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Found 6 results

  1. Charcuterie: The Craft of Salting, Smoking, And Curing http://amzn.to/1Pjxj7A by Michael Ruhlman and Brian Polcyn The recipe for the curing brine is as follows: 4 liters of water 350 grams of kosher salt 225 grams sugar 42 grams pink curing salt (Instacure #1 or Prage Powder #1) 1 large bunch fresh sage 1 bunch fresh thyme 2 garlic cloves, peeled and lightly smashed 1 3-4 pound pork loin Directions: Place half of the water in a large stock pot. Add the rest of the ingredients. Dissolve the salt and sugar over medium heat and bring the brine to a slow simmer. Let simmer for about 10 minutes with the lid on. (It's a good idea to either chill the remaining 2 liters of water in advance or have 2 kilograms of ice prepared for the cooling.) Remove the brine from the heat and let cool. Add the chilled water OR the ice to completely chill the brine. Put the brine in the fridge until its below 40 degrees. Add the pork loin to the brine and keep in the cold brine for 48 hours. After 48 hours, remove the pork from the brine and set on a rack in the refrigerator for another 12 to 24 hours. Prepare your smoker for indirect smoking at around 200 degrees. Place the pork loin on the smoker and let it stay there until you reach an internal temperature of 150 degrees in the pork. Remove from the smoker and let cool on the counter tented loosely with foil for 60-90 minutes. Place in a ziploc bag and refrigerate until completely chilled. Slice and enjoy!
  2. Fat to Meat Ratios for Various Pork Bacons Listed below are several common categorizations for pork bacon based on the cut of meat and the approximate fat to meat ratio: · Regular Bacon (American Bacon) - using pork belly where the fat to meat ratio is 3:1 · Buckboard Bacon – using pork shoulder or pork butt where the fat to meat ratio is 1:3 · Pork Loin Bacon (Canadian Bacon) – using pork loin where the fat to meat ratio is 1:10
  3. Our friends from the north probably call this something else, but the US knows it as Canadian Bacon. I just tried this on a pork tenderloin and it worked very well; way better than I expected for a first try. I got the recipe from a fellow on another message board and who enjoys making his own sausages. He lives in Alaska and hunts a fair bit so he's gotten pretty good at Charcuterie. His recipe is for a full loin. As mentioned for a first time I used a tenderloin of just over one pound. I kept it in the cure for only five days and it was just right. For a full loin I'd follow the recipe as described. (And I had to mail order the Tender Quick - couldn't find any within 10 miles of my house.) Words below are his:
  4. Smokehowze‘s Pork Loin Bacon (Canadian Bacon) Recipe This bacon is made with a boneless pork loin and is a very lean bacon. It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite in 94% table salt – aka Cure #1) and then hot smoked. The cure under the action of the sodium nitrite is what gives the meat the pink rather than gray color characteristic. It also provides food safety when curing or drying meat in low temperature conditions such as extended duration cold smoking. Further info on curing salts is here: Prague Powder #1 or Cure #1, or Insta Cure #1 can be found on the internet, for example at http://www.sausagemaker.com/10104instacure14oz.aspx Note: Cure #1 is not the same as products like Morton Tender Quick and such. The Final Canadian Bacon After Hot Smoking Sliced Homemade Canadian Bacon Fried Up in a Bit of Butter (to add a little frying fat to this very lean meat) The Details For reference as to where this bacon falls on the fat ratio accounting here are several general categorizations for pork bacon: Regular Bacon (American Bacon) - using pork belly where the fat to meat ratio is 3:1 Buckboard Bacon – using pork shoulder or pork butt where the fat to meat ratio is 1:3 Pork Loin Bacon (Canadian Bacon) – using pork loin where the fat to meat ratio is 1:10 The Raw Meat Before Cure The Wet Cure Brine (Immersion Cure) 2 Qts Water (1892 grams) 70 grams kosher salt (a 3.5% Salt Solution) 3 Tablespoons Cure #1 - Pink Curing Salt ( 155 ppm nitrite in meat) EDIT - After seeing the final product I updated the recipe to increase the nitrite to the 155 PPM level from the 100 PPM level used which would produce a deeper pink final color that that of the photos which are at a 100 PPM level. ¼ to ½ cup maple syrup 1 Tablespoon Coarse Ground Black Pepper 6 Garlic Toes (mashed) 3 Bay Leaves Dissolve salt in half the water (1 qt), add other ingredients. Heat to low boil and then simmer for 5 minutes stirring well to dissolve the salt. Remove from heat. Add pink salt and stir to dissolve. Cool by adding ice to bring final liquid amount to 2 Quarts. Make as much brine as needed to cover the meat following the above ratio. For example, if you need 1 more quart then half scale the above recipe. NOTE: Add pink salt after stock has boiled and it is still warm. There are health safety cautions regarding pink salt concentrations. A brine % calculator is here: http://www.pickl-it.com/blog/737/brine-calculator/ The 155 ppm nitrite level in the meat is well below the maximum safe limit for final nitrite levels in an immersion cure (200 ppm) assuming a 10% pickup from the solution into the meat. USDA safety info on curing is here: http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf Immersion Curing the Meat Rinse the pork loin meat. Place in suitable container (e.g., glass or plastic). Add enough of the wet cure brine to fully cover the meat. Let cure in refrigerator for 8 to 10 days. Turn or rearrange meat if more than one piece every one or two days. Thickness matters: 2 to 2 ½ inches thick for 8 days. 3 to 3 ½ thick