Smoked and Cured Pork Loin aka Homemade Canadian Bacon with a Whiskey & Orange Glaze

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Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze.
Pop's Brine
Mix the following ingredients with one gallon of water.
1/3-1 Cup of Kosher Salt
1 Cup White Sugar
1 cup Brown Sugar
1 Tablespoon Pink Curing Salt
1 Tablespoons Pickling Spice
3 Bay Leaves
Whiskey-Orange Glaze
2 cups Orange Juice
1/2 cup Whiskey
1 cup Brown Sugar
2 whole Star Anise
1 Cinnamon Stick
1 teaspoon Hot Red Pepper Flakes
2 table spoons Butter
Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse pork loin in the brine for 11-14 days in a non reactive container. For better results inject pork loin with cure solution.
After pork loin has been cured remove from solution. Rinse well with cold water. Dry pork loin off with paper towels, and allow to complete dry out by placing the pork loin in the refrigerator for at least an hour, or overnight.
Place the orange juice, whiskey, brown sugar, star anise, cinnamon, 1 teaspoon cloves, and pepper flakes in a nonreactive saucepan. Boil over high heat until thick, syrupy, and reduced by half. Strain the glaze into a bowl.
Smoke pork loin at 225 degrees using Apple and Hickory wood for 2 hours. After 2 hours increase temperature to 325 degrees and brush with the whiskey & Orange Glaze. Continue to smoke until internal temperature of pork loin reaches 147-150 degrees.
Cover pork with foil and allow to rest for 20-30 minutes. Slice and brush with whiskey-orange glaze. Enjoy!
My original video featuring Smoked Pork Chops. • Smoked Pork Chops with...
Mississippi Mud Black & Tan. www.beeradvocate.com/beer/pro...

Опубликовано:

26 ноя 2016

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Комментарии : 42

@grandpachas1267 3 года назад

Your son is fantastic.......'genetics is a powerful force young padawans!'

@blazesparkz4893 3 года назад

Tske four cups from the gallon of water that is used in the recipe and boil it. Add your salt, spices and aromatics. Stir until salts disolve. Turn off the heat. Let it sit for approx. 10 mins. Now add the rest of the water to your mixture. This way the spices and aromatics will flavor the water to their full potential. The salts will fully mix into the water and the remaining water will cool the mixture to a reasonable temperature.

@lizetteflores5274 5 лет назад

Not really sure if we have it here in Philippines but I'll check it out.... Thanks 😉

@howardryburn9646 2 года назад

Ice ice baby . Pretoast spices then at quart to bring out essential oils on simmer. Add ice & more distilled water to full batch . Dry brine is bomb as well.

@titechaintrappers2492 Год назад

How do I do dry brine and ratio I know it's diffrence what would it be for pink cure #1

@67polara 5 лет назад

Correct me if I'm wrong but the brine solution blocks spoilage. So it wouldn't HAVE to be in the refrigerator could be on the counter I believe. We did some venison chunks for 10 days or so that way then canned them. The Nitrite won't allow it to spoil.

@mikesmicroshop4385 3 года назад

The Nitrate has to permeate the meat for it to protect the meat! It takes time for that to happen so yes absolutely you NEED to refrigerate the meat while it is curing!!!!!!! Also the Nitrite its self does not actually cure the meat, it is the byproduct of the Nitrite breaking down that cures, it is the Nitric Oxide byproduct that kills the pathogens and changes the color and flavor to what you are familiar with as cured meat! This process takes time and is not immediate.

@titechaintrappers2492 Год назад

How much pink salt cure #1 do I use for a dry cure instead of wet. Thanks

@Daveyhunter1 6 лет назад

Do you also put the cure in the second batch that you add?

@SmokingBBQ 6 лет назад

Yes, for each gallon of water used you would add 1 Tablespoon Pink Curing Salt.

@Daveyhunter1 6 лет назад

ok thank you so much you might want to put that in your recipe or maybe you did and I did not see again thank you.

@freemachinefromscrapfreema7888 5 лет назад

The dog want some

@ronvandyke2484 4 года назад

Not using weights for your measurements is a total amateur move. You can’t say “follow this recipe to a T” if you’re not using weight ratios. This guys a joke. Injecting cure... c’mon.

@omegameade9491 Год назад

Does the sinimmon still inside the sauce

@rayaranki7018 3 года назад

Hello, I'm currently following your recipe for Canadian Bacon brine and have the two pieces of Pork Loin sitting in the brine in a plastic tub for the past 11 days. Today I noticed that the brine have turned viscus and no longer clear brine. Is this normal?

@SmokingBBQ 3 года назад

It's called Stringy or Ropey brine. Here is a link where you can read more about it. Thanks for stopping by! www.smokingmeatforums.com/threads/brined-bacon-turned-slimy.114608/

@andresilvabender4684 3 года назад

Hi Smo'King BBQ Tips & Recipes! First of all, congrats by the recipe. It seems fantastic to me. Please, tell me, when you say (or write) “Smoke pork loin at 225 degrees...” are you using the Fahrenheit or the Celsius scale? I suppose you’re working with Fahrenheit degrees. Am I right? Kind regards, André.

