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canadian bacon recipes

Place your leftovers in an airtight storage container and put them in the refrigerator. Refrigerate the brine and pork for 2 days. I've just added 2 teaspoons of prague powder #1 to see if that does the trick. Step 5: Place the pork loin in the smoker fat side up. Step 3: Drain the pork loin well, discarding the brine. Serves Four to Six Pounds Smoked Pork Loin, Two to three tablespoons black peppercorns. Brine the pork in the refrigerator for 4 to 5 days, turning it over once a day. Rinse loin and blot dry. Get smoker to 225 Degrees F. Use a good hardwood of choice. Drain the pork loin well, discarding the brine. % of people told us that this article helped them. dry cure method. I had real home cured back bacon 45 years ago many times , & have tried many since , but to no avail , it all tastes like ham & if you have had the real thing ,none will take its place. It's been soaking for 4 days so i decided to cut into the middle to see how things were progressing. Note: You can speed up the curing process by 2 days by injecting the pork loin with some of the brine on day 1 and injecting again after 2 days. Cut the loin in two All Rights Reserved. 14.1 g If you’re making more than 6 slices of Canadian bacon at once, increase the cook time by about 10-15 seconds per slice. Some articles have Vimeo videos embedded in them. If you don’t have a smoker, you can use a kettle grill. I have made it several times over the last year or so and it is great. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Once it's dissolved, let it cool a bit. pretty basic) as all that you need to do is mix together a quite salty brine, Ziploc bag and pour the contents of the sauce pot over the pork. Posted Sat, Nov 21 2015 8:30PM. Cool the brine in the fridge until chilled (Don't skip this Thanks to all authors for creating a page that has been read 27,618 times. Canadian bacon is made from a piece of pork loin roast. can cure meat and you can start enjoying better tasting, healthier and far more Seems I can handle a little work for a nice homemade bacon after all! nitrites and 93.25% salt), 4 lbs. Sign in or sign up and post using a HubPages Network account. Once cooked, Canadian bacon slices can be diced or cut into small pieces and added to scrambled eggs, hashbrowns, mac and cheese, Brussels sprouts and any number of other dishes that could benefit from some smoky, meaty flavor. Canadian bacon is Taste Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, Steven Raichlen Project Smoke BBQ Spice Rub Seasoning, Steven Raichlen’s Project Smoke Smoking Wood Chips (Hickory), 2 1/2 to 3 pound pork loin, 1/2 tablespoon fennel seeds, 1/2 tablespoon black peppercorns, 1 cup kosher or sea salt, 2 teaspoons pink curing salt (Prague Powder No. While the dish's history is muddled, it doesn't take away from the fact that it's delicious. I made it with a half cup and although it tasted OK it you couldn't taste any salt and it spoiled 2 or 3 days after removing from the brine. can also experiment with adding fresh or dried herbs to the brine to flavor the The wikiHow Video Team also followed the article's instructions and verified that they work. refrigerator to dry for several hours. This is used to provide traffic data and reports to the authors of articles on the HubPages Service. affordable bacon and Canadian bacon at home. If you opt to use the broiler, make sure it’s set to “High.”. Cool the brine to 38 degrees F and strain if desired. If you’re looking to cut calories, choose a lighter oil like olive or canola. (Although supermarket bacon is usually wet cured stuff). BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. The advantage is it uses less of the curing ingredients and takes up a lot less space in the fridge. Thanks for subscribing! Thinly-sliced cuts of meat like Canadian bacon sometimes have a tendency to curl when cooked with intense heat. the bag and refrigerate for four days, checking each day and turning the Add an extra 2-3 minutes to your total cook time if you prefer your Canadian bacon a little more done. bag to make sure the loin brines evenly. sausages. Add 1 quart of warm water, the salt, sugar, Prague powder, fennel, thyme, bay leaf, and garlic. Choose carefully; nitrite-free cured meats sometimes have significantly more sodium than their traditionally cured counterparts. Simply throw a few slices into a hot pan with a tablespoon of butter or hot oil, or run it through the microwave for 20-30 seconds per slice. You can also heat up Canadian bacon in bulk in the oven if you’re cooking for a crowd.

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