I found a couple of pork roasts on clearance and since we are curing and smoking a pork belly for bacon, I thought I’d try these for some Canadian bacon. The only hitch might be that they were packaged in some odd, slimy, “gravy” that I washed off as well as I could.
I modified the recipe from Michael Ruhlman’s Blog post on Canadian Bacon
- 2 quarts of water
- 5 tablespoons kosher salt
- 2 tablespoons pink salt
- 1/2 cup white sugar
- 5 cloves garlic – smashed
- 2 bay leaves (I left these out as they are trapped in our pantry)
- 1 bunch of dried sage
- 7 or 8 springs of thyme
- 1 lemon – halved
- Combine the ingredients in a pot and bring it to a simmer, stir to dissolve the salt and sugar.
- Remove it from the heat and chill it in the refrigerator.
- Place the pork and the brine into a vacuum bag and refrigerate for about 72 hours.
- Remove the pork from the brine, rinse it and pat it dry.
- Refrigerate it uncovered for 4 – 24 hours.
- For Canadian Bacon: hot smoke the loin to an internal temperature of 145 to 150 degrees.
In the end, the Canadian Bacon tastes really good and sliced just beautifully.
It’s in the fridge waiting for breakfast.