Recipe of Award-winning Smoked Canadian Bacon

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Any-night-of-the-week Smoked Canadian Bacon. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Smoked Canadian Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Canadian Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Smoked Canadian Bacon is 70 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smoked Canadian Bacon estimated approx 30 mins.

To get started with this recipe, we must prepare a few ingredients. You can have Smoked Canadian Bacon using 7 ingredients and 21 steps. Here is how you can achieve it.

Anything smoked is always delicious and this is no different. Great on English muffins and eggs benedict or just eating it by itself

Ingredients and spices that need to be Get to make Smoked Canadian Bacon:

1. 1 large pork loin
2. 1 morton's tenderquick
3. 1 pure maple syrup
4. 1 onion powder
5. 1 garlic powder
6. 1 dark brown sugar
7. 1 hardwood for smoking

Steps to make Smoked Canadian Bacon

1. Remove silver skin and trim fat away from pork loin
2. If pork loin is large cut into approximately 2 to 3 pound loafs
3. The ratios of ingredients are 1 tablespoon of Morton's tenderquick per pound and the dark brown sugar garlic powder and onion powder is one teaspoon per pound
4. For example a two pound chub would have 2 tablespoons of tender quick and 2 teaspoons each of remaining ingredients
5. Once you have determined your measurements mix all dry ingredients together
6. The maple syrup is not mandatory for this so I use just enough with the dry ingredients 2 distribute them evenly
7. If you opt to not use the maple syrup it is crucial that you evenly distribute the dry ingredients
8. Once you have evenly distributed on the pork loin place in a ziploc bag (I double bag for safety) and place in 35 to 40 degree fridge for six days,massaging daily
9. The tender quick cures the pork to inhibit botulism from forming
10. After 6 days remove from the bag and immerse in cold water for 30 minutes
11. Now you can slice a piece off and throw it in a frying pan and fry it up to see if its too salty
12. If it is still too salty repeat step 10
13. Pat pork loin dry and place on plate in refrigerator uncovered overnight
14. This allows pellicule (rind)to form on the outside
15. Pick the hardwood of your choice to smoke with. I prefer something mild such as maple or Apple
16. set your smoker temperature to 225 °
17. 2 hours of smoke and bring the internal temperature of the bacon to 140°
18. wrap in aluminum foil until cool enough to handle
19. Wrap in plastic wrap or vacuum seal and place in refrigerator for 48 hours to mellow out
20. after 48 hrs. slice in 1/8" pieces or however thick you choose
21. you can omit any of the ingredients as long as you keep the Morton's tenderquick

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So that is going to wrap this up for this special food Steps to Prepare Award-winning Smoked Canadian Bacon. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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