Homemade Canadian Bacon Recipe – How to Make Canadian Bacon Easy
Canadian Bacon Recipe – How to Make Canadian Bacon || How to cure bacon ****TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE: http://bit.ly/BBQaccesoryguide
In this Canadian Bacon Recipe, we will teach you how to make homemade Canadian Bacon. This Easy Cured Bacon Recipe is one that is simple to do and tastes great! Everything you need to know is below.
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What you will need to make this Homemade Bacon recipe:
UPDATED:
1 Pork loin (4-6lb roast)
4 cups water (boiled)
4 cups Ice Water
1.5 tbs Prague Powder #1 curing salt – (see link above)
1/2 cup or less depending if you want it less salty
1 cup brown sugar
1/2 cup Canadian Maple syrup
2 tbs garlic
1 tbs black pepper
1 tsp cloves
1 tsp coriander seeds
1 Large Ziplock bag
***HOW TO MAKE THIS RECIPE***
Canadian Bacon Recipe Step #1
First you will need to prepare a liquid curing brine to transform your pork loin into fresh bacon. Take all your ingredients above except your pork loin and place it into 4 cups of water to boil in order to dissolve the salts. Once the salts are dissolved, add in the remaining 4 cups of ice water. This should be enough to bring your boiled water down to a chilled tempreture.
Canadian Bacon Recipe Step #2
Next, once your curing brine is chilled you are going to place your pork loin into a ziplock bag and pour in your curing brine. close the bag up tight while trying to remove as much air as possible. Next you are going to place it in a bowl (to avoid potential leaks) and place it in the fridge for 4-5 days. Each day make sure to flip your bag.
Canadian Bacon Recipe Step #3
After 4 days your pork loin will be fully cured and ready to be smoked. Take our your cured pork loin and rinse off any bits of the brine then place it in a bowl of cold water for 1-2 hours. This will help remove some of the saltiness and give it a more balanced taste. Once that is done, take out your cured pork loin and dry it using paper towel and let it sit open to the air while you get your grill set up for smoking.
Canadian Bacon Recipe Step #4
Once you have your grill set up indirect for smoking you are going to place the cured pork loin on the grill opposite the coals and begin smoking using your favourite hardwood about 225 degrees for around 2 hours or until the internal tempreture reaches 145 degrees. Once your internal tempreture reaches 145 degree take it off the grill and let rest until cool.
Canadian Bacon Recipe Step #5
After it has cooled you are now ready to slice it up and begin to feast. (note: if you leave it in the fridge for a few days it will allow the smoke to distribute throughout the bacon a bit more.)
That’s it, Enjoy!
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About this video:
In this Homemade Canadian Bacon Recipe Video, you will learn How to make homemade bacon. This cured Homemade Bacon recipe is one that can be adapted and used making pork belly bacon as well.
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Awesome video! Thanks for sharing. I always wanted to make my own bacon but it just hasn't happened yet.
Thanks great video i will be trying this
nice
Not homemade unless you kill the pig yourself?
Great video. Thank you for sharing.
If I wanted to add corn meal to this at what point could I do this if at all possible?
I am from Canada… we call this back bacon and we can’t buy it in our run of the mill grocery store… not sure why it’s called Canadian bacon
Will try this!
Excellent video Jabin! Using you for a reference doing this soon! Rock On!
so is it 2 1/2 tablespoons of curing salt like in the video or 1 1/2 like the updated recipe says?? Great video….going to try this for sure!
Must be good the kids are going crazy over it…??
You should get a good set of tongs. The only time a fork should touch your meat is when it's served. Holes = moisture loss.
Should the brine receipe be doubled for twice the meat ?
Followed your method, and it turned out great! Now I’m trying to do it again, and realize that the description and video have different amounts of salt… so now I’m lost lol. I don’t remember if I used 1 cup or 1/2 cup
Hey Jabin, I'm getting ready to make some Canadian Bacon so thought I'd see what all was on the ol YouTube and BAM! Your video was the first to pop up. I'm curious of a couple things. 1st what if anything would you change if you did this cook again? 2nd I'm wanting the bacon to primarily be used to fry and eaten as bacon and to be used on Pizzas, so with that being said do you have any changes you'd recomend from this recipe? Thanks a million and love your videos. Cheers buddy
I injected brine and brined for a full week. Rinsed & dried off and let sit in fridge uncovered overnight. Turned out fantastic ! Thanks.
