Hey there, culinary adventurers! Ready to embark on a meaty journey that’ll tickle your taste buds? Today, we’re diving into the world of Canadian bacon. No, it’s not just a fancy term for “slightly confused ham”—it’s the star of our show that’ll make your breakfast sing! Buckle up your aprons, and let’s get cooking!
Home-Cured Canadian Bacon
Catch your breath, folks—this is some serious bacon magic happening right here! This ain’t your run-of-the-mill bacon; we’re talking about a glorious transformation that will have your friends begging for your secrets. Are you ready for some mouthwatering action? First, feast your eyes on this!
Now that you’re officially salivating, here’s what you’ll need to whip up this fabulous creation:
Ingredients:
- 3 to 4 pounds of pork loin
- 1/2 cup of kosher salt
- 1 tablespoon of pink curing salt (trust me, this is crucial)
- 1/4 cup of brown sugar
- 1 tablespoon of black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of crushed red pepper flakes (if you like a little kick!)
Now that you have your ingredients, let’s roll up those sleeves and get to the fun part—making the bacon!
Instructions:
- Start by mixing the kosher salt, pink curing salt, brown sugar, black pepper, garlic powder, onion powder, and red pepper flakes in a bowl. This will be your magical curing rub.
- Rub the curing mix all over the pork loin, making sure it’s covered in that deliciousness. No naked pork allowed!
- Wrap your pork loin in plastic wrap and tuck it away in the fridge for about 5 to 7 days. Yes, patience is a virtue—even in the kitchen!
- Every day or so, flip the loin over and massage it gently. Show it some love. You’re making a future breakfast superstar here!
- After a week, rinse off the cure and pat it dry with paper towels. It’s like giving your pork a spa day!
- Now, you can either smoke it or roast it! For that smoky goodness, a low and slow approach is ideal. If you’re roasting, set your oven to 200°F and cook until it reaches an internal temperature of 150°F.
- Once it’s done, let it cool, slice it up, and bask in the glory of your homemade Canadian bacon.
And there you have it—your very own home-cured Canadian bacon! Serve it up at brunch, layer it on sandwiches, or eat it straight out of the fridge (we won’t judge). Go on, celebrate your success and enjoy every glorious bite!
Creative Canadian Bacon Recipe Ideas to Try
source = www.theprovidentcook.com
