Pork Belly
Moderator
Meat looks great but that is a fine looking Hollandaise.
Pork Loin into Canadian Bacon
- Thread starter SuperDave
- Start date
DivotMaker
New member
Nice spread there, Dave!
Dave, how many lbs. was the loin before you started. I am doing a loin starting today using your recipe. A gallon of the brine for how many lbs.? And those sectional pieces in the bucket are 2"x2"? They look bigger than that. And if 2x2 is correct, why that size? Easier getting more brining surface to keep the brining time to a minimum?
DivotMaker
New member
coachB said:
Bill, I usually get a 9-10 lb loin at Sam's, trim it, and cut it in 4 equal sections. In the Briner Jr. that I use, 1 gallon of brine is more than enough to cover the 10 lbs. of loin.
That's pretty much what I did Tony. 9.7 loin from Sam's but it was the first time using the briners so I guessed the 4 pieces might be crowded in the Jr. so I did them in the bigger Briner. I figured the sections would get better absorption with the extra room. I will go ahead and use the Jr. the next time. They are now sitting in the fridge for 2 days and I am now desalinating 2 corned beeves to start a pastrami project.
DivotMaker
New member
Sounds good, Bill!
DivotMaker
New member
Oh my, Dave! We need to find you intervention! You'll need to send all of the offending substance (CB & cheese) to me immediately, for proper disposal of course! We're all in this together, and we'll get you the help you need! LOL! ;D
Dave, it took me a while to get back on my Canadian bacon experience because I have been tied up with numerous smoke projects. But...your recipe was incredibly easy to do and produced by far the best Canadian bacon I have ever eaten. I do not plan on sharing this bacon with anybody else. I am hoarding. This kind of changed my previous impressions of CB as being a breakfast meat. Sliced thin it is so tender and moist it makes great sandwiches. With the maple (syrup and smoke) it has a sweetness that contrasts with the saltiness and makes it tough to put back in the fridge.
So, after this weekends action I now have or had 2 full bb rib racks, 7.5 lbs of pastrami, 9 lbs of canadian bacon, and 16-17 lbs of pulled pork. Since I live alone I can see that this hobby is going to have me looking like Buddha.
Correction, more like Buddha than at present. Another beach season down the tubes.
So, after this weekends action I now have or had 2 full bb rib racks, 7.5 lbs of pastrami, 9 lbs of canadian bacon, and 16-17 lbs of pulled pork. Since I live alone I can see that this hobby is going to have me looking like Buddha.
Correction, more like Buddha than at present. Another beach season down the tubes.
Pork Belly
Moderator
I wouldn't even freeze it if you have space. I have started keeping a gallon of brine in the meat fridge in case I need to soak a chicken with little prep.
DivotMaker
New member
I use empty gallon water jugs to store brine. When I make a gallon, I always put it in a water jug in the fridge until it's good and cold (even though I chill it with ice when I make it). It'll keep for a long time - really nothing to go "bad" in a brine.
