Ingredients 1 gallon water, divided 1 cup kosher salt 1 cup maple syrup 1/3 cup light brown sugar 2 teaspoons pink salt (aka InstaCure, Prague …
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Mix all ingredients together in a small pot, except the pork loin, over medium low heat until dissolved. Once it's dissolved, let it cool a bit. Use your …
Boneless pork loin (size will depend on how much bacon you want to make) 1 Tbl. Morton Tender Quick (or Basic Dry Cure) per pound 1 tsp. dark brown sugar per pound 1 tsp. garlic powder …
Smoked Canadian Bacon Preparation/Curing: 10-14 days Cooking Time: 1-3 hours Ingredients 5 to 10 pounds boneless pork loin 1 gallon water 2 Teaspoons Prague Powder or pink salt 1/2 …
Place the pork loin on a sheet pan, uncovered, in the refrigerator for 1-2 days to dry and form a pellicle (if you’re not smoking it, you can skip this step). Preheat your smoker (or oven) to 200 F, place the cured loin on the …
Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Bring to a boil over high heat, stirring to dissolve the salts and sugar. Boil for 1 minute, then remove from heat and cool to …
In this video, I make Canadian bacon from scratch and I substitute a couple of ingredients to make it keto-friendly. If you own a smoker, you need to be making this. You'll save 80% versus
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Smoked Canadian Bacon Recipe. Add garlic powder, sugar, salt, black peppercorns, Prague powder in a pot and put this in the refrigerator for some time. Scrub the exterior of the meat …
Homemade Bacon. All homemade bacon recipes require patience. Start to finish, the process can take 9 or 10 days before you are eating bacon. Bacon made from pork belly typically starts with a dry cure. Irish and …
Smoke the bacon. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly …
Homemade No Nitrates Low Sugar Bacon is the goodness of bacon without added junk. Make your own Keto, Low Carb, Paleo, Dairy & Gluten Free bacon from pork belly and …
Homemade Canadian back bacon EQ cure. Basic EQ cure application for "Canadian" bacon, also known as back bacon. This is made using a pork loin, salt, brown sugar, and cure #1. …
Combine water through garlic powder. stir to combine. Add pork loin to mixture, making sure pork is covered by water. Chill for 72 hours. Remove pork and dry off with paper …
Directions Preheat oven to 350˚F. Spray standard size muffin tin lightly with cooking spray. Place 3 slices in one muffin cup, overlapping slightly to create a 3-leaf clover shape. Repeat in 5 …
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Place the grill about a foot above that. Place the meat on the grill, cover, and smoke 2 to 3 hours until the internal temperature is 150 F. or above. Add more wet chips, as needed, …
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