Comfort Food, Great Leftovers, Keeps Well, Freezes Well
Most store-bought Canadian bacon is flabby, spongy, and pricey. This recipe produces bacon that is delicately smoked and porky, with a firm texture. See Cook’s Notes for other flavoring suggestions for the brine.
Makes 3 to 5 pounds
INGREDIENTS:
- 2- to 3-pound pieces boneless pork loin, preferably cut from the rib or blade section of the center-cut loin (2–3 inches thick)
- Basic Wet Brine made with Insta Cure No. 1
- 1 tablespoon coarsely ground black pepper (optional)
INSTRUCTIONS:
- 1. Follow the directions in step 1 of Home-Cured Bacon, curing the loin for 2 days (if the loin is more than 3 inches thick, increase the curing time to 3 days).
- Remove the loin from the brine. Rinse, and pat dry. Sprinkle evenly with the pepper (if using). Smoke. Cool to room temperature, then wrap in plastic wrap and refrigerate. (Refrigerate for up to 1 week or freeze for up to 2 months.)
- Cut into ⅛-inch-thick slices and lightly panfry or roast whole to an internal temperature of 135°F to 140°F. Eat hot or refrigerate for cold sandwiches.
COOK’S NOTES:
- Pan fried slices are great for breakfast but should never be cooked to the point of becoming crisp, or they will be inedible.
- Cut into ¾-inch chops, Canadian bacon can be used in any recipe calling for smoked pork chops.
- Vary the brine as suggested in the Cook’s Notes following the bacon recipe.
- To make the traditional cornmeal-coated Canadian bacon known as peameal bacon, roll the cured and still-damp loin in fine cornmeal. Hang and air-dry for 1 hour, then smoke.
- Use this curing recipe to make smoked pork chops using a 6- to 8-rib bone-in center-cut loin rib section. Cure for 4 days and cold-smoke as directed on.
- Cut between the ribs into chops and panfry or grill; or roast the whole piece to an internal temperature of 130°F to 140°F on an instant-read thermometer.
