Canadian Bacon At Home
Author Erica
Ingredients
For the Brine
- 1 gallon water
- 6.4 oz salt (This is 1-1/4 cups of the Diamond Crystal brand Kosher salt I use)
- 40 grams / 3 tablespoons pink salt (6.25% sodium nitrite curing salt)
- 1/2 cup maple syrup
- 1/2 cup sugar
- 8 garlic cloves, peeled and rough chopped
- 4 fresh or dried bay leaves
- 1 tbsp dried thyme, or a generous handful of fresh thyme
- 1 tbsp whole black peppercorn
- Juice of 2 lemons
For the Canadian Bacon
- 1, 8-to-10 pound pork loin
Instructions
- Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.
- While your brine is chilling, trim the pork loin of any excess fat and slice in half to form two, 4-to-5 pound cylinders. 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 days, flipping the pork periodically to ensure an even brine.
- Rinse and dry the pork, then allow to dry to form a pellicle.
- Hot smoke the pork at 200 degrees until the internal temperature of the pork reaches 150 degrees.
Recipe by Northwest Edible Life at https://nwedible.com/how-to-make-canadian-bacon-at-home/