12-16-2009, 10:07 PM
Join Date: Sep 2007
Location: Evingston, WY
Canadian Bacon is cured pork loin. Usually tastes like ham. Sometimes it's not cooked and then it is boiled or sliced and fried. There are many recipes for Canadian Bacon. Here's my favorite recipe, the one used on a couple of loins I took out of the smoker today:
5 lb - pork loin, about 12” long
I gallon - water
1 lb - brown sugar
15 level tbsp - salt
1 level tbsp - InstaCure #1 or Prague Powder #1
6 tbsp - black peppercorns
3 tbsp - juniper berries
1 tsp - parsley
1 tsp - ground thyme
1 tsp - ground Rosemary
3 - bay leaves
Multiply ingredients as needed to cover meat.
Mix all ingredients, bring to a boil, reduce heat, and then simmer for 10 minutes.
Strain brine and set aside in fridge to cool.
Pump cold cure into the loins from each end. (optional)
Submerge loins in the cure in a bucket or zip lock bag.
Place meat in fridge and cure for 10 days (5 days if pumped with cure)
Remove meat from brine and rinse with cold water. Drain and let dry at room temp for 1 hour.
Place cured loins in elastic netting if desired.
6 - 8 hours - no smoke at 120° - vent 100% open
8 hours - smoke at 140° - vent 50% open
2 hours or until internal temp is 152° - no smoke at 165° - vent 25% open
Let smoked loins stand at room temp for an hour before use.
A 5 lb pork loin is around 12” long. Cut them in half to fit in zip lock bags.
At 140° internal temp the cured meat can be packaged and stored as boiling or slicing bacon.
Mix it up: substitute the brown sugar with molasses or maple sugar.
This recipe is similar to Britain’s famed Wiltshire cure.
This works well with elk or deer too.
Make a brine and strain it. It will look black with this recipe:
Pump the brine in the meat if you want to:
Cover and cure the meat:
Smoke it, smoke it good:
Trim and let cool:
Packaged and ready for Santa to distribute:
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