How To Make Canadian Bacon. An Easy Recipe For Homemade Loin Bacon
Canadian bacon is made with a wet cure. How is Canadian bacon different from regular bacon, Canadian bacon is made from a piece of pork loin roast. Regular streaky bacon is made from a slab of pork belly. You can make a variation of Canadian bacon using a pork tenderloin as well.
Canadian bacon is normally made with a wet cure, while regular bacon is best made with a dry cure (Although supermarket bacon is usually wet cured stuff). The following recipe is taken and slightly adapted from "Charcuterie" by Michael Rhulman and Brian Polcyn, a book very worth searching out if you are at all interested in making your own bacon and sausages. This recipe is for a very pure, meaty tasting bacon.
Heat the water with the salt, sugar and nitrite salt until all solids are dissolved into the brine. Place the meat in the brine, and put a plate (or something heavy) on top of the meat to keep it completely submerged in the brine. Refrigerate the brine and pork for 2 days.
Take the pork out of the brine and rinse it off well. Cut into thin slices and fry up! If the pork is too salty, you can let it soak for a half hour or so in a pot of cold water. This will leach out some of the salt. If you prefer to smoke the Canadian bacon prior to eating, let the bacon rest after bring uncovered in the fridge for between 12 hours and a day.
Once the bacon has achieved a pelicule, it can be hot or cold smoked in your smoker. Hot Smoking a Home Cured Ham in a Gas BBQ. Easy instructions for hot smoking a fresh cured ham in a gas BBQ. Homemade ham is easy to make and you can use your normal backyard gas barbecue to smoke your own ham. How To Cure Ham at Home, It's Easier Than You Think!
Cure Ham at home. Easy instructions, a simple brine and after a week in the fridge, you have transformed fresh pork leg into American Ham! Make your own bacon. Today's supermarket bacon is OK. I mean, you can't go too far wrong with bacon; but to really know good bacon you either need to find a great artisan producer, or make your own. Easy food smoking at home. Smoke your own bacon! You might think that you need to invest in an expensive smoker if you want to start making your own home smoked bacon, fish or sausages.
The trick to maneuvering the bowl of the spoon through the ice is to trap the shaft between your index and middle fingers, with the top of it resting in the notch between thumb and index. Then you use the middle finger to push it (counterclockwise) halfway around a tight circle and the index to pull it back. A smooth stir is one of the bartender's subtlest skills.
Fifty revolutions at a minimum. Slide a julep strainer, as the traditional, large perforated spoon used with stirred drinks is known, into the glass. Strain the drink into your chilled glass. The standard maraschino cherry has been a part of the drink since at least 1891. The lemon twist was probably there for another decade before that. In other words, use whichever you like. We prefer the twist because of the fragrant and appetizing slick of lemon oil it leaves on the surface of the drink.
With a knife (old-school) or vegetable peeler, cut a 1 1/2-inch-by-1/2-inch swatch of peel, avoiding the white pith. Hold it skin-down between thumb and index finger over the drink and snap it in half lengthwise. Drop it in or discard, as you prefer. 1. Assemble your ingredients. 2. Acquire a glass — from the freezer or not. 3. Into a vessel larger than the glass, place some ice cubes. Also pour in some whiskey.
