Canadian bacon

[SmokeVide]

It'll soon be Canadian bacon. Stay tuned for slicing.




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[bbqking01]

What is it? Looks good...

Sent from my LG-H932 using Weber Kettle Club mobile app

[SmokeVide]

Pork loin, brined and cured for 5 days.

[SmokeVide]

The Berkel made quick work of the slicing job. Grabbed some veggies from the garden for a sammich.




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[SmokeVide]

Here's the brine/cure recipe I used, except I TRIPLED IT because this was a huge loin, requiring a good amount of liquid to keep it covered.

8 cups water
3/4 cup coarse kosher salt
1 cup brown sugar
4 tsp Instacure #1
1/3 cup maple syrup
1 sprig of rosemary

I soaked the loin in the cure/brine for 5 days, turning it over every day.

After five days, I soaked it in cold water for an hour, then smoked it with peach on the rotisserie, aiming for a cook temp of 220. I removed it when the internal temp hit 145-150, then allowed it to cool overnight before slicing thinly.

FYI, I placed the charcoal baskets in staggered positions, so that the center of the loin did not get done before the ends did (this loin pretty much filled the rotisserie, end-to-end).

[MacEggs]

Excellent!  Looks delicious. Thanks for sharing. 

[bbqking01]

Is that marbled rye? If it is, you sir, win the grill of the week prize!!

Sent from my LG-H932 using Weber Kettle Club mobile app

[SMOKE FREAK]

I never wet brined one before...Dry brine always takes more than 5 days...

Nice job!

[SmokeVide]

Yes, marbled rye -- love the stuff.

And my timing was perfect. I'm finally starting to get some ripened heirloom tomatoes from the garden. There are going to be a lot of burger cooks in the weeks ahead!

Smoke, do you do much curing or sausage-making? I've been dabbling in it for a few months. It's a good companion hobby to Webering.

[SMOKE FREAK]

Yes, marbled rye -- love the stuff.

And my timing was perfect. I'm finally starting to get some ripened heirloom tomatoes from the garden. There are going to be a lot of burger cooks in the weeks ahead!

Smoke, do you do much curing or sausage-making? I've been dabbling in it for a few months. It's a good companion hobby to Webering.

I've done a bit of curing in the past and need to do more...
Sausage is new to me...First try was not a failure but there is room for improvement for sure...Ready to try again...