Steven first showcased this recipe on season 1 of project Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat.
Cut into 1/8 inch thick slices and serve (if serving with crackers you may have to quarter each slice.)
Canadian bacon recipe smoker. Stop once the meat reaches an internal temperature of 140° fahrenheit. Remove from the heat and refrigerate until chilled all the. If you don't have a smoker, or prefer to.
While the brine cools, trim the pork loin of excess fat and. I am a canadian father, entrepreneur, adrenalist, and food enthusiast living near chicago. Then the meat needs to rest and cool to room temp., this takes about an hour.
Remove meat from smoker, place in a preheated 275 f oven, until internal temperature of meat is 170 f. You can also experiment with adding fresh or dried herbs to the brine to flavor the meat.) heat the water with the salt, sugar. I put the pot on it, covered the smoker and let it go for 3 hours.
You can see the cheese i did at the same time. Remove loins from smoker, and tent foil until loins are cool enough to be handled by hand. This is a recipe using smoking and the instant pot!
Add loin and put a plate on top to keep submerged. Once the bacon has been properly washed, place it over a wire rack to allow the droplets to dry off. Transfer the bacon into a nice strainer and thoroughly rinse both sides.
Soak for 45 minutes in cool water. I welcome you to join my journey with me to discover efficient easy ways to eat great tasting real food. Then the canadian bacon needs to be well wrapped in plastic or vacuum sealed and stored in the fridge overnight for the smoke to fully penetrate.
Wrap each piece tightly in plastic wrap. Use a good hardwood of choice. Preheat your smoker to 150 degrees.
Cool the brine to 38 degrees f and strain if desired. Get smoker to 225 degrees f. Cover,put in fridge and let sit 7 days turning once at 4 days.
Refrigerate for at least two days. It’s the perfect recipe if you want to get into curing and don’t want a huge time commitment or if you just want the best damned canadian bacon on the planet! For canadian bacon (back bacon) preheat your smoker to 225°f (107°c).
I did not have that level of self control. Put loin in for 1 hour with no chips/no smoke at 150 degrees. When your canadian bacon is fully cooked but juicy with a beautiful smoked exterior, remove it from the smoker.
Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Place the bacon in your fridge to make sure that it has dried completely. Put your canadian bacon into the smoker and cook it until you reach the desired internal temperature.
I took the bacon out of the cold smoker and put it in the bradley electric smoker at a temperature of 150 f over pecan smoke. You should ideally do this with cold water, as the cool temperature will clean away the salty brine. Homemade cured and smoked canadian bacon recipe a lean pork loin is soaked in a sweet maple cure then smoked, sliced, and pan fried.
Remove and rinse in cold water. If you possibly contain yourself, wrap the canadian bacon well and let it chill well before slicing into it. The end result is a canadian bacon with a great sweet and salty mixture that is more pronounced and complex than what you get off the shelf.
Bring to a simmer and stir to dissolve the sugar and salt.