SUGAR CURED SMOKED PORK LOIN "CANADIAN BACON"
Make and share this Sugar Cured Smoked Pork Loin "canadian Bacon" recipe from Food.com.
Provided by leeboy
Categories Ham
Time P5DT4h
Yield 20 slices, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the loin clean, place in a smoker or pit with chips poored over the fire source cook at 220 degrees for 4 hours or the desired internal temperture of 150-160 degrees, remove from heat source wrap in foil or cover for at least 30 minutes before serving slice to desired portions it will never be dry if you follow these directions and it is even better on a roll or bread the next day.
Nutrition Facts : Calories 72.5, Sodium 5.4, Carbohydrate 18.7, Fiber 0.3, Sugar 17.8, Protein 0.1
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).
More about "sugar cured smoked pork loin canadian bacon food"
HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE
Procedure. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns …
From meatwave.com
Servings 12Total Time 74 hrs 15 mins
From meatwave.com
Servings 12Total Time 74 hrs 15 mins
- 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 salts 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 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant read thermometer registers 140 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours.
HOUSE-CURED CANADIAN BACON RECIPE | CINDY'S - WEST …
Instructions. Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat. Remove and let cool. While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat …
From westcoastprimemeats.com
From westcoastprimemeats.com
HOW TO MAKE THE BEST CANADIAN BACON - CAVE TOOLS
Step by Step Instructions for Making the Best Canadian Bacon. Step 1: Trim the Pork Loin. Step 2: Accurately Measure Your Pork Loin. Step 3: Thoroughly Apply Your Dry Ingredients to the Pork Loin. Step 4: Cure the …
From blog.cavetools.com
From blog.cavetools.com
HOW TO MAKE CANADIAN BACON AT HOME | NORTHWEST …
Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well. Brine the pork in the the refrigerator for 3 to 4 …
From nwedible.com
From nwedible.com
BOURBON BROWN SUGAR SMOKED PORK LOIN
Set the pork roast aside. Step 3: Make the glaze: Combine the butter, brown sugar, mustard, and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes. Set the glaze aside. Step 4: Set up the grill for indirect grilling and preheat to …
From barbecuebible.com
From barbecuebible.com
CURED PORK LOIN - CURING YOUR OWN BACON - PRESERVE
Dry Cure Mix Recipe. 450g Salt. 340g Dark Brown Sugar. If using Curing Salt / Pink Salt (optional for this recipe) 50g Pink Salt / Prague Powder #1 / Instacure #1. This mix is enough to cure a lot of pork we only will be using around 60g …
From preserveandpickle.com
From preserveandpickle.com
SMOKED CANADIAN BACON - DRY CURE RECIPE | BRADLEY …
Soak loin pieces in about three gallons of cool water for 30 minutes; remove from soak and pat dry. Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface. Place loins into a 225 F preheated Bradley. …
From bradleysmoker.com
From bradleysmoker.com
CURE YOUR OWN BACON - THERESCIPES.INFO
To cure your own bacon, plan and shop for ingredients well in advance. You might need to special-order the pork belly from your local butcher or grocery store. You can order curing salt from online retailers such as www.sausagemaker.com; I recommend Insta-Cure #1. In this recipe, I offer three ways to smoke the bacon.
From therecipes.info
From therecipes.info
ROSEMARY SUGAR CURED BACON – HOMEMADE SMOKED BACON RECIPE
Directions. Trim the pork belly, remove the skin, rinse, and pat dry. In a bowl, combine the salt, curing salt, and sugar. Remove the rosemary leaves from the stems and then, using a mortar and pestle, bruise the rosemary before adding it to the salt mixture. Thoroughly rub the pork belly with the salt mixture and place into a large ziplock bag.
From napoleon.com
From napoleon.com
HOW TO CURE AND SMOKE BACON AT HOME - BARBECUEBIBLE.COM
Dry Cure for Bacon. Mix all the ingredients in a bowl with your fingers. Spread the rub on both sides of the pork belly and then place it inside an extra-large resealable plastic bag. Date it, if desired, with an indelible marker. Place the bag on baking sheet and place it in the refrigerator for 7 days.
From barbecuebible.com
From barbecuebible.com
BRINE-CURED CANADIAN BACON | SMOKED FOOD RECIPES, CURED
Apple-Wood Smoked Canadian Bacon Pork Loin, trimmed of all fat 1 tablespoon of Morton Sugar Cure per pound of meat 1 teaspoon of sugar per pound of meat Mix sugar and sugar cure together. Rub seasoning into meat. Place in food grade bag. Place in refrigerator 3 to 5 days, turning occasionally.
