Paul Hinrichss Canadian Bacon

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Paul Hinrichss Canadian Bacon Ingredients

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

Instructions for Paul Hinrichss Canadian Bacon

I got a 5 pound untrimmed loin at Sams 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

Main Ingredient: PorkCuisine: Uncategorized

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