I haven't posted much lately because I haven't brewed much lately. Long story short, too many things going on and I just haven't had the time to brew. That said, I have a few things planned so I should have a brewing post in the not too distant future.
For today, I have a food-related post. I bought a pork loin and I'm going to be trying three variations on Canadian Bacon. The first two are based on the recipe from Amazing Ribs and are essentially the same recipe, but one is Canadian style and one is Irish style with the Irish style being roasted in the oven rather than smoked. The last one is one I found online that sounded interesting so I thought I'd give it a try. I plan to use these in one of our favorite dishes, Eggs Benedict but will use them in other things like breakfast sandwiches, pizzas, etc.
Canadian Bacon based on Amazing Ribs recipe
3.0# Pork Loin, about 3.5" thick
9.6 Cups RO water
8.74g Prague powder #1
90.0g Sugar
104g Kosher salt
5.83g Garlic powder
- Mix all ingredients and stir until salts and sugar are dissolved.
- Chill brine.
- Add loin to chilled brine and brine for 6.5 days in the fridge.
- Rinse the loin.
- Optional: truss your pork loin so that it ends up more round than oblong.
- Smoke at 325F until the internal temp in the middle of the loin reaches 145F. I used apple wood and smoked it on my kamado smoker with acacia wood charcoal.