MAPLE-CURED CANADIAN BACON

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Maple-Cured Canadian Bacon image

Categories     Pork     Side     Bacon     Pork Tenderloin     Vanilla     Summer     Maple Syrup     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 4 lbs

Number Of Ingredients 10

6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1*
2 teaspoons vanilla
1/2 cup pure maple syrup
3 cups ice cubes
2 (2-lb) pieces boneless pork loin (2 inches thick; preferably from rib end)
Special Equipment
a 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 22 1/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Steps:

  • Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
  • Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
  • Rinse pork and pat dry, then discard brine.
  • Prepare grill and smoke bacon:
  • Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
  • Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
  • When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
  • Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
  • Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
  • Available at The Sausage Maker (888-490-8525).

Fransisco Sm
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I've made this recipe several times now and it's always a hit. The bacon is crispy and flavorful, and the maple flavor is a perfect complement. I highly recommend trying this recipe!


Nojir Ahmed
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This was a great recipe! The bacon turned out perfectly crispy and the maple flavor was amazing. I'll definitely be making this again.


Jasmine Reeves
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This recipe was a hit! The bacon was crispy and flavorful, and the maple flavor was a nice touch. I will definitely be making this again.


EP Digital SA
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I loved this recipe! The bacon was so flavorful and the maple flavor was perfect. I will definitely be making this again.


Basanda Zulu
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This was my first time making bacon from scratch and it turned out amazing! The maple flavor was perfect and the bacon was crispy and delicious. I'll definitely be making this again.


Abdul Moiz
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This recipe was easy to follow and the bacon turned out great! I'll definitely be making this again.


Gerda Lephoi
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This was a great recipe! The bacon turned out crispy and flavorful. I would definitely make this again.


Faith Ojini
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I love how this recipe uses simple ingredients to create such a delicious dish. The maple cure is a great way to add a unique flavor to bacon. I'll definitely be making this again.


Shishir Bindu
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This recipe is easy to follow and the results are amazing. The bacon is crispy, flavorful, and has a hint of sweetness from the maple syrup. I highly recommend trying this recipe.


Danyal luqman
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I'm not a big fan of bacon, but I tried this recipe and was pleasantly surprised. The maple cure really mellowed out the flavor of the bacon and made it much more enjoyable. I'll definitely be making this again.


Annette Hapurona
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This recipe is a keeper! The bacon turned out perfectly crispy and the maple flavor was amazing. I served it with eggs and pancakes for brunch and everyone loved it.


Shukri Xiiyreey
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I love the sweet and savory flavor of this bacon. It's perfect for a special occasion or just a regular weeknight meal. I'll definitely be making this again.


Dj Ky
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This was my first time making bacon from scratch and it turned out great! The instructions were easy to follow and the end result was delicious. I can't wait to try more bacon recipes from this website.


Daylen Newkirk
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I've made this recipe several times now and it's always a hit. The maple cure gives the bacon a wonderful flavor that is perfect for breakfast, lunch, or dinner. I highly recommend trying this recipe!


Malik Adrees Awan
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This recipe was absolutely delicious! The maple flavor was perfectly balanced with the smokiness of the bacon. I used thick-cut bacon and it cooked up perfectly crispy on the outside and tender on the inside. I will definitely be making this again!