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 …
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WEBPut the pork in the brine and refrigerate for 4 days for each inch of thickness plus 2 days. Turn the pork every day or so. Remove the pork from the brine and dry the surface by putting in a rack in the fridge overnight. Smoke at …
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WEBJul 11, 2022 · Instructions. In a large stockpot, toast the fennel seeds and black peppercorns for 2 minutes until aromatic, stirring constantly. Add the water, salt, sugar, …
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WEBApr 12, 2021 · Instructions. Add all ingredients to the boiling water except the pork loin and ice water. Stir and simmer until the salt and sugar have thoroughly dissolved and the …
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WEBMar 2, 2022 · Wrap and chill until ready to use. Measure 4 cups of water into a large pot, add remaining ingredients, aside from pork and rest of water. Bring to a boil over …
WEBMay 11, 2015 · Instructions. Combine 1 quart of water, the salt, syrup, brown sugar, curing salt, bay leaves, garlic and peppercorns in a large pot. Bring to a boil, whisking to …
WEBOct 17, 2022 · Directions. 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 …
WEBApr 26, 2024 · A: Homemade Canadian bacon can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months. Q: What are some serving suggestions for …
WEBOct 10, 2016 · 4 teaspoons brown sugar. 1 1/2 teaspoon kosher salt. Mix the ingredients together. Put the pork piece on a plate and rub the cure mix into all sides. Put the piece …
WEBhere is a ‘fresh’ bacon recipe: Canadian Bacon. 1 boneless pork loin 1 Tbsp Morton Tender Quick mix or Morton Sugar Cure (Plain) mix per lb of loin 1 tsp sugar per pound …
WEBTrim fat from loin. Cool the brine to 38 degrees F and strain if desired. Add loin and put a plate on top to keep submerged. Cover,Put in fridge and let sit 7 days turning once at 4 …
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WEBJun 17, 2021 · 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 …
WEBApr 11, 2023 · Proceed to smoking. To Smoke the Bacon: Preheat your smoker to 175-180 degrees F (do not exceed 200 F). (We use and love the Masterbuilt Digital Smoker). …
WEBSoak loin pieces in about three gallons of cool water for 30 minutes; remove from soak and pat dry. Refrigerate uncovered overnight, or long enough to allow to dry and to form …
WEBMay 26, 2012 · Irish bacon is cured like Canadian bacon but it is not smoked so just leave the wood out of this recipe if you want to make it Irish. Both bacons are lean, perhaps …
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WEBOne tablespoon coarse ground black pepper. Rinse the pork loin, trim off the excess fat and rub in the black pepper, covering all sides. Next, press the Tender Quick® curing mix …
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