Smoked Canadian Bacon Recipe. Place the pork loin into the brine, weighing down with a small plate if needed to keep the meat from floating. Pour the brine into a large container and add the cold water or ice create 1 gallon of liquid.
Unlike this method, i prefer to cold smoke my brined canadian bacon. If it is still pretty warm, let. My curing brine is based on a recipe from pops on the smoking meat forums.
Apply Maple Smoke For 1:40 To 2:00 Hours.
Add garlic powder, sugar, salt, black peppercorns, prague powder in a pot and put this in the refrigerator for some time. Fill the can with chips to the rim only. Peameal bacon canadian pickled pork canadian and irish bacon recipe smoked canadian back bacon recipe back canadian bacon wet cure method.
Mix Ingredients Well And Heat Over Medium Heat, Without Boiling:
Mix up brine, simmer spices in all or a portion of brine, mix together. Bring to a boil over high heat, stirring to dissolve salts and sugar. Applewood chips in a 15oz tin can with two 1/2″ holes on opposite sides, one near the bottom and one about middle.
This Entails Submerging Your Meat In A Liquid Mixture Of Salts, Nitrates And Other Flavorings.
Give this cheesy french classic a boost with slices of smoky canadian bacon. Mix your brine and inject every inch all over the product. Steven first showcased this recipe on season 1 of project
If It Is Still Pretty Warm, Let.
Scrub the exterior of the meat properly and put the pork in the pot and put it in the refrigerator for two weeks. Liquid smoke, if doing only in oven, optional. Pour the brine into a large container and add the cold water or ice create 1 gallon of liquid.
Place The Pork Loin Into The Brine, Weighing Down With A Small Plate If Needed To Keep The Meat From Floating.
Light smoke would be 1 hour, but i like a medium smoke. Boil for 1 minute, then remove from heat. Boil for 1 minute, then remove from heat.
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