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.

[Sportsman2505qs]

I make the Peameal Bacon. Peameal Bacon Pork loin 1/2 teaspoon of Morton Tender Quick per pound of pork 1/2 teaspoon of sugar per pound of pork Mix together and rub into pork loin Place loin in a plastic bag and seal. Refrigerate and allow to cure for 3-5 days Remove from cure and allow to soak in cool water for 30 minutes Pat Dry Then roll in corn meal.( I put corn meal on wax paper and roll. Depending on how big the pork loin is will determine how much corn meal.) Then slice and fry

[Artum_Snowbird]

I do the same to ours, but then I cut off the curly bit in the front of the loin pic so it is just pure meat, no fat. Then I roll the front and the back with string into rolled bbq roasts, and cut the center into about eight thick pork chops, totally lean and over an inch thick.

The cut off piece gets the meat cut off and turned into pork bits for a stir fry. Nothing of value is wasted.

[NYCgrrl]

Nice knife work!
Also waiting for the finished product:).

[DiskDoctr]

Really nice!

I find a really sharp filet knife is quite good at removing thin layers of fat and such.

BTW, you *ARE* going to post "after" pics, right? Of the smoked meat, not the satisfied belly 😄

[Super_Dave]

Sprink-Fitter wrote:
Then we smoke it

Have no doubt, these will see smoke!

[Sprink-Fitter]

We do our own also except we usually use tenderloins, and ours sit in the stuff for ten days. Then we smoke it

[magnusfide]

Nice!