HOW TO MAKE CANADIAN BACON (Part 1)

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.

Measure 3 quarts of water and pour it into a large container.

Add 2/3 cup of brown sugar to the water and mix until dissolved.

Pour in 1/4 cup of soy sauce and mix.

Add 1/3 cup of pickling salt to the mixture and stir until fully dissolved.

Add 1/3 cup of cure to the mixture and whisk until everything is dissolved.

Prepare the pork loins, which should weigh 7.5 pounds each, totaling 15 pounds.

Place the pork loins into the marinade, ensuring they are submerged.

If the pork loins float, weigh them down to keep them submerged in the cure.

Let the pork loins cure in the fridge or a cool garage for 7 days, turning them every two days to ensure even curing.

Cooking Techniques

Equipment Needed

Spice Level: