Pops brine canadian bacon. Maybe it works fine but just giving you a base line of where it is. Feb 23, 2013 · Thanks! 5 hours into it, going low and slow. I also used a vacuum bag. You don't have to vac all the air out. This gives you an equilibrium brine. Brine in your fridge for 12-14 days. Now the loins are all Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Dec 29, 2019 · So I am doing my first batch of Canadian bacon. Basic bacon cure 10% injection 1 kg meat May 26, 2012 · Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Sep 24, 2020 · Inject the meat with the brine. I always use pops brine and it turns out fantastic this time I thought I would try a little maple syrup: 2 Gallons water 2 Cups Kosher Salt 1 Cup Maple Sryup 1/2 Cup Brown Sugar 2 TBSP Pink Salt I took it out last night Mar 10, 2020 · I usually use pop's brine for my bacon's, this time decided to use bear's step by step Canadian bacon, forgot to get pics of the brining process but I started with a 3. Use a Thermometer to accurately measure the internal temperature. When I due Ham Hocks I use Pop`s wet brine due the thickness of the giant Ham Hocks I get down here. Jun 12, 2014 · Canadian Bacon Brine. Going to just vacuum seal it and sell it per pound. For keeping: we recommend 10 days in your fridge at most; after that, freeze any leftovers. I put it in a 140 F smoker for 2 hours without smoke to develop the pellicle. A note on brining safety. Thanks Pop's. ziploc bag or bags to keep meat immersed. ) Oct 9, 2018 · I got a 10lb tenderloin at Sams Club yesterday been feelin some canadian bacon lately. Shake the bag to distribute the ingredients. Cut the loin in two equal 4-5 pound pieces and set aside. Aug 30, 2011 · Canadian bacon with Pops brine on maple wood and maple syrup glaze at end sounds like a sure winner to me. Oct 28, 2022 · Any trip to Ontario should include a stop at a shop that sells these simple, delicious sandiwches. OTBS Member Como assar um pernil no micro-ondas . I doubled and tied some of the loins because of the size. Question is can I do this just like cold smoked bacon? My process would be to leave it in pops brine for 2 weeks. While both Canadian bacon and ham are pork products, they come from different parts of the pig and vary in flavor and texture. Pop's Brine Mix the following ingredients with one gallon of water. Feb 23, 2013 · Looks like Canadian bacon to me! Loins are starting to dry out @ 155, @145 they are juicy. Put on rack in fridge overnight to form a Oct 17, 2022 · I ended up choosing the American Canadian bacon path, setting forth with a maple syrup-heavy wet brine for five days, followed by a cook in a 225°F (107°C) degree smoker until the meat hit 140°F (60°C)—undercooked since I planned on slicing and frying later. 4 oz salt (This is 1-1/4 cups of the Diamond Crystal brand Kosher salt I use) 40 grams / 3 tablespoons pink salt (6. Jan 15, 2015 · Great. I added 1 T garlic powder, 1 T onion powder, and a full cup of sea salt. The sugar/salt/cure#1 are then calculated for the total weight of meat + water. Dec 15, 2011 · I recently tried a brine recipe from this site for bacon and over the 7 day soak it soured on me and I had to throw it away. I have two boneless pork loins in his brine right now for canadian bacon. mix all ingredients together until sugars and salt are disolved. I dried it with paper towel and put it in the fridge overnight. When curing peameal bacon in brine, it is important to keep the temperature of the curing brine below 40°F (4°C) for the duration of the cure. I have a dedicated brine bucket so it doesnt get scratched up. Canadian bacon comes from the loin on the back of the pig, has firm texture and tends to be leaner than ham. Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine. If yo Once it's dissolved, let it cool a bit. Sep 26, 2012 · Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc. Pick up case of bellies tomorrow. Pull meat from bag and rinse. No spices, just inject the loin with the brine as much as it will hold, then into a bag with the remaining brine & into the reefer for 12-14 days. In order to keep the concentration the same, mix a 1 gallon batch, then use as much as possible in a plastic pail or a one-gallon zipper bag to cover all the meat, discard the rest. 66% salt. I split my tenderloin into 2 5lb chunks rubbed them both down with tender quick followed by brown sugar. I soaked in clean water for a day. I was Aug 24, 2020 · This post may contain affiliate links, please see our privacy policy for details. I get better absorption of spices and flavorings too. (Pops brine and commercial dry rub). I'm after smoked loin, not Canadian bacon. Jan 8, 2015 · Ingredients For the Brine. 