Canadian bacon, back bacon and peameal bacon – whatever you might call it… all differ from the bacon sold in the US because it is made with a pork loin as opposed to pork bellies. (British back bacon is made from a cut of pork that includes both the loin and belly… clever Brits!) Since I have a lifetime supply of curing salt, why not make some?
Over the last 6 weeks I have now made Canadian bacon / Back Bacon 3 times! Making this recipe 3 times does not make me an expert – but I will say that it has turned out perfectly each time and I will now make this myself instead of buying it! Over the summer it has been great in sandwiches, a topping for pizza and burgers, fried up in a pan for breakfast and just sliced up as a snack. It’s good enough that Bob and Doug McKenzie would trade for their last beer!
This recipe is simple, and very easy to calculate depending on how much meat you wish to cure. For every pound of pork loin add 1 Tablespoon of Morton’s Tender Quick and 1 Tablespoon of Brown Sugar. As an example – if I had a 6 pound pork loin I would use 6 Tablespoons of Tender Quick and 6 Tablespoons of Brown Sugar.
Putting it together:
Lay out pork on cutting board and cut off excess fat (if you wish) Cut up loin to a manageable size (The pork loin in the picture I cut into three 8″ pieces) Take a sharp, thin knife (I use a fillet knife) and stab meat at 1 inch intervals to ensure that the meat cures evenly. Drop the meat into a gallon size ziplock bag and then pour in the tender quick / brown sugar combination. (If you want to ‘kick things up a notch” by adding any herbs or spices such as garlic etc feel free!) Shake bag well to evenly coat meat and then place in refrigerator.
That’s it! Flip the bag over twice a day for one week and it’s ready for the smoker.
After a week, remove meat and soak in a bowl of cool fresh water for 1/2 hour, drain and repeat for another 1/2 hour. This will help remove some of the salt. Pat dry with a paper towel and dust lightly with brown sugar.
Place in smoker and smoke meat until internal temperature reaches 150f (I usually run my smoker at about 225f and use hickory wood but applewood would be an excellent choice as well) If you don’t have a smoker or a BBQ you could always put into the oven, but the smoky flavor really enhances the meat!