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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.
I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. This time I used apple.
Also try my homemade tasso.
Homemade Canadian Bacon
Ingredients
- Water
- 1 cup kosher salt
- 1 cup maple syrup I used Grade A but Grade B is ok also
- ⅓ cup brown sugar packed
- 2 teaspoons pink curing salt
- 4 bay leaves
- 3 cloves garlic smashed
- 1 tablespoon whole black peppercorns
- 4 pound boneless pork loin excess fat and silver skin removed
- Light smoking wood cherry, apple, etc
Instructions
- 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.
- Let pork rest for 30 minutes before slicing.
Nutrition
Nutritional values are approximate.
I have made this twice now. The second time I used less salt and less pink cure. Unfortunately both times it came out too salty. I have rinsed and let soak in water after brine cure. The smoke taste is excellent, but do not know how far to cut back the salt.
You can flash boil after you brine and before you smoke to get away from the extreme salt taste. Just an idea I have used on turkey pastrami.
With the curing salt, you should be able to completely cut the kosher salt out if you need to for your taste. There will still be plenty of salt flavor from the cure. DO NOT omit the curing salt!
Use the EQ method. Its spot on.
Looks very appetising. I will make this.
What is the EQ method?
I was wonder that as well. I found this site, which explains the EQ method: https://www.makinbacon.net/eq-curing