Homemade Canadian Bacon. I'm happy to report that homemade Canadian Bacon is, if anything, even easier than belly bacon and tastes great in all sorts of things – diced up with eggs, sliced thin on a sandwich, cubed up in a soup. Canadian Bacon is made from a pork loin that is cured, smoked and then used in everything from breakfast dishes to pizza toppings. It's is simple to make and when done properly it will keep about as.
Use a good hardwood of choice. Discover the joys of real Canadian bacon and peameal bacon. This may not come as a surprise, but Canadian bacon is not called Canadian bacon in Canada. You can cook Homemade Canadian Bacon using 9 ingredients and 10 steps. Here is how you cook that.
Ingredients of Homemade Canadian Bacon
- You need 2-1/2 pound of porkloin.
- Prepare 3 tablespoons of Prague powder#1.
- Prepare 2/3 cup of Himalayan pink salt.
- You need 2 quarts of water.
- Prepare 1/2 cup of honey/maple syrup.
- It’s 1 tablespoon of smoked salt I used alder smoked salt.
- It’s 1/2 teaspoon of granulated garlic powder.
- Prepare 1 teaspoon of black pepper corns slightly crushed.
- Prepare 1/4 teaspoon of ground sage.
The end result is a Canadian bacon with a great sweet and salty mixture that is more pronounced Bacon has always been on the top of my to-do list, but the work needed to transform my Weber. Canadian bacon is made with a wet cure. How is Canadian bacon different from regular bacon? Homemade Canadian Bacon – Life s A TomatoLife s A Tomato.
Homemade Canadian Bacon step by step
- Heat the water with all the ingredients except the porkloin..
- Smoked salt..
- Heat stirring occasionally till the salt is absorbed into the brine. Trim the fat from the porkloin..
- Let cool. When cooled add porkloin to a ziploc bag. Pour the brine over the porkloin in bag..
- Fill the sink or pot with water. Put the bag into the water just enough to remove air from the bag. Do not completely submerge the bag but seal the bag before removing from the water..
- Set bag in a bowl, and set into the refrigerator for a week. Turn the bag over daily. It takes 1/4 inch per day to absorb the curing brine..
- I left mine to cure in the refrigerator for 10 days..
- Fire up the grill build the fire on one side mostly..
- Take the porkloin out of the bag and drain the brine. Add the porkloin to the cold side of the grill. Rinse the cured porkloin with water before smoking..
- Smoke till done. Keep the temperature around 250°Fahrenheit. When the internal temperature is 165° Fahrenheit it's done. I hope you enjoy!!!.
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