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Tips on making Canadian Bacon

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    Tips on making Canadian Bacon

    All, I am looking for a tried and true method to make my own Canadian bacon. I would prefer to keep it as nitrate free as possible but don't even know where to start.

    I did it one time... nitrates were necessary, I believe. Nitrates are not as bad as the popular media has led you to believe.

    I used a trimmed boneless loin... and brined for 5 days, then smoked.

    Here is the brine...
    • 1 gallon water, divided
    • 1 cup kosher salt
    • 1 cup maple syrup
    • 1/3 cup light brown sugar
    • 2 teaspoons pink salt (aka InstaCure, Prague Powder)
    • 4 bay leaves
    • 3 medium cloves garlic, smashed
    • 1 tablespoon black peppercorns
    • Let sit in brine IN the refrigerator for 5 days
    Take loin out and submerge in cold fresh water for 30 minutes, then pat dry

    When ready, smoke at 225 (I used a traeger) until internal temp is 140 deg.

    It was easy to make and turned out pretty good.


      Thanks! Sounds awesome!



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