FORUM SPONSORS > Savor Spices

12 Days of Super Pig recipes POLL IS NOW CLOSED! And the winners are.......

<< < (2/7) > >>

BAM1:
Nice job Aaron

bbqchef:
Canadian Bacon – Super Pig Style

1 3 1/4-pound center cut boneless pork loin
Savor Spices’ Super Pig rub

For the brine:

2 quarts water
1/3 cup coarse kosher salt (not table salt)
1/2 cup dark brown sugar
5 teaspoons minced fresh garlic
3 or 4 California bay leaves, crumbled
1/2 tablespoon whole black peppercorns
1/2 tablespoon whole pink peppercorns
5 sprigs fresh thyme
2 tablespoons chopped sage leaves
2 tablespoons pink salt (salt & sodium nitrate also called Cure #1)

Remove any fat and silverskin from the loin. (The trim weight will be about 2 3/4 pounds.)

Combine all the ingredients -- except the pink salt -- in a non-reactive saucepan and bring to a simmer. Stir until the salt and sugar is dissolved. Remove from heat and cool to 40 degrees F. Add the pink salt once the brine is cooled; stir well to dissolve.

Using a kitchen syringe (Cajun injector), inject the pork loin with the brining solution (generally speaking you want to inject 10 to 15% of the raw weight with the brine solution; 1/4 cup of the brine weighs about 2.2 ounces so for this loin the injection should be about 1/2 to 2/3 cup). Place the injected loin in a gallon-size resealable food bag or a large nonreactive container. Cover with the remaining brine and refrigerate at least five days or up to seven days, turning every day.

After brining, soak the loin in cold water for at least one hour, changing the water every 30 minutes. Discard the brine. Pat the loin dry and refrigerate, uncovered and on a cooling rack over a baking sheet, for one or two days to allow a pellicle to form. (A pellicle is a slightly tacky, thin, lacquer-like layer that forms on the meat allowing for better smoke absorption. It also helps the meat retain moisture during cooking.)

Remove the loin from the refrigerator and season liberally with Super Pig rub. My recommendation is 1/2 ounce of rub (about four teaspoons) per pound. Bring the loin to room temperature.

Using apple and sugar maple bring the smoker up to 225 degrees F.

Place a remote-reading thermometer probe into the center of the pork loin and place the loin on the cooking grate. Close the cover and smoke for one hour. After one hour, turn the loin over and continue smoking for another hour or until the loin reaches an internal temperature of 150 degrees F.
Remove the loin from the smoker and sprinkle with another coating of Super Pig. Allow the loin to cool at least 30 minutes before slicing.

After smoking, the loin weighed in at two pounds, five ounces so there was about a four ounce loss from the smoking process.

Pan-fry or oven-roast the slices to your desired degree of doneness (you don’t want to overcook the bacon). The sliced, uncooked bacon may also be frozen between sheets of waxed paper and wrapped with food film (or vacuum sealed) for up to six months.



Loins brining


Ready For the smoker


After smoking


Canadian Bacon - Super Pig Style


Had to take some of that delicious bacon and make Pig Candy!

teesquare:
Polls are open...vote away!

teesquare:
Bump for the evening crowd!

teesquare:
yea another shameless bump for votes.....

Navigation

[0] Message Index

[#] Next page

[*] Previous page