wittdog
Master Chef
It’s fall in upstate NY and a young man’s mind turns to matters of sausage making and curing meats. This is the first part in a three part series on how to make Canadian and Peameal Bacon. Canadian Bacon (also called “back bacon“) is made from pork loins that have been cured and then smoked. Peameal bacon is just cured (not smoked) and then rolled in cornmeal and fried.
The first step is to trim the loins. The second is to mix the brine and inject the loins. The third step is to let them cure for 5 days. I prefer to inject my cure as opposed to doing a dry cure*. I have found that I get better results by making a wet cure and injecting the meat and then brining them. This is a matter of preference and by all means try different methods and see what works for you. You should have a food grade bucket if you plan on doing a wet brine. Over the course of the five days we will move the loins around so that they are not touching and will brine evenly. The next part of our series will cover the smoking of the loins.
*dry cure-- mix the cure and salt and then coat the loins with honey and let them make their own brine.
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The first step is to trim the loins. The second is to mix the brine and inject the loins. The third step is to let them cure for 5 days. I prefer to inject my cure as opposed to doing a dry cure*. I have found that I get better results by making a wet cure and injecting the meat and then brining them. This is a matter of preference and by all means try different methods and see what works for you. You should have a food grade bucket if you plan on doing a wet brine. Over the course of the five days we will move the loins around so that they are not touching and will brine evenly. The next part of our series will cover the smoking of the loins.
*dry cure-- mix the cure and salt and then coat the loins with honey and let them make their own brine.
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