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(YouTube)   An actual Canadian from Canada, who lives in Canada, makes two styles of Canadian bacon, even though nobody there actually calls it Canadian bacon. Oh Canada, our home of bacon fans   ( divider line
    More: Spiffy  
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290 clicks; posted to Food » on 30 Sep 2020 at 2:50 PM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook

Canadian Makes Canadian Bacon Recipe Peameal Bacon Back Bacon Recipe

Canadian Makes Canadian Bacon Recipe Peameal Bacon Back Bacon Recipe. What is Canadian Bacon... In Canada there are two kinds of bacon that you could be talking about: Back Bacon or Peameal Bacon. Both are bacon made from pork loin, Back bacon is smoked, and peameal bacon isn't. This is an authentic Canadian bacon recipe.

3.5Kg pork loin
3L water
16.25g Prague Powder #1 **See notes below for calculations
163g salt **See notes below for calculations
10g (15 mL / 1 Tbsp) peppercorns
10g (15 mL / 1 Tbsp) mustard seeds
4 bay leaf
4 garlic cloves crushed
5-6 cloves
125 mL maple syrup

In a small pot over medium heat, dissolve the salt, Prague powder #1, spices, and maple syrup into 1/3 of the water.
Bring to a simmer and let steep for 10 - 15 minutes.
Pour this heated liquid into a container with the still cool remaining 2L water, and let cool to fridge temps.
Place the loin in the container with the brine, making sure that the pork loin is fully submerged.
Cover and refrigerate for 4 -6 days.
Remove the loin from the brine and remove any spices stuck to the outside.

For Back Bacon:
Place loin in fridge uncovered overnight; after removing from the brine.
Preheat smoker to 105ºC (225°F).
Place the cured loin in the smoker.
You want to smoke this until the internal temp is 140ºF.
This could take around 1.5 hours - but it's best to make sure with a temperature probe.
Remove the meat from the smoker and let it cool.
Fry as you would any bacon.

For Peameal Bacon:
Roll the cured loin in coarsely ground yellow pea meal (or yellow corn meal).
Place loin in fridge uncovered overnight; so the peameal and meat harden together.
Slice thickly and fry as you would any other bacon.

***For Wet Brining Using Equilibrium Brining
A ratio of:
-The weight of the Prague powder #1 should be: 0.25% of the total weight of the meat & the water combined.
-The weight of the salt should be: 2% - 2.5% of the total weight of the meat & the water combined.

0:00 How to make real Canadian bacon
0:25 What is Canadian back bacon peameal bacon
0:43 How to brine pork loin Canadian bacon
2:38 Maple Syrup!
3:52 In the edit suite explaining audio trouble
7:00 Canadian Back Bacon Vs. Peameal Bacon
9:00 Tasting homemade Canadian Back Bacon
11:29 Canadian Back Bacon Peameal Bacon Recipe
11:57 Bob and Doug Mackenzie talk about back bacon

#LeGourmetTV #GlenAndFriendsCooking

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