Pork Loin into Canadian Bacon

[Super_Dave]

I bought my pork loin this morning on sale at Cash & Carry for $1.77/lbs. The plan is to make some Canadian bacon or also known as back bacon. The first step is to trim it up. There is a fatty skin layer and then a sinew tissue layer. The fatty skin layer comes off rather easily.





Sinew layer trimmed and loin ready to be split into 2" X 2" sections.



Strips in the brine bucket.



Meat will sit in brine a minimum of 48 hours.

Brine recipe:
1 gallon of water
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 cups kosher salt
8 teaspoons instacure powder #1
1 tablespoon minced garlic
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon onion powder
1/2 cup maple syrup

I simmered in 1 quart of water until salt & sugars are dissolved and then allow to cool. Mix with 3 quarts of cold water and the brine is ready. Put meat in the brine, weigh down with a plate if necessary and refrigerate.

[bigred1cav]

Thanks Chef.

Super_Dave wrote:
Bigred, after it has brined for 48 hours, rinse well and put on a rack in the refrigerator to air dry for 12 - 24 hours. When you are ready to finish, sprinkle with a little garlic and black pepper. Put on your grill, indirect heat, until it reaches 145 degrees internal temperature. You can add a few wood chips to your grill if you'd like to add a little smoke flavor. Wrap and refrigerate until you are ready to use. At that point, slice and do a quick pan fry before serving.

[Super_Dave]

Bigred, after it has brined for 48 hours, rinse well and put on a rack in the refrigerator to air dry for 12 - 24 hours. When you are ready to finish, sprinkle with a little garlic and black pepper. Put on your grill, indirect heat, until it reaches 145 degrees internal temperature. You can add a few wood chips to your grill if you'd like to add a little smoke flavor. Wrap and refrigerate until you are ready to use. At that point, slice and do a quick pan fry before serving.

[bigred1cav]

OK we brine it and then what? Do we place artificial smoke on it then bake for how long what temp?

After brine is when the cornmeal is rubbed on?

Super_Dave wrote:
Okay DiskDoctr, here's the results:





Maybe I should have breakfast for dinner. LOL!

[Super_Dave]

Apple wood for flavor and a little cherry wood for color.

[usmohls2]

Did you use apple wood for smoke?

[Super_Dave]

bigred1cav wrote:
Are you a chef Dave?

LOL! Thought about it when I was young but never pursued it. Now, being older, I've dreamed of having a B&B and cooking for the guests.

[bigred1cav]

Are you a chef Dave?

Super_Dave wrote:

SDPat wrote:
Dave, Could Morton's Tender Quick be used instead of instacure?

I did some searching and found that there are some Tender Quick recipes available. I've attached one.

MTQ for CB

[NYCgrrl]

Yummmmmmmm!

[Super_Dave]

SDPat wrote:
Dave, Could Morton's Tender Quick be used instead of instacure?

I did some searching and found that there are some Tender Quick recipes available. I've attached one.

MTQ for CB

[SDPat]

Dave, Could Morton's Tender Quick be used instead of instacure?

[Super_Dave]

One more money shot!

[swtgran]

That looks awesome! I bet it tastes so much better than the store stuff. terry r.

[DiskDoctr]

Very nice!!!

We're definite fans of fresh thick sliced bacon, mixing bacon with venison for hamburger, etc.

So...what time's breakfast? LOL!

[Super_Dave]

Okay DiskDoctr, here's the results:





Maybe I should have breakfast for dinner. LOL!