26. Feb 24, 2013 · Not a stupid question. Jan 14, 2013 · Got on here and after a few searches and seeing that the middle of my pieces were a nice pink Canadian bacon color and tasted like Canadian bacon and not pork chop, I knew all was well. It's been a couple of weeks and I may have taken it to 160, not certain but I think 145 is correct. 75lb bnls loin, used 3 1/2 tablespoons tq. Canadian bacon is a type of bacon that is typically leaner and more tender than traditional bacon, making it a popular choice for many people. I went with Bear's dry rub this time around. It started out about 12lbs I think. Nov 11, 2012 · I started this Bacon Oct. We prefer about 1/16” in thickness – we find it fries best in a pan that way. It had 5 smaller loins for a total of 33lbs. 2 gr) Kosher salt 2. Nov 23, 2014 · The Canadian bacon is also cold smoked but then hot smoked or finished in the oven to an internal temperature of 145 degrees. Feb 24, 2013 · I made another 2 loins into Canadian Bacon using Pop's Brine. Decided it was about time I gave Canadian bacon the ole college try. Thanks for the info on the loins but thankfully it's not too dry, just Jan 14, 2016 · Canadian Bacon using Pops Brine. Andrew Armstrong says: September 15, 2014 at 8:11 pm. Portion out and freeze. 2 tsp liquid smoke, your choice of smoke flavor. Cooking Canadian Bacon. I as well as many here have used it for Bacon. Irish bacon is made like Canadian bacon but without the smoking step. Oct 23, 2023 · Mixed up a batch of canadian bacon brine in the bucket and put the loins inside. I thought it was a little salty and that the garlic and onion were a little too strong. Brine Recipe. 7 teaspoons of brown sugar. When it comes to making Canadian bacon from a pork loin, there are a few crucial steps to follow in order to achieve that perfect, juicy, and flavorful result. Oct 12, 2010 · Combine all the ingredients except the pork belly in a 2-gallon zip-top bag. Himhaw around on paying for a 12 pounder and I do it for them. Buck Board Bacon and Canadian Bacon, I will do a Ham some day, and can attest to it being Awesome and perfect for Pork. This method uses 10% of the weight of the meat in water added to the brining bag. I've settled on about a 2 day brine as I went 3 days one time, and it seemed that the meat's texture/flavor started changing more than I wanted at that point. This Homemade Canadian Bacon Recipe is a great way to utilize pork loins from a hog that you harvested yourself or picked up from your local market. tropics Epic Pitmaster. However, keep experimenting, you get to eat the bacon! Jun 15, 2014 · We’re butchering our pigs today and would like to get all the bacon from two pigs into brine tonight. pork loin water Metric for each KG of water and pork 25 ml (17 gr) brown sugar 15 ml (19. . ) Aug 30, 2011 · Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc. Just reached 100f IT and boosted heat for a rush to the finish. 1 TBSP cure #1 ( Prague Powder ). Refrigerate until cold, (or add 8 cups of ice to cool faster) then place the pork loin in a large container and add brine to cover. Canadian Bacon goes through two Cook stages. Gonna do it. Aug 15, 2023 · So with Pop’s brine we are working with 429 ppm nitrite and 7. Place into the Oven at 325 F. Jul 31, 2020 · making canadian bacon from start to finish using Pops brine. If you decide to make this delicious smoked pork treat, you can go ahead and forget about what you know about store-bought Canadian bacon. Not sure how that'll work out, but if anyone has any advice about it, please feel free to Nov 27, 2016 · Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze. Thanks Pops! Day #1 Since my plan was to slow smoke these breast halves just like I do Canadian Bacon, except to 165˚, instead of 160˚, the only change I made due to Pops' warning was to bump the temperature up a little faster than I had been originally planning. I pulled the butts out of the brine last night after 16 days. 3rd year and everybody that's tasted my bacon luvs it. Se você está com vontade de comer um pernil, mas têm pouco tempo para prepará-lo, considere fazê-lo no micro-ondas. 