http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html
If you've never tried homemade canadian bacon, you are missing out. :)
It' easy to make, the hardest part is the waiting while the meat cures.
This is one of my favorite recipes.
Start with a large fresh pork loin or back loin..(not tenderloin). This one was around 11lbs.
Cut the loin in half to try both recipes.
Remove all fat from the loin.
I used a dry cure on this half.
1TBS of Morton's Tenderquick mixed with 1 tsp of sugar PER POUND of meat.
Rub the mixture all over the meat and shake off any excess.
Wrap in plastic or place in covered container to cure in your fridge for 6 days.
This half I cured in a brine.
I made a mixture of Morton's Tenderquick and water.....then added my own touch.
10 cloves of garlic
2 dried cayenne peppers
1 TBS jalapeno powder
1 TBS dried onion flakes
1/4 cup of brown sugar
Submerge the meat in the brine, cover and cure in your fridge for 6 days.
After the meat has cured, place in cool fresh water to soak out some of the saltiness. Soak for an hour ...changing the water after 30 minutes.
Make sure the meat is dry, either by placing in your fridge for a day or so or just wiping it down.
Make sure the meat is dry, either by placing in your fridge for a day or so or just wiping it down.
I added fresh cracked black pepper to the brine cured half.
I let the bacon sit for at least 30 minutes before slicing
Time to slice....I like them thin, you can slice how ever you like them. :)
Bacon all sliced and ready for use.
I divided some of the bacon using waxed paper before bagging and freezing. It makes it easier to get a small batch out of the freezer when needed.
The bacon is ready to eat as is, but I like to brown it in a bit of butter in my cast iron skillet. :)
Place the meat in your smoker. If you do not have a smoker, you can just bake it.
I smoked this one at around 220 degrees until I reached an internal temperature of 160.
This batch was smoked with hickory chips.
I let the bacon sit for at least 30 minutes before slicing
Time to slice....I like them thin, you can slice how ever you like them. :)
Bacon all sliced and ready for use.
I divided some of the bacon using waxed paper before bagging and freezing. It makes it easier to get a small batch out of the freezer when needed.
The bacon is ready to eat as is, but I like to brown it in a bit of butter in my cast iron skillet. :)
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