Canadian bacon is fabricated from pork loin. The boilerplate weight of a pork loin is 12-14 lbs.
|pork loin||5-6 kg||11-13 lbs.|
- 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.
- Remove all basic and trim bottomward the fat until you ability the angular meat.
- Place loin into extra alkali and accumulate for 5 canicule in refrigerator.
- 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.
- Remove from brine, ablution and absorb in algid baptize for 1 hour.
- 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.
- When loin is dry administer smoke and smoke for 3 hours at 150º F (66º C).
- Increase temperature (no smoke) to 170º F (77º C) and authority until meat alcove centralized temperature of 154º F (68º C).
- Shower for 5 account with algid water.
- Hang at allowance temperature until loin is dry.
- Place in refrigerator.