CANADIAN BACON STREAMING RECIPES

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HOUSE-CURED CANADIAN BACON RECIPE | CINDY'S



House-Cured Canadian Bacon Recipe | Cindy's image

Provided by West Coast Prime Meats

Total Time 240 minutes

Prep Time 15 minutes

Yield Serves Four to Six Pounds Smoked Pork Loin

Number Of Ingredients 10

One and one-half gallons water
Three-quarters cup salt
Three-quarters cup brown sugar
Eight to twelve cloves garlic, peeled
Six to eight sprigs fresh thyme
Four to five sprigs fresh rosemary
Two to three tablespoons black peppercorns
One tablespoon juniper berries
Quarter-cup curing salt
One 8-10 pound pork loin

Steps:

  • Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat. Remove and let cool.
  • While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Cut the loin in two equal 4-5 pound pieces and set aside.
  • Once the brine is cool, place the pork loin pieces in a two-gallon Ziploc bag and pour the contents of the sauce pot over the pork. Close the bag and refrigerate for four days, checking each day and turning the bag to make sure the loin brines evenly.
  • The morning of the fifth day, remove the pork, rinse and pat dry. Place on a rack set inside a sheet pan and return the loin to the refrigerator to dry for several hours.
  • In the afternoon, prepare your smoker. If you don’t have a smoker, you can use a kettle grill. (See How to Turn Your Kettle Grill Into a Smoker) You can also roast this in the oven, you will just lose the smoky flavor. If oven-roasting, cook at 300 degrees Fahrenheit until the internal temperature reaches 155 degrees.
  • In the smoker, cook the loin pieces for about 4 hours or until internal temperature reaches 155. Do not cook longer or the meat will be too dry. Remove and allow to cool before slicing.

HOMEMADE CANADIAN BACON RECIPE - FOOD.COM



Homemade Canadian Bacon Recipe - Food.com image

Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.

Total Time 192 hours 45 minutes

Prep Time 45 minutes

Cook Time 192 hours

Yield 20 serving(s)

Number Of Ingredients 8

5 lbs pork loin
1 gallon water
1 1/4 cups mortons tender quick
3 garlic cloves
3 bay leaves
1 1/4 cups brown sugar
1 1/4 ounces gin
1 1/2 tablespoons black peppercorns

Steps:

  • Bring all ingredients except loin to a boil for 10 minutes.
  • Trim fat from loin.
  • Cool the brine to 38 degrees F and strain if desired.
  • Add loin and put a plate on top to keep submerged.
  • Cover,Put in fridge and let sit 7 days turning once at 4 days.
  • Remove and rinse in cold water. Soak for 45 minutes in cool water.
  • Get smoker to 225 Degrees F. Use a good hardwood of choice.
  • For breakfast bacon cook to 145 degrees F.
  • For finished bacon cook to 155-160 degrees F.
  • Cut to desired thickness. 1/4" for me.
  • Keeps in fridge same as commercial bacon.
  • Keeps in freezer longer if left unsliced.

Nutrition Facts : Calories 298.6, FatContent 15.9, SaturatedFatContent 5.5, CholesterolContent 68, SodiumContent 57.4, CarbohydrateContent 14.1, FiberContent 0.2, SugarContent 13.3, ProteinContent 22.7

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