Oh my, this is delicious!! Dave Nelson posted this on another forum and I made it Thurs & Fri. Can't wait to make a Canadian Bacon pizza!!
Canadian Bacon - Dave Nelson
Day One...
You'll need to gather your curing ingredientMorton's Tender Quick, Brown Sugar and some Montreal Steak Seasoning.
You'll need 1 tablespoon Morton’s Tender Quick, 1 teaspoon brown sugar and a 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.
Enjoy your Canadian bacon in sandwiches or with a fried egg breakfast. Also makes a great hash. Make your own Canadian bacon for a real treat.
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Since I always cook my pork to ~145 F., next time I'll smoke just to that temp. I think the 160 F. dried it out a litte, but it is delicious.
Some of you may have trouble getting the ingredients - I did, I had to wait until I was in a 'big town' - but also check out farm/ranch supply places for curing salts and such. That's where I used to get them.
Canadian Bacon - Dave Nelson
Day One...
You'll need to gather your curing ingredientMorton's Tender Quick, Brown Sugar and some Montreal Steak Seasoning.
You'll need 1 tablespoon Morton’s Tender Quick, 1 teaspoon brown sugar and a 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.
Enjoy your Canadian bacon in sandwiches or with a fried egg breakfast. Also makes a great hash. Make your own Canadian bacon for a real treat.
-----
Since I always cook my pork to ~145 F., next time I'll smoke just to that temp. I think the 160 F. dried it out a litte, but it is delicious.
Some of you may have trouble getting the ingredients - I did, I had to wait until I was in a 'big town' - but also check out farm/ranch supply places for curing salts and such. That's where I used to get them.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com