The loins were much rounder when they were raw so I did inject them.Todd,
I am pretty sure you didn't, but did you inject any of the brine? My guess is that since the loins are not that thick, and with the soak 12 days it wasn't necessary.
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.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.
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 :)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.
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.Can you explain the injection process please? How much, how often, where etc.
Thanks
Thanks Paul! I'm glad they are hot smoked so I can keep grabbing out of the refrigerator, it goes fast.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
Ahhh! Glad I asked. My little loin is in for a treat tomorrow. Thanks for clearing that up Todd.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.
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.Good luck with your smoke tomorrow! Looks great.
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!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.