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Applewood Smoked Canadian Bacon


John Setzler
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Charcuterie: The Craft of Salting, Smoking, And Curing
 
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!
 
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First, thanks, John, for another great video tutorial! Second, this looks delicious, and I know my wife will be happy to see the results because she loved Canadian Bacon. 

 

Finally, I have a question... at around the 4:16 mark in the video right before you start the fire, I noticed that the fire ring in your Classic looks different. Like it has ridged sides and 4 cutouts for the Divide and Conquer system. Is this new, or is it a trick of light?

 

Thanks again! Looks like it turned out very well!

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First, thanks, John, for another great video tutorial! Second, this looks delicious, and I know my wife will be happy to see the results because she loved Canadian Bacon. 

 

Finally, I have a question... at around the 4:16 mark in the video right before you start the fire, I noticed that the fire ring in your Classic looks different. Like it has ridged sides and 4 cutouts for the Divide and Conquer system. Is this new, or is it a trick of light?

 

Thanks again! Looks like it turned out very well!

Its a prototype kamado joe cast iron firebox system that i am testing. There is another thread in the kamado joe forum about that...

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When I did this recipe I found that 4 liters was too much brine for my 3 lb loin. Next time I am planning to cure and smoke a full 10-11 lb loin. I plan to cut it into 3rds and them all together in the 4 liters of brine in a slightly bigger container. I hope it works out.

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