How To Make Canadian Bacon Brine

How To Make Canadian Bacon Brine. Rinse tenderloin and allow to dry to form pellicle. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan.

Smoked Back Bacon and Brine Recipe Bradley Smokers
Smoked Back Bacon and Brine Recipe Bradley Smokers from www.bradleysmoker.com

When you are wet curing, you put these ingredients into a brine and soak the pork in it to allow the ingredients to soak into the meat. Use your meat injector and inject the brine about every 1 inch or so, from the top, about halfway down. Pork loin, cured and smoked.

Submerge Tenderloin In Brine And Brine For 3 Days, Rotating Periodically To Ensure Even Brining.

After combining the ingredients for the cure, apply them to the pork belly. In the us it usually means wet cured pork loin that is smoked. Stir to melt all the ice.

Making Canadian Bacon From Start To Finish Using Pops Brine.brine Recipe1 Gallon Water3/4 Cup Kosher Salt1 Cup Brown Sugar1 Cup White Sugar1 Tbsp Cure #1 ( P.

Cool the brine to 38 degrees f and strain if desired. Once a day turn meat over. You can also scale this brine as needed.

In A Saucepan, Combine 1 Quart Of Water, The Salt, Sugar, Syrup, The Pink Salt, Bay Leaves, Garlic Cloves, And Peppercorns.

Add loin and put a plate on top to keep submerged. Use your meat injector and inject the brine about every 1 inch or so, from the top, about halfway down. Add 1 quart of warm water, the salt, sugar, prague powder, fennel, thyme, bay.

Boil For 1 Minute, Then Remove From Heat.

(this recipe is for a very pure, meaty tasting bacon. If it is room temperature or colder, it is ready to use. The curing salt is a mixture of salt and sodium nitrite that gives the bacon its cured flavour and red colour.

Once The Pork Is Well Seasoned, Place The Meat In A Large Ziplock Bag And Then Into A Baking Dish.

I've played around with slight variations on the aromatics in the brine and all versions have turned out well. This will be effectively dry brining the meat. Once everything checks out with the cured loin, start your smoker up and get it around 180° to 200° fahrenheit.