Canadian Bacon in "The Briner Jr."
- Thread starter DivotMaker
- Start date
shomesmoke
New member
Glad to see this post is still alive, I have 2 loins in the brine now, 7 days to go! We cant seem to have enough of this stuff.
DivotMaker
New member
Yep, good stuff, Mark! Glad you like it! I think I'll get a loin in the brine this week - been too long!
DivotMaker
New member
Same time, Ed. Whether you cut a 9 lb long loin in 1/2, or start with a 4 or 5 lb loin, it's going to absorb at the same rate. I get a big one and cut it in quarters. If you start with a smaller one, cut it in half. The smaller chunks take the brine well, and increase the surface area for the smoke (in my opinion). Plus, the smaller chunks look cool, and are easier to use and store.
DivotMaker
New member
Nice job, Chris! I haven't smoked any CB in awhile, so I definitely need to! This is a cold-weather smoke, for me (don't ask me why, it just is). Soon!
DivotMaker
New member
I've never tried turkey CB, Gregg! Guess that's one to add to the list! :-\
DivotMaker
New member
Oh, and btw, Chris - after it "mellows" for a day or two, in the fridge, it's even better!
Have been wanting to do Canadian bacon for awhile and just finished up my first smoke..(also recently bought "The Briner)
Started with a 9lb pork loin and used the brine mixture mentioned by DM/Pops..I have seen some posts about the finished bacon being too salty so I did soak the loin in cold water for 2-hours.. Smoked with apple chips for 2 hours at 125 then increased to 225 until the loin hit 150 (4 hours total).. Turned out great with a nice smoke flavor and some sweetness..Actually no hint of salt at all so I may have soaked a bit too long. Love Canadian bacon on breakfast sandwiches..pizza etc.. Will definitely do this again !!!
Started with a 9lb pork loin and used the brine mixture mentioned by DM/Pops..I have seen some posts about the finished bacon being too salty so I did soak the loin in cold water for 2-hours.. Smoked with apple chips for 2 hours at 125 then increased to 225 until the loin hit 150 (4 hours total).. Turned out great with a nice smoke flavor and some sweetness..Actually no hint of salt at all so I may have soaked a bit too long. Love Canadian bacon on breakfast sandwiches..pizza etc.. Will definitely do this again !!!
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NDKoze
Moderator
I love this recipe and have used it several times over the years. I even used it with some Turkey Breasts which turned out AWESOME!
One of my favorite things to do is get a cheese pizza from a place like Papa Murphys or even a Wal-Mart cheese pizza and add my homemade Canadian Bacon and a little more cheese and pineapple for an incredible pizza with a twist. If you are talented enough to make your own dough/pizza, all the better.
One of my favorite things to do is get a cheese pizza from a place like Papa Murphys or even a Wal-Mart cheese pizza and add my homemade Canadian Bacon and a little more cheese and pineapple for an incredible pizza with a twist. If you are talented enough to make your own dough/pizza, all the better.
Norwester
Member
Canadian bacon is my favorite! I like to keep one or two loins curing at all times. I let mine soak for 3 weeks because it
seems like sugar takes longer to permeate the meat than the salt does. To my taste Pops Brine is a little too salty
using a full cup so I go with a 1/2 cup and its just right for me. And pizza! I use CB plus pulled pork and top it with smoked mozzarella.
I'll have to try curing a turkey breast, sounds good!
seems like sugar takes longer to permeate the meat than the salt does. To my taste Pops Brine is a little too salty
using a full cup so I go with a 1/2 cup and its just right for me. And pizza! I use CB plus pulled pork and top it with smoked mozzarella.
I'll have to try curing a turkey breast, sounds good!