From pinterest.com
From pinterest.com
TRADITIONAL CANADIAN BACON AND IRISH BACON MADE AT HOME
The term Canadian bacon is oft misunderstood. In the US it usually means wet cured pork loin that is smoked. But Canada’s Food Inspection Agency has three classifications for bacon, none of which are called “Canadian Bacon” for obvious reasons: 1) Bacon. Pork belly, cured only. 2) Back Bacon. Pork loin, cured and smoked. 3) Wiltshire Bacon.
From amazingribs.com
From amazingribs.com
MAPLE-CURED CANADIAN BACON RECIPE - SERIOUS EATS
Directions. 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 salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water.
From seriouseats.com
From seriouseats.com
SMOKEHOWZE‘S PORK LOIN BACON (CANADIAN BACON) RECIPE - PORK …
Place in suitable container (e.g., glass or plastic). Add enough of the wet cure brine to fully cover the meat. Let cure in refrigerator for 8 to 10 days. Turn or rearrange meat if more than one piece every one or two days. Thickness matters: 2 to 2 ½ inches thick for 8 days. 3 to 3 ½ thick for 10 days.
From kamadoguru.com
From kamadoguru.com
SMOKED CANADIAN BACON RECIPE - GRILLBABYGRILL
Step 1 – Making the Brine. To make the curing solution, combine 1 quart of water with all the other ingredients except the loin, in a large, non-reactive pot. Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar.
From grillbabygrill.com
From grillbabygrill.com
SMOKED AND CURED PORK LOIN AKA HOMEMADE CANADIAN BACON …
Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze. Pop's Brine Mix the following ingredients with one gallon of water. 1/3-1 Cup of Kosher Salt 1 Cup White Sugar 1 cup Brown Sugar 1 Tablespoon Pink Curing Salt 1 Tablespoons Pickling Spice 3 Bay Leaves Whiskey-Orange Glaze 2 cups Orange Juice 1/2 cup Whiskey 1 cup Brown Sugar …
From erikssmokingbbq.com
From erikssmokingbbq.com
SMOKED PORK LOIN (POLISH STYLE) - TASTE OF ARTISAN
Prepare the wet curing mix by dissolving salt, sugar and Cure #1 in cold water using a whisk. Then add the sliced garlic allspice berries and bay leaves. Place the loin pieces in two plastic bags and add half the wet pickle to each. Seal and refrigerate for 5 days, flipping daily.
From tasteofartisan.com
From tasteofartisan.com
HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE | RECIPE
Canadian Recipes. Carne Asada. Sausage Recipes. Pork Recipes. Barbecue Recipes. Egg Recipes. Gastronomia . More information.... Ingredients. Meat. 1 Pork loin, boneless. Produce. 4 Bay leaves. 3 medium cloves Garlic. Condiments. 1 cup Maple syrup. Baking & Spices. 1/3 cup Brown sugar, light. 1 cup Kosher salt. 1 tbsp Peppercorns, black. 2 tsp Pink salt. Liquids. 1 gal …
From pinterest.ca
From pinterest.ca
HOME-CURED CANADIAN BACON - THE PROVIDENT COOK
Bring to a boil over high heat, stirring to dissolve the salts and sugar. Boil for 1 minute, then remove from heat and cool to lukewarm. Transfer the curing solution to a large container or brining bag and add the remaining 1 1/2 quarts (6 cups) water. Chill thoroughly in the refrigerator.
From theprovidentcook.com
From theprovidentcook.com
SUGAR CURE FOR PORK, BACON, HAM RECIPE - FOOD.COM
Coat entire pork belly with the cure and place in a large resealable plastic. For the cure you are using, combine all ingredients into a shaker bottle and thoroughly mix. So 1 lb of bacon would have 4.54 grams of sugar. Heat the smoker to 175 or 200 °f. The rub is sprinkled over the meat and massaged into the meat.
From therecipes.info
From therecipes.info
CURED PORK LOIN (CANADIAN BACON) RECIPES? : CHARCUTERIE
If love good Canadian bacon but haven't found a good recipe yet. Anyway suggestions would be appreciated! Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/Charcuterie. r/Charcuterie. Log In Sign Up. User account menu. Found the internet! 15. Cured pork loin (Canadian bacon) recipes? Close. 15. Posted by 1 year …
From reddit.com
From reddit.com
ORIGINAL SMOKED CANADIAN BACON RECIPE - BRADLEY SMOKERS
Boneless pork loin (size will depend on how much bacon you want to make) 1 Tbl. Morton Tender Quick (or Basic Dry Cure) per pound 1 tsp. dark brown sugar per pound 1 tsp. garlic powder per pound 1 tsp. onion powder per pound. Directions. Directions: Trim fat and silver skin from pork loin. Cut into 3 to 4 pound sections. Weigh each section.
