Canadian Bacon

[Pam Gould]

Can we have the recipe?

I got the recipe from Cliff's ham bring tutorial:  http://www.letstalkbbq.com/index.php?topic=7137.0

I just added the maple sugar to the brine and injection.  This is Cliff's Brown Sugar Brine Cure.  I let it cure
for 3.5 days.  I smoked it with hickory wood at 180 for 4 hours then kicked up the temperature on the grill
until it reached 150 internal.  I used a 30% pump rate.  It was a 3.5 pound pork loin.

Thanks Mike..I almost bought a loin today..have to go shopping again.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

[muebe]

Dang! Looks great!

[IR2dum]

Mike, that looks so good. I bet it was delicious.

[KyNola]

Your bacon looks really good.  I have had the appearance of the second muscle color many times.  I noticed in your write up that you injected the loin with a 30% pump rate.  I have made lots of Canadian bacon but have never injected it.  Do you inject it to speed up the curing process, to enhance the flavor or both?

Great job!

[HighOnSmoke]

Your bacon looks really good.  I have had the appearance of the second muscle color many times.  I noticed in your write up that you injected the loin with a 30% pump rate.  I have made lots of Canadian bacon but have never injected it.  Do you inject it to speed up the curing process, to enhance the flavor or both?

Great job!

Well both..actually I have been learning a lot from TentHunter and he advised on either using a 10 percent or 30 percent
pump rate. This makes sure that you are getting the brine deep inside of the loin or ham.

[KyNola]

Thanks for your thoughts.  I have always used a curing rub for my Canadian bacon.  May have to give brining the Canadian bacon more thought.

Your bacon looks really good.