Homemade Cured And Smoked Canadian Bacon Recipe

Homemade Cured and Smoked Canadian Bacon Recipe

WEBJan 22, 2013 · Procedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and …

1. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.
2. Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.
3. Fire up the smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant read thermometer registers 140 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours.
4. Let pork cool for 30 minutes. Slice and pan fry before before serving.

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HomeCured Canadian Bacon The Provident Cook

WEBMay 7, 2021 · Instructions. Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Bring …

1. 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 lukewarm.
2. Transfer the curing solution to a large container or brining bag and add the remaining 1 1/2 quarts (6 cups) water. Chill thoroughly in the refrigerator. Trim the loin of any excess fat and silverskin. Fully submerge the pork loin in the curing solution and refrigerate for 5 to 7 days.
3. Remove the pork loin from the curing solution and place it in a large container. Add enough fresh water to fully submerge it and let it sit for 30 min. Remove from the water and pat it dry with paper towels.
4. Heat smoker or grill to 225 to 250 degrees and add smoking wood chunks once it has reached temperature. While the smoker or grill is heating, if desired, use kitchen twine to tie the pork loin into a rounded shape. When the smoker or grill is smoking well, put the pork in the smoker and cook until an instant-read thermometer reaches 140 degrees when inserted in the thickest part of the loin, 2 to 3 hours. Let the pork loin cool for 30 minutes. Slice immediately and pan-fry, or cool it completely, slice as desired and freeze in serving-size packages.

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Homemade Smoked Bacon Hey Grill, Hey

WEBPreheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the …

Rating: 4.7/5(39)
1. Prepare the cure. Combine all ingredients for the bacon cure in a bowl. It will be a paste-like consistency. This is exactly what you want.
2. Cure the pork belly. Place your slab of pork belly in a large plastic bag (either a large vacuum seal bag or a gallon zip top bag works great for this). Using your hands, transfer some of the cure to the bag with the pork belly and spread it on all sides. Make sure to thoroughly coat all sides of the bacon and use all of the cure. Seal the bag tightly, removing as much air as possible. Place the sealed pork belly package in the refrigerator and cure for the next 7 days. Flip and massage the pork belly once per day.
3. Develop a pellicle. After the 7th day in the cure, remove the bacon from the bag. Gently rinse the pork belly to remove any thick slimy build-up on the exterior of the pork. Place it on a wire rack above a baking sheet. Pat the pork belly dry with paper towels. Season the top with the tablespoon of fresh cracked black pepper. Place the peppered bacon in the fridge (while still on the rack) and leave uncovered for at least 12 or up to 24 hours. This step helps develop a tacky coating called a pellicle on the exterior of the bacon.
4. 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 directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees F.

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