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Discussion in 'Bacon' started by woodcutter, Feb 23, 2013.
you did a great job on your CB,
Thanks for the compliments everyone! All this attention and I ended up with the bacon to boot.
The loins were much rounder when they were raw so I did inject them.
This is definitely my next project. I have some more cheese and jerky to do this weekend before we go on a big spring break backpacking trip, but when I get back, I'm gonna get to smokin some canadian bacon. I will probably let it sit in the fridge while I'm gone, so I don't have to have the 'watched pot' syndrome.
One question though... Did you seal the container with the loin and brine, or leave it open? If open, do you have to add liquid or anything during the brine process? I am worried about leaving and coming back to find my loin barely covered due to evaporation.
I had a quart zip lock bag full of water to weight it all down and had the cooler cover on. I did not have to add anything to the brine. I didn't touch it from start to finish while in the brine.
Can you explain the injection process please? How much, how often, where etc.
Thanks. I have a couple of regular red bricks I use to weigh things down when I brine for overnight. I have each in their own ziplock
My brining is usually done in a large open tub, so I'll likely just cover it with plastic wrap after weighing the loin down.
Thanks for the quick response!
I cut each loin into 4 pieces and injected each piece every inch. I have a cheap syringe from Walmart that has holes up and down the needle. I injected the brine until it was coming out other holes in the loin.
Beautiful color and delicious looking, Todd. Very inspiring!
Wow they looked great that was some really nice color ...I just made my 1st batch of C-Bacon ..and some how its all gone lol Im getting ready to start brining some more
That Looks Great - Great job,,, never have done CB but would like to thanks for the info.
Thanks Paul! I'm glad they are hot smoked so I can keep grabbing out of the refrigerator, it goes fast.
Ahhh! Glad I asked. My little loin is in for a treat tomorrow. Thanks for clearing that up Todd.
Well, I'm in! I have two little pieces of loin probably five or six inches in length, marinating in half a gallon of brine... The recipe at the beginning of this tread was cut in half.
Day two, I injected the brine all over the place and put it back in the fridge.
I don't think you will regret it. Let me know how it turns out........Thanks!
My little roast (not a loin) is ready for the grill/smoker tomorrow. Followed your recipe but decided to add cracked juniper and black pepper for a topping after a slather of mustard. Will cook
till done. I, like you, like just to reach in the fridge, slice a cut of meat and have a sammy.
Good luck with your smoke tomorrow! Looks great.
Thanks! 5 hours into it, going low and slow. Just reached 100f IT and boosted heat for a rush to the finish. Smoked with cherry through hour 4. I am going to let it sit and settle out for 24 to 48 hours before I cut into it if I can hold off that long.
Added; I took it to 160 IT so it would be cut and eat, it took 9 hrs 45 min. (fingers crossed that the cure made all throughout the roast. 12 days brine + 6 injections)
Well I didn't even make the 24 hours self imposed wait. Dusted off the juniper and cracked black from the top. The taste is a tiny bit on the salty side and a tiny bit dry from the low cook at the high temp. The pepper and juniper on the outside give it a nice zip to the pallet. Similar to ham but not ham, quite good.
Looks like Canadian bacon to me! Loins are starting to dry out @ 155, @145 they are juicy. I think when the loin starts to dry out a little the salt taste becomes stronger. Nice work!