Chipotle Canadian Bacon, You Can Make It

pork loin

🥗Healthier: turkey loin

💰Cheaper: pork shoulder

Turkey loin offers a leaner option, while pork shoulder is more economical.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper can provide a milder flavor.

cornmeal

🥗Healthier: oat flour

💰Cheaper: flour

Oat flour is a gluten-free alternative, while regular flour is often less expensive.

Introduce the recipe for Chipotle back bacon with southwestern spice.

Explain the importance of using prog powder number one (pink salt number one) with 6.25% sodium nitrite and 93.75% salt.

Determine the weight of the pork to calculate the correct amount of nitrites needed for curing.

For each kilogram of pork, use 3 grams of pink salt, 30 milliliters of brown sugar, and 15 milliliters of kosher salt.

Mix the pink salt, brown sugar, and kosher salt together in a bowl.

Rub half of the mixture onto the pork loin, turn it over, and rub the remaining mixture on the other side.

Wash hands after handling the meat and prepare a sealable bag for curing.

Place the pork loin into a vacuum bag, ensuring to get as much of the rub mixture into the bag as possible.

Seal the vacuum bag without removing the air to allow for easier massaging during the curing process.

Place the bag in the fridge and turn it every couple of days for 10 to 12 days, depending on the thickness of the meat.

After 12 days, remove the bacon from the fridge and rinse it under cold running water.

Soak the bacon in cold water for one hour, changing the water twice to remove excess surface salt.

Dry the bacon on a rack to form a tacky surface (pellicle) for smoking.

Pat the surface dry with paper towels before placing it in the refrigerator overnight to dry further.

After drying overnight, rub 10 milliliters (2 teaspoons) of ground Chipotle onto the surface of the bacon.

Cooking Techniques

Equipment Needed

Spice Level: