Canadian Bacon

Discussion in 'Smoking Bacon' started by bill ace 350, Nov 18, 2015.

  1. bill ace 350

    bill ace 350 Meat Mopper

    Just mixed up a gallon of Pop's brine for some Canadian Bacon.

    1 gal water

    8 tbs Kosher salt

    2 tbs picklng spice

    1 tbs garlic powder

    1 tbs onion powder

    1 cup white sugar

    1 cup (packed) brown sugar

    1 tbs cure #1

    Mixture cooling right now.

    When cool, will add cure #1 and poor over pork loins, cure for 14 days, then smoke in my Smoke Hollow.

    Fridge right at 38 degrees F.

    I have a question. I would like a fairly heavy coating of crushed black pepper on it when finished. Do you think a light brushing of maple syrup would be beneficial, or would it just make a mess? In the past, a lot of the pepper falls off.

    Pics coming, promise.

    Thanks.
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The syrup would definitely help the pepper stick, gonna be messy too! :biggrin:

    Now, you said the mixture was cooling, you didn't boil the mix with the cure in it did you? Nitrite loses its oomph at hi temp...
     
  3. bill ace 350

    bill ace 350 Meat Mopper

    Nope. No cure until it is cool. Do you know of anything less messy that would help the pepper stick? Thanks.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Just checking about the cure, it's happened before.

    Chill it in the frig un covered for a pellicle. That gives a slight sticky surface, might help some.
     
  5. bill ace 350

    bill ace 350 Meat Mopper

    Thanks CramkyBuzzard. In the past, the pepper sticks, but falls off very easily. was looking for something to keep more in place during slicing, cooking etc.​
     

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