back bacon brine recipe

Place the packages in a refrigerator. 1 tbsp juniper berries.

How To Make Canadian Bacon At Home Northwest Edible Life Recipe Canadian Bacon Recipes Smoked Food Recipes Smoked Meat Recipes

This really brings out the flavors.

. 1 cup dark brown sugar. Making your own brined and smoked Canadian bacon is a satisfying project requiring a mere 20 minutes of hands-on prep time 4 to 5 days of curing in a wet brine use of an injecting needle makes quicker work of this step and about 2 to 2 12 hours of smoking. Stir well and place in the fridge till the brine is 40 F.

To make 1 gallon of liquid pour the brine into a big container and add the cold water or ice. Refrigerate one to two days. Slice and freeze any that will not be used in the next 7 days.

Refrigerate the pork for 3 days in the brine. Add the cure and honey. It will be delicious but will have less smoke taste.

Slice the bacon with a shard knife as thin or thick as you like it. Also if you dont have a cold smoke generator you can skip the cold smoke and just hot smoke it in a smoker. Press the air out of the bag seal and label your recipe and the date with a sharpie.

I like cooking bacon in the oven because it comes out the most evenly cooked and I. After rinsing the cure off the bacon and soaking it just put it in a 180 F oven until the internal temperature is 140 F. Let the brine cool then pop it in the fridge to chill.

For Irish bacon after the cure rinse the surface really well because there will be a heavier concentration of salt on there. Remove the pork from the brine and dry the surface by putting in a rack in the fridge overnight. While your brine is chilling trim the pork loin of any excess fat and slice in half to form two 4-to-5 pound cylinders.

I prefer about ¼ slices but up to 12 works well. Allow to cool then pour in your brining bucket and add the rest of the water. Combine all the brine ingredients in a large non-reactive pot.

A Guide To Bacon Styles And. Stirring occasionally heat the brine over medium heat until the salt and sugar are fully dissolved. Make sure the brine is at or below 40 degrees Fahrenheit before adding the pork loin 4C.

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Allow to cure for 1 week. Let the bacon cool and wrap in plastic wrap. Basic Sweet Brine for One Gallon.

Then in the grill or oven roast it at 325F 163C until it is 145F 63C in the deepest part of the center without smoke. 1 cup kosher salt. Put the pork belly in a 1 gallon Ziplock freezer bag and then spread the rub all over the meat top and bottom doing it in the bag is cleaner and you wont waste the brine mix.

Submerge the pork loin in the brine and if necessary weigh it down with a plate to keep it submerged. Smoke at 190 F to an internal temperature of 140 F 150 F if you want to be able to eat it cold. It is delicious but quite different without the smoky taste.

You can refrigerate it for up to two weeks or freeze it for longer. Steven first showcased this recipe on Season 1 of Project Smoke. Pan frying this bacon works really well if you like those little black burn spots.

Cook 2 Hours Total 3 Days 2 Hours 15 Minutes Ingredients 1 gallon water divided 1 cup kosher salt 1 cup maple syrup 13 cup light brown sugar 2 teaspoons pink salt aka InstaCure Prague Powder 4 bay leaves 3 medium cloves garlic smashed 1 tablespoon black peppercorns 1 boneless pork loin trimmed of excess fat about 4 to 5 pounds. Bring to a boil turn down heat and simmer 20 min. 3 tbs cure 1 pink salt 1 tbsp allspice.

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