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Recipes => Bacon! => Topic started by: es1025 on June 24, 2019, 01:27:13 PM

Title: Canadian Bacon
Post by: es1025 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?

Title: Re: Canadian Bacon
Post by: Norwester 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  >:(  :-X ). 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.

Title: Re: Canadian Bacon
Post by: PhilH 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.