Canadian Bacon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For each KG of pork loin make basic bacon cure:
2 grams Prague Powder #1
40 ml brown sugar
15 ml kosher salt.
OR
for each LB of pork loin make basic bacon cure:
0.05 oz (by weight) Prague Powder #1
4 t brown sugar
1 1/2 t kosher salt
You can add spices to the basic bacon cure like cayenne pepper, basil, onion powder, garlic powder, paprika, black pepper to taste
Make cure up separately for each piece of loin you have. You want to make sure each piece has enough Prague Powder.
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Directions: |
Directions:1. Use sharp knife to remove unwanted fat and silver skin.
2. Rub cure over all surfaces of the loin.
3. Put meat and any remaining cure into a zip lock bag. Push out air
4. Lay the bag on a pan to catch any leakage, place in refrigerator between 33 and 40 degrees F
5. You can under-cure but not over-cure.Turn bag over everyday while curing 12 to 14 days
6. The day before smoking day remove pork from bag. Rinse in water to remove excess cure. Place on rack, uncovered in refrigerator over night. This dries the surface
7. On smoking day set smoker to 180 to 200 degrees F. Use cherry and or pecan wood for smoke. (other is ok to your taste)
8. Smoke until internal temperature reaches 160 degrees F.
9. Let meat cool and place it in the fridge covered for two days then vacuum seal and freeze any extra.
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Preparation
Time: |
Preparation
Time:15 min plus smoking time |
Personal
Notes: |
Personal
Notes: First made this in fall of 2020. It was so good I wanted to eat it all. :-)
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