Canadian Bacon Brine Recipe. Boil for 1 minute, then remove from heat. If you don’t have a smoker, you can substitute some of the salt for smoked salt.
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You can play around with the herbs and spices in the brine as much as you want as long as you don’t change the ratio of the salt, sugar, curing salt, and water. Boil for 1 minute, then remove from heat. Soak loin in cool water for 30 minutes;
Boil For 1 Minute, Then Remove From Heat.
Seasoned with maple syrup and sage. All cool recipes and cooking guide for homemade canadian bacon cure recipe are provided here for you to discover and enjoy. Making canadian bacon from start to finish using pops brine.brine recipe1 gallon water3/4 cup kosher salt1 cup brown sugar1 cup white sugar1 tbsp cure #1 ( p.
Cured, Smoked Pork Loin Sliced Into Discs About 1/8″ Thick.
So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means i had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method). If it is still pretty warm, let. Bring to a boil over high heat, stirring to dissolve salts and sugar.
If You Don’t Have A Smoker, You Can Substitute Some Of The Salt For Smoked Salt.
Smoke at 190 f to an internal temperature of 140 f (150 f if you want to be able to eat it cold). Add loin and put a plate on top to keep submerged. Place loins into a 225 f preheated bradley.
Recipe 1 Gallon Of Water 1 Cup Granulated Sugar 3/4 Cup Of Kosher Salt 1 Cup Brown Sugar 1 Tbs Cure #1 1 Tbs Garlic Powder 1 Tbs Onion Powder 1 Tbs Molasses (Mild Flavor) I Started My Smoker At 130 The Slowly Raised The Temp To 190.
Stirring occasionally, heat the brine over medium heat. To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Cover,put in fridge and let sit 7 days turning once at 4 days.
