MacKenzie

Yes, means to use water to get rid of some of the salt, I used the same dedicated bucket and put enough tap water in to cover the meat by several inches. After a couple of hours throw that water out and get fresh. If you are not sure about the saltiness you can slice a little piece of one end, fry it up to get it cooked and see what you think aobut the salt. Remember this in not the same flovour that you will get once you have smoked the loin. It will be a lot better.:)

Ken, I'm not sure how long that one was in the cure probably 72 hours but I think from now on I'll do a longer cure because the last one I did wan't cured all the way through. It was an extra big loin, but I'd rather do it longer than shorter.

Here is the recipe upon on which I based my Canadain Baon - Canadian Bacon –Ruhlman’s Method I found this cure recipe in “Charcuterie- The Craft of Salting, Smoking & Curing” by Michael Ruhlman & Brian Polycn The brine- 4 liters water 350 g kosher salt 225 g sugar 42 g pink salt 1 large bunch fresh sage A bunch fresh thyme 2 garlic cloves, peeled and lightly smashed 2 kg boneless pork loin, all fat and sinew removed 1. Combine all the brine ingredients in a pot large enough to hold the brine and pork loin but don’t put the pork in the pot just yet. Simmer the brine until all is dissolved, cool to room temp. Place in fridge until cold. 2. Add pork. Weighing it down with a plate. Refrigerate for 48 hours. See note at the bottom. 3. Remove pork from brine and rinse well under cold water. 4. Pat dry. 5. Place on a rack in the fridge for 12-24 hours. 6. Smoke using low and slow method on the Primo until the internal temp is 150 F. 7. Store in fridge for up to 10 days. I like mine with some other spices- ****The last pork loin was rather large and it was not completely cured after 76 hours so I am going to increase the time to 5-7 days depending on the diameter of the loin. I think it's wishful thinking that it will be cured in 48 hours better to do it too long than not long enough. This is the recipe I plan to use the next time I do Canadian Bacon and I'll go from there. Canadian Bacon –Based on Ruhlman’s Method The brine for 2 kg pork loin:- 4 liters water 350 g kosher salt 225 g sugar 42 g pink salt The brine for 4 kg (8.8 lbs) pork loin 6 liters water 525 g kosher salt 337.5 g sugar 63 g pink salt Add spices: Amount per pound of meat Brown Sugar 1 T Bay Leaves ½ leaf Fenugreek ¾ t Black Pepper 1t Onion Powder ¼ t Garlic Powder ½ t *Cayenne Pepper 1/8 t *try this 8T brown sugar 5 bay leaves 2T fenugreek 3T black pepper 1T onion powder 1.75 T garlic powder Method: Remove all silver skin and fat. Cut the full loin into 2 pieces. Add to bucket and use the rapid Kool to hold the meat down. Cure for 5-7 days. Do a 2 hour soak out twice. Dry and place in fridge for 12-24 hours uncovered. Smoke until IT is 150 F Slice very thin, setting 2 on the slicer.

Found the recipe on amazing ribs.com and decided to give it a try. I cut up one slab of pork ribs and vacuum sealed in a bag with the marinating sauce. I followed the recipe but had to substitute Irish whisky for the mentioned liquor and couldn't get enough beet root to make them really red. The jar was almost totally empty so scraped out what was left. Marinated overnight. Next put them on the grill at 225F for 3 hours. After 2.5 hours basted with warm honey and took the ribs off after a total time of 3 hours. Plated. I hope you don't think I stopped at 4 ribs, these things are addictive.:)

Now that does look very interesting.:)

As Wilbur said getting it started is the hardest part. I pull mine out when I want to cook and push it back when done. I'm even smaller and as a woman I'm not overly strong but I can move it to where I want it to go. Mine is on a wooden 2x6 deck.

Isn't that gorgeous and the popup accessory is stunning too.:)

Thanks, Marilyn, lucky you to have Breadtopia so handy, for me it's hundreds of miles away and in another country whose dollar value is no where close to my dollar value. I will post the brine recipe, hopefully tomorrow.

That is fantastic and I've seen some of those book before.

Jon and Tony, it must put a smile on your faces to see your KK crates being put to good use.:)

Those are two very tasty looking, sandwiches.

I would love that, it just looks sooooooooooo delicious.

Thanks, Tony, that is exactly what I thought when I was eating a repeat today using some leftovers.:)

Good luck, sk.:) It is a tasty looking fatty.:) and gravy to boot.:)

ck and sk, wow, you sure have made a lot of progress on the herb garden, looks wonderful.

While I was waiting for the grill to heat up I took these pixs. Tomorrow they will be buried under a whack of snow after the predicted storm passes. Heather- Here we go, it's time to put the loin in the rotisserie. I tied to make the loin a little more round. It didn't occur to me to use the reducer for the rotisserie but I should have as this roast was not that big, next time.:) Roasted at 325 - 350F. Over shot the IT, it went to 158F instead of the 145-150F range I was aiming for. Just off the grill and still steaming. Sliced and it was very moist eve if you can't tell in this pix. Plated. Added a few goodies. It was delicious and I might never do a loin any other way. Spicy but not too, and moist. Normally pork loin is not my favourite meat I mostly eat it for something different but not from now on.

Yes, 4 pounds or more, leftovers are great. Rob's temp. sounds good to me, I have found they cook faster than you think and lookout for moisture. It just might be the most moist chicken you have ever had.

and it's Sunday in Canada too, the clock is ticking, the KK is load and the torch is counting down to light off.:)

Beautiful and what a great setting.

Thanks, Tony.

That burger looks sooooooooooo tasty but I would have liked to see you eat it.

I haven't had any issues with just having the 2 claws, yet.:) What a beautiful setup you have. That is one gorgeous grill, love that colour.:)

You thought this roti chicken was gone, well just wait now- Japanese Steamed Egg with roti chicken in the bottom, egg with Mirin and Soy Sauce poured over top then steamed until just set. It took about 15 mins for this dish. Topped with mushrooms, carrot, red pepper and green onion. Served with homemade pita bread, toasted and stuffed with ricotta and a dollop of cherry jam. There was 1/2 cup of chicken in the bottom, you can just see some at the bottom of this bite. I sat down to eat just had to add more jam.:) I just had to add more jam.:)

Almost, tinyfish, just one more sleep.

I only have 2 claws also.:)