First Homemade Canadian Bacon/Ham Loin of 2017

[jimz]

A week ago this past Sunday, I made the brine/wet cure. Here are some of the seeds I have toasting in the pot for the wet cure.

I thought I took a photo of the finished brine/cure, but I guess not. To the simmering wet cure solution, I also added garlic, bayleaf, dried Serrano pepper, cut up lemon. and a small piece of ginger. No, Mary Ann. After a week of wet curing, it was time to get the 3 1/4lb pork loin smoked. I did want to cook the loin indoors. in a pot of simmering water for a boiled ham, like the luncheon meat. But I decided to smoke the cured pork loin. Wood of choice is.

This babie is ready. A little rub of fennel seeds and cracked pepper. Lets get it on.



45 minutes latter starting to look good and the temp of the grill is just right.



Half way through the smoking, I rotate the loin.

Just about ready to take off the grill. Shooting for 145 deg. internal temp.

Pork loin is fini. Cover her up with plastic wrap and let rest before slicing a few pieces for a taste test.

Yes, I think I have a winner.





Taste test sammie was delish. This was a fun cook.

[jimz]

Stumbled across the photos I thought I did not take. Here is the cure solution out the fridge.

And the 3 1/4 lb pork loin boneless prepped pork loin, that will go in the brine/cure for 7 days.

[randy]

Delish Maximus! And, it's kinda perdy.

[jimz]

Thanks Randy.