Recipe for making Canadian bacon from scratch

Recipe for making Canadian bacon from scratch

I've blogged a couple times about homemade sausage in the last couple of weeks.

After my first post on making homemade breakfast sausage, reader Rebecca Patterson emailed me, suggesting that we try making homemade Canadian bacon.

She said she marveled at the fresh taste after making it herself.

She sent me a link to this recipe, which we ended up using after reading several others.

The flavor was remarkable. I loved it because when we ate it for breakfast (Rob had it alone, I had it on a sandwich with a fried egg and whole-wheat toast) I felt full, but not disgusting and greasy. Regular bacon is tasty, but I always feel guilty eating it. Canadian bacon is made out of pork loin, which is much leaner than pork belly. Plus, you trim off the fat before you brine it, which makes it even healthier.

We ate it for breakfast, but I can't wait to try it on pizza with pineapple.

Blog PhotoHomemade Canadian Bacon
2 pounds pork loin (we cut these into one-pound sections, because we didn't have a container big enough for brining it all together
2 bay leaves
1/2 cup salt
3/4 cup sugar
1 teaspoon peppercorns (next time, I'd like to try this with white peppercorns - our black ones had a really strong flavor)
1/2 teaspoon allspice
1 1/2 teaspoon diced garlic

Wash pork loin and trim off fat. We added the spices to our containers, put in the pork loin and added enough water to cover the meat.
Refrigerate the pork loin and turn over every other day.
Brine at least five days. When removing from the brine, rinse well in cold water and pat dry.
We sliced the Canadian bacon as thin as we could, and cooked it in a skillet in a little canola oil.

 

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rsp wrote on April 09, 2012 at 1:04 pm

That was fun, too, wasn't it? And you aren't bound by what some corporation says your food should taste like. 

Meg Dickinson wrote on April 09, 2012 at 1:04 pm
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It was! I love that you can make things like this at home.