I thought it stalled at a higher temperature, but maybe that’s just for beef. I just wanted to let you know that you inspired my most recent post. Last but not […][…] with the pork loin I bought, I stumbled upon a post from Erica at Nwedible. There is a lot of brine, I think one batch of brine may be enough, but if you put your loin in there and it’s not fully covered, then you will want to make another batch of brine – but test it first to see if you have enough with one batch.Your recipe calls for 225 degree smoking, but in your video you did 325 degrees. I like to cook, I like to eat, I like to hike, I like to eat while I hike. I’m just learning.By the way, I’ve always loved your beard but it is getting even more impressive.My name is Jaxx. “Absolutely! I paid $1.77/lb for beautiful pork loin. for an 8lb loin Yet and not knocking the person who posted this but if you read most packager of “Pink Salt” and the USDA recommend no more then 1 teaspoon per 5 lbs. Did you decide 325 wasn’t required? Place the can in your smoker away from the pork.
Once it’s dissolved, let it cool a bit. Going to see how long the leftovers last and will try different methods of reheating. I’ve played around with slight variations on the aromatics in the brine and all versions have turned out well. I got some pork at Costco yesterday so I’m starting the brine today. Applewood chips in a 15oz tin can with two 1/2″ holes on opposite sides, one near the bottom and one about middle. We get a half-pig from a local farmer, but it still goes through the local butcher first, and our cut choices and curing options are limited. I’d be willing to take on the finishing, but don’t really know where to start in terms of talking to the butcher about what I want.
Duh. This layer of dry meat is called the Rinse off your brined pork loin, then pat dry with a lint free towel. Post was not sent - check your email addresses! Here are a few:If you are using the full lion, cut it in half as shown below and place each half in a heavy-duty, gallon-size zip-top plastic bag. It’s a common cut that is easy to find at good butchers, grocery or warehouse-type store. Since it’s your first, would it be possible to have the butcher come to you, and do it together on site with guidance so you can learn for the future?Erica, I’d love to know more about what you do with all of your pork pieces. Check it out here and thank you so much, it was delicious! !Well I looked over your a bit of your site and will follow it. Hubby’s keener on the home butcher idea than I am. 344 Cliffwood Park St Brea, CA 92821 714.255.8560 or 1800.640.7310. It came out brilliantly! Experiment with the time, I do about 3 hours.Hello there. We have a couple of months yet, so i think some more books would be a good start. It has table salt, sodium “Wait!” I hear some of you saying, “Nitrites! I thought maybe pork was different because you only raised the temp to 145 so it never got near the stall stage. Canadian Bacon recipe is the bomb! Both times he smoked the meat for about an hour then finished in […][…] every once in a blue moon . Never brined and smoked meat (together) before. I’ve done at the 220-ish mark and more in the 300-ish mark and they’re both crazy delicious.In regards to the stall, I’ve had every kind of meat stall on me. If you are using a smoker with a temperature control, set your smoker to somewhere around 225-degrees.When your Canadian bacon is fully cooked but juicy with a beautiful smoked exterior, remove it from the smoker.If you possibly contain yourself, wrap the Canadian bacon well and let it chill well before slicing into it. We no longer raise hogs.
View Recipe. It was jam-packed with an uncountable number of things, all painted red. Seriously, this is a great beginner curing recipe. So I say trim your pork loin and remove visible silverskin but don’t strip it of fat to do so.Add the cold brine to the bags with the pork loin, dividing up the brine equally and trying to get the aromatics more-or-less evenly represented in the bags, too. Sorry, your blog cannot share posts by email. Carolyn Menyes. It takes a while to get the smoke rolling, but when it does, unplug the iron and leave it in the can. My wife tried it and I saw her soul come back and might have even fluffed up a little bit!We ate on this a bit for breakfast but we sliced the bulk of it, vacuum sealed it into servings for two and froze them. You can also scale this brine as needed. It could be the thing that pushes us over to add pigs to the farmstead, at least for our own […][…] Canadian Bacon recipe is the bomb! A bit more or less isn’t that big of deal, but if you have some massive 14 pound pork loin, you may have to cut it into thirds and scale up the brine to compensate.
My other smokers can get low.
Best CB I have ever had and fairly easy to make. I use dry smoke. Order it online. With this easy recipe, you can make a delicious and comforting eggs benedict that will have your brunch guests asking for seconds. In Canada there is a traditional product called peameal bacon which is a brined, unsmoked pork loin rolled in yellow crushed dried peas or cornmeal. Now we really DO need to get a half hog!Made this last week !Smoked on a Treager grill , Verry good next time i am going to make two or three !I have a Traeger, too, Lee. With the mixture above, it was perfect without soaking, but you should test it to be on the safe side.