As promised, here's the second installment in the Makin' Bacon series - and believe you me, it's a lot easier to do than you think. What Americans call Canadian Bacon and my fellow countrymen call "back" bacon, this version is dry cured rather than brine cured before smoking. It differs from Peameal bacon, a specialty from the province of my birth (Ontario) in that it is smoked after curing, whereas peameal is not. We'll cover that one in a later edition - I promise!
Canadian bacon is simply a large piece of pork loin, tied then rolled in a mixture of Morton Tender Quick, brown sugar, coarse ground pepper, dried sage and thyme, encased in a zip bag and left to cure in the bottom of the refrigerator for a week. It was on ignore for most of the time.
After the cure time, we soaked it in water to remove some of the excess salt, then smoked it in our Big Chief using applewood chips for 6 hours. Of course the longer the smokin' time, the more pronounced the flavor. See Episode 1 for more detailed pictures and instructions.
After our bacon cooled the Big Guy sliced it using our new handy dandy meat slicer that we just couldn't do without. I mean if you're gonna' be makin' your own bacon by the pound(s) as we've been doing, a meat slicer's certainly the way to go! Wrapped and frozen into individual packages, we had our first taste last night in a bacon sandwich.
Done on the flattop, our bacon sandwich included grilled onions, tomatoes for the Big Guy (I had mine without) and a touch of mayo on a grilled bun. It was in one word INCREDIBLE and well worth the effort to make your own bacon. It is super lean and full of amazing flavor - not at all like the "cardboard" version you see in your neighborhood supermarket. We've packaged the remainder in individual servings and it's hiding in the freezer for when you all come visit. It'll be fabulous in egg's benedict, in a pasta carbonara, on a pizza or as a flavoring agent in almost anything at all. I guarantee it's not going to last long. LOL
So, I bet you're wondering if we're done yet, aren't ya. Uhh, the answer would be an absolute unequivocal NO! You wouldn't believe what we've got on the go now but I'm not gonna' let the secret outa' the bag for at least another week, so you'd best stay tuned!
Canadian Bacon Adapted from mortonsalt.com
1 boneless pork loin (approximately 5 pounds)
1 tablespoon Morton Tender Quick per pound of meat
1 teaspoon brown sugar per pound of meat
1 Tablespoon coarse ground black pepper
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried thyme
Combine Tender Quick, brown sugar, black pepper, sage and thyme in a small container. Set aside. Remove fat and silver skin from pork loin. Tie with string so that loin holds its shape. Rub prepared sugar/spice mixture onto all sides of loin. Place in large zip top plastic bag and remove as much air as possible from the bag as you zip it shut. Place in the refrigerator and to cure for 4 to 6 days. After curing period, remove from bag and soak loin in cold water for 1 hour, changing water after 30 minutes. Remove from water and pat dry. Refrigerate uncovered for 1 hour to dry slightly before smoking. Smoke until internal temperature reaches 140 – longer if you want a more pronounced smoke flavor.
To prepare - cut into 1/8 inch thick slices. Preheat greased skillet or flat top over medium heat and cook bacon until browned on both sides - about 5 minutes. Download Canadian Bacon
The photo of the bacon sandwich actually made my mouth water. I'm sure it was delicious.
Posted by: Nancy | 05/04/2011 at 08:26 AM
Nancy - awesome, absolutely awesome. It's making mine water too. Ha.
Posted by: June | 05/04/2011 at 08:43 AM
My mouth is watering!
Here I am - Jealous Much - NOT only do you have a smoker - but you have a slicer!!!!!! I know of 2 fabulous things on my birthday wish list I need to provide to William...
Do tell - which slicer do you have exactly?
Posted by: Nanan | 05/04/2011 at 09:06 AM
Honestly Lea, we'll never BUY another pound of bacon! William's either gonna' love us or hate us. LOL We bought a Waring FS150 from Overstock.com. It's fine for home use, easy to clean, etc.,good value for the $$ and all stainless except for the guard. It does tend to slip around some on the counter so The Big Guy's going to build a wooden platform for it and "counter sink" the legs. If we ever need to buy another one we'll likely get one a little heavier with a larger capacity, but that means it'll be bigger, weigh more and there'll be storage issues. C'est la vie!
Posted by: June | 05/04/2011 at 12:03 PM
I love this type of recipe. It has been filed for future use. I hope you have a great day. Blessings...Mary
Posted by: Mary | 05/04/2011 at 02:28 PM
Thanks Mary. We're sure having a lot of fun makin' bacon!
Posted by: June | 05/04/2011 at 02:36 PM
You have a smoker AND a slicer AND Big Guy to slice it for you!!!! Very impressive June :o))
- Mary L.
Posted by: Mary from Apron Strings & Wedding Rings | 05/04/2011 at 03:01 PM
Yup - the smoker was an anniversary gift from moi, the slicer was one of his birthday gifts and the Big Guy's God's gift to me. There ya' go!
Posted by: June | 05/04/2011 at 05:26 PM
Thanks for the info on the slicer. I would leave the slicer on the counter and use it on a regular basis - so storage would not be an issue - besides - it would make people drool - just like my other kitchen toys hehehehehe!
Oh - and my gift from God - William - will love you - he adores the Hawaiian Pizza I make for him - and if I made the Canadian Bacon - look out! And Chorizo - Stand back!
Posted by: Nanan | 05/05/2011 at 08:30 AM
Happy to help my friend. A slicer really is drool worthy isn't it. The bacon is amazing...I think I said that before. I know several times, but it's really worth the little effort.
Posted by: June | 05/05/2011 at 08:50 AM
I love both Canadians and bacon, how could I miss out on making something as awesome as Canadian bacon.
Posted by: Tom @ Tall Clover Farm | 05/08/2011 at 07:15 AM
You're a keeper Tom.
Posted by: June | 05/08/2011 at 02:58 PM