The Best Victorian Recipe Pemeal bacon and Smoked Canadian Bacon Recipe

pork loin

🥗Healthier: turkey loin

💰Cheaper: pork shoulder

Turkey is leaner and lower in calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup has a lower glycemic index.

Cut the whole pork loin into three pieces.

Prepare a cure with 1/3 of the water, brown sugar, curing salts, kosher salt, and pickling spices, and stir until dissolved.

Add the rest of the cold water and transfer to a container with the pork pieces, covering them with a plate to keep submerged.

Refrigerate for 4 to 6 days, turning each piece daily.

After curing, dry off the loins and brush them with maple syrup.

Roll one loin in ground yellow split peas and the other in cornmeal.

Leave the loins uncovered in the fridge for up to 6 hours before wrapping tightly.

Smoke the Canadian bacon loin in a smoker until it gets color and flavor, then let it rest for at least half an hour and chill overnight.

Slice the bacons using a meat slicer or a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens