Recipe - Paul Hinrichss Canadian Bacon

5 pound Pork loin
The brine
5 qt Ice water
1 cup Molasses
2 ounce Prague Powder #1
8 ounce Kosher salt
1 ounce Finely crushed juniper
Berries

I got a 5 pound untrimmed loin at Sam's Club, cut it in half length wise,
and spraypumped 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 MMRecipes Digest V4 #4 by "Rfm" RobertMiles@usa.net on Feb
01, 99