Prep 45 mins
Cook 192 hrs
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
- 5 lbs pork loin
- 1 gallon water
- 1 1⁄4 cups mortons tender quick
- 3 garlic cloves
- 3 bay leaves
- 1 1⁄4 cups brown sugar
- 1 1⁄4 ounces gin
- 1 1⁄2 tablespoons black peppercorns
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
My first Canadian bacon and I will be making more. I went light on the liquids and put everything in a vacuum bag and sealed for 3 days. Awesome!
Update: Been 3 years and I'm still making this. Freezes well. Makes the best Egg McMuffin ever.
This might be the easiest thing I've ever made to get so many rave reviews from family and friends. There is a lot of leeway with the brining and soaking times, as I hadn't read the recipe thoroughly so made a few mistakes there. The bacon is meaty and moist, and carmelizes beautifully in the pan. I will be making a lot more of this!
My first attempt, I forgot to rinse and let the loin soak in plain water, just the ends were too salty, though next time I will be sure to soak, and there will definitely be a next time!! Thanks Jeff