gregbooras
Moderator
My wife loves Canadian Bacon on pizza, so after reading the posts for Canadian bacon here I had to give it a try.
Tomorrow is the second day, I will pull from the briner and dry out for one day in the refrigerator.
Plan to smoke on Sunday and I will post the results!
Thanks again SuperDave, Pork Belly and Divotmaker and anyone I forgot for their posts on CB.
Smoked Canadian Bacon
• 4 lbs. Pork Tenderloin (trim and remove fat)
• Brine for Pork Tenderloin
Brine:
1 Cup Sea Salt
½ Cup Maple Syrup
1 Cup Brown Sugar
3 Bay Leafs
1 T Minced Garlic
2 T Curing Salt #1
2 t course ground black pepper
2 t onion powder
Using the Jr. Briner add 96 oz. of water, next in a sauce pan add 32 oz. of water and everything listed above in the Brine. Heat over medium heat, stirring until all the salt and the sugar are dissolved. Remove from heat and add the brine to the Jr. Briner, refrigerate for several hours until cold.
Remove the fat from the pork loin and cut it in half long ways (loins will be about 2” round). Add the loin to the briner and then push the locking plate down until the meat is totally submerged.
Place in refrigerator for 2 days!
After the 48 hours, drain the brine and remove the loins. Rinse the loins in cold water and then put back into the briner and cover with water and allow to soak for 30 minutes (this will remove some of the salt).
Remove from water, pat dry the loins and then place on a rack over a baking sheet. Put that back into the refrigerator for 24 hours to air dry.
Smoke at 230 degrees (2 oz. apple/cherry wood) until the temp of the loin reaches 145 degrees. Trim any remaining excess fat and allow to cool to room temperature. Wrap the pork tightly and refrigerate for up to 10 days or wrap in a double layer of plastic wrap then a layer of foil and freeze for up to 6 months.
Greg
Tomorrow is the second day, I will pull from the briner and dry out for one day in the refrigerator.
Plan to smoke on Sunday and I will post the results!
Thanks again SuperDave, Pork Belly and Divotmaker and anyone I forgot for their posts on CB.
Smoked Canadian Bacon
• 4 lbs. Pork Tenderloin (trim and remove fat)
• Brine for Pork Tenderloin
Brine:
1 Cup Sea Salt
½ Cup Maple Syrup
1 Cup Brown Sugar
3 Bay Leafs
1 T Minced Garlic
2 T Curing Salt #1
2 t course ground black pepper
2 t onion powder
Using the Jr. Briner add 96 oz. of water, next in a sauce pan add 32 oz. of water and everything listed above in the Brine. Heat over medium heat, stirring until all the salt and the sugar are dissolved. Remove from heat and add the brine to the Jr. Briner, refrigerate for several hours until cold.
Remove the fat from the pork loin and cut it in half long ways (loins will be about 2” round). Add the loin to the briner and then push the locking plate down until the meat is totally submerged.
Place in refrigerator for 2 days!
After the 48 hours, drain the brine and remove the loins. Rinse the loins in cold water and then put back into the briner and cover with water and allow to soak for 30 minutes (this will remove some of the salt).
Remove from water, pat dry the loins and then place on a rack over a baking sheet. Put that back into the refrigerator for 24 hours to air dry.
Smoke at 230 degrees (2 oz. apple/cherry wood) until the temp of the loin reaches 145 degrees. Trim any remaining excess fat and allow to cool to room temperature. Wrap the pork tightly and refrigerate for up to 10 days or wrap in a double layer of plastic wrap then a layer of foil and freeze for up to 6 months.
Greg
