This is the very first time that I have Made Canadian Bacon and it really Did turn out Great! ( I was really hoping so after dropping $30 Bucks on a full loin) this is what i did
1. Quartered up a full pork loin (trim off all fat)
2. mixed up a batch of brine with spring
water
5 Quarts spring water @ 38° F
1 Cup 2 Tb powdered Dextrose
¼ Cup Insta Cure™
¾ of Salt
The above is for 25lbs (adjust accordingly)
3. Inject 10% Percent of the meats original weight with the brine solution with a injector
4.Into the fridge for 4-6 days (holding @38°)
5.Remove from fridge after 4-6 days and shower with hot water.
6. Place in a pre heated 130°F Smoker and hold for 4 hrs with damper wide open ( what I did was leave the door open just a bit 1/16" and held it with a bucket of sand
7. Gradually increase temperature to 150° have damper @1/4 open ( i just made it so the door was barely open hold for 3 hrs.
8. Introduce smoke at thgis time (I used 2 oz of hickery and 2 oz of maple wood) at this time Increase increase you temp to 160° F. you will keep this temp untill the loins reach 142° F.
8. cool the meat to 110° F. with a shower of cold water and place in the fridge over night then slice, dice or what ever your little heart desires
Total cook time for me on this project was nine hours and I did crank the temp up to 250° for 15 min. to get smoke (was not able to achieve a good smoke at 160°
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