Canadian Bacon

 

 

 

Let’s make some Canadian bacon! First take your tenderloin and trim off some of the fat. I like mine really lean but – that’s up to you!

 

 

 

 

 

 

 

 

 

Then mix your brine water:

 

1 gallon water                                                                    

1 cup kosher salt                                                

4 bay leaves                                                       

1 cup brown sugar                           

1 tablespoon garlic powder                                                                   

1 tablespoon cloves                                                                                                         

3 tablespoons  Mrs. Dash Seasoning                        

1 tablespoon Juniper berries  (crushed)                                  

1/2 tablespoon black peppercorns   (crushed)                                  

4 tablespoons pure maple syrup                                                                    

3 tablespoons brandy

Prague powder #1 (amount/lbs of meat)   

 

 

Place the meat in the brine water and inject every few inches. Place submerged meat in a non-reactive container, zip-lock bag or vacuum sealer bag. Soak the meat in the in brine for about 7 to 10 days.

 

After soaking rinse in clean cold water to remove remaining brine and salt.

 

* Optional  - Pat dry with paper towels and apply thin coating of your favorite rub.   If you choose not to use a rub just pat dry and smoke.                    

 

Smoke at 225°F until meat reaches an internal temperature of 140°F - 145°F for future use or 160°F for immediate use. Smoked meat should rest refrigerated for 24 hours prior to use to allow the flavors to meld.

 

Rest to cool and slice 1/4" thick for standard Canadian bacon or really thin for a boiled ham lunchmeat prior to using. Freeze in air tight bags.

 

 

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