The kids were tearing it up lol. Im sold. Lol
Jamie , got ya sir. I do mean a pork loin I big thick one. I was using the term incorrectly.
Jamie, going to a reenactment in 2 weeks gonna use this brine for my tenderloin . Gonna skewer on green sticks and roast . May put some wet wood on the coals for some good smoke.
FAIL … you do not cure canadian bacon with any kind of rub you do not salt it you do not brine it you do not do anything but smoke it long and slow … when you salt cure a meat you make a pancetta … NOT BACON ….
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why do you people insist on calling the crap you make bacon … Bacon is a smoke only process
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145f for 18 to 20 hours … smoked with sugar maple wood chips in a water tray between the heat source and the meat ( which must be a 50/50 meat to fat ratio) … every time you open the smoker add 30minutes to your smoke time … and HANG the meat instead of casserole dish and wire tray … hang that sucker .. for maximum smoke penetration on all the meat all the time
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Bacon is a smoke curing process … when you use a 50/50 meat to fat ratio and long slow smoke the meat the heat from the smoker will convert the fats and meat proteins to natural salts and sugars (nitrates are salts) … which is how the meat cures while it is smoking and that curing process draws the smoke flavour deep into the meat which cures the complete meat … not just the outside.
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Pancetta is a salt cured and smoked meat … and is about as close to bacon is as a pork chop is to a t bone steak … looks the same but it's not the same.
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and before you haters get all winey …I am Canadian And have smoked my own bacon for 40 years … I learned from my Grandma who smoked it for 90 years … and she learned it from her mom and grand ma … so take it from a true Canadian … do it the way i listed above and get some true Canadian Bacon …. btw it is best when you go about 110 to 120f … and smoke it for 24 to 48 hours and the meat is never out of the smoke .. so you MUST have someone watching it at all times to make sure it always has enough smoke to stifle the flames from the sugar maple wood chips … you can also add hickory and sweet apple wood chips but no more than 1/4 of those to 3/4 sugar maple wood chips … the longer you smoke it the more intense the flavour … and the best sugar maple wood chips to use are from sap time as they also contain some sap from the sugar maple …
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1:32 … that is how to make what americans call bacon when it is actually pancetta styled.
finally finished watching this video … thats a nice smoked ham .. but is not bacon .. it is a pancetta style smoked ham …. bacon is a smoke only process
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if you cant stay awake for 24 hours .. 145f smoker and go for 18 to 20 hours … and never salt it never brine it never dry rub it … and only use sugar maple as your primary smoke source … 1/8th macintosh apple wood and 1/8th hickory wood chips and 3/4 sugar maple wood chips makes great bacon … but every time you open the grill top to add more soaked wood chips add 30 minutes to your smoke time … and close that vent keep the smoke in, all the smoke, there are enough gaps around the lid to let the smoke out … also bacon is best when hung in a smoker as your grill cant do that get a small wire grill like a toaster oven has and use a 50/50 meat to fat meat .. then and only then will you make bacon.
Hello from Honduras that canedian bacon looks so damn delicious
Where did you get the BBQ from especially the grate? I want that grate.
I love smoked meat and this pork loin looks great.Thanks for sharing!
Hey, it's the original bacon brother, from the great white north!
(that means I like your video.)
Awsome shrinkage you got there. I never boil a brine, and never let the smoker get over 170 Degrees. 40 years of doing it and no one has got sick yet. Bacon should not be seasoned with herbs, either.
well done! it looks amazing! check out our dry brine Canadian Bacon https://www.youtube.com/watch?v=zWLeIR6G4Z0
That’s interesting. In Ontario we wet cure and slow cook, instead of smoking.
What kind of salt did you mix in with the sugar and water?
Have you thought about wrapping the pork loin with pork belly and do this very process? that would be a fusion of American and Canadian bacon….:)