Mr Toad's Pork Loin -Brined

Unknown

Has anyone every brined Mr's Toads pork loin? I'm going to make it but afraid if I brined it, it might taste "hammy" or "salty" Any ideas?
Thanks!
Bob

Unknown

morning Bob. in todays world with most animals grown to be super lean brining is basically used to improve the moisture content and add flavor to the lean meat. [p]if done with the proper mix and for the right amount of time brining should never make your loin (or anything else for that matter)taste like ham. [p]right now i have two loins in a 'cure' (a stronger brine solution with an added curing agent), one will be for Canadian Bacon and the other will be for a loin ham.[p]reg

Nature Boy

<p />reg,
I think I am gonna jump in and give this curing stuff a try. With my next spice order I am gonna order some curing agent, and try out that Canadian Bacon recipe. A customer tried your recipe (that Qfan posted on our website), and sent these amazing pictures. I decided it is time to do my first back bacon! Thanks for all of your curing expertise that you've shared.[p]Happy holidays to you and yours, reg.
Chris
[ul][li]Reg's Canadian Bacon[/ul]

djm5x9

Chris:[p]A while back I cured and smoked three loins for some Canadian bacon. Last weekend I asked the Princess if she would make some eggs benedict with some Canadian bacon and I was informed that we were out! I substituted some freshly made pastrami for an equally good breakfast.[p]That Canadian bacon is really good stuff . . . Sam's has loins for $1.88/lb so I plan to start some curing today for smoking next week. After you get the hang of it, you'll be making it in bulk for storage in your freezer.[p]Let us know how your cook comes out when you have an opportunity to do it.

Nature Boy

Thanks Darryl. I will prolly place my spice order next week, and bein' like a kid in a candy store, I'll be mixin up that curing juice as soon as I get the stuff. Will let you know how it goes. [p]Happy holidays to yalluns!
Chris

Unknown

Nature Boy, thats good to hear Chris. once you get going at it it's a fairly easy, fun thing to do in the winter time and you get some great tasting product in the end.[p]right after the new year i will be doing more moose pastrami just like the stuff we had at he Jack[p]hope you and all your family have a merry Christmas and a good new years[p]reg

katman

Yo Nature Boy! I tried the High Mountain Buckboard Bacon mix on a butt and it was great. Picked up some of the Morton's cure to try it with some spice on a loin but haven't had a chance yet. If my memory is right (gettin old and most of the brain cells departed in college), High Mountain recommended about 14 days for the cure. Gonna cut that back by several days next time. Came out good, but more like ham than bacon. Should be a table somewhere that shows cure time/thickness of meat. Was very good added to some clam chowder as well as my baked beans.[p]Happy holiday to you and all others here![p]