Best 3 Homemade Canadian Bacon Tender Quick Recipes
Craving for some homemade Canadian bacon that's both tender and quick to make? Look no further! This article presents three delectable recipes that will satisfy your taste buds and impress your family and friends.
The first recipe is the Classic Canadian Bacon, a traditional method that yields flavorful and juicy bacon. It involves curing the pork loin in a brine solution and then smoking it to perfection. For those who prefer a quicker option, the Speedy Canadian Bacon recipe uses a simplified brine and baking method, resulting in tender and delicious bacon in a shorter time.
Lastly, the Maple-Glazed Canadian Bacon recipe adds a touch of sweetness and smokiness to the bacon. This recipe combines the flavors of maple syrup, brown sugar, and spices, creating a caramelized glaze that elevates the bacon to a whole new level.
Each recipe provides detailed instructions, ingredient lists, and cooking times, ensuring that you can easily recreate these Canadian bacon variations in your own kitchen. So, prepare your taste buds and get ready to indulge in the savory and smoky goodness of homemade Canadian bacon!
HOMEMADE CANADIAN BACON
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
Provided by Chef Jeff Garland
Categories Pork
Time P8DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
Nutrition Facts : Calories 298.6, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 57.4, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 22.7
BACON
This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
Provided by Dave
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time P6DT6h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
- Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 6.7 g, Cholesterol 81.6 mg, Fat 60.1 g, Protein 10.6 g, SaturatedFat 21.9 g, Sodium 1813.6 mg, Sugar 6.7 g
CANADIAN BACON
This recipe is from the Morton Salt website. It is delicious. I have made this several times. Makes great breakfast sandwiches or just as bacon. Or "fake bacon" as my kids call it. It IS Canadian!!!!!! ;) Just teasing!!!!! It is delicious in the summer with fresh tomatoes for a BLT. This is quite economical as pork loins are on special quite often where I live. My photo.
Provided by Mary Ann Hanson @DeaconGrandma
Categories Pork
Number Of Ingredients 3
Steps:
- Trim piece of pork loin and weigh.
- For each pound of pork measure 1 tablespoon of Tenderquick and 1 teaspoon of sugar. I have tried white but prefer brown. Mix well.
- Place pork in a zip lock bag. Add salt and sugar mixture and massage into meat.
- Refrigerate for 3-5 days turning and massaging daily. I just go the five days for about 2 pounds of pork. Five days should work for even more pounds of pork as the thickness of the loin should be the same. Go the three days for less.
- When done curing, remove pork from the bag and soak in cold water for 1/2 hour. Pat dry.
- Let set in the refrigerator for a few hours until slightly dry.
- Slice thinly and fry in a little oil in a pan until brown on both sides. Enjoy.
- This takes a long time but is very little effort. It is soooooo good. It does not look like the processed Canadian Bacon you buy in the store. It looks like real meat. Tastes like it too!
- You can slice and freeze this for future use.
Tips:
- Choose a pork loin that is at least 2 inches thick and has a good amount of fat marbling.
- Use a sharp knife to score the pork loin in a crisscross pattern. This will help the marinade penetrate the meat and cook it evenly.
- Be sure to marinate the pork loin for at least 2 hours, or up to overnight. This will help to flavor the meat and make it more tender.
- When cooking the pork loin, use a meat thermometer to ensure that it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the pork loin rest for at least 10 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
Conclusion:
Homemade Canadian bacon is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great source of protein and is also relatively easy to make. With a little planning and preparation, you can easily make your own Canadian bacon at home. So next time you are looking for a new and exciting breakfast or brunch recipe, give homemade Canadian bacon a try!
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