How To Make Canadian Bacon Brine. The following recipe is taken and slightly adapted from charcuterie by michael rhulman and brian polcyn, a book very worth searching out if you are at all. The curing salt is a mixture of salt and sodium nitrite that.

Back (Canadian) Bacon Wet Cure Method oldfatguy.ca
Back (Canadian) Bacon Wet Cure Method oldfatguy.ca from oldfatguy.ca

Step by step instructions for making the best canadian bacon step 1: To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. After researching, i learned that wet brine cures for items like canadian bacon and ham require a much larger amount of pink salt than items like belly bacon that get cured with a dry rub.

It Gets Its Canadian Name From The Loin’s Location On The Back Of The Hog, And Is Thereby Differentiated From Side Bacon , Which Is The Bacon That Americans Typically Eat.

5 pound pork loin, cut in half if you need to fit it in vessel. Step by step with photos. Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar.

In A Large Heavy Dry Saucepan, Roast The Star Anise, Fennel Seeds, And Peppercorns Over.

Step by step instructions for making the best canadian bacon step 1: The reason is simple dilution from the water content of the brine. And, like peameal bacon, it is made from a cured pork loin.

I Now Only Take May Canadian Bacon To 140 F.

So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means i had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method). Place your meat on the scale and zero in on its weight as soon as you can. If you don’t have a smoker, you can substitute.

Canadian Bacon Is Normally Made With A Wet Cure, While Regular Bacon Is Best Made With A Dry Cure (Although Supermarket Bacon Is Usually Wet Cured Stuff).

Making canadian bacon from start to finish using pops brine.brine recipe1 gallon water3/4 cup kosher salt1 cup brown sugar1 cup white sugar1 tbsp cure #1 ( p. While the brine cools, trim the pork loin of excess fat and silver skin, keeping a thin layer of fat around the loin. Seasoned with maple syrup and sage.

You Can Play Around With The Herbs And Spices In The Brine As Much As You Want As Long As You Don’t Change The Ratio Of The Salt, Sugar, Curing Salt, And Water.

To make the cure, combine 1 quart of water, kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. For a simpler method try maple smoked back bacon, made with the bradley smoker maple cure. This recipe uses a homemade cure.

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