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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-12-2012, 10:15 AM
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#1 |
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Full Fledged Farker
  Join Date: 05-29-11
Location: Rochester, NY
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Canadian Bacon - Brine question
Question... I had put a pork loin in to brine last week, and today should be the day I am supposed to get it on the smoker. I am going to attempt to get that done tonight, but if for some reason I can't, is my best bet, to get it out of the brine, and vac-u-suck it, and throw it back in the fridge for a couple days until I am ready for it, or should I just leave it in the brine...
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11-12-2012, 12:25 PM
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#2 |
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Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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I would not go more than 5 days.
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11-12-2012, 12:45 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Pull it, wash it and pack it.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-12-2012, 12:49 PM
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#4 |
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is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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My best Canadian Bacon results include a 1 day "soak out" in a stainless steel pot in the fridge and then 2 days drying in the fridge on racks uncovered. Going straight from the brine to the smoker returned less than stellar results. Think slimy and salty... Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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11-12-2012, 12:59 PM
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#5 |
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On the road to being a farker
Join Date: 08-11-11
Location: Beaver, PA
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Real Canadian bacon is not smoked. (coming from a REAL Canadian).
I do the dry cure method and mine turns out perfect, just like home....
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Primo Oval XL, Medium Big Green Egg, New Braunfels Off set, Weber SJ UDS, BRK |
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11-12-2012, 03:01 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
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Hold my dang beer... |
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11-12-2012, 03:44 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Well said...... I also like the peameal bacon as well....... |
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11-13-2012, 08:41 AM
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#8 |
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Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Was it the Canadians that finally decided that bacon does not come from the belly? I too use the dry cure.
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11-14-2012, 10:33 AM
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#9 |
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On the road to being a farker
Join Date: 08-11-11
Location: Beaver, PA
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My recipe is pretty simple. Take a pork loin roast, Morton's quick cure by weight along with 1 teaspoon of turbano sugar per pound. Dry rub this all over a paper towel dried roast. Stick in a zip lock or Tupperware container in the fridge for 4 or 5 days.
Twice daily massage your meat.  When cured, rinse off and let it soak in a bowl in the sink fully submerged for an hour. Dry off with paper towel. Liberally rub cornmeal on the outside. Stick back in your waterless bowl into the fridge uncovered for about 6 hours. Cut into slices and fry in a frying pan. Goes well with beer and hockey....
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Primo Oval XL, Medium Big Green Egg, New Braunfels Off set, Weber SJ UDS, BRK |
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11-14-2012, 11:27 AM
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#10 |
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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LONZINO anyone?
try this one - I have been making this for a couple of years..
 only thing I do different from the recipe is: I do not stuff into a casing - just put it into elastic netting and hang it to dry.. excellent taste !! (sliced thin, plate it and a quick turn of the peppermill on it - use as a snack with a very dry martini !!)  http://lpoli.50webs.com/index_files/lonzino.pdf 
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food bloggin at http://oldjinks.blogspot.com/ |
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11-14-2012, 11:36 AM
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#11 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I love Canadian bacon.. the peameal kind. Also love the American version too.
 Canadian kind... http://www.bbq-brethren.com/forum/sh...d.php?t=122122 
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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