Dive into the world of homemade Canadian bacon with this dry cure recipe that promises to transform your breakfasts and sandwiches. Discover the magic of curing your own meat with simple ingredients and patience.
Why This Recipe Works
- The dry cure method ensures a deep penetration of flavors, creating a perfectly seasoned Canadian bacon.
- Using Prague Powder #1 guarantees safety and adds that classic pink hue and cured taste.
- This recipe allows for customization with spices and sugars, making it versatile for any palate.
- Slow curing and smoking (if desired) develop a complex flavor profile unmatched by store-bought versions.
- It’s a rewarding process that yields delicious results, perfect for food enthusiasts looking to expand their culinary skills.
Ingredients
- 5 lbs pork loin, trimmed
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp Prague Powder #1
- 2 tbsp black pepper, freshly ground
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground coriander
- 1 tsp ground thyme
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Plastic wrap or vacuum sealer
- Refrigerator
- Smoker or oven (optional)
Instructions
Prepare the Dry Cure Mixture
In a large mixing bowl, combine the kosher salt, brown sugar, Prague Powder #1, black pepper, garlic powder, onion powder, ground coriander, and ground thyme. Mix thoroughly to ensure all ingredients are evenly distributed. This blend will be the foundation of your Canadian bacon’s flavor, so take your time to mix it well.
Apply the Cure to the Pork Loin
Place the trimmed pork loin on a clean surface and generously apply the dry cure mixture, covering every inch of the meat. Use your hands to press the cure into the meat, ensuring it adheres well. This step is crucial for even flavoring and curing.
Cure the Pork Loin
Wrap the cured pork loin tightly in plastic wrap or vacuum seal it. Place it in the refrigerator for 7 days, turning it over every other day to redistribute the cure and juices. This slow curing process is essential for developing the bacon’s texture and taste.
Rinse and Dry the Bacon
After 7 days, remove the pork loin from the refrigerator, unwrap it, and rinse under cold water to remove excess cure. Pat dry with paper towels. At this point, you can proceed to cook or smoke the bacon, or you can let it air-dry in the refrigerator for another day for a firmer texture.
Cook or Smoke the Bacon
Preheat your smoker to 200°F or your oven to the same temperature. Smoke or bake the bacon until it reaches an internal temperature of 150°F, about 2-3 hours depending on the method. Let it cool before slicing thinly against the grain for serving.
Tips and Tricks
For those looking to elevate their Canadian bacon, consider experimenting with different wood chips when smoking, such as apple or hickory, for added flavor. Monitoring the internal temperature is key to ensuring safety and achieving the perfect texture. If you’re short on time, the curing process can be shortened by a day or two, but keep in mind that this may affect the depth of flavor. Always use fresh spices for the dry cure to maximize taste. Lastly, slicing the bacon thinly against the grain will ensure each bite is tender and flavorful.
Recipe Variations
- For a sweeter version, increase the brown sugar to 3/4 cup and add a tablespoon of maple syrup to the cure.
- Spice lovers can add 1-2 teaspoons of crushed red pepper flakes or cayenne pepper to the dry cure mixture.
- Experiment with different herbs like rosemary or sage for an aromatic twist.
- For a smoky flavor without a smoker, add 1 teaspoon of liquid smoke to the cure mixture.
- Try using coconut sugar instead of brown sugar for a lower glycemic index option.
Frequently Asked Questions
Can I use a different cut of pork?
While pork loin is traditional for Canadian bacon, you can experiment with other lean cuts like pork tenderloin. Keep in mind that the curing and cooking times may vary based on the size and thickness of the cut.
How long can I store the cured bacon?
Properly cured and cooked Canadian bacon can be stored in the refrigerator for up to two weeks or frozen for up to three months. Always wrap it tightly to prevent air exposure.
Is Prague Powder #1 necessary?
Yes, Prague Powder #1 is essential for safety and achieving the characteristic flavor and color of cured meats. It prevents bacterial growth and should not be omitted or substituted.
Summary
This Canadian bacon dry cure recipe offers a delicious way to enjoy homemade cured meat. With simple ingredients and patience, you can create a flavorful bacon that’s perfect for breakfast, sandwiches, and more. Customize the spices to your liking and enjoy the fruits of your labor.