Smoked Pork Loin (Canadian Bacon)

[SalP]

The five days of chillin (curing and brining) in the fridge was up today. It took 8 hours to smoke and bake. I could not get the smoker to stay close to 200. For the first 2 hours it stayed between 210 and 230, then I got it down to between 170 and 190 for the next 2 hours. Pulled it and put it in a 200 oven for the next 4 hours. when I pulled it off the smoker the meat was at 125. pulled out of the oven at 150.

The taste was very smooth and silky. Just the right hint of smoke and maple.

 

[Tom Golden]

What brine cure recipe did you use?

 

[John Solak]

Nice that looks really good!!, I need to make me another batch of Canadian bacon myself!!

 

[Tim McCann]

Looks good to me!

 

[SalP]

What brine cure recipe did you use?

I used one from the sausage making forum.
http://wedlinydomowe.pl/en/viewtopic.php?t=7258&postdays=0&postorder=asc&start=145

Thanks guys
It took longer than I thought, especially in the oven. Forced me to cook the pizza my daughter wanted for dinner on the kettle. Worked out really good.

 

[Tom Golden]

The injection part is interesting but not something I do.

 

[Jerome D.]

Excellent looking Canadian bacon, Sal! I bet you're going to be eating some might fine breakfasts.

 

[Barb D]

WOW thats some awesome looking Canadian bacon you have great job.

 

[Tony R]

Nice work.

 

[SalP]

The injection part is interesting but not something I do.

The injection makes it cure quicker and even distribution. Only so much cure and brine can get in by just immersion.

 

[Tom Golden]

The issue I have with "needled" meats is the possibility of injecting bacteria. If you are off on the preservatives in the brine you make a nice home for various ailments like e. coli which can and does kill. SO you then have to ensure you cook to 160F right through. Usually not an issue with bacon, but if you like ham or large chunks...

 

[Enrico Brandizzi]

great prep work! and obviously, great result! Complimenti.

 

[SalP]

The issue I have with "needled" meats is the possibility of injecting bacteria. If you are off on the preservatives in the brine you make a nice home for various ailments like e. coli which can and does kill. SO you then have to ensure you cook to 160F right through. Usually not an issue with bacon, but if you like ham or large chunks...

You are right. But if you follow the government guidelines, and cook to at least 150 all the bad stuff should be dead. Also sanitation, sanitation, sanitation. If it is done correctly there should be no issues. But then all of those ailments happen without injection.

 

[Cliff Bartlett]

Beautiful pork loin, Sal.

 

[CLasko]

Looks awesome!

 

[Tom Golden]

You are right. But if you follow the government guidelines, and cook to at least 150 all the bad stuff should be dead. Also sanitation, sanitation, sanitation. If it is done correctly there should be no issues. But then all of those ailments happen without injection.

It HAS to be 160 to kill e. coli. But yeah, sanitation is the key.

 

[Dwain Pannell]

Great lookin C. Bacon!

 

[Robert T]

Great looking bacon. I need to do this again.