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Canadian Bacon
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Topic: Canadian Bacon (Read 2377 times)
es1025
Hero Member
Posts: 1159
Canadian Bacon
«
on:
June 24, 2019, 01:27:13 PM »
I did not realize its been 5 years since i made the homemade Canadian bacon. I am using pops brine with 3# of pork loin.
Day 2 in the wet brine.
Any words of wisdom?
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Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?
Norwester
Full Member
Posts: 58
Re: Canadian Bacon
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Reply #1 on:
June 25, 2019, 04:54:55 PM »
My first loin using Pops brine I soaked for 22 days rather than 8-10 due to my smoker arriving much later than projected (FedEx
). Since then I've done a couple with the recommended soak time and I'll go for a longer cure from now on. It had better texture and a much better flavor as the sugar had more time to permeate the meat. A huge difference IMO.
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Jeff from central Oregon
PhilH
Sr. Member
Posts: 134
Re: Canadian Bacon
«
Reply #2 on:
August 17, 2019, 02:24:55 PM »
Good to know, I have a whole pig in my freezer, and I ordered the hams raw, and will be making some this fall, which I have never done before, and see that a lot of recipes say to brine for 5 days, which seems way too short.
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Phillip Ramsey MN
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