Canadian Bacon
- Thread starter es1025
- Start date
Norwester
Member
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.
:-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.
Bowfineater
New member
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.
