I have done a lot of Bearcarvers style Canadian Bacon with much success. But wanted to try something new as I have read many threads using Pops6927 Brine. Not exactly sure what to do (old dog trying to learn a new trick) I contacted Pops by a PM and he was most responsive and very helpful. He was a great guy to chat with. So here goes.
First you need a pork loin which I had.
The supplies needed.
Sugar white and brown, Kosher salt and cure #1.
Cut into 3 pieces.
Brine mixed.
Injected pieces with some of the brine.
Then into the bath of brine for a rest. Which in my case was 20 days.
Placed a zip lock bag full of water as a weigh to keep it submerged.
Used fridge in my camper to keep the other 1/2 happy.
So out of the brine. Coated with black pepper.
Cook day no need to waste space so couple racks ribs and a couple turkey breast.
My first use of the Ink Bird IBT-4XS. worked great.
Out of the smoker.
Wrapped and in the fridge for a couple days.
Then the slicing day.
No photo of it wrapped and ready to go in freezer. (forgot to do)
But here's a couple of taste test.
The other 1/2's plate.
And my plate.
Sorry for such a long post but I did enjoy trying something new and again thanks to Pops for his guidance.
I honestly can't say which way is easier Pops or Bearcarver's and to me they both taste great.
Enjoy and thanks for looking.
Warren
First you need a pork loin which I had.
The supplies needed.
Sugar white and brown, Kosher salt and cure #1.
Cut into 3 pieces.
Brine mixed.
Injected pieces with some of the brine.
Then into the bath of brine for a rest. Which in my case was 20 days.
Placed a zip lock bag full of water as a weigh to keep it submerged.
Used fridge in my camper to keep the other 1/2 happy.
So out of the brine. Coated with black pepper.
Cook day no need to waste space so couple racks ribs and a couple turkey breast.
My first use of the Ink Bird IBT-4XS. worked great.
Out of the smoker.
Wrapped and in the fridge for a couple days.
Then the slicing day.
No photo of it wrapped and ready to go in freezer. (forgot to do)
But here's a couple of taste test.
The other 1/2's plate.
And my plate.
Sorry for such a long post but I did enjoy trying something new and again thanks to Pops for his guidance.
I honestly can't say which way is easier Pops or Bearcarver's and to me they both taste great.
Enjoy and thanks for looking.
Warren