@SmokingBBQ 3 года назад

Hello Andre. Yes I am using Fahrenheit degrees. You can smoke it at a little bit higher temperature, just make sure to remove once it reaches 147-150 degrees. Please let me know if you try this recipe, thanks for stopping by!

@andresilvabender4684 3 года назад

@@SmokingBBQ Oh, buddy, you’re very kind. Thanks for answer my question. I probably will try this recipe. When it occurs, I’ll share the results with you. Best wishes, André.

@matthiasl5253 6 лет назад

How big ist a Cup? In ml or Gramm BR from Germany

@SmokingBBQ 6 лет назад

1 cup equals 250 ml

@mikesmicroshop4385 3 года назад

It is a good idea to not use volumetric measurements, the volume of many ingredients can be wildly different from one package to another. You are far more accurate to convert all of your ingredient amounts to weight, by using weight the volume differences are not an issue. As an example salt can be as much as 20% different in the weight from one brand to another depending on the crystal size or if it is flaked when measured volumetrically. But if you use weight you get the same amount of salt each time regardless of volume differences in the product!

@Daveyhunter1 6 лет назад

How often do you clean your grates in the smoker?

@SmokingBBQ 6 лет назад

I clean them before I cook on them, but they still look dirty, mainly because they have absorbed quite a bit of smoke themselves, and it is difficult to remove it all. The racks are just a little bit too big to fit in our dishwasher, otherwise I would do that.

@Daveyhunter1 6 лет назад

well I was just wondering some people do not clean them every time I think if you use them all the time like I mean every other day you might not have to clean them as often , just wondering because your looks so nice all the time

@jimhorton8345 Год назад

question my pork loin 2 to 2.5 lbs using 1 tablespoon of pink curing salt am I ok?

@SmokingBBQ Год назад

As long as it is in one gallon of water. Use the exact measurements.

@KevinCasey64 7 лет назад

I tried your recipe on smoked cured pork chops left it in the fridge ten days and the brine turned out thick and slimy and i wanted to know what the consistency of you brine was after you wait time thanks

@SmokingBBQ 7 лет назад

Proper temperature and not introducing bacteria into the brine are two main factors. Don't take the meat out of the package and put in the brine - wash it off thoroughly in clean water. Sounds like a simple step but so often overlooked. Make the brine with cold water; not lukewarm/tepid - as cold as you can get it, stir the ingredients, place in a clean, non-reactive vessel and cover your meat so it floats and weigh it down with a clean ziploc bag half full of cold water. I've cured meats in my fridge for 4-5 weeks using this method without ropy brine. But, if it does get ropy, just change the brine with fresh. It is normal for a thin scum or white mold to accumulate on top of the brine. This white foam should be periodically removed. In case the foam starts to give a foul odor, turn blue in color, or becomes much thicker slime we will have to remove the meat, wash it in cool water and place it again in freshly made brine. At the first suspicion of brine spoilage it should be replaced with a fresh one, in most cases there is nothing wrong with the meat itself which should be just rinsed. Bad brine was nicknamed “Ropy” pickle and was stringy, sticky or slimy dripping from the fingers like syrup. Cured meats should be completely immersed in brine and weighted down when necessary. Most important no meat should protrude from the brine as it may get spoiled and then ruin the whole brine. Please keep us updated on how it turned out. I hope everything comes out alright. Thanks for watching and good luck!

@KevinCasey64 7 лет назад

I didn't trust it so it went right in the trash since I had a kidney transplant back in December and I have a suppressed immune system I felt I better not chance it and thank you for your help.

@franciscojavierrivera7962 6 лет назад

so did you do it again?

@thisolddog2259 2 года назад

Your mini me keeps making faces which killed my funny bone!

@SmokingBBQ 2 года назад

Glad she put a smile on your face! Thanks for stopping by!

@Hannah_The_Heretic Год назад

Bacon.

@lizetteflores5274 5 лет назад

What's a pickling spice?

@SmokingBBQ 5 лет назад

Pickling spice is a spice blend of various spices often used when curing. Most supermarkets carry it, or you can make a homemade blend. www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/mixed-pickling-spice

@mikesmicroshop4385 3 года назад

There are many recipes for Pickling spice on line just do a search for it you will get several versions, make the one that sounds good to you.

@massawax 10 месяцев назад

Why kosher salt?

@SmokingBBQ 10 месяцев назад

It has to do with the weight of the salt. Kosher salt can weigh half as much as table salt, so this recipe is based on using Kosher salt. Also Kosher salt is very pure salt. No additives are added to prevent caking and no iodine is added. This means it gives us one of the purest options to put salt into our brine. Thanks for the question and for stopping by!

@tomobrien6983 4 года назад

you don't convince me... you sound like a kid doing you're home work at the last minute

@teresasample3948 2 года назад

But you didnt trim the silver skin from the loin........all of the alcohol does not burned off by heating it in a pan.. scientific fact... but it will off of what you based on to the loin.