Tips on making Canadian Bacon

[davidrewalt]

Thanks! Sounds awesome!

[smarkley]

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.

[davidrewalt]

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.