Canadian Bacon - Home Cured

INGREDIENTS

For the Brine

• 1 gallon water

• 6.4 oz salt ( 1-1/4 cups of the Diamond Crystal brand Kosher salt)

• 40 grams / 3 tablespoons pink salt (6.25% sodium nitrite curing salt)

• ½ cup maple syrup

• ½ cup sugar

• 8 garlic cloves, peeled and rough chopped

• 4 fresh or dried bay leaves

• 1 tbsp dried thyme, or a generous handful of fresh thyme

• 1 tbsp whole black peppercorn

• Juice of 2 lemons

• One 8-to-10 pound pork loin

INSTRUCTIONS

1. Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.

2. While your brine is chilling, trim the pork loin of any excess fat and slice in half to form two, 4-to-5 pound cylinders. Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.

3. Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.

4. Rinse and dry the pork, then allow to dry to form a pellicle.

5. Hot smoke the pork at 200 degrees until the internal temperature of the pork reaches 140 degrees.

Source: Internet

Urban Cowgill   Oct 2017 (updated 2024)