I love this stuff and it's been awhile since I've made any. Bacon is one of the easiest things to make., You cure it for so many days and it's ready to smoke or cook. That's it. Kind of like putting a hunk of meat in a marinade and forgetting about it for 10 or so days. :)
I grabbed two pork loins (back loins, not tenderloin), trimmed some of the fat off and made a brine cure. You can leave the fat on, it goes rancid faster than the meat while in the freezer, so I remove it for longer storage.
1 gallon of cool water
6 teaspoons pink salt (Prague Powder #1)
1 TBS juniper berries
1 TBS black peppercorns
2 bay leaves
1 teaspoon of whole cloves
1 teaspoon allspice
1 cup brown sugar
3/4 cup pickling salt
This is enough to do one 5lb pork back loin.
Dissolve the sugar and salt in the brine, make sure the brine is cooled before adding the meat..
I just bagged the loins and placed in the fridge for 10 days..
The cured pork loins...
I decided to divide the loins and make one Canadian Peameal bacon and three American version Canadian bacons...
All the Canadian Peameal bacon needed was to be rolled in peameal (or cornmeal) and cooked. Actual Canadian bacon isn't smoked, just cooked.
I like to coat it in more cornmeal then fry in butter til golden...
It's SO tasty...
I've made several breakfasts with the Peameal bacon...
The American version of Canadian bacon.
I sprinkled with cracked black pepper and hung in the smokehouse for some cold smoke...
I used a mixture of wood, mostly hickory cause it's my favorite. :)
I let the bacon cold smoke for about 7 hours.... I keep the smoke temperature under 85F, which wasn't a problem. Wrapped two for the freezer and tore into the last one. :)
Cold smoked Canadian bacon isn't cooked, just smoked. I cubed some for kebobs for the grill..
Tender and juicy... :)
I took some with me camping last week. It was great for breakfast.
I'm set for awhile!
The weather is starting to warm up here. Looks like a few 100F+ degree days in the near future.
I've been doing my outside work early in the morning and later into the evening. Trying to avoid some of the mid day heat. :)
Hope everyone stays cool! Thanks for stopping by. :)