But I also do cooking from all over the world and am always happy to learn about food traditions from other countries, such as why Canadian Bacon isn't called Canadian Bacon in Canada. Up there, it's known (among my family and friends anyway) as "back bacon". The name refers to the cut of meat, a center-cut from the back, and distinguishes it from other bacon made typically from pork belly. It is much leaner than streaky bacon and has a wonderful taste, different from, but still excellent, as a bacon choice. But it's pricey in the stores for the amount you get. What to do?
Make your own. No Smoker? No problem. Oven directions are included.
You will need:
1 boneless pork loin 2-3 pounds (not the smaller tenderloin)
1 tablespoon Morton Tender Quick per pound
1 Tablespoon Brown sugar per pound.
2 teaspoons maple sugar or real maple syrup per pound (I used syrup)
1 teaspoon Hickory Smoked Salt or Applewood Smoked Salt (from Artisano's)
2 teaspoons liquid smoke (leave out if you're using a smoker rather than the oven)
Note: I've never been a big liquid smoke fan. But in this, in a "cure" that's then rinsed, the taste was very good and not overpowering. But you could also substitute extra smoked salt and some smoked Paprika if using the oven method.
Trim the fat and silverskin from the loin. (putting the loin in the freezer for a bit first will help with this) Weigh. Rub each loin with the curing mix over a plate, making sure you cover every inch and crevice. then place each one into a vacuum sealed bag (or tightly sealed freezer bag) I like the vacuum as it presses against the meat forcing the cure into it. Fold the bag opening down an inch like a pant cuff when adding the meat so none of the grains of the cure contaminate the sealing edges for a better seal.
You want it to cure for about six days. Turn loin over once a day and keep your fridge between 36 and 40 degrees. Don't worry, you'll likely have a "guard dog" or two, checking on it to make sure it stays safe.
I can see the kitchen and the back door without lifting a paw!
Then into the oven at 200 degrees F. for four hours or until the internal temperature is 145 degrees. F.
OR put in your little smoker (preheated to about 250F ) with some maple chips that soaked overnight and smoke until the internal temperature comes up to 145-150 (the higher the temp the dryer the meat but no less than 140ish to be safe).
MMMMMM. It looks a bit like ham but it's not too "hammy". It's definitely the taste of "Canadian Bacon" (and those aren't little silver dollar sized pieces like you get at the store). Sliced thick or thin, shared with some fresh baked bread and fixings, it will make a mean breakfast sandwich for your team (OR your family). Sorry, no photos, Google "shark, chum" add early morning caffeine and you'll get the idea.
Storage: After it's cooled (very loosely tented with foil), store the meat in a clean zip lock bag in the fridge to let the flavors mingle 1 to 2 days. Be patient. It's worth the wait.
For freezing, keep the piece uncut. In the fridge, it will keep about 10 days (like that will happen).
The texture was perfect, and the taste? Wow. SO much better than store bought. Thor's even shaking his head up and down to indicate he likes it.
Perfect on about anything. . Even homemade pizza (which was about all I could make with the bits left after I shared).
