or Connect
New Posts  All Forums:Forum Nav:

Canadian bacon

post #1 of 3
Thread Starter 
I want to make some canadian bacon,anybody want to share a recipe with me? Thanks.
post #2 of 3
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.
post #3 of 3
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon