Tuesday, March 12, 2013

Canadian Bacon




I was looking thru my meat/beer mug freezer in the garage looking for some chilled mugs when I found a pork loin that i had purchased a few months back.  I've been wanting to try my hand at making some canadian bacon and this was a perfect opportunity.  I searched the internet for different recipes and finally decided to go with one I found on CockeyeBBQ.  This recipe is simple and produced a great tasting product at the end.  I'm looking forward to throwing some of this on a toasted english muffin with some eggs and cheese.


INGREDIENTS:

  • 4 lb pork loin (Trimmed of all fat and silver skin)
  • 4 TBS Morton Tender Quick (1 TBS per pound of pork loin)
  • 4 tsp Brown Sugar (1 tsp per pound of Pork Loin)
  • 4 tsp Onion Powder (1 tsp per pound of Pork Loin)
  • 4 tsp Garlic Powder (1 tsp per pound of Pork Loin)

DIRECTIONS:


  • Trim your pork loin of all fat and silver skin.  There will still be some left, but get as much as you can. Mix the 4 dry ingredients together and cover the pork loin.  Use all of it. Get the dry mix in all of the nooks and crannies!  Once you cover the loin, place it in a ziplock bag. Make sure you remove all of the air from the bag.  Now we wait.  6 DAYS!!!!  Make sure to turn the bag over once a day.


  • Once the 6 days are up, remove the bag and rinse the Pork Loin under cold water.  Set the Loin in 3 gallons of cold water for 30-45 minutes.  This helps remove some of the extra salt.  After 30-45 minutes, remove from the water and pat dry with paper towel.  Place dry loin in the fridge for 12 - 24 hours.  A pellicle will form on the outside of the loin.  This is a good thing.


  • Now it's ready for the smoker.  I decided to use my Lions Mini WSM for this smoke and some apple wood.  I fired it up to 250 and let it go for about 90 minutes.  Once the internal temp reaches 140 degrees, it's time to remove from the smoker and let rest.  Once the loin has cooled slightly, cover with clear plastic wrap and place back in the fridge for 2 days.  After 2 days, its ready for some slicing.  I like to slice it thin and throw it in a food saver bag.


TRIMMED UP AND READY TO ROLL.


MUST GO IN THE FRIDGE FOR 6 DAYS.


RINSE, SOAK AND DRY. OVERNIGHT IN 
THE FRIDGE UNCOVERED.


ON THE SMOKER AT 250 DEGREES WILL APPLE 
WOOD UNTIL INTERNAL TEMP HITS 140.

COOL AND REST FOR 2 DAYS IN FRIDGE.
DONT FORGET THE PLASTIC WRAP.

SLICED AND READY.

SAVE SOME FOR LATER. LOVE THE FOOD SAVER.


I will definitely make this again and again again.  This one is a keeper.  Try some different fruit woods along with some pepper in the mix for added flavor.  Enjoy!

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