To continue my quest into the different worlds of bacon, I decided to try a type of bacon that may get overlooked more than other types of bacon. From our friendly neighbors to the North, I bring you homemade Canadian Bacon!
With the NHL Playoffs on the horizon and MLB Opening Day a few days past, it is time to fire up Grilling Season.
After reading much praise about Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn, I purchased the book and read through it for a month. To start off easy, the cured smoked pork loin seemed like a good place to start.
Thanks to Ruhlman and Polycn's wonderful book, you'll read and see more recipes here in the future.
Canadian bacon is different from slab bacon. It is not from the belly of the pig. It is created by using a pork loin and the loin is brined with a curing salt and herbs before it is smoked. This type of pork is usually quite lean and flavorless so it was a small challenge to amp up the bite.
Here is the recipe: (quantities may differ depending on size of Pork Loin)
- 1 gallon water
- 1.5 cups kosher salt
- 1 cup sugar
- 1.5 ounces pink salt (8 teaspoons)
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 2-4 garlic cloves, peeled and lightly smashed
- 4 lb boneless pork loin, all fat/sinew removed
2. Place the pork loin in the brine and weight it down with a plate to keep it submerged. Refridgerate for 48 hours. I have read that over-brining meats can cause it to be quite salty and there is nothing to do to fix it. I brined it for maybe 55 hours.
3. Remove loin from the brine and rinse it under cold water and pat dry. Place on a rack over a plate in refridgerater uncovered for a day. If you can hang it, this also helps it dry quicker allowing more air to get at the loin.