Canadian Bacon
Serves 1
Directions
- 1Unpack the pork loin from its plastic packaging.
- 2Unpack the pork loin from its plastic packaging.
- 3Unpack the pork loin from its plastic packaging.
- 4Place the pork loin in a tub and cut it in half.
- 5Place the pork loin in a tub and cut it in half.
- 6Place the pork loin in a tub and cut it in half.
- 7Pat the pork loin halves dry with a paper towel.
- 8Pat the pork loin halves dry with a paper towel.
- 9Pat the pork loin halves dry with a paper towel.
- 10In a mixing bowl, combine 1 1/4 cups of table salt, 1 cup of brown sugar, 1 cup of maple syrup, 1 1/2 tablespoons of coarse black pepper, 1 teaspoon of garlic powder, 1 teaspoon of ground cloves, and 1 1/4 teaspoons of curing salt.
- 11In a mixing bowl, combine 1 1/4 cups of table salt, 1 cup of brown sugar, 1 cup of maple syrup, 1 1/2 tablespoons of coarse black pepper, 1 teaspoon of garlic powder, 1 teaspoon of ground cloves, and 1 1/4 teaspoons of curing salt.
- 12In a mixing bowl, combine 1 1/4 cups of table salt, 1 cup of brown sugar, 1 cup of maple syrup, 1 1/2 tablespoons of coarse black pepper, 1 teaspoon of garlic powder, 1 teaspoon of ground cloves, and 1 1/4 teaspoons of curing salt.
- 13Whisk all cure ingredients together until well incorporated.
- 14Whisk all cure ingredients together until well incorporated.
- 15Whisk all cure ingredients together until well incorporated.
- 16Add 1 cup of water to the cure mixture to thin it out.
- 17Add 1 cup of water to the cure mixture to thin it out.
- 18Add 1 cup of water to the cure mixture to thin it out.
- 19Pour the cure mixture over the pork loin halves in the tub, ensuring they are fully coated.
- 20Pour the cure mixture over the pork loin halves in the tub, ensuring they are fully coated.
- 21Pour the cure mixture over the pork loin halves in the tub, ensuring they are fully coated.
- 22Cover the tub with aluminum foil.
- 23Cover the tub with aluminum foil.
- 24Cover the tub with aluminum foil.
- 25Refrigerate the cured pork loin for 7 days.
- 26Refrigerate the cured pork loin for 7 days.
- 27Refrigerate the cured pork loin for 7 days.
- 28After 7 days, remove the pork loin from the refrigerator.
- 29After 7 days, remove the pork loin from the refrigerator.
- 30After 7 days, remove the pork loin from the refrigerator.
- 31Rinse the cure off the pork loin under running water and shake off excess water.
- 32Rinse the cure off the pork loin under running water and shake off excess water.
- 33Rinse the cure off the pork loin under running water and shake off excess water.
- 34Start the fire in your smoker using a fire starter and charcoal chimney.
- 35Start the fire in your smoker using a fire starter and charcoal chimney.
- 36Start the fire in your smoker using a fire starter and charcoal chimney.
- 37Dump the lit coals into the firebox of the smoker.
- 38Dump the lit coals into the firebox of the smoker.
- 39Dump the lit coals into the firebox of the smoker.
- 40Add a piece of oak wood to the firebox to create smoke.
- 41Add a piece of oak wood to the firebox to create smoke.
- 42Add a piece of oak wood to the firebox to create smoke.
- 43Heat the smoker to a target temperature of 225°F.
- 44Heat the smoker to a target temperature of 225°F.
- 45Heat the smoker to a target temperature of 225°F.
- 46Place the cured pork loin halves onto the smoker racks.
- 47Place the cured pork loin halves onto the smoker racks.
- 48Place the cured pork loin halves onto the smoker racks.
- 49Smoke the Canadian bacon for about 1.5 to 2 hours, or until the internal temperature reaches 145-147°F.
- 50Smoke the Canadian bacon for about 1.5 to 2 hours, or until the internal temperature reaches 145-147°F.
- 51Smoke the Canadian bacon for about 1.5 to 2 hours, or until the internal temperature reaches 145-147°F.
- 52Remove the smoked Canadian bacon from the smoker and let it rest on the stove to cool down.
- 53Remove the smoked Canadian bacon from the smoker and let it rest on the stove to cool down.
- 54Remove the smoked Canadian bacon from the smoker and let it rest on the stove to cool down.
- 55Transfer the Canadian bacon to the refrigerator to cool down further.
- 56Transfer the Canadian bacon to the refrigerator to cool down further.
- 57Transfer the Canadian bacon to the refrigerator to cool down further.
- 58Set up the deli slicer and slice the cold Canadian bacon to your desired thickness.
- 59Set up the deli slicer and slice the cold Canadian bacon to your desired thickness.
- 60Set up the deli slicer and slice the cold Canadian bacon to your desired thickness.
- 61Divide the sliced Canadian bacon into half-pound portions.
- 62Divide the sliced Canadian bacon into half-pound portions.
- 63Divide the sliced Canadian bacon into half-pound portions.
- 64Vacuum seal the portions for future storage in the freezer.
- 65Vacuum seal the portions for future storage in the freezer.
- 66Vacuum seal the portions for future storage in the freezer.
- 67To enjoy immediately, preheat a frying pan on the stove and lightly spray it with oil.
- 68To enjoy immediately, preheat a frying pan on the stove and lightly spray it with oil.
- 69To enjoy immediately, preheat a frying pan on the stove and lightly spray it with oil.
- 70Place slices of Canadian bacon into the hot pan and fry until cooked to your preference.
- 71Place slices of Canadian bacon into the hot pan and fry until cooked to your preference.
- 72Place slices of Canadian bacon into the hot pan and fry until cooked to your preference.
- 73Serve and enjoy the Canadian bacon.
- 74Serve and enjoy the Canadian bacon.
- 75Serve and enjoy the Canadian bacon.
Ingredients
- 6.72 pounds pork loin
- 6.72 pounds pork loin
- 6.72 pounds pork loin
- 1.25 cups table salt
- 1.25 cups table salt
- 1.25 cups table salt
- 1 cup brown sugar
- 1 cup brown sugar
- 1 cup brown sugar
- 1 cup maple syrup
- 1 cup maple syrup
- 1 cup maple syrup
- 1.5 tablespoons coarse black pepper
- 1.5 tablespoons coarse black pepper
- 1.5 tablespoons coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cloves
- 1 teaspoon ground cloves
- 1.25 teaspoons curing salt
- 1.25 teaspoons curing salt
- 1.25 teaspoons curing salt
- 1 cup water
- 1 cup water
- 1 cup water
- oil
- oil
- oil
Equipment
tubknifepaper towelmixing bowlwhiskaluminum foilrefrigeratorsmokerfire startercharcoal chimneytongsoak woodmeat thermometerbaking sheetcooling rackdeli slicervacuum sealervacuum seal bagsfrying pan
Tips
- The maple syrup makes the cure very sticky; adding a cup of water helps to thin it out for easier application.
- Slicing the Canadian bacon when it's cold makes it much easier to get perfect slices.