Author Topic: Canadian Bacon  (Read 1984 times)

es1025

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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?
Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?

Norwester

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Re: Canadian Bacon
« 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  >:(  :-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.
Jeff from central Oregon

PhilH

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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.
Phillip   Ramsey MN