How to Make Homemade Canadian Bacon
Canadian bacon is made from whole pork loin that has been brined for about a week. It's great on a pizza, as an ingredient in eggs Benedict or simply fried or broiled as a side dish. Making Canadian bacon at home is easy and doesn't require a lot of special equipment, although you'll need to invest in a large stoneware crock, stainless-steel pot or food-grade plastic bucket before you begin. Does this Spark an idea?
Things You'll Need
- Pork loin
- Water
- Salt
- Sugar
- Cure
- Cloves
- Peppercorns
- Bay leaves
- Large pot
- Large food-grade bucket, crock or stainless-steel container
- Kitchen thermometer
Instructions
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1
Cut a 6-pound pork loin into two 3-pound pieces. If you can't find a 6-pound loin, use smaller pieces.
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2
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3
Bring to a boil, the cool to 38 to 40 degrees Fahrenheit. Place in a large plastic food-grade bucket, stoneware crock or stainless-steel container.
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4
Submerge the pork loin in the brine. Weight the meat down with a plate so it remains submerged.
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5
Keep at 38 to 40 degrees in the refrigerator. Use a thermometer to check the temperature. If the brine gets too cold it will stop working. If this happens, remove the container from the refrigerator and let it warm up a bit, then return it to the fridge.
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6
Soak the pork in the brine for 5 to 7 days. Turn the pieces occasionally if any parts are touching. The longer the pork stays in the brine, the saltier it will be.
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7
Remove the pork and discard the brine. Rinse the pork under cold water or soak for 2 hours to remove some of the salty flavor. This is optional. Refrigerate and use within 4 days or freeze.
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8
Slice the loin into about thin rounds about ½ inch thick for Canadian bacon.
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Tips & Warnings
Cure is optional in Step 2, but it will keep the meat pink and protect against organisms such as botulinum.
Don't make Canadian bacon from pork that's been frozen.
Resources
- Photo Credit Deejay's Smoke Pit, Ohio Stoneware
