MAPLE CANADIAN BACON
Maple Canadian bacon is a beautiful, extra lean bacon and very easy to prepare. Ken and Patti think it's better than any store-bought bacon and it's perfect on BLTs and burgers.
Provided by Ken Fisher
Categories Main Dish
Time P10DT6h
Number Of Ingredients 6
Steps:
- Mix the tender quick, sugar, pepper, pepper flakes, and hickory seasoning in a bowl.
- Coat the pork heavily on all sides with the dry rub. Vacuum seal the bags, wrap them in several layers of plastic bags, or use plastic curing trays. Cure in the refrigerator for 7 to 10 days. You'll know the cure is done when you slice a piece of pork and it's no longer pink.
- Rinse the pork under cold water and pat dry. Return it to the fridge for 12 to 24 hours, so it can develop a sticky skin (called a "pellicle"). This will help the smoke penetrate the meat.
- Preheat the grill to 150 degrees F (66 degrees C). Light a wedgie with maple pellets.
- Smoked the pork for 6 hours until it reaches an internal temperature of 145 degrees F (63 degrees C).
- Let it cool before slicing, thick or thin.
Nutrition Facts : Calories 1279 kcal, Carbohydrate 20 g, Protein 79 g, Fat 98 g, SaturatedFat 36 g, Cholesterol 327 mg, Sodium 388 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 52 g, ServingSize 1 serving
MAPLE-CURED CANADIAN BACON RECIPE
This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations.
Provided by Joshua Bousel
Categories Entree Breakfast and Brunch Mains
Time P5D
Yield 18
Number Of Ingredients 10
Steps:
- 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. Bring to a boil over high heat, stirring to dissolve salt and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.
- Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.
- Fire up the smoker or grill to 225°F (107°C), adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant-read thermometer registers 140°F (60°C) when inserted into thickest part of the pork loin, about 2 to 3 hours.
- Let pork cool for 30 minutes. Slice and pan fry before serving.
Nutrition Facts : Calories 212 kcal, Carbohydrate 5 g, Cholesterol 81 mg, Fiber 0 g, Protein 27 g, SaturatedFat 3 g, Sodium 489 mg, Sugar 4 g, Fat 9 g, ServingSize makes one 4- to 5-pound loin, serving 12 to 18 people, UnsaturatedFat 0 g
MAPLE MUSTARD-GLAZED CANADIAN BACON
Canadian bacon is a good option for breakfast meat, as it has less fat than regular bacon or sausage. From Gourmet magazine.
Provided by Vicki Butts (lazyme)
Categories Meat Breakfast
Time 15m
Number Of Ingredients 4
Steps:
- 1. Preheat broiler.
- 2. In a small bowl stir together mustard, syrup, and cayenne.
- 3. Arrange bacon slices in one layer on rack of a broiler pan or in a jelly-roll pan and brush 1 side of each bacon slice generously with glaze.
- 4. Broil bacon about 4 inches from heat 3 minutes.
- 5. Turn bacon and broil just until golden around edges, 3 to 4 minutes.
MAPLE GLAZED CANADIAN BACON
Cook up quick and easy bacon just before gathering at the table. Maple syrup and butter add a thick and delicious glaze to the meat.
Provided by Land O'Lakes
Categories Breakfast and Brunch Ham Bacon Maple Pork Meat, poultry, and seafood Pork Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 3
Steps:
- Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of bacon slices. Cook over medium heat, turning once, until light golden brown. Drizzle 1 tablespoon maple syrup over bacon; continue cooking until heated through.
- Remove bacon from pan; place onto serving plate. Pour maple butter from pan over bacon. Cover with aluminum foil to keep warm.
- Repeat with remaining butter, bacon and syrup. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 590 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Sugar grams, Protein 9 grams
MAPLE-CANDIED BACON
Steps:
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
- In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
- Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.
MAPLE-DIJON-BLACK PEPPER GLAZED BACON
Steps:
- Preheat the oven to 400 degrees F. Whisk together the maple syrup, mustard and pepper in a small bowl. Lay the bacon on a baking sheet. Bake in the oven for 9 to 10 minutes. Remove the bacon and place on a baking rack over a separate baking sheet. Using a paper towel, blot and soak up any excess oil. Then, using a pastry brush, generously glaze the bacon with the syrup. Return the bacon to the oven for another 1 to 2 minutes, to desired crispness. Transfer to a platter and serve.
