Canadian Bacon Recipe Smoker

Moreover, the meat has to be cured for about a week or two to give it an authentic taste and make it softer before its smoked in a smoke grill. Remove from soak and pat dry.

Homemade Cured and Smoked Canadian Bacon Recipe The

Get smoker to 225 degrees f.

Canadian bacon recipe smoker. I did not have that level of self control. The end result is a canadian bacon with a great sweet and salty mixture that is more pronounced and complex than what you get off the shelf. Apply maple smoke for 1:40 to 2:00 hours.

For canadian bacon (back bacon) preheat your smoker to 225f (107c). Once the bacon has been properly washed, place it over a wire rack to allow the droplets to dry off. Steven first showcased this recipe on season 1 of project

It comes from the loin cut from pigs back, hence its name. Depending on how thick your meat is, this will take from 1 to 2 hours. Place the bacon in your fridge to make sure that it has dried completely.

How to make canadian bacon the following recipe is taken and slightly adapted from charcuterie by michael rhulman and brian polcyn, a book very worth searching out if you are at all. The bacon can stay wrapped in the fridge for up to two weeks. Place the loin in bucket with solution.

Use a good hardwood of choice. Preheat your smoker to 150 degrees. Remove loins from smoker, and tent foil until loins are cool enough to be handled by hand.

Boil for 1 minute, then remove from heat. Cut into 1/8 inch thick slices and serve (if serving with crackers you may have to quarter each slice.) Peppered bacon cure (per pound of belly) 1 tbsp mortons tender quick 1 tbsp brown sugar 2 tsp maple syrup 2 tsp cracked black pepper 1 tsp crushed red pepper flakes after the bacon is cured and rinsed, rub with an additional tablespoon of cracked black pepper.

Soak loin pieces in about three gallons of cool water for 30 minutes; Transfer the bacon into a nice strainer and thoroughly rinse both sides. 3) for canadian bacon, after the cure, it is time to smoke.

2 hours of smoke and bring the internal temperature of the bacon to 140. Wrap each piece tightly in plastic wrap. Add 1 quart of warm water, the salt, sugar, prague powder, fennel, thyme, bay leaf, and garlic.

A lean pork loin is soaked in a sweet maple cure then smoked, sliced, and pan fried. 2 teaspoons pink salt (aka instacure, prague powder) 4 bay leaves. Place loins into a 225 f preheated bradley.

Bring to a simmer and stir to dissolve the sugar and salt. Canadian bacon recipe based on the great sausage & sausage recipes and meat curing by rytek kutas. For breakfast bacon cook to 145 degrees f.

When your canadian bacon is fully cooked but juicy with a beautiful smoked exterior, remove it from the smoker. While this will preserve some moisture, you must cook this bacon through before consuming it. Salt and sugar levels can now be easily calculated.

While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Maple bacon cure (per pound of pork belly) 1 tbsp mortons tender quick 1 tbsp maple syrup Then the canadian bacon needs to be well wrapped in plastic or vacuum sealed and stored in the fridge overnight for the smoke to fully penetrate.

Stop once the meat reaches an internal temperature of 140 fahrenheit. You should ideally do this with cold water, as the cool temperature will clean away the salty brine. Wrap in plastic wrap or vacuum seal and place in refrigerator for 48 hours to mellow out.

Set your smoker temperature to 225 . Canadian bacon is normally made with a wet cure, while regular bacon is best made with a dry cure (although supermarket bacon is usually wet cured stuff). Its the perfect recipe if you want to get into curing and dont want a huge time commitment or if you just want the best damned canadian bacon on the planet!

Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Keeps in fridge same as commercial bacon. Wrap in aluminum foil until cool enough to handle.

At least i think so. For example, 7.7 lbs of meat plus 1 gallon of water to cover at 8,3 lb.gal would create a total project weight of 16 lbs. Then the meat needs to rest and cool to room temp., this takes about an hour.

Keeps in freezer longer if left unsliced. Homemade cured and smoked canadian bacon recipe. Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat.

Bring to a boil over high heat, stirring to dissolve salts and sugar. Mix all ingredient in brining bucket other than pork loin. Bring to a boil, stirring occasionally, and boil until.

Place a plate or something heavy over the top to submerge meat in. What americans call canadian bacon is actually back bacon or peameal bacon in canada. 3 medium cloves garlic, smashed.

Trim fat off of the loin. Smoke at 325f until it is 145f in the deepest part of the center. If you possibly contain yourself, wrap the canadian bacon well and let it chill well before slicing into it.

Notes *** project weight is total of trimmed meat weight in pounds, plus amount of water necessary to cover, calculated at 8.3 lb/gallon. Refrigerate for at least two days. Put loin in for 1 hour with no chips/no smoke at 150 degrees.

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. When i told my wife i wanted to make some homemade canadian bacon, i saw her soul die a little bit. Inject 10% of the weight of loin with brining solution.

Before smoking, rinse the surface really well because there will be a heavier concentration of salt on there. Remove from the heat and refrigerate until chilled all the way through. 1/3 cup light brown sugar.

Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface. Put your canadian bacon into the smoker and cook it until you reach the desired internal temperature.

Canadian Bacon, Smoked Gouda, and Caramelized Onion