Canadian bacon

Discussion in 'Smoking Bacon' started by beretta92_fs2003, Jan 11, 2010.

  1. I want to make some canadian bacon,anybody want to share a recipe with me? Thanks.
  2. From Charcuterie:

    Canadian Bacon

    For a 4 Lbs. loin:

    1 Gallon water
    1 1/2 cups kosher salt
    1 cup sugar
    1 1/2 oz pink salt (42 grams) also called cure No. 1
    1 large bunch fresh sage
    1 bunch fresh thyme
    2 garlic cloves, peeled and bruised

    Combine all ingredients except loin; simmer until all has been dissolved. Refrigerate until cold.

    Place loin in the cure, weight it until submerged, and cured for 2 days.

    Remove and rinse the loin, discarding the cure. Dry with towels. Place on a tray and refrigerate, 12 to 24 hours.

    Smoke at 180 degrees F, until internal temp hits 150 degrees F, 2 to 3 hours.

    Keeps in fridge for 10 days (longer if vacuum packed) and freezes well. It fries up nicely in short order at 1/8” thickness.
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

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