CANADIAN BACON DRY CURE RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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.

PEAMEAL BACON RECIPE | EPICURIOUS



Peameal Bacon Recipe | Epicurious image

Even though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." They call it that in Canada, the place on both sides of Quebec—joking, joking....Part of the history of Montreal is an overdramatized opposition to Toronto. Maybe it's hockey, maybe it's the separatist thing, or maybe it's just a friendly rivalry. Regardless, we love Toronto. It's where our favorite butcher, Stephen Alexander, has his shops (Cumbrae's) and it's the national capital of oyster bars (Rodney's, Oyster Boy, Starfish). It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard. Peameal is not made with peas anymore. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn. We make our peameal with dried yellow peas crushed in the processor. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. It is necessary to have a brine injector; they sell them nowadays for under ten bucks in big stores.

Provided by Fredéric Morin

Yield Makes about 4 pounds (1.8 kg)

Number Of Ingredients 9

3 quarts (3 liters) cold water
1 cup (300 g) maple syrup
2/3 cup (150 g) kosher salt
2 tablespoons Prague powder #1 cure (optional)
10 peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 1/2 pounds (2 kg) boneless lean pork loin
1 1/2 cups (215 g) coarse cornmeal or 1 1/2 cups (340 g) dried yellow peas, roughly milled in a food processor

Steps:

  • 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
  • 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
  • 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
  • 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.

More about "canadian bacon dry cure recipe recipes"

PEAMEAL BACON RECIPE | EPICURIOUS
Even though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." They call it that in Canada, the place on both sides of Quebec—joking, joking....Part of the history of Montreal is an overdramatized opposition to Toronto. Maybe it's hockey, maybe it's the separatist thing, or maybe it's just a friendly rivalry. Regardless, we love Toronto. It's where our favorite butcher, Stephen Alexander, has his shops (Cumbrae's) and it's the national capital of oyster bars (Rodney's, Oyster Boy, Starfish). It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard. Peameal is not made with peas anymore. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn. We make our peameal with dried yellow peas crushed in the processor. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. It is necessary to have a brine injector; they sell them nowadays for under ten bucks in big stores.
From epicurious.com
Reviews 4.1
  • 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.
See details


HOW TO CURE BACON AT HOME | SMALL FOOTPRINT FAMILY™
When you cure your own bacon, you control the quality of the meat and the ingredients it is cured with! Here's how to cure bacon at home.
From smallfootprintfamily.com
Reviews 4.0
Total Time 7220 minutes
Category Breakfast
Cuisine GAPS, Gluten Free, Keto, Paleo
Calories 1018 kcal per serving
  • Homemade bacon will keep for a week in the refrigerator and several months in the freezer.
See details


HOW TO CURE A HAM | HOMESICK TEXAN
From homesicktexan.com
Reviews 4.9
  • When done, slice and serve. 
See details


BACON WRAPPED TURKEY BREAST – SAVORYREVIEWS
The ultimate Thanksgiving dish! Simple and delicious! The bacon wrap allows for a juicy and tender turkey breast!
From savoryreviews.com
Reviews 4.7
Total Time 140 minutes
Category Roasted Turkey
Cuisine American
  • Serve and enjoy!
See details


HOMEMADE CANADIAN BACON RECIPE - BARBECUEBIBLE.COM
Making your own brined and smoked Canadian bacon is a satisfying project, requiring a mere 20 minutes of hands-on prep time, 4 to 5 days of curing in a wet brine (use of an injecting needle makes quicker work of this step), and about 2 to 2 ½ hours of smoking. Steven first showcased this recipe on Season 1 of Project Smoke. The recipe …
From barbecuebible.com
See details


HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE - MEAT…
Jan 22, 2013 · PS I don't care if it's real canadian bacon or not This is my canadian bacon from now on. Posted Sat, Nov 21 2015 8:30PM. Scott I dry cure with salt, brown sugar or honey, and cure. Put in big zip lock bag and cure …
From meatwave.com
See details


