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Canadian Bacon Recipe

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This recipe for Canadian Bacon is from Yaras Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Brine
Ingredients:  
Ingredients:  
Pork loin
Water
Prague Powder #1/Insta-Cure #1
Salt (non-iodized)
10 grams (15 milliliters/1 tablespoon) peppercorns
10 grams (15 milliliters/1 tablespoon) mustard seeds
4 bay leaf
4 garlic cloves crushed
5 to 6 cloves
½ cup (125 milliliters) maple syrup
Directions:
Directions:
Weigh pork and water. Calculate the amount of Prague powder needed which is 0.25 percent the total weight of pork and water. Calculate the amount of salt which is 2 to 2.5 percent of the total weight of the meat and water.

In a small pot over medium heat, dissolve the salt, Prague powder #1, spices, and maple syrup into one-third of the water.

Bring to a simmer and let steep for 10 to 15 minutes.

Pour this heated liquid into a container with the remaining water, and cool in the refrigerator until 40°F.

Place the loin in the container with the brine, making sure that the pork loin is fully submerged.
Cover and refrigerate for 4 to 6 days.

Remove the loin from the brine and remove any spices stuck to the outside.
 

Traditional Canadian or Back Bacon
Ingredients:  
Ingredients:  
Directions:
Directions:
Place loin in the refrigerator uncovered overnight; after removing from the brine.

Preheat the smoker to 225°F (105ºC).

Place the cured loin in the smoker.

Smoke until the internal temp is 140ºF (60ºC).
 

Peameal Bacon
Ingredients:  
Ingredients:  
Directions:
Directions:
Roll the cured loin in coarsely ground yellow pea meal or yellow corn meal.

Place loin in the refrigerator uncovered overnight; so the peameal and meat harden together.

Slice thickly and fry as this type of bacon must be cooked before eating.
Personal Notes:
Personal Notes:
In Canada, they make two types of bacon—back bacon, which is called Canadian bacon in the United States, and peameal bacon. Peameal bacon is made mainly in Ontario. The name peameal bacon derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War I, it has been rolled in ground yellow cornmeal. It must be cooked before eating when you do not need to cook back bacon as it has been smoked.

 

 

 

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