Smoked Canadian Bacon

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Smoked Canadian Bacon. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Smoked Canadian Bacon is one of the most popular of recent trending meals on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions daily. Smoked Canadian Bacon is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Smoked Canadian Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Canadian Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Smoked Canadian Bacon is 70 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smoked Canadian Bacon estimated approx 30 mins.

To get started with this recipe, we must prepare a few ingredients. You can have Smoked Canadian Bacon using 7 ingredients and 21 steps. Here is how you cook that.

Anything smoked is always delicious and this is no different. Great on English muffins and eggs benedict or just eating it by itself

Ingredients and spices that need to be Take to make Smoked Canadian Bacon:

1. 1 large pork loin
2. 1 morton's tenderquick
3. 1 pure maple syrup
4. 1 onion powder
5. 1 garlic powder
6. 1 dark brown sugar
7. 1 hardwood for smoking

Instructions to make to make Smoked Canadian Bacon

1. Remove silver skin and trim fat away from pork loin
2. If pork loin is large cut into approximately 2 to 3 pound loafs
3. The ratios of ingredients are 1 tablespoon of Morton's tenderquick per pound and the dark brown sugar garlic powder and onion powder is one teaspoon per pound
4. For example a two pound chub would have 2 tablespoons of tender quick and 2 teaspoons each of remaining ingredients
5. Once you have determined your measurements mix all dry ingredients together
6. The maple syrup is not mandatory for this so I use just enough with the dry ingredients 2 distribute them evenly
7. If you opt to not use the maple syrup it is crucial that you evenly distribute the dry ingredients
8. Once you have evenly distributed on the pork loin place in a ziploc bag (I double bag for safety) and place in 35 to 40 degree fridge for six days,massaging daily
9. The tender quick cures the pork to inhibit botulism from forming
10. After 6 days remove from the bag and immerse in cold water for 30 minutes
11. Now you can slice a piece off and throw it in a frying pan and fry it up to see if its too salty
12. If it is still too salty repeat step 10
13. Pat pork loin dry and place on plate in refrigerator uncovered overnight
14. This allows pellicule (rind)to form on the outside
15. Pick the hardwood of your choice to smoke with. I prefer something mild such as maple or Apple
16. set your smoker temperature to 225 °
17. 2 hours of smoke and bring the internal temperature of the bacon to 140°
18. wrap in aluminum foil until cool enough to handle
19. Wrap in plastic wrap or vacuum seal and place in refrigerator for 48 hours to mellow out
20. after 48 hrs. slice in 1/8" pieces or however thick you choose
21. you can omit any of the ingredients as long as you keep the Morton's tenderquick

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So that is going to wrap it up with this exceptional food Steps to Make Ultimate Smoked Canadian Bacon. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!