[CH] Jose's South of the Border Canadian Bacon
Jose Cisneros (jccisn@gmail.com)
Fri, 10 Jul 2009 17:11:46 -0400
1 fresh pork shoulder (it's cheaper than pork loin)
Brine.....
As follows:
Six tablespoons sugar
Three tablespoons kosher salt
(this is the reverse of the usual ratio for a brine or dry rub.)
7.5 cups water
1 tablespoon crushed juniper berries
Several medium sized bay leaves
1 teaspoon crushed black pepper corns
1 teaspoon crushed fennel seeds
1 teaspoon/tablespoon Jim's Red Savina ground mix (your choice)
1/2 teaspoon #1 pink salt
Bring all the ingredient except for the pink salt to a boil then allow to cool
to room temp.
Add pink salt.
Pour the brine into a two gallon plastic ziplock bag then add the pork shoulder.
(or loin)
Remove as much air from the bag as possible.
Allow to cure in the middle of your fridge for at least a week to ten days.
Then remove from the fridge and wash in cold water.
Return to the fridge to allow the brine in the meat to equalize for a
lease 24 hours.
Then simmer in a pot of water until the internal temp is 130 degrees.
Drain.
Roast in a 375 degree oven until golden brown.
jOe