Recipe by Chef Jeff Garland
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.
Top Review by Wing-Man
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.
- 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
Directions See How It's Made
- 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.