Canadian Bacon

Ingredients

  • 1 boneless pork loin, trimmed of excess fat (about 4 to 5 pounds)
  • About 1 gallon water, divided
  • 1 cup pickling salt (non-iodized)
  • 1 cup pure maple syrup
  • 1/2 cup light brown sugar
  • 2 teaspoons pink curing salt (nitrate)
  • 4 bay leaves
  • 2 medium cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 1 tablespoon juniper berries

    • Directions

    1. Combine 2 quarts of water, pickling salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, peppercorns and berries in a medium saucepan. Bring to a boil over medium high heat, stirring constantly to dissolve salts and sugar.
    2. Boil for 1 minute, then remove from heat.
    3. Place in refrigerator until completely chilled (or add ice chunks to cool).
    4. Cut loin into 4 pieces.
    5. Place 2 pieces into gallon Ziploc bags.
    6. Pour half of cooled brine into each bag.
    7. Fill bags with equal amounts of cure then top off with water.
    8. Let sit in refrigerator for 3 to 5 days.
    9. Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.
    10. Hot smoke (200-225 degrees) until instant read thermometer registers at least 150 (ideally 155) degrees when inserted into thickest part of the pork loin, about 2 to 3 hours.
    11. Let pork cool for 30 minutes.
    12. Slice and serve or pan fry before serving.
    13. Category.
    14. Meat.
    15. Keywords.
    16. Pork.
    17. Maple Syrup.

    Category

  • Meat

    • Keywords

  • Pork
  • Maple Syrup

    • C u i s i n e S c h u l z