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Canadian bacon question?

minniemoh
minniemoh Posts: 2,145
in Pork
First time making this - here's the recipe I am using: http://www.seriouseats.com/recipes/2012/03/maple-cured-canadian-bacon-grilled-recipe.html

I put a 5.4 lb of pork loin into a brine 5 days ago. The recipe said to cure for 3-5 days and remove, rinse/soak, and smoke. It was a pretty thin loin and I cut it in half and submerged both pieces in the brine in a stainless steel pot. Today when I took out the two pieces, one has firmed up just like when I have cured belly. The other one is still quite soft and doesn't have the "cured" firmness that I expected. I used 2 1/2 teaspoons of Prague Powder #1 in the cure. Any particular reason this would be the case? If it's not firmed up, is the cure not complete? I sliced the softer piece in half and it doesn't look any different than the firm one.



L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
eggAddict from MN!
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Comments

  • gmac
    gmac Posts: 1,814
    Are you hot smoking them?  If so I would go ahead with both. I've made it a few times (different recipe) and I've had it firm and soft although I don't know why you would have such a difference this time. 

    If you smoke to 140+ I expect it would be fine either way. 
    Mt Elgin Ontario - just a Large.
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  • minniemoh
    minniemoh Posts: 2,145
    Yes - hot smoking to 140 is the plan. Thanks for the help. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • paqman
    paqman Posts: 4,815
    Did you remove the silverskin?  Does it still have a layer of fat?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • minniemoh
    minniemoh Posts: 2,145
    I did remove the silver skin. It was still a whole loin when I prepped it. I ended up taking the two firm ones out of the brine this morning. I put the softer ones back in the brine for another 8 hours. They seem to be a little firmer now so I'm soaking and will smoke tonight. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • jtcBoynton
    jtcBoynton Posts: 2,814
     Did you rotate them while they were brining to make sure each was exposed to the solution the same?

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • minniemoh
    minniemoh Posts: 2,145
    @jtcBoynton- I did rotate and move them around. I have them smoking right now. I'll post some finished pics when they reach 140.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • blind99
    blind99 Posts: 4,974
    Interested to see how they turn out. 

    Too late now, but you can slice off a bit of each and fry it up to see how the cure is going, before the smoke is applied. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • minniemoh
    minniemoh Posts: 2,145
    Well, here's a picture of the firm ones. The other two are still on the egg. Tasted like pretty decent Canadian bacon to me. We'll see how the softer pieces turn out later. 


    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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