Canadian Bacon

Canadian Bacon

3 days

Canadian Bacon is a pork loin that is brined then smoked. It's not the most desirable of smoked meats, but if you’re looking for an easy way to fix up a pizza or an egg breakfast, it will definitely do the trick. And it’s easy. All you really need is a stock pot, a Smoker, and some pork loins, and you can bang this recipe out.

Procure Equipment

1. Procure Equipment

Before Event

The day or multiple days before the event, procure the following equipment:

• Chef's knife
• Cutting board
Stockpot
• Baking sheets
• Cooling racks
Smoker
Meat Thermometer
Wood Chips
• Plastic wrap

Buy Ingredients

2. Buy Ingredients

Before Event

The day before brining, procure the following ingredients:

• 2 pork loins
• 4 tbsp. fennel seed
• 4 tbsp. black peppercorns
• 8 star anise
• 4 cinnamon sticks
• 2 heads garlic
• 1 ½ cups Kosher Salt
• 1 cup sugar
• 2 lemons
• 3 tbsp. Instacure No. 1 curing salt

Prepare the Brine

3. Prepare the Brine

Day 1

The day of the event, place the following brine ingredients into a large Stockpot:

• 2 gallons water
• 4 tbsp. fennel seed
• 4 tbsp. black peppercorns
• 8 star anise
• 4 cinnamon sticks
• 2 heads garlic, halved
• 2 cups Kosher Salt
• 1 cup sugar
• 2 lemons, halved
• 3 tbsp. Instacure No. 1 curing salt

Turn to high heat and bring to a boil. Bringing 2 gallons of water to a boil will take a fair bit of time, maybe 45 minutes.

Once the water boils, reduce the heat and simmer the water for 5 minutes. Remove from the heat and allow to cool to room temperature.

Brine it Up

4. Brine it Up

Day 1

Rinse off the pork loins. Trim any silver skin off the outside of the loins. Cut the loins into pieces roughly 4 inches in length.

Check the temperature of the brine. Once it is at room temperature, we’re ready to go. Add ice cubes to bring the temperature down as needed.

If your Stockpot will not fit in the refrigerator, find a suitable container and ladle the brine into that container.

Submerse the loins in the brine. Refrigerate for 24 to 36 hours.

Remove from Brine

5. Remove from Brine

Day 2

Pour the brine and ingredients into a strainer. Remove the loins and rinse off any brine ingredients that are stuck to the loins.

Place the loins on a cooling rack over a baking sheet, in order to catch the drippings.

Put the baking sheet in the refrigerator, and let sit uncovered in the refrigerator for 12 to 24 hours in order to dry.

Smokin' Loins

6. Smokin' Loins

Day 3

Smoke the pork loins at 180F until they reach an internal temperature of 145F.

The preferred smoking woods for this style of Bacon include wood from fruit trees (apple, cherry, pear, etc.) for a lighter, fruitier smokiness.

When ready, remove from the Smoker and place on cooling racks.

Done, eh!

7. Done, eh!

Day 3

When cool, place the smoked pork loins in a sealable freezer storage bag. Label the package Canadian Bacon: made April 22, 2014.

You may slice the Canadian Bacon and consume cold, use it as a side for your morning eggs, or place atop pizza.