just into the smoker
now smoking
just out of the smoker.
now into the fridge for a nap overnight, packaging and sampling tomorrow.
Canadian bacon
4 posts
• Page 1 of 1
Canadian bacon
by Big Guy » Fri Apr 23, 2010 12:50 pm
I just put a couple of maple brine, cured pork loins in my smoker. They should be ready by 5 or 6 pm.
just into the smoker
now smoking
just out of the smoker.
now into the fridge for a nap overnight, packaging and sampling tomorrow.
just into the smoker
now smoking
just out of the smoker.
now into the fridge for a nap overnight, packaging and sampling tomorrow.
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Big Guy - Registered Member
- Posts: 1240
- Joined: Fri Jan 27, 2006 2:31 am
- Location: Southampton, Ontario,Canada/Floral city Florida
by DanMcG » Fri Apr 23, 2010 9:47 pm
They look perfect Big Guy!
I've been trying to get a good maple flavor in a brined loin but have yet to find some combo that works. what is your recipe if i may ask?
Thanks Dan
I've been trying to get a good maple flavor in a brined loin but have yet to find some combo that works. what is your recipe if i may ask?
Thanks Dan
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DanMcG - Registered Member
- Posts: 1461
- Joined: Mon Dec 15, 2008 11:09 pm
- Location: Central NY, USA
by Big Guy » Sat Apr 24, 2010 10:46 am
DanMcG wrote:They look perfect Big Guy!
I've been trying to get a good maple flavor in a brined loin but have yet to find some combo that works. what is your recipe if i may ask?
Thanks Dan
1 cup coarse salt
1 cup maple sugar
cure #1
20 cups water
soak in brine for 10 days, smoke with maple wood.
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Big Guy - Registered Member
- Posts: 1240
- Joined: Fri Jan 27, 2006 2:31 am
- Location: Southampton, Ontario,Canada/Floral city Florida
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