From bradleysmoker.com
From bradleysmoker.com
CURED PORK LOIN RECIPES RECIPES ALL YOU NEED IS FOOD
Make and share this Sugar Cured Smoked Pork Loin "canadian Bacon" recipe from Food.com. From food.com Total Time 124 hours Calories 72.5 per serving. rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat …
From stevehacks.com
From stevehacks.com
BACK (CANADIAN) BACON – WET CURE METHOD | OLDFATGUY.CA
Put the pork in the brine and refrigerate for 4 days for each inch of thickness plus 2 days. Turn the pork every day or so. Remove the pork from the brine and dry the surface by putting in a rack in the fridge overnight. Smoke at 190 F to an internal temperature of 140 F (150 F if you want to be able to eat it cold).
From oldfatguy.ca
From oldfatguy.ca
BACK (CANADIAN) BACON 3 WAYS | OLDFATGUY.CA
4 teaspoons brown sugar. 1 1/2 teaspoon kosher salt. Mix the ingredients together. Put the pork piece on a plate and rub the cure mix into all sides. Put the piece into a sealable plastic bag making sure any cure mix on the plate gets put into the bag. Repeat this with each piece you are making bacon out of.
From oldfatguy.ca
From oldfatguy.ca
HOW TO SUGAR CURE BACON - OUR EVERYDAY LIFE
Sugar-curing bacon is not a complicated process. Obtain fresh pork bellies that have been chilled to 42 degrees F within two days of slaughter. Trim the pork bellies with a knife to create a uniform shape for curing evenly. Rub the dry cure onto the pork bellies, making sure to coat all sides. Place the pork bellies on a flat surface ...
From oureverydaylife.com
From oureverydaylife.com
RUHLMAN'S MAPLE CURED PORK LOIN/CANADIAN BACON
Started 4 K briq's, put on top of 4 Rancher briq's, and added sugar maple wood, in the kettle: Smoked at about 175/f for 2 hrs., added more charcoal/wood as needed, then raised the temp to about 225/f for 2 more hours until an internal temp of 147/f: Made an egg McBob this morning with goat cheese, and my lightly fried 'bacon.'.
From tvwbb.com
From tvwbb.com
HOW TO MAKE CANADIAN BACON FROM PORK LOIN RECIPES
Put all ingredients except the pork loin in a large sauce pot and bring to a simmer over medium heat. Remove and let cool. While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Cut the loin …
From stevehacks.com
From stevehacks.com
CURED, SMOKED PORK LOIN – TIM'S FOOD OBSESSION
3g Black Pepper, ground (0.125%) 3g Dry Mustard, ground (Coleman’s preferred) (0.125%) Mix the cure ingredients evenly, and rub over all surfaces of the pork loin. Make sure to rub into and slices in the meat. Place the meat in a seal-able bag Scoop any cure that did not adhere to the meat into the bag. Seal and refrigerate.
From timsfoodobsession.com
From timsfoodobsession.com
HOMEMADE CURED AND SMOKED CANADIAN BACON RECIPE | RECIPE
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. Jan 13, 2015 - A lean pork loin is soaked in a sweet maple cure then smoked, sliced, and pan fried.
From pinterest.ca
From pinterest.ca
HOW TO MAKE CANADIAN BACON. AN EASY RECIPE FOR HOMEMADE …
8 tsps of pink salt (nitrite salt – or a mixture of 6.75% nitrites and 93.25% salt) 4 lbs. of pork loin, trimmed well to remove external fat. (This recipe is for a very pure, meaty tasting bacon. You can also experiment with adding fresh or dried herbs to the brine to flavor the meat.) Heat the water with the salt, sugar and nitrite salt ...
From discover.hubpages.com
From discover.hubpages.com
MY HOMEMADE PORK LOIN BACON (CANADIAN BACON) - KAMADO GURU
It was then removed and rinsed and set in fridge uncovered for a day to allow the cure to "equalize" in the meat. I gave it a final rise, dried it and lightly rubbed with olive oil and generously coated with coarse ground black pepper. Smoked at …
From kamadoguru.com
From kamadoguru.com
SMOKED AND CURED PORK LOIN AKA HOMEMADE CANADIAN BACON …
Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze.Pop's BrineMix the following ingredients with one gallon of water.1/...
