OFG Back (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.

Trim the pork loin as desired, leaving some fat if preferred.

Prepare a curing mixture with 40 milliliters of brown sugar, 15 milliliters of kosher salt, and 3 grams of pink salt number one for every kilogram of pork.

Mix the curing ingredients together until well combined.

Rub the curing mixture onto all surfaces of the pork loin, ensuring it is fully coated.

Place the coated pork in a nonreactive container or a ziplock bag and seal it.

Cure the pork in the refrigerator for 10 days, rolling and mixing it every day or two.

After 10 days, remove the pork from the bag and rinse off excess salt in cold water for 1 hour, changing the water halfway through.

Pat the pork dry with paper towels and place it on a rack in the fridge uncovered overnight to dry completely before smoking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary