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Sugar Cured Smoked Pork Loin "canadian Bacon"

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)186.5342
Energy (kCal)2058.4274
Carbohydrates (g)224.6231
Total fats (g)47.5871
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the loin clean, place in a smoker or pit with chips poored over the fire source cook at 220 degrees for 4 hours or the desired internal temperture of 150-160 degrees, remove from heat source wrap in foil or cover for at least 30 minutes before serving slice to desired portions it will never be dry if you follow these directions and it is even better on a roll or bread the next day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 1 784.3218 0.0 95.0762 44.8705
    hickory chip 1 lb 403.4676 0.0 89.7602 2.2667
    tender 1 1/2 cups - - - -
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    black pepper 1/8 cup cracked 34.638000000000005 8.8251 1.4338 0.4499
    ziploc 2 bag 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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