From youtube.com
From youtube.com
MAPLE-CURED CANADIAN BACON | GRILLING - SERIOUS EATS
I ended up choosing the American Canadian bacon path, setting forth with a maple syrup-heavy wet brine for five days, followed by a cook in a 225 degree smoker until the meat hit 140 degrees—undercooked since I planned on slicing and frying later. The end product was quite satisfying—the bacon had a great sweet and salty mixture that was ...
From seriouseats.com
From seriouseats.com
JUICY SMOKED CANADIAN BACON RECIPE | MAKE AT HOME - THEFOODXP
Add garlic powder, sugar, salt, black peppercorns, Prague powder in a pot and put this in the refrigerator for some time. Scrub the exterior of the meat properly and put the pork in the pot and put it in the refrigerator for two weeks. After the meat cures, smoke it for some time. Before smoking, rinse the surface really well and smoke it for ...
From thefoodxp.com
From thefoodxp.com
CANADIAN BACON AND DRIED BEEF (CURED & SMOKED) - SMOKING …
Day #1 (Prep & Cure): Trim all of the fat off of the Beef (10 pounds after trimming), and trimmed loose fat from Pork loin. Butterfly the Rotisserie Roasts, because they were a little thicker than I wanted. Cut the Pork Loin into two pieces, 2 pounds each. Rinse well, dry, and weigh each piece.
From smokingmeatforums.com
From smokingmeatforums.com
HOW TO MAKE CANADIAN BACON FROM PORK LOIN? - VERYMEATY
Peameal bacon roasts are available in oven-ready sizes of 2 1/2 and 5 pounds. To roast, lay the roast on a rack in a roasting pan and bake at 325 degrees for about 20 minutes per pound for the little roast and 15 minutes per pound for the bigger roast.
From verymeaty.com
From verymeaty.com
SUGAR CURED SMOKED PORK LOIN CANADIAN BACON RECIPE - FOOD NEWS
For Canadian bacon (back bacon) Preheat your smoker to 225°F (107°C). Place the raw, cured loin in the smoker and probe it with a leave-in probe thermometer, like the ChefAlarm ®. Set the high-temp alarm for 140°F (60°C) and smoke the loin.
From foodnewsnews.com
From foodnewsnews.com
CURING A PORK LOIN - THE BEST SMOKING MEAT FORUM ON EARTH!
2 tablespoons dark brown sugar. 1 tablespoon minced garlic. 1 teaspoon onion powder. Mix the ingredients and fully cover the loin, then refrigerate for seven days, turning daily. I like to brine the loin in a big ziplock bag placed in a …
From smokingmeatforums.com
From smokingmeatforums.com
HOT SMOKED CURED PORK LOIN | LOCAL FOOD HEROES
Weigh the ingredients and mix them together. Apply 90% of the cure mix to the meat and 10% to the fat. Rub the cure in. Either vac-pac the meat or place it into food grade plastic bags/cling film/food wrap/saran wrap. Place it in the fridge for 14 days giving it a rub occasionally through the wrapping. Rinse it and place it back in the fridge ...
From localfoodheroes.com
From localfoodheroes.com
HOME-MADE CANADIAN BACON, IT’S EASY. - HOME COOKS GUIDE
About 5 minutes. Remove the brine from the heat and add the ice water. Stir to melt all the ice. Check the temperature. If it is room temperature or colder, it is ready to use. If it is still pretty warm, let it cool for a bit to room temperature. Once cooled, place the pork loin in a gallon size zip lock bag.
From homecooksguide.com
From homecooksguide.com
SMOKED PORK TENDERLOIN WRAPPED IN BACON - BENSA BACON LOVERS …
Preheat it to 225 degrees F. Wrap the tenderloin with the partially cooked bacon strips, leaving about 1/3 to 1/2 inch between strips and tucking the ends underneath. Put the bacon wrapped tenderloin on the wire rack in the prepared baking sheet. Put in the smoker. If using a probe, insert it now.
From bensabaconlovers.com
From bensabaconlovers.com
HOME CURED, HOME SMOKED BACON LOIN. | ONE MAN'S MEAT
Ingredients for Home Cured, Home Smoked Bacon Loin. 2.6 kilos of rare breed, free range ethically grown, responsibly slaughtered pork loin.*. 80 grammes of curing salt (Ask your butcher for some. If he can’t supply, he is not a butcher). 40 grammes of Muscovado sugar. *Before you Trump loving, cud chewing, rust belt American loons start ...
From conorbofin.com
From conorbofin.com
HOW TO MAKE SUGAR CURED BACON - THERESCIPES.INFO - THERECIPES
Start by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. …
From therecipes.info
From therecipes.info
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