1 gallon water, divided; 1 cup kosher salt ; 1 cup maple syrup ; 1/3 cup light brown sugar; 2 teaspoons pink salt (aka InstaCure, Prague Powder) Step 1: Make the brine: In a large heavy dry saucepan, roast the star anise, fennel seeds, and peppercorns over medium-high heat until toasted, aromatic, and a little shiny, 2 minutes. I test fried a piece and the bacon was moister than the dry cured batch. I have used it many times and pass it on to my friends to show them how to make canadian bacon and buckboard. Apr 28, 2013 · I turned my first pork butt into ham in March with Pop's brine. spread it over the loin and into a ziploc bag. Apr 9, 2015 · making canadian bacon from start to finish using Pops brine. Dec 28, 2009 · Put down another turkey, this one for New Year's, thought I'd share the process along the way. Reply. 19 per pound on case. I would also inject the loin with the brine as well. ) Dec 31, 2012 · I made some canadian bacon from a pork loin and used Pop's brine for about a week and hot smoked it at 225 to an internal temp of about 145. Place all the brine ingredients in a large pot and bring to a boil, stirring to dissolve the salt and sugar. I added some maple syrup for flavor, so it's a bit brown. A gallon of brine covered all four pieces completely so put the lid on it and into the fridge to cure. Smoked with cherry through hour 4. I'm planning on a 14 day cure. Place bag in fridge for 6 to 13 days flipping the package over daily. of DQ Cure #1 Aug 30, 2011 · For a moister result, I then brine the pieces in a brine pretty much like Pops but have never used any cure. Pop's BrineMix the following ingredients with one gallon of water. I think when the loin starts to dry out a little the salt taste becomes stronger. Vary the brine as suggested in the Cook’s Notes following the bacon recipe. 3/4 cup Kosher salt. I injected the loin with a portion of cure mixed with maple syrup, and put them, along with 2 sections of the belly into the brine bucket. Aug 30, 2011 · I also have to add that i thank Pop's for his knowledge and developing his brine. Curing times vary with meat, but generally overnight to 24hours for Chicken. Figure about 5$ per pound. Ham comes from the upper hind legs of the pig and tends to be softer in texture. 1 cup brown sugar. Use your meat injector and inject the brine about every 1 inch or so, from the top, about halfway down. Jan 22, 2013 · Ingredients. Brine Recipe1 gallon water3/4 cup Kosher salt1 cup brown sugar1 cup white sugar1 TBSP cure #1 ( P Aug 2, 2014 · Whelp, I found a deal on a 10 lb pork loin at SAMs. For bacon and Canadian bacon I like the control I get from dry curing. I put 2/12 loins in Pop's Brine for ham and 2 1/2 loins in Pop's CB brine. ) Dec 29, 2013 · I took it out of the brine and rinsed it well. Put a ziplock bag full of water on top to keep the meat submerged. I just bought the loin and am getting ready to drop it into pops brine. This stuff is lightyears Feb 19, 2013 · I've done canadian bacon before, however as tha was dry cured, I wanted to try wet cured Canadian Bacon to see how it compared to the dry cured. Jan 30, 2018 · Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc. The first stage is to cook the meat through. 83 lb case price so I picked up a case last night. Feb 4, 2022 · You can trim Canadian bacon super thin, medium, super thick; or however else you may like it. Reinhard Aug 30, 2011 · Pops can answer for sure but from reading his many posts this Brine is based on his Dad's Brine that is many years old and tried and true with Thousands of pounds of meat sold. 1/3-1 Cup of Kosher Salt 1 Cup White Sugar 1 cup Brown Sugar 1 Tablespoon Pink Curing Salt 1 Tablespoons Pickling Spice 3 Bay Leaves Whiskey-Orange Glaze 2 cups Orange Juice 1/2 cup Whiskey 1 cup Brown Sugar 2 whole Star Anise 1 Cinnamon Jan 8, 2015 · Put each piece of pork loin in a heavy duty, gallon-size freezer bag. If we apply that 10% maximum we will get about 43 ppm nitrite and about . Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well. 1 gallon water. That’s also how we recommend cooking our Canadian bacon. Sugar matters no for curing. The brine is poured over pork pieces in ziplock bags and refrigerated for 7 days, flipped every 2 days. I have used both dry and wet cures and prefer the dry due to flavor and smoke penetration. 1/ Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze. I typically desalinate for an hour before setting back in the frig to form the pellical. turkey, thawed in the fridge, then put in the sink: Made up agallon of brine in a gallon drink pitcher of: 1 cup sugar 1 cup salt 1 cup brown sugar 1 tbsp. 1 cup white sugar. Ham. weight down with a partially filled 1 qt or 1 gal. 11 ml (3 gr) pink salt #1 Apr 11, 2023 · Cut into ¾-inch chops, Canadian bacon can be used in any recipe calling for smoked pork chops. Nice work! Thanks to you it was a good recipe. In the brine for 12 days. How to Make Canadian Bacon from a Pork Loin. To make the traditional cornmeal-coated Canadian bacon known as peameal bacon, roll the cured and still-damp loin in fine cornmeal. Sep 12, 2013 · Sam's Club had pork loins for $1. I used Pop's brine recipe and let it cure for 10 days. Sep 2, 2010 · Pops gave me the thumbs up with a warning to not let it dry out too much. So in cure the FSIS / USDA says that 10% uptake is maximum. 