How to Make Canadian Bacon?
Canadian bacon, also known as peameal bacon, is made by curing and smoking lean pork loin, then rolling it in yellow cornmeal for a distinct flavor and texture. This process results in a deliciously savory and lower-fat alternative to traditional side bacon.
The History and Charm of Canadian Bacon
Canadian bacon, or peameal bacon, boasts a unique history rooted in the Canadian meatpacking industry. Originally, the pork loin was preserved by rolling it in ground yellow peas – hence the name. Today, yellow cornmeal has largely replaced the peas, offering a similar texture and flavour profile. Unlike side bacon, which comes from the pork belly and is high in fat, Canadian bacon is made from the lean pork loin, resulting in a significantly lower fat content. This makes it a popular and healthier choice for breakfast, sandwiches, and various culinary applications. The curing process imparts a subtle sweetness and smoky flavour, while the cornmeal adds a pleasant texture and nutty aroma.
The Benefits of Making Your Own
Making your own Canadian bacon offers several compelling advantages over purchasing it pre-made.
- Control over Ingredients: You have complete control over the quality of pork and the ingredients used in the cure, allowing you to avoid artificial additives, preservatives, and excessive sodium.
- Cost-Effective: Making your own Canadian bacon can be significantly cheaper, especially if you purchase pork loin in bulk or find it on sale.
- Customization: You can adjust the flavours of the cure to your personal preferences, experimenting with different herbs, spices, and sweeteners.
- Superior Flavour: Homemade Canadian bacon often boasts a richer, more nuanced flavour than commercially produced varieties.
- A Rewarding Culinary Experience: The process of curing and smoking your own meat is a satisfying and educational culinary adventure.
The Curing Process: A Step-by-Step Guide
The curing process is crucial to achieving the characteristic flavour and texture of Canadian bacon. It involves immersing the pork loin in a brine solution containing salt, sugar, curing salts (sodium nitrite/nitrate), and optional flavourings.
- Prepare the Brine: Combine the following ingredients in a non-reactive container (plastic or glass):
- 4 cups water
- ½ cup kosher salt
- ½ cup brown sugar
- 2 tablespoons curing salt (Prague Powder #1, containing sodium nitrite) – Important: Use the correct curing salt and measure precisely.
- Optional: 1 tablespoon maple syrup, 1 teaspoon black peppercorns, 2 cloves garlic (crushed)
- Submerge the Pork Loin: Place the pork loin in the brine, ensuring it is fully submerged. Weigh it down with a plate or plastic bag filled with water to prevent it from floating.
- Refrigerate: Refrigerate the pork loin in the brine for 7-10 days, turning it over every other day to ensure even curing.
- Rinse Thoroughly: After curing, remove the pork loin from the brine and rinse it thoroughly under cold running water for several minutes to remove excess salt.
- Dry the Loin: Pat the pork loin dry with paper towels.
- Rest: Place the rinsed and dried pork loin on a wire rack in the refrigerator for 24 hours to allow the cure to equalize and the surface to dry, which helps with smoke absorption.
Smoking and Finishing
Smoking adds another layer of flavour complexity to the Canadian bacon. Cold smoking is the typical process, but specific smoker models can impact best practices.
- Cold Smoke: Smoke the pork loin at a temperature below 80°F (27°C) for 4-6 hours, using your preferred wood chips (applewood, maple, or hickory are popular choices). Monitor the temperature closely to avoid overcooking. If you cannot maintain temperatures below 80F, you should wait for cooler weather or create a cold smoking chamber with ice.
- Optional: Cook to Target Temperature: If you prefer a more fully cooked product, you can cook the pork loin to an internal temperature of 150°F (66°C) after smoking. This can be done in a smoker, oven, or sous vide.
- Cooling: Allow the smoked (and optionally cooked) pork loin to cool completely.
- Cornmeal Coating: Roll the cooled pork loin in yellow cornmeal, ensuring it is evenly coated on all sides.
- Wrap and Refrigerate/Freeze: Wrap the cornmeal-coated pork loin tightly in plastic wrap and refrigerate for up to one week or freeze for longer storage.
Common Mistakes and How to Avoid Them
Several common mistakes can derail the Canadian bacon-making process.