MAPLE-CURED CANADIAN BACON RECIPE - SERIOUS EATS
Aug 09, 2018 · This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations.
From seriouseats.com
See details


ORIGINAL SMOKED CANADIAN BACON RECIPE | BRADLEY SMOKER…
Boneless pork loin (size will depend on how much bacon you want to make) 1 Tbl. Morton Tender Quick (or Basic Dry Cure) per pound 1 tsp. dark brown sugar per pound 1 tsp. garlic powder per …
From bradleysmoker.com
See details


BACON BRINE RECIPES
This bacon will keep for up to 10 days in the fridge or up to 6 months in the freezer. Smoked Bacon-Dry Cure Although this recipe is a dry cure, a small amount of liquid will accumulate in the bag as the cure …
From tfrecipes.com
See details


HOMEMADE CANADIAN BACON {SMOKER ... - FOODIE WITH FAMILY
Sep 22, 2014 · Thank you Rebecca. Not only an easy peesy recipe, but yummy! As a Canadian bred and born, this is far superior to pea meal bacon. I inject maple syrup into the loin and after the air …
From foodiewithfamily.com
See details


CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
Canadian Living’s best recipes, tested till perfect. Discover Quick and Easy recipes, cooking tips and inspiration for breakfast, lunch, dinner, dessert and everything in …
From canadianliving.com
See details


BACON RECIPES FOR BACON LOVERS FROM AMAZINGRIBS.COM
Apr 16, 2021 · Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. Irish bacon is made like Canadian bacon …
From amazingribs.com
See details


CANADIAN LIVING’S BEST RECIPES, TESTED TILL PERFECT ...
Canadian Living’s best recipes, tested till perfect. Discover Quick and Easy recipes, cooking tips and inspiration for breakfast, lunch, dinner, dessert and everything in …
From canadianliving.com
See details


BACON RECIPES FOR BACON LOVERS FROM AMAZINGRIBS.COM
Apr 16, 2021 · Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. Irish bacon is made like Canadian bacon …
From amazingribs.com
See details


3 WAYS TO COOK CANADIAN BACON - WIKIHOW
Aug 25, 2021 · Unlike other varieties of bacon, Canadian bacon, which looks and tastes similar to thick-cut ham, usually comes pre-cooked. Because of this, it's easy to whip up as part of a hearty …
From wikihow.com
See details


MEAT CURING - CANADIAN BACON - MORTON SALT
Place loin in “food grade” plastic bag; tie open end. Refrigerate and allow to cure for 3-5 days. Remove from cure. Soak loin in cool water for 30 minutes; pat dry. Refrigerate uncovered to dry slightly …
From mortonsalt.com
See details


RECIPES FOR OLD TIMERS BACON - ALL INFORMATION ABOUT ...
Old Time Homemade Buckboard and Canadian Bacon great wildedtx.blogspot.com. When the time is up remove the meat from the cure and rinse well. Soak in ice water for about and hour then dry. You now have raw cured Buckboard or Canadian Bacon …
From therecipes.info
See details


HOW IS BACON MADE? | WHAT IS BACON & WHERE DOES IT COME F…
Jan 02, 2020 · If the bacon isn’t smoked, dry-cured bacon is traditionally hung to air dry in the cold for weeks or even months. Dry-cured bacon tends to have a more robust flavor than wet-cured bacon, which we’ll discuss next. Dry curing is the time-honored method for curing bacon, so traditional types of bacon are generally dry …
From sclydeweaver.com
See details


HOW TO MAKE BUCKBOARD BACON FROM A PORK BUTT – JESS PRYLES
Pork butt bacon has an incredible depth of flavor and does taste quite different to belly bacon. The best part? Butt is cheaper per pound than belly is! For this cure, I used an equilibrium dry cure …
From jesspryles.com
See details


HORMEL | RECIPES
Hormel Foods Recipes: Easy dishes for everyone to enjoy.
From hormel.com
See details


CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE & PICKLE
Dry Curing. I use a dry cure for my bacon pork loin and the cure itself is very simple. Dry Cure vs. Wet Cure. Wet curing involves dissolving the salt and sugar in water and then submerging …
From preserveandpickle.com
See details


