Paul Hinrichs's Canadian Bacon

Categories: Pork, Preserved, Smoked
Yield: 4 Servings

5 lb Pork loin
The brine
5 qt Ice water
1 c Molasses
2 oz Prague Powder #1
8 oz Kosher salt
1 oz Finely crushed juniper
Berries

I got a 5 pound untrimmed loin at Sam's Club, cut it in half length- wise,
and spray-pumped each section to 10% of its weight. I let it sit in the
brine at 38 F for 6 days. Then I put them in stockinette bags which were
soaked in vinegar to prevent sticking and hung them to dry at room
temperature for about 12 hours. Then I put it in a warmed up smoker at 130
for 12 more hours. After that I smoked it for another 12, then gradually
raised the temperature to 142 internally, showered it, and hung it out to
bloom at room temperature another 6 hours. I removed the stockinettes and
put it in the fridge.

The molasses penetrated very nicely, so much so that I have to fry this at
very low heat because of the "stickiness" - just brown it lightly and then
eat it like that or make Eggs Benedict if that suits you.

From: Paulhinr@mindspring.Com In: rec.food.preserving

Posted to MM-Recipes Digest V4 #4 by "Rfm" on Feb
01, 99

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