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Canadian Bacon

Posted By: Sig220

Canadian Bacon - 11/01/19 08:46 PM

I found the idea and base recipe on another board. Just changed this and that to my liking and gave it a try.

The results were absolutely delish!!

This is for 5 pounds of whole pork loin.

Large bowl add 4 cups warm water to dissolve mixture

1/2 cup kosher salt
3 teaspoons maple extract
3/4 cup brown sugar
2 teaspoons minced garlic
1 tblspoon prague powder pink curing salt
1 tablespoon crushed peppercorns
4 bay leaves

add loins and 4 more cups cold water

refrigerate for 5 days

rinse and let pellicle for 1-2 hours

then smoke to your taste, I smoked with Pecan for a couple of hours at a temp of about 200 degrees
then removed it to a gas grill and finished at a temp of 325 and pulled it when the thermometer hit
145 degrees. It was edible off the grill, sliced some about 1/8 to 1/4 thick and ate by itself and on a
sandwich. It is a ham like texture with a really nice taste. Everyone loves it!

[img]https://imgur.com/a/4dcnU0L[/img]

edited to say the link works, working on the technique to get the pic to show.....:)
Posted By: bill oxner

Re: Canadian Bacon - 11/01/19 10:52 PM

Went through a stage of making my own egg McMuffins in the microwave. Considered making my own Canadian bacon. Never pulled the trigger. Sounds good.
Posted By: chalet

Re: Canadian Bacon - 11/02/19 12:36 AM

Sounds good, may have to try.
Posted By: TLoving

Re: Canadian Bacon - 11/03/19 10:11 PM

Sig220 in your post you referred to letting the pork "pellicle" for 1-2 hours.

What does letting the meat pellicle mean, and how do you do it?

I think your idea sounds great of making your own Canadian bacon.
Posted By: bill oxner

Re: Canadian Bacon - 11/03/19 10:24 PM

Originally Posted by TLoving
Sig220 in your post you referred to letting the pork "pellicle" for 1-2 hours.

What does letting the meat pellicle mean, and how do you do it?

I think your idea sounds great of making your own Canadian bacon.


Thin skin.
Posted By: Jon P

Re: Canadian Bacon - 11/03/19 11:13 PM

It's letting the meat dry out in the refrigerator till a thin skin forms from the drying out of the meat.
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