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Canadian Bacon Again
LSF Member
Joined:
05/14/2010
From andover
Posts: 4354
This time I made 5, 5 pound pieces of boneless pork loins. Cured them in Pop's Brine for 10 days. If you want to make some check out my site below in the Smokin Hot page. Made these for my brother. Got to make 4 more for a friend of mine. Have to make some for me also. That smoker is going to get a workout this summer. good luck.

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Posted on: 5/26 16:05:46
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www.sausageheavenoutdoors.com

You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.
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Re: Canadian Bacon Again
LSF Member
Joined:
04/24/2012
From Leech Lake Area
Posts: 237
I have done this several times and can tell you it is the best. Reinhard rules!! Thanks for contributing and all of your great ideas.

Posted on: 5/26 19:14:31
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Re: Canadian Bacon Again
LSF Member
Joined:
12/14/2005
Posts: 20
I have a question about the brine that you use for the Canadian bacon. Did you soak all 25lbs of meat in that solution or what is the ratio of lbs of meat to the brine recipe? Just wondering if it would be safe to do two 5lbs pieces in the same mixture.

Posted on: 6/8 12:48:08
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Re: Canadian Bacon Again
LSF Member
Joined:
05/14/2010
From andover
Posts: 4354
Two 5 pound pieces would be just fine with the recipe. When I did the 5 pieces I had to use a larger container and doubled the recipe. Had to make sure that the brine covered all the pieces. Most of the time I Only make 2 pieces so that's not needed [to double the recipe]. I usually put water in a gallon zip bag half full on top to keep the pieces all in the brine. good luck.

Posted on: 6/8 15:24:36
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You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.
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Re: Canadian Bacon Again
LSF Member
Joined:
12/14/2005
Posts: 20
Thanks for the quick response. I don't post much but really appreciate all of the info and recipes that you give. Thank again!

Posted on: 6/8 15:42:19
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