Description
Sliced thin, this Canadian Bacon is delicious with Eggs Benedict, Hawaiian Pizza or in anything you would use ham in.
Ingredients
2 1/2 lbs center cut pork loin
1 qt boiling water
1 qt ice water
80 g (1/2 cup) salt
50 g (1/4 cup packed) brown sugar
75 g (1/3 cup) maple syrup
28 g (4 teaspoons) Curing Salt #1 (optional but recommended)
8 g (1 small handful) fresh sage sprigs
8 g (1 small handful) fresh thyme sprigs
10 g (1 Tablespoon) whole peppercorns
25 g (10) crushed garlic cloves
Instructions
Add all ingredients to the boiling water except the pork loin and ice water. Stir and simmer until the salt and sugar have thoroughly dissolved and the herbs and spices have had a little time to steep. About 5 minutes.
Remove the brine from the heat and add the ice water. Stir to melt all the ice. Check the temperature. If it is room temperature or colder, it is ready to use. If it is still pretty warm, let it cool for a bit to room temperature.
Once cooled, place the pork loin in a gallon size zip lock bag. Pour the brine over the pork loin. Seal it up and place it in the refrigerator (on a sheet pan in case it leaks).
After 2 days, flip the bag and return to the refrigerator.
On the 4th day, remove the pork loin from the brine. Submerge it in fresh water for 30 minutes. Then remove it from the water and pat it dry all over.
Place the pork loin on a sheet pan, uncovered, in the refrigerator for 1-2 days to dry and form a pellicle (if you’re not smoking it, you can skip this step).
Preheat your smoker (or oven) to 200 F, place the cured loin on the center of the rack and insert your probe thermometer into the center of the meat. Set it to alert you when the meat reaches an internal temperature of 145 F.
When the internal temperature reaches 145 F, remove the loin from the smoker and allow it to cool. Refrigerate it until you are ready to use it. TIP: if you want nice clean slices, it needs to have cooled all the way before you slice it.
Notes
IMPORTANT
Curing Salt #1 goes by many names – Prague Powder #1, DQ Curing Salt #1, Insta Cure #1, Pink Salt #1. This is a mixture of salt and sodium nitrite for smoked and slow-cooked meats. It is dyed pink so it is not confused with table salt – which would be dangerous. Curing Salt #2 is for uncooked cured meats like salami. It is a combination of salt and sodium nitrate.
Do not substitute Himalayan Pink Salt or Morton Tender Quick for Curing Salt #1– they will not act in the same way. I’m sure there is a way to use Morton Tender Quick for curing hams, but you would need to follow a recipe specific to that product. I have never used it.
In some products, the use of curing salt is necessary to prevent botulism. This is not one of those products so curing salt is optional. However, it is what gives cured meat its rosy hue, extends its shelf life, and prevents an oxidized flavor that otherwise develops after a couple of days.