2-3 days for turkeys. Pull it Dec 31, 2014 · The only way I have ever got a decent maple flavour was to mix some maple syrup with some of Pop's brine and inject at the beginning of a wet cured bacon. You can also inject this 10% brine for faster curing. ” The recipe includes curing salt #1, also known as Prague powder #1. You can add enough meat to 1 gallon of brine so the meat stays submerged and fits loosely in the bucket. Jan 23, 2013 · Instructions . Jan 6, 2013 · Before retiring these to the beer fridge, I placed two ice packs into a new 1 gallon ziplock bag and placed that over the meat to keep it submerged in the brine, then placed the cover on and into the reefer. Sep 27, 2011 · Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc. Save any leftover brine or brine that comes back out of the meat. 3. Dec 20, 2017 · Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc. Yheir loss. Starting out with a 12lb. This is the type of salt used for cured meats that will be cooked afterward, such as corned beef or bacon. OTBS Member ★ Lifetime Jul 7, 2013 · First pork loin using Pop's brine for 9 days. Ingredients. Once the brine is cool, place the pork loin pieces in a two-gallon Ziploc bag and pour the contents of the sauce pot over the pork. Place meat and any remaining brine solution in a vac bag and seal. Place the meat in the brine, and top with a saucer to keep it from floating up out of the brine. 25% sodium nitrite curing salt) Nov 26, 2017 · Making the curing brine: I measure out (for 2 gallons): 2 heaping tablespoons of curing salt ( always put that in first, on the bottom) 1 cup sugar 1 cup brown sugar 1 cup plain, non-iodized table salt Then I pour two gallons of water into the bucket: and stir until dissolved. Put your belly in the zip-top bag (you could also do this in a plastic container, or on a sheet tray with plastic wrap. Last batch I made was with Pops brine an a few other things i added and it turned out great. Mix up 1 gallon of the brine and put the meat in it. Hang and air-dry for 1 hour, then smoke. 5 days ago · Canadian Bacon vs. Let it cool, then slice into thin slices. I like pepper bacon, so a coat of mustard & black pepper, and into the smoker. The first batch was a little salty and I wanted to get the recipe the way I want it while it is still fresh in my memory. Order boneless loin (not tenderloin) if you want to make this. Mar 5, 2021 · stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in. I also have made Canadian bacon 3-4 times with the brine and wanted to see how the bacon brine would taste with a pork butt instead of using pork loin. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. It tasted so good that it was hard not to slice and fry some more! We owe Pops a huge thanks for posting such an easy brine that produces excellent results! While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. 2 quarts of water; 5 tablespoons kosher salt; 2 tablespoons pink curing salt #1; ¼ cup white sugar; ¼ cup brown sugar; 5 cloves garlic, smashed; Sep 25, 2024 · Homemade bacon brine involves a mix of cold water, white sugar, table salt, brown sugar, Prague powder, black peppercorns, and bay leaves. Then removed and put on a rack in the fridge for a Sep 13, 2019 · Second, I use a method I call the 10% brine method. Flavors are great and it is beautiful however, it Feb 18, 2018 · I made "Pop's" brine, full strength substituting maple sugar for brown; I also added a few tablespoons of the "black forrest" seasoning recipe found on this forum. Thread starter kovaku; Start date Jan 14, 2016; Hard to beat Pop's brine. (This Nov 14, 2023 · What Is Pops Brine? Although “Pop’s brine” is the commonly used term, it could also be called “Pop’s cure. Bring to a boil over high heat, stirring to dissolve the salts and sugar. daveomak SMF Hall of Fame Pitmaster. Cook until an internal temperature of 145 F. 1 gallon water; 6. 76% salt from Pop’s brine. ) Mar 8, 2016 · I agree with Dave the brine is the way to go, however I just use Pops brine with 2 TBS cure #1 instead of two. I did everything the same except reduced the salt to 3/4 cup from 1 cup. ich bml hiyraaq gxmobn rdfuhfai rxgxju idcryns osjlx ybw eqjcgan
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