August 10, 2010

Canadian Bacon


Canadian Bacon
Home-cured Canadian Bacon

Canadian bacon is a much leaner cured breakfast meat than regular bacon and is easy to make at home. An essential component of Eggs Benedict, it's also a very fine sandwich meat. This version of Canadian Bacon is slightly altered from the recipe by Michael Ruhlman & Brian Polcyn in Charcuterie.

Canadian Bacon

1-4 lb. boneless pork loin, fat and sinew removed
1 gallon water
1½ cups kosher salt
1 cup sugar
1½ ounces (8 teaspoons) Instacure #1 ("pink" salt)
2 bunches fresh sage
1 bunch fresh thyme
1 spear fresh rosemary
3 cloves garlic, peeled and lightly crushed
Add everything except the loin to a pot and bring to a simmer. Let simmer a few minutes to ensure the salts are completely dissolved, then chill for at least 2 hours. Submerge the pork loin in the brine and refrigerate 48 hours.

Remove the loin from the brine (dispose of the brine), rinse it under cold water and pat dry. Rest it uncovered on a rack over a platter or sheet pan in the refrigerator 12-24 hours until the surface feels tacky.

Hot smoke the loin for 2-3 hours (or roast it in an oven at 200°F/95°C) until it reaches an internal temperature of 150°F/65°C. I used apple wood to smoke this one, but have been equally successful with the oven method.

Cool, then cover and refrigerate. Canadian bacon keeps 10 days refrigerated.

1 comment:

  1. Mmmm, Canadian bacon. That is what we call it in Canada too :-) I think that is kind of strange. Our regular bacon is the same kind that you eat in the US.

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