- Nov 29, 2014
- 65
- 15
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
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