HOMEMADE CANADIAN BACON RECIPES

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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

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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