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Canadian Bacon (Volume)

1

gallon

water

1.5

cups

kosher salt

1

cup

sugar

8

tspoons

Insta Cure #1, (pink salt)

1

bunch

Sage, Fresh

2

cloves Garlic, lightly smashed

4

pounds Pork loin

Combine brine ingredients, heat and stir until salts and sugar dissolve. Chill brine thoroughly. Keep loin submerged in brine for 48 hours under refrigeration. Remove loin from brine, rinse well, and pat dry. Place rinsed, loin on a rack in the refrigerator for 12-24 hours. Hot smoke at 200 hocks to internal temperature of 150 degrees F.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (156.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1246.44

Calories From Fat (9%)

115.17

% Daily Value

Total Fat 12.72g

20%

Saturated Fat 4.49g

22%

Cholesterol 245.52mg

82%

Sodium 26291.99mg

1095%

Potassium 1481.56mg

42%

Total Carbohydrates 199.96g

67%

Fiber 0g

0%

Sugar 199.6g

 

Protein 83.37g

167%