From the moment i ran across this great idea for the Big Kahuna dogs from the menu at Duke’s Gourmet Hot Dogs (sadly, now closed) I knew one thing: I was going to go big on the pineapple and spicy on the BBQ sauce. Sure, there’s some Canadian bacon down in there too, just enough to give you that great hammy (not smoked) flavor, but for me the winner-winner hot dog dinner is the combination of sweet pineapple and spicy BBQ sauce. I didn’t throw the pineapple on the grill, which definitely would’ve made them even sweeter. All I had on hand were pineapple chucks, and those would’ve found their way between the grill grates. If you have pineapple slices just toss them on the grill for a few minutes on each side. Then chop them into bite-sized pieces.
I was so happy with just how great this homemade Canadian bacon turned out. The flavor is fantastic and the meat is just the right amount of tenderness. Now, I just need to do a better job trimming the pork loin before I start! Despite my lack of butchering skills, I’d make this again and again.I loved this. I use it on my copycat Tiny Tim’s subs (creamy Italian dressing, pepperoni, Canadian bacon, Swiss, mozzarella, lettuce).
Canadian bacon on pizzas with a little pineapple is another favorite of mine. A slight variation on the traditional Hawaiian pizza.And of course this homemade Canadian bacon would be fantastic in an omelet or frittata.
1cupmaple syrupI used Grade A but Grade B is ok also
1/3cuppacked light brown sugar
2teaspoonsCuring Salt #1see link below if you can't find it locally. DO NOT substitute any other kind of salt
3medium cloves garlicsmashed
1tablespoonwhole black peppercorns
1 4-5poundboneless pork loinexcess fat and silver skin removed
Light smoking woodcherry, apple, etc
Combine 1 quart of water, the salt, syrup, brown sugar, curing salt, bay leaves, garlic and peppercorns in a large pot.
Bring to a boil, whisking to dissolve. Boil for 1 minute then remove from heat. Add 3 quarts of cold water.
Transfer the cool brine (if it is not cool, refrigerate for 30 minutes or so until it is) to a large sealable container. Add the pork (It should be fully submerged) and seal. Place in refrigerator for 3-5 days.
Fire up your smoker to cook at 225 F. Add some light wood.
Meanwhile, remove the pork from the brine and rinse well.
Smoke pork over indirect heat for 2-3 hours until the meat reaches 140 F.
I recently posted about one of my favorite places to eat back in my college days, Tiny Tim’s Pizza on the square in Fayetteville, Arkansas. My go-to sandwich there is the Tiny Tim’s sub. I’ve been hankering for one ever since I finished the last one, so I decided to make a clone of it. Though it’s not a complicated sandwich, it’s mighty good.
There are three things that make this Tiny Tim’s sub my favorite. First, the spicy pepperoni. Second, the delicious Canadian bacon. And last, of course, the Italian dressing. I couldn’t find creamy Italian dressing in my local grocery store, so I ended up making some from this recipe here.