MAPLE-CURED CANADIAN BACON
Categories Pork Side Bacon Pork Tenderloin Vanilla Summer Maple Syrup Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 lbs
Number Of Ingredients 10
Steps:
- Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
- Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
- Rinse pork and pat dry, then discard brine.
- Prepare grill and smoke bacon:
- Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
- Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
- When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
- Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
- Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
- Available at The Sausage Maker (888-490-8525).
BAKED CANADIAN-STYLE BACON
Steps:
- Preheat oven to 325°. Place bacon in a greased 11x7-in. baking dish. In a bowl, combine brown sugar, pineapple juice and mustard. Pour over the bacon. Cover and bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 97 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 555mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
HOMEMADE CANADIAN BACON
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
Provided by Chef Jeff Garland
Categories Pork
Time P8DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
Nutrition Facts : Calories 298.6, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 57.4, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 22.7
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