Attempt #2 at Canadian bacon, salt, sugar, PP1 wet brine for 6 days, quick rinse and let dry a couple hours, cold smoked applewood pellets for 2 hours then onto charcoal bbq till internal temp of 150F. Wife says I can make more after she tried a slice, I take that as a win
by RadishGlass1506
9 Comments
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One day I’ll have to try this, ironically it doesn’t exist in Canada.
Looks kinda brownish. Are you suing Cure #1? Are you injecting the muscle with the brine during the curing period?
It looks perfect. I would hardly notice anything about its appearance, which means it’s perfect.
This is the only a true way!!
I always do a double take when I see the term “Canadian Bacon”. We call that back bacon up here. Regardless, it looks great.
Hey canadians, is there a better word for this?
Peabacon without the pea? Loin ham?
Canadian here. What the hell is Canadian bacon?
Are you talking about pea meal bacon?
Toronto (St. Lawrence Market originally) has “Peameal Bacon” or Back Bacon” which is wet brined and rolled in cornmeal before being sliced. It’s never smoked.
As expats we call this “American Canadian Bacon”. 🙂
Looks great by the way!