How to make Canadian Bacon - Smoked Maple and Honey Maple - Equilibrium Cured!

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.

Prepare to dry brine the Canadian bacon using the equilibrium method for consistent results.

Weigh the pork loin, noting that the first piece is 927 g and the second is 861 g.

Calculate the amount of salt and sugar needed based on the weight of the meat: 1% sugar, 1.75-2% salt, and 0.25% pink salt.

For the first piece (927 g), measure out 17 g of kosher salt and 2.3 g of pink salt.

For the second piece (861 g), measure out 15 g of kosher salt and 2 g of pink salt.

For sugar, use 9 g of maple sugar for the first piece and 4.5 g of honey granules for the second piece, totaling 50/50 of maple and honey.

Mix the salt and sugar together thoroughly.

Coat each piece of pork loin evenly with the mixture, ensuring all sides are covered.

Place the coated pork loin into vacuum seal bags and vacuum seal them.

Cure the pork loin in the refrigerator for about 10 days, flipping them every day on a wire rack to ensure even curing.

After 10 days, check the pork loins for color and salinity; if too salty, cut a piece and fry it to test.

If too salty, soak the piece in water for 30 minutes, then fry again to check salinity.

If not salty enough, add more salt, vacuum seal, and let it cure longer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary