Cider Mill Canadian Bacon


 
Mike Coffman

Mike Coffman

TVWBB Olympian
From this:








To this in 6 days:


For those interested, here is the recipe:
4 Quarts Filtered or distilled Water
2 Quarts Apple Cider
1 1/4 Cups Pickling Salt
6 tsp Cure #1
1 Cup Brown Sugar (packed)
1/2 Cup Sugar (regular)


Mix all ingredients (no need to boil if using distilled or purified water) until sugar & salt are dissolved.

Cut the loin into manageable sections as needed. Place the pork loin in a container that can take a lid
and thoroughly inject it every inch or so from both sides (about 30% weight). Pour the rest of the brine
over top the loin cover with a plate to keep it submerged and let it brine for about 4 - 6 days. It will
then be ready to smoke.

Best tasting Canadian Bacon I have done to date.

Thanks for looking!
 
Mike,

Excellent job.
Have been watching the bacon posts closely with an intent to give it a try.
Mind if I slip your Canadian Bacon in front of my Must Do list ? :)
 
Yeah, that Egga-Mike looks pretty tasty! You threw me with photo #3 - I'm thinkin' why did he put it in the trash? (It's still early for me!)
 
Mike you are one of the corner stones of this board. LOVE your posts buddy. This one is over the top!
 
Outstanding CB, and egg McMikes Mike!
I bought a hunk of loin for CB recently, and ended up grilling it, now I need to get more!
 
Thanks again everyone! Jim I really like the Briner it really beats having to put a weight in the brine to keep the meat submerged. I have the Briner junior too.
 
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