Followed the recipe posted by Wittdog in the Sausage & Cured Meat section and injected 2 full pork loins (cut into thirds) last Tuesday and then placed them into the brine where they have been until this morning.
I drained the brine and rinsed and rubbed the loins 3 times to remove any excess surface brine. I then placed 4 of the loins onto a drying/cooling rack and placed them back into the fridge where they will remain until tomorrow morning when they will be smoked for Canadian Bacon.
The remaining two loins were patted dry and then rolled in yellow corn meal for Peameal Bacon. Here's a few pics:
Loins drying in the fridge.
Two loins rolled in yellow cornmeal.
Sliced and ready for the frying pan.
Some butter and a little oil and we're off.
First batch browning up nicely.
Time to eat.....
This turned out fantastic, if you guys have a chance you should give this a try, very tasty, kind of a bacony/hammy flavor, and a helluva lot cheaper than trying to buy Canadian Bacon at the store. More pics tomorrow of the smoking process.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle