Thread: Sausage and Smoke Cooking

Hey Roy that Canadian bacon looks great!

I have thought of trying that out and I think your pictures have put me over the edge.

Originally Posted by 32t

Hey Roy that Canadian bacon looks great!

I have thought of trying that out and I think your pictures have put me over the edge.

My loin was bigger than Glens (7 pounds???) so I adjusted a bit. It took 5 quarts but it all worked out.

Here's the percentage to use for the cure and the salt:

***For Wet Brining Using Equilibrium Brining A ratio of: -The weight of the Prague powder #1 should be: 0.25% of the total weight of the meat & the water combined. -The weight of the salt should be: 2% - 2.5% of the total weight of the meat & the water combined.

The rest isn't critical:

10g (15 ml / 1 Tbsp) peppercorns
10g (15 ml / 1 Tbsp) mustard seeds
4 bay leaf
4 garlic cloves crushed
5-6 cloves
125 ml maple syrup

I used 15g of the peppercorns and the mustard seeds only 2 bay leafs and the garlic and 3 cloves and the 125 ml of maple syrup.

Method: In a small pot over medium heat, dissolve the salt, Prague powder #1, spices, and maple syrup into 1/3 of the water. Bring to a simmer and let steep for 10 - 15 minutes. Pour this heated liquid into a container with the still cool remaining 2L water, and let cool to fridge temps. Place the loin in the container with the brine, making sure that the pork loin is fully submerged. Cover and refrigerate for 4 -6 days. Remove the loin from the brine and remove any spices stuck to the outside.

I'm not a very trusting sole so I let it sit in the brine for 7 days, then got it out and tied (again, I recommend the bags) and then left it in the frig to set up overnight.

I hope this is of some help. Good luck!

Roy, you gotta be driving the folks in your neighborhood, crazy.

He seems quite neighbourly so that should make up for him constantly making them salivate.

Originally Posted by outback

Roy, you gotta be driving the folks in your neighborhood, crazy.

Originally Posted by RezDog

He seems quite neighbourly so that should make up for him constantly making them salivate.

Actually, the smoke is the only thing that they smell. With that said, I keep waiting for the fire dept to arrive-----