Ingredients
Method
- Prep. Put everything except the meat in a very clean nonreactive pot stainless, enamel coated, glass). Dissolve the salts and sugar. The garlic will not dissolve thoroughly. Let it cool in the refrigerator.
- Cure. Scrub the exterior of the meat thoroughly (don't use soap). Put the pork in the pot and keep it in the fridge for the length of time in the calculations above (you can go about 20% longer if you have to). If necessary weigh it down with a dinner plate or something else.
- Cook. For Canadian bacon, after the cure, it is time to smoke. Before smoking, rinse the surface really well because there will be a heavier concentration of salt on there. Smoke at 325°F (163°C) until it is 145°F (63°C) in the deepest part of the center. Depending on how thick your meat is, this will take from 1 to 3 hours. The reason we cook at 325°F (163°C) is to prevent the stall which will happen at lower temperatures and that can result in a much longer cook and drier meat. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.
- For Irish bacon, after the cure, rinse the surface really well because there will be a heavier concentration of salt on there. Then, in the grill or oven, roast it at 325°F (163°C) until it is 145°F (63°C) in the deepest part of the center without smoke. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.
- Serve. You can serve it right out of the smoker or oven or slice into discs and sear it on the grill or in a medium hot frying pan with a little bit of oil.
- Or make Eggs McMuffins! Smear some butter on the cut sides of an English Muffin and grill them alongside a slice of Canadian Bacon. Plop an egg in a ramekin or small bowl and sit it in simmering water until it is done to your liking. Add a slice of Cheddar or American cheese and it's better than McDonald's!
Notes
PLEASE NOTE: The cure time depends on the thickness that you enter above. You can go longer by as much as 20%, but do not go less.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.