BEST WAY TO COOK CANADIAN BACON RECIPES

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HOW TO MAKE CANADIAN BACON AT HOME | NORTHWEST EDIBLE LIFE



How To Make Canadian Bacon At Home | Northwest Edible Life image

Provided by Erica

Number Of Ingredients 11

1 gallon water
6.4 oz salt (This is 1-1/4 cups of the Diamond Crystal brand Kosher salt I use)
40 grams / 3 tablespoons pink salt (6.25% sodium nitrite curing salt)
1/2 cup maple syrup
1/2 cup sugar
8 garlic cloves, peeled and rough chopped
4 fresh or dried bay leaves
1 tbsp dried thyme, or a generous handful of fresh thyme
1 tbsp whole black peppercorn
Juice of 2 lemons
1, 8-to-10 pound pork loin

Steps:

  • Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.
  • While your brine is chilling, trim the pork loin of any excess fat and slice in half to form two, 4-to-5 pound cylinders. Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.
  • Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.
  • Rinse and dry the pork, then allow to dry to form a pellicle.
  • Hot smoke the pork at 200 degrees until the internal temperature of the pork reaches 150 degrees.

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