Paul hinrichs's canadian bacon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pork loin |
| The brine | ||
| 5 | quarts | Ice water |
| 1 | cup | Molasses |
| 2 | ounces | Prague Powder #1 |
| 8 | ounces | Kosher salt |
| 1 | ounce | Finely crushed juniper |
| Berries | ||
Directions
I got a 5 pound untrimmed loin at Sam's Club, cut it in half length- wise, and spray-pumped each section to 10% of its weight. I let it sit in the brine at 38 F for 6 days. Then I put them in stockinette bags which were soaked in vinegar to prevent sticking and hung them to dry at room temperature for about 12 hours. Then I put it in a warmed up smoker at 130 for 12 more hours. After that I smoked it for another 12, then gradually raised the temperature to 142 internally, showered it, and hung it out to bloom at room temperature another 6 hours. I removed the stockinettes and put it in the fridge.
The molasses penetrated very nicely, so much so that I have to fry this at very low heat because of the "stickiness" - just brown it lightly and then eat it like that or make Eggs Benedict if that suits you.
From: Paulhinr@... In: rec.food.preserving Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99