This recipe is from Chef Dave Nelson of Chef2Chef and it's wonderful.
Canadian Bacon - Dave Nelson
BRINE FIRST
Day One...
You'll need to gather your curing ingredients:
Morton's Tender Quick,
Brown Sugar
Montreal Steak Seasoning.
You'll need 1 tablespoon Morton's Tender Quick,
1 teaspoon brown sugar and
1 teaspoon or so of Montreal Steak Seasoning for each 1 pound bacon.
Once measured, blend together.
Cut your boneless pork loin into four one pound pieces and get your Jaccard Meat Tenderizer ready. Jaccard the loins in three stabs per side...this allows the cure to penetrate quickly and thoroughly. You'll need to rub each piece with the spice blend thoroughly.
I like to tie the pieces to keep a nice round shape during the smoking process.
Cure under refrigeration each piece for 24 hours in separate zip style bags.
Day Two
After 24 hours...remove the pieces from the fridge and rinse very thoroughly....Let them sit to dry for 1/2 hour or so. There will be some specks of pepper from the seasoning.
Once they have dried a bit, put them into a prepared smoker and close the lid tight.
Mine took four hours to reach an internal temperature of 160 degrees F.
Allow to cool to room temperature before storing or freezing.
NOTES; if can't get the Montreal seasoning - Montreal Steak Seasoning Blend
-Makes 1/4 cup
* 4 tablespoons salt
* 1 tablespoon black pepper
* 1 tablespoon dehydrated onion
* 1/2 tablespoon dried garlic
* 1/2 tablespoon crushed red pepper flakes
* 1/2 tablespoon dried thyme
* 1/2 tablespoon dried rosemary
* 1/2 tablespoon dried fennel
1. Combine all in a Ziploc bag or shaker and mix thoroughly.
Dave: You can do it with just the sugar and salt cure. I add the seasoning because I like the flavor. I have done it without the first few times and was very satisfied. Thanks for that recipe for the Montreal Seasoning...have to try it out.
My note – I love the recipe for the Montreal seasoning.
Canadian Bacon - Dave Nelson
BRINE FIRST
Day One...
You'll need to gather your curing ingredients:
Morton's Tender Quick,
Brown Sugar
Montreal Steak Seasoning.
You'll need 1 tablespoon Morton's Tender Quick,
1 teaspoon brown sugar and
1 teaspoon or so of Montreal Steak Seasoning for each 1 pound bacon.
Once measured, blend together.
Cut your boneless pork loin into four one pound pieces and get your Jaccard Meat Tenderizer ready. Jaccard the loins in three stabs per side...this allows the cure to penetrate quickly and thoroughly. You'll need to rub each piece with the spice blend thoroughly.
I like to tie the pieces to keep a nice round shape during the smoking process.
Cure under refrigeration each piece for 24 hours in separate zip style bags.
Day Two
After 24 hours...remove the pieces from the fridge and rinse very thoroughly....Let them sit to dry for 1/2 hour or so. There will be some specks of pepper from the seasoning.
Once they have dried a bit, put them into a prepared smoker and close the lid tight.
Mine took four hours to reach an internal temperature of 160 degrees F.
Allow to cool to room temperature before storing or freezing.
NOTES; if can't get the Montreal seasoning - Montreal Steak Seasoning Blend
-Makes 1/4 cup
* 4 tablespoons salt
* 1 tablespoon black pepper
* 1 tablespoon dehydrated onion
* 1/2 tablespoon dried garlic
* 1/2 tablespoon crushed red pepper flakes
* 1/2 tablespoon dried thyme
* 1/2 tablespoon dried rosemary
* 1/2 tablespoon dried fennel
1. Combine all in a Ziploc bag or shaker and mix thoroughly.
Dave: You can do it with just the sugar and salt cure. I add the seasoning because I like the flavor. I have done it without the first few times and was very satisfied. Thanks for that recipe for the Montreal Seasoning...have to try it out.
My note – I love the recipe for the Montreal seasoning.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com