Trying Something New

I'm so excited, ok I'm also such a geek with a meat science background!

I have 3 batches of pork loins curing in the refrigerator turning into Canadian Bacon.  This is my first attempt at curring.  

Batch one is a dry rub with the Morton's TenderQuick and sugar.
Batch two is a brine with the Morton's TenderQuick and sugar.
Batch three is a brine with the Morton's TenderQuick, sugar, garlic, and southwest seasoning.

So,  every day this week, I need to massage the meat through the plastic bags and turn them.  They need to be in the cure for 6 or 7 days, which is perfect timing (for once).

Next weekend, probably Saturday, I'm firing (plugging in) up the electric smoker from Dad and smoking the loins - probably over hickory, because I have hickory small chips.  I have large apple wood and mesquite blocks, but no other small chips.

Yum....

I can't wait to try them. 

We have the weights of each written down and after smoking, I will reweigh each piece and figure out our loss to figure out what our final yield is.

Sorry, no pictures, because of course, I forgot to take any while we were doing it.