With the low price specials on whole pork loins ($1.99 /lb for 10lbs), I could no longer resist making some Canadian Bacon (or Back Bacon as they call it up there). The recipe is based on the one in Charcuterie by Ruhlman and Polcyn with some more spices added. I have not yet adjusted the salt and pink salt as this is my first attempt and we generally don’t cook this until browned as we do with Bacon.
Brine
- 4 liters (2 gallons) water
- 650 grams kosher or pickling salt
- 480 grams white sugar
- 75 grams pink salt / Cure #1
- 1 TB ground Nutmeg
- 1 TB ground Allspice
- 1 TB granulated Garlic
- 2TB dried Sage
- 2TB dried Thyme
- 2 Bay leaves crumbled
I would have used fresh herbs but they are not up yet this spring.
Mix well. Note the salts and sugar are by weight. This is important as the density varies dramatically between types and brands.
Brining
Cut the pork loin in half. Trim off the silverskin and surface fat. This was a 10.5 lb pork loin after trimming.
Submerge in the brine and weight down with a plate or 2. Place in refrigerator for 48 hours. Since I was also doing a batch of Smoked Chicken Legs and Thighs at the same time, this ended up in the crisper drawer of the garage fridge. This is actually quite convenient.
Cook and taste a sample to check for saltiness. Slice a couple pieces off the end, rinse and pan fry. At the 36 hour point it was a bit saltier than we like so half the brine was poured off and replaced with water.
At 48 hours Remove, rinse and pat dry. Taste test again. If OK place back in the fridge uncovered for 12 hours to equalize and from the pellicle.
Smoking
Hot smoke with cherry wood at 230F, until an internal temp of 150 degrees has been held for 30 -60 min. This takes about 4 hours. At this point, it is fully cooked and could be served ready to eat. Ours is slabbed like smoked pork chops and thin sliced for pizza and sandwiches.
The verdict
Delicious. Teal said we may never buy ham again!
Mark Bronkalla