MAPLE GLAZED BACON LONG JOHN
Provided by Food Network
Time 3h20m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
- In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
- Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
- Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
- Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
- While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
- Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.
MAPLE-GLAZED BACON
Add a sweet note to savory bacon with a glaze of pure maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.
Nutrition Facts : Calories 95 g, Fat 5 g, Protein 4 g
MAPLE MUSTARD-GLAZED CANADIAN BACON
Canadian bacon is a good option for breakfast meat, as it has less fat than regular bacon or sausage. Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat broiler.
- In a small bowl stir together mustard, syrup, and cayenne. Arrange bacon slices in one layer on rack of a broiler pan or in a jelly-roll pan and brush 1 side of each bacon slice generously with glaze. Broil bacon about 4 inches from heat 3 minutes. Turn bacon and broil just until golden around edges, 3 to 4 minutes.
MAPLE GLAZED CANADIAN BACON
From Nueske's Hillcrest Farm brand Canadian bacon recipe booklet. The booklet says the recipe was submitted by Abby Mandel. Their website is www.nueske.com
Provided by Ann Marie F
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine syrup, brown sugar, mustard, lemon juice and salt in a 10 inch skillet over medium heat.
- Stir until mixed.
- When hot, add bacon slices and gently shake pan until the bacon slices are coated.
- Remove from heat and transfer bacon to serving platter.
- Brush with additional glaze.
- Serve immediately.
Nutrition Facts : Calories 148.6, Fat 4.3, SaturatedFat 1.4, Cholesterol 30.6, Sodium 865, Carbohydrate 14.6, Sugar 12.3, Protein 12.6
MAPLE-GLAZED BACON
This recipe is courtesy of Country Living magazine. This bacon goes wonderful with pancakes and syrup.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 25m
Yield 12 slices bacon
Number Of Ingredients 4
Steps:
- Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside.
- In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside.
- Return the bacon back to the skillet and brush with glaze, then turn the bacon over.
- Cook the glazed side down for 2 minutes over low heat.
- Glaze then turn and cook for another 2 minutes over low heat.
- Repeat until all the glaze is used up.
- Serve immediately.
Nutrition Facts : Calories 123, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 194.2, Carbohydrate 5.1, Sugar 4.4, Protein 2.6
MAPLE-CURED CANADIAN BACON
Categories Pork Side Bacon Pork Tenderloin Vanilla Summer Maple Syrup Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 lbs
Number Of Ingredients 10
Steps:
- Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
- Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
- Rinse pork and pat dry, then discard brine.
- Prepare grill and smoke bacon:
- Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
- Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
- When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
- Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
- Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
- Available at The Sausage Maker (888-490-8525).
CANADIAN BACON WITH MAPLE GLAZE (BASIC RECIPE)
A good basic recipe found on www.foodbycountry.com. Posted for ZWT4. Recipe says it can be served as a main dish or as an appetizer (cut into smaller pieces).
Provided by januarybride
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F (150°C).
- Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
- Slice Canadian bacon about ½-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
- Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.).
More about "canadian bacon with maple glaze basic food"
MAPLE GLAZED CANADIAN BACON | NUESKE'S
From nueskes.com
HOMEMADE SMOKED MAPLE BACON RECIPE - THE SPRUCE …
From thespruceeats.com
BROWN SUGAR MAPLE GLAZED BACON - THE MERCHANT BAKER
From themerchantbaker.com
MAPLE AND BROWN SUGAR BACON RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY MAPLE BACON - CANADA DAY TREATS - BRAISED & DEGLAZED
From braisedanddeglazed.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
25 SWEET AND SAVOURY MAPLE SYRUP RECIPES | CANADIAN LIVING
From canadianliving.com
MAPLE BACON: WHAT IS IT AND HOW TO MAKE IT | FINE DINING …
From finedininglovers.com
BACON-WRAPPED PEAMEAL BACON WITH MAPLE GLAZE - FOOD …
From foodnetwork.ca
MAPLE-GLAZED CANADIAN BACON - EMEALS.COM
From emeals.com
MAPLE GLAZED CANADIAN BACON RECIPE | LAND O’LAKES
SPICY MAPLE CANDIED BACON - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love