- Inadequate Curing Time: Insufficient curing time can result in uneven curing and a lack of characteristic flavour. Ensure the pork loin is fully submerged and cured for the recommended duration.
- Using the Wrong Curing Salt: Using the wrong type or amount of curing salt can be dangerous and result in an unsafe product. Always use Prague Powder #1 (containing sodium nitrite) and measure it precisely.
- Over-Smoking: Smoking at too high a temperature or for too long can result in a dry, bitter product. Monitor the temperature closely and adjust the smoking time as needed.
- Insufficient Drying: Failure to dry the pork loin properly before smoking can hinder smoke absorption and result in an unevenly flavoured product.
- Poor Temperature Control: Failure to follow temperature guidelines for smoking and internal temperature can result in unsafe or poorly flavored bacon. Use a reliable thermometer and follow guidelines carefully.
Storage and Shelf Life
Proper storage is essential to maintain the quality and safety of your homemade Canadian bacon.
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Refrigerator | Up to 1 week | Wrapped tightly in plastic wrap. |
| Freezer | Up to 3 months | Wrapped tightly in plastic wrap and freezer bag. |
Serving Suggestions
Canadian bacon is incredibly versatile and can be enjoyed in numerous ways.
- Breakfast: Sliced and pan-fried, served alongside eggs and toast.
- Sandwiches: Used as a filling in sandwiches, such as BLTs or breakfast sandwiches.
- Pizza Topping: Diced and sprinkled on pizza for a savory flavour boost.
- Eggs Benedict: A classic ingredient in Eggs Benedict.
- Quiche: Added to quiche for a salty, smoky flavor.
- Salads: Diced and added to salads for protein and flavour.
- Pasta Dishes: Chopped and incorporated into pasta sauces.
Frequently Asked Questions (FAQs)
Why is it called peameal bacon?
Peameal bacon was originally rolled in ground yellow peas to help preserve the pork loin. While most modern recipes now use cornmeal, the name has persisted.
Is Canadian bacon healthier than regular bacon?
Yes, Canadian bacon is generally healthier than regular side bacon because it is made from the lean pork loin, resulting in a lower fat content.
What is Prague Powder #1 and why is it necessary?
Prague Powder #1 is a curing salt containing sodium nitrite, which helps to inhibit the growth of harmful bacteria (like botulism) and preserve the color and flavour of the bacon. It is crucial for food safety.
Can I use Prague Powder #2 instead of Prague Powder #1?
No, you should not use Prague Powder #2. It contains both sodium nitrite and sodium nitrate and is used for dry-cured meats that are aged for longer periods.
Can I use sea salt instead of kosher salt?
While you can use sea salt, kosher salt is preferred because it lacks additives that can affect the flavour and curing process. Be sure to adjust the measurement as needed to account for differences in density.
Can I use a different type of wood for smoking?
Yes, you can experiment with different wood chips to achieve different flavour profiles. Applewood, maple, and hickory are popular choices, but other woods like cherry or alder can also be used.
What if I don’t have a smoker?
You can use your oven to achieve a similar flavour by adding liquid smoke to the brine or rubbing it on the pork loin before baking. However, the smoky flavour will be less intense than with traditional smoking.
How can I tell if the pork loin is fully cured?
The pork loin should feel firm to the touch and have a uniform pink colour throughout when sliced. If there are any grey areas, the curing process was incomplete.
What happens if I over-cure the pork loin?
Over-curing can result in a very salty and firm product. Be sure to follow the recommended curing time and rinse the pork loin thoroughly after curing.
Can I freeze Canadian bacon after making it?
Yes, Canadian bacon freezes well. Wrap it tightly in plastic wrap and then in a freezer bag to prevent freezer burn. It can be stored in the freezer for up to 3 months.
Why is my Canadian bacon tough?
Toughness can be caused by overcooking or using a poor quality pork loin. Avoid overcooking and choose a high-quality pork loin with good marbling.
Can I add other flavours to the cure?
Absolutely! Feel free to experiment with different herbs, spices, and sweeteners to customize the flavour of your Canadian bacon. Consider adding garlic, maple syrup, juniper berries, or other flavourings to the brine.