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Canadian Bacon II

1

gallon

water

350

grams

kosher salt

225

g

sugar

42

g

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 to internal temperature of 150 degrees F.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (218 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

3175.04

Calories From Fat (18%)

561.75

% Daily Value

Total Fat 62.05g

95%

Saturated Fat 21.92g

110%

Cholesterol 1197.5mg

399%

Sodium 132605.1mg

5525%

Potassium 7064.15mg

202%

Total Carbohydrates 224.96g

75%

Fiber 0g

0%

Sugar 224.55g

 

Protein 406.61g

813%