Had to go to 3 markets to find the juniper berries, quite a pain. I started a 6# pork loin brining on Sunday and I just realized I didn't trim the fat off it (duh) although it didn't have that much anyway. I'm expecting this can be done post brining although it would have been easier prior. I was also wondering if a 7 day cure would suffice as I like to do much of my smoking on the weekends.
I've had better results going 10 days or more. The fat will slow the cure at bit too. Won't hurt to wait until the following weekend.
Is it possible to reuse this brine mix? Take some out and go right back in for the next batch? As long as it is refrigerated would there be enough seasoning to cure two batches?
Any difference in end product if you use the whole loin? (dark and white meat) I would think the dark meat would tend to soak up the seasoning faster???
I will be trying this recipe soon.
Any difference in end product if you use the whole loin? (dark and white meat) I would think the dark meat would tend to soak up the seasoning faster???
I will be trying this recipe soon.
I would never reuse a batch of brine for curing. Remember, there is an exchange of fat/juices from the pork into the mixture and thus some of the brine get's into the pork. That reduces the % in the brine.
It's cheap enough once you have the ingredients.
For me? Fresh is best.
It's cheap enough once you have the ingredients.
For me? Fresh is best.
This thread had me motivated to get some going too. I don't get any pictures to turn out but I thought I'd share my experience.
Since I had some Dizzy Pig rubs on my shelf, I started with & varied a recipe from their website.
Brine:
1 gallon water
1.25 cup TQ
1 cup brown sugar
5 garlic cloves
1 tsp black peppercorns
3 bay leaves
I let it brine for 7 days. Rinse & half hour soak in cold water.
Rubbed with Dizzy Pig Cow Lick rub. Smoked at 225 deg with hickory & pulled at 145.
I like the addition of the rub but it might stray too far from traditional Canadian Bacon for some because of the peppery bite.
Since I had some Dizzy Pig rubs on my shelf, I started with & varied a recipe from their website.
Brine:
1 gallon water
1.25 cup TQ
1 cup brown sugar
5 garlic cloves
1 tsp black peppercorns
3 bay leaves
I let it brine for 7 days. Rinse & half hour soak in cold water.
Rubbed with Dizzy Pig Cow Lick rub. Smoked at 225 deg with hickory & pulled at 145.
I like the addition of the rub but it might stray too far from traditional Canadian Bacon for some because of the peppery bite.
Looks Fantastic!
We love Canadian Bacon. I'm going to have to give that a try sometime!
We love Canadian Bacon. I'm going to have to give that a try sometime!
quote:Originally posted by Pete S.:
...
1.25 cup TQ
...
Seems like a lot. How much meat did you brine?
Really, the going rate should be more like a tablespoon per pound. Or that is how I gauge anyway.
If you are brining I wouldn't think it wouldn't be based on meat weight as much as brine volume?
personally, I like to control the salt and cure separately. The 1 cup of salt works for me when brining a whole loin and I adjust the cure per the weight. I also realize some folks basically double the cure in a brine, which is probably not an issue. TQ, as I understand it, contains both nitrites & nitrates; 1 cup of TQ is equal to 1 cup of salt and the nitrites in 4 tsp of #1 cure. Using 1 1/4 cups of TQ in a brine doesn't seem that excessive to me but it depends on the weight of meat and timing as well.
I brined a full loin and it's not overly salty. I think I'll scale it back to 1 cup TQ next time, however. I'd like to balance the salt/sweet a bit more.
Just put a 6lb Pork loin in the brine described at the top of the thread. I used 1 1/4 tsp of Prague Powder #1
I'll let you know how it works out for me.
I'll let you know how it works out for me.
Well, I pulled mine out of the brine and rinsed lightly coated it with Butcher's Honey Rub.
I used the brine and instructions just at TN Q Posted.
Smoked in my FEC at 225 using Cookshack Hickory Pellets to an internal of 145 and sit in refrigerator overnight.
Pulled out today, slcied and now have them Vac-Sealed in packs of 12 slices
Pic 1
Pic 2
Pic 3
I Think they are good. A hint of the spice, a hint of the smoke, and a good Pork taste!
I used the brine and instructions just at TN Q Posted.
Smoked in my FEC at 225 using Cookshack Hickory Pellets to an internal of 145 and sit in refrigerator overnight.
Pulled out today, slcied and now have them Vac-Sealed in packs of 12 slices
Pic 1
Pic 2
Pic 3
I Think they are good. A hint of the spice, a hint of the smoke, and a good Pork taste!
congrats David! looks really nice in your pics
So what do you folks use for the rub? I must have missed that part somewhere. I make lots of bacon but never canadian bacon so looking forward to trying it. Cheers
I mention the rub as an option above. I don't always use a rub but have used the CS Rib Rib a time or 3; use whatever rub you like to get a bit of a spicy note.
I used Butcher's Honey Honey Rub. I use it on ribs and Chicken as well.
I just evenly dusted the loin before putting on the smoker. It didn't tint the color of the cure and added sweet and spice without heat to the meat.
I'm learning to Trust My Butcher!
Butcher's Honey Rub
I just evenly dusted the loin before putting on the smoker. It didn't tint the color of the cure and added sweet and spice without heat to the meat.
I'm learning to Trust My Butcher!
Butcher's Honey Rub