How to Make Canadian Bacon from Scratch
Canadian bacon, also known as back bacon, is a popular breakfast staple in Canada and the United States. Unlike the pork bacon that is commonly found in stores, Canadian bacon is made from the pork loin, which is a leaner cut of meat. Making Canadian bacon from scratch can be a rewarding and delicious experience, allowing you to control the quality and flavor of the final product. In this article, we will guide you through the process of how to make Canadian bacon from scratch, starting with selecting the right pork loin and ending with a perfectly cured and smoked bacon.
Step 1: Selecting the Pork Loin
The first step in making Canadian bacon from scratch is to select a high-quality pork loin. Look for a loin that is thick and well-marbled, as this will ensure a tender and flavorful result. The loin should be free of any discoloration or off-odors. Once you have selected the pork loin, trim any excess fat and silverskin from the surface.
Step 2: Preparing the Curing Solution
Next, prepare the curing solution, which is a mixture of salt, sugar, and various spices that will help preserve the meat and add flavor. The basic curing solution consists of 1/4 cup of kosher salt, 1/4 cup of granulated sugar, 1 tablespoon of black peppercorns, 1 tablespoon of coriander seeds, and 1 tablespoon of allspice berries. You can also add additional spices such as garlic powder, onion powder, or mustard powder to suit your taste.
Step 3: Curing the Pork Loin
Place the pork loin in a large resealable plastic bag or a non-reactive container. Pour the curing solution over the meat, ensuring that it is fully submerged. Seal the bag or container and place it in the refrigerator for 7 to 10 days, turning the meat every other day to ensure even curing. The curing process will infuse the meat with flavor and preserve it for smoking.
Step 4: Smoking the Canadian Bacon
After the curing process is complete, remove the pork loin from the refrigerator and rinse it under cold water to remove any excess cure. Pat the meat dry with paper towels. Preheat your smoker to 200°F (93°C) and add your choice of smoking wood chips, such as apple or hickory. Place the pork loin in the smoker and smoke it for 1 to 2 hours, or until the internal temperature reaches 145°F (63°C). The smoking process will add a rich, smoky flavor to the meat.
Step 5: Cooling and Storing
Once the smoking process is complete, remove the Canadian bacon from the smoker and let it cool to room temperature. Once cooled, you can slice the bacon into thin strips and store them in an airtight container in the refrigerator for up to two weeks, or freeze them for longer storage.
Conclusion
Making Canadian bacon from scratch is a process that requires patience and attention to detail, but the end result is a delicious and high-quality product that you can be proud of. By following these steps, you can enjoy the taste of homemade Canadian bacon at any time of the year. Happy cooking!
