Stampede Canadian Bacon on 590

[Sully1546]

Used the 590 last night to smoke a pork loin and make canadian bacon. Cured it for three days in salt, water, brown sugar, maple syrup, pepper, bay leaves, etc. Smoked 225 for about 2.5 hours. Delish!

 

[Newb]

That looks great. I’ve never cured anything. What’s the full curing recipe?

 

[Mastertech59]

Used the 590 last night to smoke a pork loin and make canadian bacon. Cured it for three days in salt, water, brown sugar, maple syrup, pepper, bay leaves, etc. Smoked 225 for about 2.5 hours. Delish!

This is on the to do list.

 

[Sully1546]

That looks great. I’ve never cured anything. What’s the full curing recipe

Quart of water, 1 cup kosher salt, 1 cup maple syrup, 1/3 cup brown sugar, 2 teaspoons pink salt (curing salt), 4 bay leaves, 3 cloves garlic, and 1 tablespoon peppercorns. Mix that all up on medium heat until dissolved. Let cool. I put the pork loin in a zip lock back and put the mixture in. Seal the bag with air out. Let sit for three days. Take loin out and rinse and soak in fresh water for at least thirty minutes. Smoke @ 225 until 150 internal temp. Rest, cut, and devour.

 

[Mastertech59]

Quart of water, 1 cup kosher salt, 1 cup maple syrup, 1/3 cup brown sugar, 2 teaspoons pink salt (curing salt), 4 bay leaves, 3 cloves garlic, and 1 tablespoon peppercorns. Mix that all up on medium heat until dissolved. Let cool. I put the pork loin in a zip lock back and put the mixture in. Seal the bag with air out. Let sit for three days. Take loin out and rinse and soak in fresh water for at least thirty minutes. Smoke @ 225 until 150 internal temp. Rest, cut, and devour.

Thanks for posting your recipe.