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Beermachine

Canadian Bacon and Smoked London Broil

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EDIT: Sorry, I posted this in the wrong forum. Hoping one of the mods can move it to the Kamado Cooking and Discussion page.

 

Cured and smoked a pork loin this weekend with apple and cherry wood chunks. Turned out great as always. Reverse seared a London Broil with activated charcoal based rub to make use of the smoking wood that was still going strong.

Screen Shot 2019-09-08 at 6.33.29 PM.png

Screen Shot 2019-09-08 at 6.33.39 PM.png

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21 hours ago, KismetKamado said:

Everything looks great!  I think we would enjoy curing and smoking a pork loin like that. Going to have to give it a try some time. And a nice dark color on that London broil with the rub you used. How long did you brine the pork loin for, @Beermachine?

72 hours. 

 

@Bgosnell151 here is the recipe I used. I've done this many times and it turns out excellent every time.

 

CANADIAN BACON

 

The brine contains the following:

 

4 liters of water

350 grams of kosher salt

225 grams sugar

42 grams pink salt (Prague No. 1)

1 bunch of fresh thyme

1 bunch of fresh sage

2 cloves of peeled and smashed garlic

 

Place in a pot and bring to a boil. Cool on the counter for a few hours and then chill in the fridge. The next day when it is cold, cut up a 10-12lb pork loin into thirds and then pour the brine.   

 

Brine for 72 hours. Turn the loins over after 24 hours.

 

Dry off and chill uncovered for 24 hours.

 

Smoke at 200F until IT of 150F.

 

Chill overnight (uncovered) and then slice and eat. Freeze what you don’t eat in small portions. It lasts several months in the freezer.

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1 hour ago, Beermachine said:

72 hours. 

 

@Bgosnell151 here is the recipe I used. I've done this many times and it turns out excellent every time.

 

CANADIAN BACON

 

The brine contains the following:

 

4 liters of water

350 grams of kosher salt

225 grams sugar

42 grams pink salt (Prague No. 1)

1 bunch of fresh thyme

1 bunch of fresh sage

2 cloves of peeled and smashed garlic

 

Place in a pot and bring to a boil. Cool on the counter for a few hours and then chill in the fridge. The next day when it is cold, cut up a 10-12lb pork loin into thirds and then pour the brine.   

 

Brine for 72 hours. Turn the loins over after 24 hours.

 

Dry off and chill uncovered for 24 hours.

 

Smoke at 200F until IT of 150F.

 

Chill overnight (uncovered) and then slice and eat. Freeze what you don’t eat in small portions. It lasts several months in the freezer.

Thank you so much!!!

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On 9/8/2019 at 11:34 PM, Beermachine said:

EDIT: Sorry, I posted this in the wrong forum. Hoping one of the mods can move it to the Kamado Cooking and Discussion page.

 

Cured and smoked a pork loin this weekend with apple and cherry wood chunks. Turned out great as always. Reverse seared a London Broil with activated charcoal based rub to make use of the smoking wood that was still going strong.

Screen Shot 2019-09-08 at 6.33.29 PM.png

Screen Shot 2019-09-08 at 6.33.39 PM.png

 

The colour in the 2nd pic!

 

looks surreal! good job;)

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7 hours ago, Beermachine said:

Thanks. It looks burnt, but it wasn't. The activated charcoal rub was perfect. Very tasty.

 

 

Im gonna try this one day, looks like a recipe that can go in my bbq book:)

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17 hours ago, AK-g said:

 

Im gonna try this one day, looks like a recipe that can go in my bbq book:)

The same brine and process can be used with other lean cuts as well. Pork shoulder for buckboard bacon works good too. It's a winner.

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