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Brining Time

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  • CreekMan1
    Club Member
    • Jan 2016
    • 2

    Brining Time

    I am brining pork loins for Canadian bacon but might not be able to get them in the smoker until the weekend. Is it okay to leave them in the brine a couple of additional days ?
  • oldsteve
    Former Member
    • Oct 2014
    • 190
    • Citrus Heights, CA

    #2
    What recipe are you using to make the Canadian bacon? How long have you had it curing so far? You usually have no problem as long as you don't shorten the curing time. Longer is fine. One thing with Canadian bacon, make sure you rinse it real well after the curing time, otherwise it will be too salty. I rinse then put it uncovered in the refrigerator overnight. I smoke it the next day.

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    • CreekMan1
      Club Member
      • Jan 2016
      • 2

      #3
      I used a combination of two recipes I found here. I brined for the full 10 days as recommended in both recipes. Just wanted to make sure! Thanks Steve for the help and advice! Much appreciated!

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15423
        • central MI, USA
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        #4
        Welcome to The Pit CreekMan1! Glad to have you here, when you get a sec head over to the Introduce Yourself channel and tell us a little about yourself.

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        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #5
          I use a recipe that only brines pork loin for 48 hours. After 10 days you will have about saturated the loin about all your gonna get. A few extra days shouldn't make any difference. You may well want to give it an extra long soak in fresh water after brining to de-salinate before smoking.

          Comment

          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4972
            • Winchester TN
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            #6
            Welcome to The Pit CreekMan1.

            Comment

            Announcement

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
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