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Old 01-24-2009, 04:42 PM   #1
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A Canadian Bacon!

Local store had pork loin on sale, got me a right nice 8 pounder.


Trimmed an ready fer the brine.



In the brine bucket, like them shorter buckets, got this one from the baker, had cake icin in it. Took in some goodies the next trip, wanna keep on the good side a folk like that! We shall see what we get in bout 7 days!

Used my Slaughterhouse Canadian Bacon brine an added in 1/3 Cup a honey an 1 tsp a honey powder! Sure do smell good.
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Old 01-24-2009, 05:01 PM   #2
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lookin good, waitin on pics!
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Old 01-24-2009, 05:23 PM   #3
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Waiting on the brine recipe also!
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Old 01-24-2009, 05:35 PM   #4
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Slaughter House Canadian Bacon

Pork Loin - Trimmed of fat.
3/4 Tbl Morton's Tender Quick per pound of loin ( ya can use 1 Tbl ifin ya feel the need)
1/4 C Dark Brown Sugar
1 tsp Cayenne Pepper
1 Tbl Jalepeno Seasoning
1 Tbl Onion Powder
1 Tbl Garlic Powder
2 Gal Water (less ifin ya don't need that much, just besure the loin is covered)

Taday I added:
1/3 C honey
1 tsp Honey Powder

Brine fer 5 days, cut in half an see ifin ya got real good penetration, if not back inta the brine fer another day er two. Ya can also inject inta the middle with the brine solution an let it work both ways to.

Rinse off, slice a piece an fry, ifin to salty, soak in water fer bout 2 hours changin the water ever 30 minutes. Pull outa the water, pat dry an set it in the ice box fer a couple hours ta form the coatin.

Now smoke ta an internal of bout 165*, I use Maple fer this.

Let cool, slice an enjoy!
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Old 01-24-2009, 05:38 PM   #5
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Exxxxcellent..............................thanks!
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Old 01-24-2009, 05:56 PM   #6
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Sounds plausible there Hilly Billy..thanks for sharing. Now I do all my brining it tall kitchen trash bags. It dont require any steeken buckets..now them icing buckets do come in in handy for wine making. Kroger bakery is usually a real good resouce. Not sure why them canadians eat different bacon from us eh?

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Old 01-24-2009, 07:24 PM   #7
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I've found if you inject some of the brine, speeds things up a bit
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Old 01-24-2009, 08:00 PM   #8
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Hey DAT's..great advice on shooting it up. Now I been turning this brine thing over in my haid. If we gonna do 1 3/4 T. per lb of meat then dump on two gallons of water..I dont think that is gonna qualify as a brine since anything less than a cup o salt per gallon is generally cosidered a salt water soak. Somebody clear up my thinking here. Thanks.

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Old 01-24-2009, 08:10 PM   #9
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It actually be called a wet cure, that be the amount a TQ (1 Tbl) Mortons recommends per pound a meat. I don't inject unless I be in a hurry, cause the time it takes ta cure works out from weekend ta weekend, thus I start on a friday er saturday an smoke the followin friday er saturday!
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Old 01-25-2009, 07:16 AM   #10
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How many times have you made this recipe and it turned out too salty??

Inquiring minds and all that.

It reads good, I think I'll give it a go. Next time I go to "Slams" I'm gonna get a whole loin. Might just pick up some chuck too.

Good Q!

Jack
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