Canadian Bacon
Posted:
Wed Oct 08, 2008 6:47 amby Grogger27
Hi there,
Does anyone have any recipes for Canadian Bacon. I have some pork loins and some Mortons tender quick. Is there any recipes out there better than what is on their packaging?
Thanks
Greg
Posted:
Wed Oct 08, 2008 6:22 pmby vinner
This from Ruhlman and Polcyn. Worked for me.
For a 4 Lbs. loin:
1 Gallon water
1 1/2 cups kosher salt
1 cup sugar
1 1/2 oz pink salt (42 grams) also called cure No. 1
1 large bunch fresh sage
1 bunch fresh tyme2 garlic cloves, peeled and bruised
Combine all ingredients except loin, simmer until all has been dissolved.Refrigerate until cold.
Place loin in the cured, weight it until submerged, and cured for 2 days.
Remove and rinse the loin, discarding the cure. Dry with towels. Place on a tray and refrigerate, 12 to 24 hours.
Smoke at 180 degrees F, until internal temp hits 150 degrees F, 2 to 3 hours.
Keeps in fridge for 10 days (longer if vacuum packed) and freezes well. It fries up nicely in short order at 1/8 inch thickness.