ROASTED CANADIAN BACON
 

 

INGREDIENTS

 

1 gallon

3 ounces

1 cup

3

1-1/4 cup

3

4 tablespoons

1 tablespoon

1/2 tablespoon

Pork loin with the bone

Water

Prague powder #1 pink curing salt*

Pickling salt

Bay leaves

Brown sugar

Garlic cloves, smashed

Seasoning salt

Juniper berries, crushed

Black peppercorns

*available at www.americanspice.com

  

Recommended Blodgett Equipment:

HV Hydrovection Oven

 

  

  1. Boil all ingredients together for 10-12 minutes to ensure everything is dissolved.

  2. Let the curing brine mixture cool to 38°F. Add the pork loin, be sure it fully submerged in the brine. Soak for 5-7 days.

  3. Remove the pork loin from the curing brine and place on a roasting rack.

  4. Season with either a dry rub or seasoning salt.

  5. Cook in the Hydro mode at 225°F using the core probe.

  • If you want to later fry the bacon for breakfast, eggs benedict, hot egg sandwiches, etc., cook to an internal temperature of 140-145°F.

  • To fully cook the bacon, bring to an internal temperature of 150-155°F. It can then be served hot, or chilled and sliced for sandwiches.

This is delicious "eh"!