Sugar Cured Smoked Pork Loin Canadian Bacon Recipes
SUGAR CURED SMOKED PORK LOIN "CANADIAN BACON"
Make and share this Sugar Cured Smoked Pork Loin "canadian Bacon" recipe from Food.com.
Provided by leeboy
Categories Ham
Time P5DT4h
Yield 20 slices, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- rinse pork loin, then place one of the garbage bags in the other open them both as wide as possible place the loin inside the bags, mix the cure rub together pour over the loin making sure to get a even coat on the whole loin, then tie the bags in a knot and place in the fridge for 5 days, after the 5 day period is up then wash the loin clean, place in a smoker or pit with chips poored over the fire source cook at 220 degrees for 4 hours or the desired internal temperture of 150-160 degrees, remove from heat source wrap in foil or cover for at least 30 minutes before serving slice to desired portions it will never be dry if you follow these directions and it is even better on a roll or bread the next day.
Nutrition Facts : Calories 72.5, Sodium 5.4, Carbohydrate 18.7, Fiber 0.3, Sugar 17.8, Protein 0.1
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- To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.
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