An updated recipe for making Candian bacon from scratch
A while back, Rob and I tried making Canadian bacon from scratch. It was great, but I knew I wanted to try a few things differently on the second effort.
I finally got around to making it again recently, and I tried a few things that made it even better. I had enough pork loin to double the original recipe, so what you see below reflects that change. I used less salt and fewer peppercorns, with the addition of whole coriander seeds and caraway seeds. I also substituted brown sugar for some of the regular sugar.
We made enough this time that Rob decided to try smoking half of it in his smoker. The result was absolutely heavenly. It almost tastes like ham, which has me thinking we need to make it for Christmas this year. It was so delicious.
Homemade Canadian Bacon
4 pounds pork loin
4 bay leaves
3/4 cups salt
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon whole peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon caraway seeds
1 teaspoon allspice
3 teaspoons diced garlic
Wash pork loin and trim off fat. Add spices to a larger container (I used a large stock pot this time), 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.