Canadian Bacon Account Options
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Any cut of pork that you might consider worthy for a platter of pork chops is just as perfect for making Canadian bacon at home.
If you're a bit tired of simple loading While this guide covers some strong basics, do not consider so much as the ultimate authority on the topic as it is a simple method, especially if this is your loading All cooking is open to some level of experimentation, so feel free to use this article as a guideline for approaching this particular dish.
Use your knife and make sure that you trim away any and all unwanted fat, as well as the "silver skin" found within pork. Do your best to trim the meat down to whole pounds for easy math down the road.
There are two reasons why you would want to trim your pork loin:. Place your meat on the scale and zero in on its weight as soon as you can.
While you can still have acceptable Canadian bacon if you hiccup on the seasoning, the same cannot be said when it comes to the amount of cure you apply to the meat.
Because the meat's weight is so important to proper curing, many people who cure meat tend to measure by weight, usually down to the gram, instead of relying upon measuring spoons.
Combine your cure and sugar into a single bowl. Grab a big handful of the mixture and rub it all over the pork loin, making sure to get it into every crevice.
Once you have saturated the loin with sugar and cure, toss it into the gallon Zip-Lock bag along with any remaining cure. Take the bagged pork loin, push out every molecule of air that you possibly can, then seal the bag.
Lay the bagged loin within a pan to minimize the fallout from a leak. Put the panned-and-bagged loin into your refrigerator.
The loin requires a number of days to cure equal to half its thickness in inches, divided by four; for example, a 3" thick pork loin would require six days of curing because 0.
Make sure to flip the loin each day, this will ensure that the cure maintains an even distribution across and within the pork loin.
If you are still leery of under-curing the loin, give it an extra two days. Once your pork loin has been given the appropriate amount of time to cure, remove it from its bag and rinse it free of any remaining cure using cold water.
Slice off a small piece of the loin and fry it to an even brown using a pan and either a pat of butter of 1 teaspoon of oil. Once you've properly cooked the loin, give it a taste to gauge the salt content; if you detect too much salt, you can soak it in cold water, possibly with some quartered raw potatoes, for half an hour.
While you may not need to do this, it is a handy trick to know. If your loin clears the "fry test," congratulations. You've got a basic Canadian bacon; feel free to add the various seasonings on the ingredients list at this point, seasonings like paprika, onion powder and black pepper.
For wood you can use anything you like as a smoky flavor, like loading Put your Canadian bacon into the smoker and cook it until you reach the desired internal temperature.
How you intend to serve the Canadian bacon dictates the desired internal temperature:. I sincerely hope that you have appreciated this in-depth tutorial on the ins and outs of curing and smoking a delicious pile of loading I believe that this particular cut is a delicious approac h to cooking pork that few people ever consider making at home; merely resigning themselves to having it when they order a pizza or purchase breakfast at a fast food place.
Do you feel I left a certain approach or ingredient out in this guide? Do you have your own personal method for making Canadian bacon?
Did you have great success using my guide? Please feel free to share your thoughts and opinions in the comment section below and do not forget to link this to your friends, family and co-workers.
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The Best Canadian Bacon downloads. Unlike bacon in America, the bacon from Canada is not made from pork belly.
Instead of being long slices of meat, their bacon is round circles and it tastes similar to ham. Great Value. Hillshire Farm. Holmes Smokehouse.
Jennie-O Turkey Store. Jimmy Dean. John Morrell. Jones Dairy Farm. Kountry Boys Sausage. Land O'Frost. Larissa Veronica. Loma Linda.
Mai Quoi. Old Wisconsin. Oscar Mayer. Parker House. Pender Packing. Petit Jean Meats. Purnell's Old Folks. Queen City. Reser's Fine Foods.
Richard's Cajun Foods. Sam's Choice. Smoke Bar Ranch. Sunset Farm Food. Sweet Earth Natural Foods. The Sausage Maker.
Uncle Charley's. Wenzel's Farm. Wright Brand. Number of Pieces 1 to 9. Type Breakfast Sandwiches. Popular Sizes 23 fl oz.
Flavor Unflavored. Retailer Walmart. Affluent Supply INC. Azzle Wholesale Mart. Special Diet Needs Gluten-Free. High Protein. Special Offers Clearance.
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