Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome to the Pit!
“Homemade Canadian Bacon
Canadian bacon is another one of those products that is so much better when you make it at home. This style of bacon is actually a smoked cured pork loin, the curing accomplished with a wet brine. It’s simple and will do wonders for your breakfast sandwich. Also try it as a topping for pizza or burgers.
Makes about 3½ pounds
1 gallon water
1½ cups kosher salt (I prefer Morton’s)
½ cup granulated sugar
½ cup firmly packed light brown sugar
8 teaspoons pink curing salt (look for it online or where canning items are sold)
1 tablespoon dried juniper berries, lightly crushed
8 sprigs fresh thyme
8 sprigs fresh sage
4 cloves garlic, smashed with the flat side of a knife
1 (4-pound) boneless pork loin
Recommended wood: Apple
1.Combine all the ingredients, except the pork, in a pot and bring to a simmer over medium heat, stirring to dissolve the salt and sugars. Remove from the heat, let cool to room temperature, then refrigerate until cold.
2.Remove all the fat and silverskin from the pork loin. Place it in a container large enough to hold the loin and brine. Pour the brine over and put a plate or other weighted object on top to hold the pork completely submerged in the brine. Refrigerate for 48 hours.
3.Remove the loin and discard the brine. Rinse the loin under cold running water and pat dry. Place on a rack set over a tray or sheet pan and refrigerate, uncovered, for 24 hours. This allows the loin to dry, creating a tacky surface called a pellicle, which enables the smoke to penetrate the loin more fully.â€
4.Light a fire in the kamado grill using your favorite method. After about 10 minutes, close the dome and open the upper and lower dampers all the way. When the temperature reaches 300° F, place the wood chunks around the fire and add any accessories necessary for smoking on your particular grill, along with the grill rack. Close the dome, let the temperature build back to between 200° and 250° F, and wait for a little smoke to accumulate. Adjust the dampers to maintain the temperature in this range.
5.Place the pork on the grill, close the dome, and smoke to an internal temperature of 150° F, usually around 2 hours, but it could take as many as 3. Let cool completely, then cover and refrigerate for up to 2 weeks or freeze for up to 3 months.â€
Excerpt From: Thompson, Fred. "The Kamado Grill Cookbook." Stackpole Books. iBooks.
This material may be protected by copyright.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
I typically double the recipe. 2- 3lb chunks of loin in the same container, (side-by-side, not stacked). 2-gallons distilled water, 4 tsps of #1 pink cure and so on. I cure for 2 weeks. Keep everything clean during the process and enjoy the bacon. It is quite good.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit plmcrzy! We're glad you joined!
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Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit plmcrzy/Scott! Thanks for joining up.
Remember, the calculator tells you the minimum time (you can go longer), based on what you've entered for meat shape, thickness, and the amount of water YOU enter, which should be enough to submerge the meat. Meathead's recipe is a static version of this which works fine and is completely safe if followed to a T, whereas the calculator is interactive of course and adjusts to whatever variables you enter.
I think the reason I got such a different curing time with the calculator compared to Meatheads recipe was in the way I measured the loin. I put the loin on the counter with the label up and measured from the counter to the top of the meat which was 2.5", measuring left to right it was 4"
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