and freezing tomorrow. I used a pecan/applewood smoke mix in the smoke incense. It smoked well for 2 hours.

    Internal temp was 152 degrees. Most importantly, it tasted great. Next batch will be cured with Bears dry cure . I also just bought a 17 pound pork belly to learn how to make regular bacon

     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Mighty Tasty to me, but of course I'm Easy!![​IMG]

    Be back for slices pics.

    [​IMG]

    Bear
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Pulls a chair up side of Bears

    [​IMG]
     
  7. brewerdave

    brewerdave Fire Starter


    Loving my smoker, my slicer, and my vacuum sealer. Next batch will start soon. I've made a trading buddy that owns a butcher shop in Anderson, SC. He said he would trade some back bacon for some of my CB. I'm down with that. Whatever it takes to learn.

    A shout out to those on this forum that are putting up with my neophyte questions. Many thanks

    BD
     
    crazymoon likes this.
  8. b-one

    b-one Smoking Guru OTBS Member

    Nice work on the CB! I really need to make some on of these days!
     
  9. brewerdave

    brewerdave Fire Starter

    I made breakfast for the parents this morning and cooked some of this batch. Oh my it was even better after mellowing some more in the vac pack

     
    tropics and bearcarver like this.
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dave that looks great,bet the parents enjoyed that.

    Richie

    [​IMG]
     
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    BD, well done ! [​IMG]
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Dave!![​IMG]

    Betting you were the Breakfast Hero!!![​IMG]

    Nice Job![​IMG]-----------------[​IMG]

    Bear
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Brewer looks great nice job - save me some LOL

    Nice dish!! I will have to try it

    DS
     

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