Canadian bacon

Canadian bacon is fabricated from pork loin. The boilerplate weight of a pork loin is 12-14 lbs.

pork loin5-6 kg11-13 lbs.
  1. Immerse loin in alkali and abode for 2 canicule in refrigerator OR pump meat with 10% pump and again abode it in extra alkali for 1 day only.
  2. Remove all basic and trim bottomward the fat until you ability the angular meat.
  3. Place loin into extra alkali and accumulate for 5 canicule in refrigerator.
  4. Making Brine: To accomplish 50° alkali (10° Baumé) add 1.2 pounds of alkali to 1 gallon of baptize (3.8 liters). Add 130 g (7-½ Tbsp) of Cure #1. Add 226 g (½ lb) sugar. This bulk of alkali will cure about 17 lbs (7.3 kg) of meat.
  5. Remove from brine, ablution and absorb in algid baptize for 1 hour.
  6. Stuff into constructed case or stockinette and adhere in a preheated to 130º F (54º C) smokehouse to dry. This should booty 3-4 hours with vents advanced open.
  7. When loin is dry administer smoke and smoke for 3 hours at 150º F (66º C).
  8. Increase temperature (no smoke) to 170º F (77º C) and authority until meat alcove centralized temperature of 154º F (68º C).
  9. Shower for 5 account with algid water.
  10. Hang at allowance temperature until loin is dry.
  11. Place in refrigerator.

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