Smoked Canadian Back Bacon Recipe
Ever wondered how to make Canadian back bacon? This recipe uses a homemade cure. For a simpler method try Maple Smoked Back Bacon, made with the Bradley Smoker Maple Cure.
Ingredients
1½ Lb pork tenderloin
For brine:
½ Gallon water
3.2 Oz kosher salt
20 G Prague powder (Cure #2)
¼ Cup maple syrup
¼ Cup brown sugar
4 Cloves garlic - chopped
3 Bay leaves
½ Tbsp dried thyme
½ Tbsp black pepper
Juice & zest of 1 lemon
Bradley Flavour Bisquettes - maple
Preparation
Combine ingredients for brine in a pot and heat to dissolve sugars and salts.
Chill brine.
Submerge tenderloin in brine and brine for 3 days, rotating periodically to ensure even brining.
Rinse tenderloin and allow to dry to form pellicle.
Preheat smoker to 200°F.
Smoke with maple Bisquettes, until an internal temperature of 150°F is reached.
By Lena Clayton.
Maple
Wood
With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
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