ST Alpha - "easily. you dry brine a pork loin for 6 days and smoke it until it reaches an internal temp of 145. that's it." (Reading a Post)

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In response to "That sounds really cool. How exactly do you make Canadian Bacon? -- nm" by crash davis

easily. you dry brine a pork loin for 6 days and smoke it until it reaches an internal temp of 145. that's it.

Posted by Peglegpete (aka Peglegpete) Apr 13 '17, 16:05

you do need a tablespoon of Prague Powder aka Pink salt in the dry brine to keep the color from going brown during the cooking/smoking.

this is not sold in normal grocers and you can order it on ebay for a couple of bucks a pound. It is also used in making pastrami and a few other meats.

Responses:

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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easily. you dry brine a pork loin for 6 days and smoke it until it reaches an internal temp of 145. that's it.

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