Recipe of Homemade California Farm Canadian Bacon
Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Speedy California Farm Canadian Bacon. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Canadian Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Canadian Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Canadian Bacon is 2 people all year. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Canadian Bacon estimated approx 1 min. to cook, 1 week cure, 4 hrs cold smoke.
To begin with this particular recipe, we must first prepare a few components. You can cook California Farm Canadian Bacon using 9 ingredients and 4 steps. Here is how you cook that.
Our Canadian friends call this “peameal bacon”. It is made from the pork loin, a six pound piece of pork that is much leaner than bacon. It is cured, cold smoked, dried and sliced very thin, 1/8th inch thick, perfect for Eggs Benedict and lean breakfasts,and….pizza!
Ingredients and spices that need to be Get to make California Farm Canadian Bacon:
- 6 pounds fresh porkloin, fat trimmed off, cut in half
- brine: 4 quarts of water, cup of maple syrup, 1/2 cup of coarse Himalayan pink salt, 3 tsp pink butcher salt, 1 Tbs crushed green peppercorn, Tbs garlic,tsp star anise, tsp coriander, 3 bay leaves,
- Boiled sanitized Rock and cool to keep pork loin submerged in brine
- Handfull of soaked oak chips to cold smoke over mesquite charcoal
- Cost
- 6 pound whole loin is $10
- Spices, brine, charcoal, $2
- 5 pounds Cold smoking reduces weight 20%
- Cost per pound, $2.40. Makes 16 slices per pound, 15 cents per slice
Instructions to make California Farm Canadian Bacon
- Mix brine ingredients with rock in 4 quarts water, boil. Trim porkloin to remove outside fat, immerse in boiling water one minute to kill any outside bacteria. Cool, cut in half, put in crock pot, put cooled rock on top, pour cooled brine over, set on counter one day to start 1 week curing process. Check for any foam, skim, put crock in bottom of fridge for 1 week. After three days, switch bottom and top pork halves to ensure even curing.
- After one week, wash meat with vinegar for a few minutes, dry, rest on cutting board.
- Cold smoke pork loins on low mesquite and oak wood fire in barbecue, with glass of water to make steam, till inside temp of meat is 145F degrees.
- Slice thin for use. We have an antique hand cranked deli meat slicer that has adjustable settings, I slice the canadian bacon 1/8th inch thick. Put four slices per quart freezer bag. Freeze till ready to use. Enjoy
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So that is going to wrap this up with this exceptional food How to Prepare Award-winning California Farm Canadian Bacon. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!