TASTY HOMEMADE BACON RECIPE MADE WITH LOW FAT PORK LOIN
After the fourth day, rinse off the cure and sugar, then dry the loin off with paper towels. Allow the now-cured pork to air dry while you prepare the smoker. Smoking Bacon. The next step of the homemade bacon recipe is to smoke the cured pork loin in a cold smoker for 4 to 6 hours, depending on how smoky you want your bacon …
From smoker-cooking.com
See details


HOMEMADE BACON THAT BEATS STORE BOUGHT SMOKED BACON B…
Nov 02, 2014 · This is a homemade bacon recipe that produces amazing results every time. But my favorite is Maple Bacon, essentially the same process but with pure maple syrup. The Maple Bacon recipe also has a cool video of the entire process of making homemade bacon. Or try Asian Style Bacon …
From amazingribs.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details


CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE & PICKLE
Dry Curing. I use a dry cure for my bacon pork loin and the cure itself is very simple. Dry Cure vs. Wet Cure. Wet curing involves dissolving the salt and sugar in water and then submerging …
From preserveandpickle.com
See details


TASTY HOMEMADE BACON RECIPE MADE WITH LOW FAT PORK LOIN
After the fourth day, rinse off the cure and sugar, then dry the loin off with paper towels. Allow the now-cured pork to air dry while you prepare the smoker. Smoking Bacon. The next step of the homemade bacon recipe is to smoke the cured pork loin in a cold smoker for 4 to 6 hours, depending on how smoky you want your bacon …
From smoker-cooking.com
See details


HOMEMADE BACON THAT BEATS STORE BOUGHT SMOKED BACON B…
Nov 02, 2014 · This is a homemade bacon recipe that produces amazing results every time. But my favorite is Maple Bacon, essentially the same process but with pure maple syrup. The Maple Bacon recipe also has a cool video of the entire process of making homemade bacon. Or try Asian Style Bacon …
From amazingribs.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details


SAUSAGE RECIPE - MEATS AND SAUSAGES
On the other hand dry cured products such as ham or bacon which cure for weeks at the time, might benefit from a coarsely ground salt. For brining purposes both table salt and kosher …
From meatsandsausages.com
See details


CHOCOLATE RUM CAKE RECIPE | ALLRECIPES
See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
From allrecipes.com
See details


CHOW DOWN | EHOW
Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy …
From ehow.com
See details


HOW TO MAKE HOMEMADE BACON (WITH PICTURES) - WIKIHOW
Sep 06, 2021 · Bacon is a cured pork product made from pork belly. The curing process requires a large quantity of salt, usually mixed with other ingredients to help infuse flavor. After curing the pork belly, people usually smoke bacon …
From wikihow.com
See details


THE BEST SUPERMARKET BACON | TASTE TEST
Mar 22, 2019 · You can cure bacon by pressing the dry cure into the meat, brining the belly, or injecting a brine directly into the meat. This last method, a process called "pumping," is the quick and dirty way of making bacon…
From seriouseats.com
See details


HOMEMADE SNACK STICK SEASONING RECIPES
2018-11-19 · Recipe Directions. Mix beef, pork, bacon, salt, crush red pepper, black pepper, allspice, cayenne pepper, crushed fennel, whole fennel, and fast cure in a glass, ceramic, or plastic …
From tfrecipes.com
See details


CAULIFLOWER CHOWDER - DAMN DELICIOUS
Mar 22, 2014 · The program I use for analysis only has bacon listed as cooked in weight. From consulting different sources online, I estimated that the bacon would weigh 3 oz. This is probably the most variable ingredient in the recipe! I would recommend taking a look at the nutrition info on the bacon that you used to make the recipe.
From damndelicious.net
See details


150 CLASSIC RECIPES - SAVEUR
Feb 25, 2014 · 150 Classic Recipes. To celebrate our 150th issue, we present this special collection: 150 of our very best classic recipes. Published Feb …
From saveur.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »