In this video, Jaxx teaches you how to make Canadian bacon at home. Get a printable version of this recipe at
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Grill I used in this video
The pork loin is soaked in a brine for 12 days followed by 1 to 2 hours of smoke until the internal temperature reaches 145 degrees Fahrenheit. I used a partial “Pops Brine” method, cutting the salt back and adding a few other ingredients. This recipe should cure 2 loins (about 5 pounds) or less.
So I’m new to the curing meat thing, in fact this is only my 3rd time curing anything. a few weeks ago I made “Canadian Bacon” it turned out fantastic. Wet brined for 12 days in my refrigerator at home. I am very pleased with the results. I used a variations of a wet brine known as “Pops brine” I cut back on the salt and added maple syrup and a couple of other spices that weren’t in the original recipe.
5 pound pork loin cut in half
1 gallon of filtered or distilled water
1 cup of brown sugar
1 cup of regular sugar
3/4 cup of kosher salt
1 Tablespoon of pink salt (insta cure #1)
1 Tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon maple syrup.
Mix all ingredients together until dissolved . Place Pork loin or loins in brine for 12-14 days. I recommend on day 12 to slice a piece off and fry it up just to check for the saltiness level. If it’s to salty then soak it in filtered water for a few hours.
Pink Curing Salt
Bourbon maple syrup
InkBird Thermometer
ThermoPro
Thanks to shovelhead8 for the inspiration.
#canadianbacon #bacon #howtomakebacon
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