More Canadian Bacon (6.5 lbs)


 
R

Russell McNeely

TVWBB Wizard
Well, I finally got around to trying some Canadian Bacon using Bob Correll's method. (It's been quite a while since I posted any cooks. Been really busy with lots of stuff.) Started with a 6.5 lb whole pork loin. Cut it into two peices and rubbed with a mixture of Morton Tender Quick, brown sugar, garlic powder, and onion powder (a blend recommended by Kevin Kruger on this board). Cured for longer than I had planned - about 11 days. Rinsed and then soaked in cold water for 2 hours with 3 water changes along the way. Dried and smoked over apple wood today.

Here it is on the WSM
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Smoker ran between 150 and 225 degrees F during the cook
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Pulled at 140-145 degrees
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A few test pieces
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Ready for the freezer
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One piece ended up being a little on the salty side. Other piece turned out just right. That batteries were out on my food scales and I couldn't find any more so I had to fudge just a little on the amounts, but all in all a very successful cook!

Thanks for looking :wsm:
 
Excellent CB Russell! I find I get a little better flavoring and more even salting if I use a wet cure rather than dry, and it also picks up herb flavors really well. Other than that, you might want to try rinsing and letting it sit an extra day to let the salt equalize.
 
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