Thursday, October 3, 2013
With the price of bacon going up, I decided to make some Canadian bacon and using it for Eggs Benedict and just for breakfast.
I started with about a 3 1/2 pound pork loin. To that I added the following ingredients
1 gallon of water
1 cup kosher salt
1 cup Maple syrup
1/3 cup Light brown sugar
2 teaspoons tender Quick
4 bay leaves
4 garlic cloves
1 tablespoon black peppercorn
To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, tender quick, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat.
Next, trim the fat from the pork loin
Transfer the boiled brine to a large container and stir in remaining 3 quarts of water. Place the brine in the refrigerator until completely chilled. Slice the lemon and add to the brine. Fully submerge the pork loin in the cure and let it sit in refrigerator for 3 to 5 days. After 3 to 5 days, remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels. Tie the loin with butcher string to firm up. Start the smoker or grill and get it up to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant read thermometer registers 140 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours. Let pork cool for 30 minutes. Slice and pan fry before serving.