Canadian Bacon ? for RH

[Jerkbiat]

Or for you other experts. I have my pork loins soaking in the brine. It will be 14 days this Saturday. I use the same schedule as Boar. My plan was to Smoke it this coming Saturday, but now we are going to be gone this weekend. Will it hurt anything to leave it in the brine for another week? Thanks.

[Boar]

i wouldnt think so, it would just absorb more flavor. id turn the fridge down to just about freezing, its got the cure right? should be fi e id think. whats reiny got to say????

[Jerkbiat]

Yep. it has the cure in it.

[delcecchi]

I think I might consider freezing it.    Three weeks seems a little too long to me.   

[Reinhard]

If you can smoke them sooner.  So today it's 10 days in the brine.  If they are the normal 5 pound boneless loins 10 days is enough.  The longer you keep them in the brine the more salt get's absorbed so it will be saltier.  I would smoke them before Sat.  good luck.

[LPS]

Good post JB.  I have two 3 lb slabs of pork belly.  I will take them out tonight and put them in some Pops Brine tomorrow.  Will smoke the on the 21 based on the info here.  Perfect timing.

[Jerkbiat]

Thanks Reiny. That is what I was curious about, absorbing to much salt. another question. On average how long does it take to smoke the loins? I would only be able to smoke them after work.

[Boar]

thats why i cut the salt down. i think i rember.at 225 4 to hrs. definatle let them dry on the counter for a  hour, i dab them with a papper towle, they get nice and golen brown. i find with my electric smomer the jack daniels.chip work awsome and two fills is perfect

[Boar]

i start them off lime all sausage. and hourwithout smome and vent wide open,  just me and my experience
wat works for me

[Jerkbiat]

Thanks Boar.

[Reinhard]

Boar got it down.  If you lack time you can go to 250 with no problem.  Like Boar said, let the loins get to room temp and dry before smoking them and it will let the smoke adhear to the meat better and the cooking time will go faster.  Vent open and use smoke until you are happy with the color.  good luck.

[Jerkbiat]

Thank you much!!!

[Reinhard]

Got 5,   5 pound pieces done yesterday after a 10 day brine [Pop's brind].  These are for my brother up in Duluth.  good luck.

[Boar]

awsome looking stuff reiny!!

[Bobberineyes]

Awesome and very tasty I might add. Thanks Rh..

[Jerkbiat]

Awesome looking there RH. I did do when back when I asked about it. Mine were in the brine for 14 days(like Boar), pops brine also. They are awesome. Need to take the 2nd one out of the freezer, the 1st one id gone.