Canadian Bacon

[MacKenzie]

Here is the recipe upon on which I based my Canadain Baon -

Canadian Bacon –Ruhlman’s Method

I found this cure recipe in “Charcuterie- The Craft of Salting, Smoking & Curing” by Michael Ruhlman & Brian Polycn

The brine-

4 liters water

350 g kosher salt

225 g sugar

42 g pink salt

1 large bunch fresh sage

A bunch fresh thyme

2 garlic cloves, peeled and lightly smashed

 

2 kg boneless pork loin, all fat and sinew removed

1.       Combine all the brine ingredients in a pot large enough to hold the brine and pork loin but don’t put the pork in the pot just yet. Simmer the brine until all is dissolved, cool to room temp. Place in fridge until cold.

2.       Add pork. Weighing it down with a plate. Refrigerate for 48 hours. See note at the bottom.

3.       Remove pork from brine and rinse well under cold water.

4.       Pat dry.

5.       Place on a rack in the fridge for 12-24 hours.

6.       Smoke using low and slow method on the Primo until the internal temp is 150 F.

7.       Store in fridge for up to 10 days.

 I like mine with some other spices-

****The last pork loin was rather large and it was not completely cured after 76 hours so I am going to increase the time to 5-7 days depending on the diameter of the loin. I think it's wishful thinking that it will be cured in 48 hours better to do it too long than not long enough.

 

 

This is the recipe I plan to use the next time I do Canadian Bacon and I'll go from there.

Canadian Bacon –Based on Ruhlman’s Method

The brine for 2 kg pork loin:-

4 liters water

350 g kosher salt

225 g sugar

42 g pink salt

The brine for 4 kg (8.8 lbs) pork loin

6 liters water

525 g kosher salt

337.5 g sugar

63 g pink salt

Add spices:

Amount per pound of meat
Brown Sugar	1 T
Bay Leaves	½ leaf
Fenugreek	¾ t
Black Pepper	1t
Onion Powder	¼ t
Garlic Powder	½ t
*Cayenne Pepper	1/8 t *try this

8T brown sugar

5 bay leaves

2T fenugreek

3T black pepper

1T onion powder

1.75 T garlic powder

Method:

Remove all silver skin and fat.

Cut the full loin into 2 pieces.

Add to bucket and use the rapid Kool to hold the meat down.

Cure for 5-7 days.

Do a 2 hour soak out twice.

Dry and place in fridge for 12-24 hours uncovered.

Smoke until IT is 150 F

Slice very thin, setting 2 on the slicer.

[heavenlyink]

Thank you for the recipe. What does soak out mean? Resting in clear water for two hours two times??? The last pork loin i purchased i did brine it and it sure made it much moister and more flavorful piece of meat and Glen used tame cherry wood for smoke on the KK it was so good.

~*~ Marilyn ~*~

from my iPad

using Tapatalk

[MacKenzie]

Ken, I'm not sure how long that one was in the cure probably 72 hours but I think from now on I'll do a longer cure because the last one I did wan't cured all the way through. It was an extra big loin, but I'd rather do it longer than shorter.

[MacKenzie]

4 minutes ago, heavenlyink said:

Thank you for the recipe. What does soak out mean? Resting in clear water for two hours two times??? The last pork loin i purchased i did brine it and it sure made it much moister and more flavorful piece of meat and Glen used tame cherry wood for smoke on the KK it was so good.

~*~ Marilyn ~*~

from my iPad

using Tapatalk

Yes, means to use water to get rid of some of the salt, I used the same dedicated bucket and  put enough tap water in to cover the meat by several inches. After a couple of hours throw that water out and get fresh. If you are not sure about the saltiness you can slice a little piece of one end, fry it up to get it cooked and see what you think aobut the salt. Remember this in not the same flovour that you will get once you have smoked the loin. It will be a lot better.:)