ST Alpha - "Crash, too bad you are not closer. last week pork loin was on sale and I made 2 big slabs of Canadian Bacon. they came out perfect and would have gone" (Reading a Post)

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Crash, too bad you are not closer. last week pork loin was on sale and I made 2 big slabs of Canadian Bacon. they came out perfect and would have gone

Posted by Peglegpete (aka Peglegpete) Apr 13 '17, 15:46

good with your brunch plans if you were still cooking.

I brined them for a week and smoked them yesterday.

Responses:

That sounds really cool. How exactly do you make Canadian Bacon? -- nm - crash davis Apr 13, 15:49 7
- easily. you dry brine a pork loin for 6 days and smoke it until it reaches an internal temp of 145. that's it. - Peglegpete Apr 13, 16:05 6
  - you can also cook it in the oven but you lose the layer of smoke flavor. if it goes over an intermal temp of 150, it becomes a rock - Peglegpete Apr 13, 16:10 5
    - that is awesome, I love Canadian Bacon -- nm - crash davis Apr 13, 16:15
    - Am test kitchen had a trick of roasting over a tray of lapsing suchong tea -- nm - zeitgeist Apr 13, 16:15 3
      - Mmm, I can see that working. -- nm - Meg Apr 13, 16:20 2
        
        they did it for oven bbq ribs.....but I'd suspect it would set the smoke alarms off -- nm - zeitgeist Apr 13, 16:52 1
        
        I could use my counter-top oven and put it out on the deck. -- nm - Meg Apr 13, 17:02

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