Smoked Canadian Bacon – Dry Cure Recipe
Boneless Pork Loin (size will depend on how much bacon you want to make)
1 Tbsp Morton Tender Quick per pound
1 Tsp each dark brown sugar per pound, garlic powder per pound and onion powder per pound
Trim fat and silver skin from pork loin and cut into 3 to 4 pound sections. Weigh each section, making a note of the weight of each piece before measuring the dry ingredients.
For example, if you have two sections, one weighting 4 pounds and one weighting 3 pounds, measure all the dry ingredients for the 4 pound piece and place that in one bowl; measure all the ingredients you will use on the 3 pound piece, and put that in a separate bowl.
Make sure to cover all surfaces, and work the dry cure into any crevices in the meat. My refrigerator was at 38ºF.
You do not have to open the bags; if some liquid has formed, give the bag a few shakes to redistribute the liquid. You may also see an iridescent sheen on the surface.
*It is important to take the internal temperature of each piece of loin, using a thermometer. **
Time to Smoke:
I now only take my Canadian Bacon to 140ºF. The texture and moistness is much better. If you decide to use the 140ºF temperature, make sure that your probe is in the thickest part of the meat.
After the meat reaches 140ºF, slowly move the probe in and out. If there is a drop in temperature, leave the probe at that spot, and continue to cook until the 140ºF internal temperature is reached. If you have a good instant read thermometer, also use that to get your final reading. (if serving with crackers you may have to quarter each slice.)
Measure all dry ingredients for each section of meat, based on the weight of each section, and thoroughly mix, rubbing the entire mixture on to the loin.
Place loins into separate one gallon sealable plastic bags, and remove as much air as possible, curing meat in the refrigerator at 36ºF - 40ºF.
Due to the thickness of the loin, you will need to cure them for 6 days. Once a day turn meat over.
When Loins Are Fully Cured:
Now, remove loins from plastic bags and thoroughly rinse off.
Soak loin pieces in about three gallons of cool water for 30 minutes; remove from soak and pat dry.
Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface.
Place loins into a 225ºF preheated Bradley.
Apply maple smoke for 1:40 to 2:00 hours.
Continue to cook until an internal temperature of 140ºF - 150ºF is reached. The higher you take the internal temperature, the less moisture will remain in the meat.
Remove loins from smoker, and tent foil until loins are cool enough to be handled.
Wrap each piece tightly in plastic wrap.
Refrigerate for at least two days.
Cut into ⅛ inch thick slices and serve.