Post by jimz on Jul 23, 2020 13:36:36 GMT -6
Yes, it was time to make Canadian Bacon again. Simple and easy to do. First I make the cure/brine. Start with toasting some aromatic seeds. Some this and some of that, and that.
Next went in a gallon of water, the proper amount of salt, sugar, and pink salt for a gallon of water. Then some bay leaves, hot peppers, garlic, and let that simmer for a while. After it cools down on the stove the pot goes in the fridge to chill till the next day. Next day, time to add a 2.33 pound pork loin prepped.
Weigh the loin down with a small bowl, and back in the fridge for 7 days. Say Bye Bye!!!
Wood of choice for this smoke will be
Made a simple rub. Ground fennel seeds, granulated garlic, coarse ground black pepper. and Hungarian Hot Paprika. Time to get smoking.
Half way done, will rotate 180 degrees.
The old girl is still doing a fine job. Smoking away.
When internal temp reached 145 degrees I took the loin off the grill. Cover it with plastic wrap to rest for slicing.
Now a few slices for a test sandwich.
That is looking pretty.
Test sandwich was very good. Got some nice meals in the future.
Next went in a gallon of water, the proper amount of salt, sugar, and pink salt for a gallon of water. Then some bay leaves, hot peppers, garlic, and let that simmer for a while. After it cools down on the stove the pot goes in the fridge to chill till the next day. Next day, time to add a 2.33 pound pork loin prepped.
Weigh the loin down with a small bowl, and back in the fridge for 7 days. Say Bye Bye!!!
Wood of choice for this smoke will be
Made a simple rub. Ground fennel seeds, granulated garlic, coarse ground black pepper. and Hungarian Hot Paprika. Time to get smoking.
Half way done, will rotate 180 degrees.
The old girl is still doing a fine job. Smoking away.
When internal temp reached 145 degrees I took the loin off the grill. Cover it with plastic wrap to rest for slicing.
Now a few slices for a test sandwich.
That is looking pretty.
Test sandwich was very good. Got some nice meals in the future.
