California Farm Canadian Bacon

Name: How to cook California Farm Canadian Bacon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people all year
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Canadian Bacon

Our Canadian friends call this “peameal bacon”. It is made from the pork loin, a six to nine pound piece of pork that is much leaner than bacon. It is cured, cold smoked, sliced very thin, 1/8th inch thick, perfect for Eggs Benedict and lean breakfasts, and….pizza! Freezes well, like most things in Canada.

Ingredient

Food ration :

2 people all year

Cooking time :

1 min. to cook, 1 week cure, 4 hrs cold smoke

6 pounds

fresh porkloin, fat trimmed off, cut in half

Cooking instructions

* Step 1

Trim and cut loin in half, place side by side in big enough crock pot, put weights on top, fill crockpot with cold water, pour out and measure, probably 2 quarts. Boil same quantity water in dutch oven with spices, pour hot brine over loins in crockpot, set on counter to cool one day to start 1 week curing process. Skim off any foam, put crock in bottom of fridge for 1 week.

* Step 2

After one week, take out one loin at a time, rinse with water, wash loin with vinegar for a few minutes, dry, rest on cutting board.

* Step 3

Cold smoke pork loins on low mesquite and oak wood fire in barbecue, with glass of water to make steam, till inside temp of meat is 145F degrees.

* Step 4

Slice thin for use. We have an antique hand cranked deli meat slicer that has adjustable settings, or use long sharp knife, I slice the canadian bacon 1/8th inch thick. Put four, five slices per quart freezer bag. Freeze till ready to use. Enjoy.