for 10 days. The idea is to let the brine/cure get all the way to the interior of the meat. Extra days, up to a point, will not cause any problems. I cured these for 10 days. Equalizing the Meat (optional but recommended) Remove meat from the brine. Rinse well. Dry meat. Place on tray uncovered in fridge for a day or at least a good overnight period. This permits the salts to redistribute themselves uniformly inside the meat. If not ready to smoke after a day, wrap and keep refrigerated and smoke as soon as possible. After Equalization Hot Smoking the Raw Bacon Take the raw bacon (equalized or not) and rinse well and dry, then hot smoke at a low temperature of 200-225 degrees until internal temperature is 145 to 150 degrees. Add a slight coat of olive oil and a salt free rub if you like. I just used the oil and coarse black pepper. Use your favorite wood for the flavor – such as hickory, pecan, apple, cherry, etc. Peppered For the Hot Smoke Cooling and Maturing the Bacon Remove from smoker and allow to cool. Wrap well in plastic wrap (not aluminum foil) and refrigerate at least overnight for the flavor to mature and meat to firm up for slicing. I found that after about 3 days the flavor had improved and become more uniform throughout the meat as determined by tasting slices throughout the bacon as I was slicing and vacuum packaging. The Final Smoked Bacon Slice and enjoy with no further cooking or fry like bacon. Slice thin for a more “bacon like” final product. Observations: There was not as much maple flavor as one would have expected (only a hint) using the ¼ cup. One might increase the amount of maple syrup to ½ cup or perhaps consider a maple syrup and some maple syrup extract mix. This bacon utilized a 3.5% salt brine which resulted in a final product with a reasonable salt level. For a lower salt content approach consider utilizing a 2.5 % brine. In that case and to increase internal flavor on the pork, I would inject the wet cure at no more than 10% by weight of the meat and then immersion cure it. After seeing the final product, I updated the recipe to increase to the 155 PPM nitrite level (from the 100 PPM level used) which would produce a deeper pink final color in the bacon than that of this cook (the photos are at the 100 PPM level).
  5. My Homemade Pork Loin Bacon (Canadian Bacon) I started this project many days ago, after purchasing some quick sale pork loin roasts (3 roasts totaling 6.5 lbs). This is the result of the bacon effort (which was my first). It is wet (brine) cured with salt, seasonings, and pink Prague Powder #1 (also known as immersion cured) and then hot smoked. The meat was held submerged in the cure for 10 full days, turning and re positioning the loins every couple of days. It was then removed and rinsed and set in fridge uncovered for a day to allow the cure to "equalize" in the meat. I gave it a final rise, dried it and lightly rubbed with olive oil and generously coated with coarse ground black pepper. Smoked at 225 for a little over 2 hrs to 145-150 internal. Like many of these type foods a day or so in the fridge after completion allows the flavors to fully develop. For reference as to where this bacon falls on the fat ratio accounting here are several general categorizations for pork bacon: Regular Bacon (American Bacon) - using pork belly where the fat to meat ratio is 3:1 Buckboard Bacon – using pork shoulder or pork butt where the fat to meat ratio is 1:3 Pork Loin Bacon (Canadian Bacon) – using pork loin where the fat to meat ratio is 1:10 The Final Canadian Bacon After Hot Smoking in Big(Red)joe The Sliced Canadian Bacon Fried Up in a Bit of Butter (to add a little frying fat to this very lean meat) THE DETAILED RECIPE I will post in the Pork Recipe Sub-Forum a detailed step by step recipe with additional photos of the preparation and process. (seems today the Recipe section is locked out for new topics to be added) EDIT (9-14-14): Recipe has been posted. Here is the link: http://www.kamadoguru.com/topic/14380-smokehowze‘s-pork-loin-bacon-canadian-bacon-recipe/?p=165363
  6. For my second cure, I wanted to try some canadian bacon with a 3-pound pork loin. I used Amazingribs' maple cure recipe again (like I did for my bacon) but didn't use any maple this time. I felt the bacon was too sweet. I like it salty! Loin got trimmed of excess external fat then into the vacuum bag and down to the beer fridge for 2 weeks. [NOTE]: It has been drawn to my attention that this recipe uses a higher concentration of sodium nitrite than USDA safety guidelines suggest. This recipe has been out on the internet for a long time and no one appears to be getting sick, but do tread cautiously with this stuff and only use well-established recipes and guidelines... or you can easily make people very ill.] After a sniff test [foul smell = something went wrong and discard immediately] and thorough rinsing, it went onto the Akorn at 225° with cherry wood: I pulled it off twice to add more smoking wood. I let the internal temp get up to 143° before wrapping it and letting it rest. You want to go at least 140° to make it safe, and 150° will probably dry it out too much if you plan to sear up slices in a pan like normal. I forget the exact cook time but it was somewhere around 2.5 to 3 hrs. After a night in the fridge, it sliced up nicely: I'm amazed how much moisture this retained... flavor is very good. Definitely salty, but appropriately so. Nice bit of heat from the pepper and plenty of smoke... really more "bacony" than my bacon turned out. Also a lot cheaper, healthier, and takes up less room in the beer fridge! This will be a staple around here from now on. Now to tackle those eggs benedict...
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