WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, November 9, 2013

Maple Cured Canadian Bacon- (gluten free, chemical free,corn-free, soy-free )


Though this is not for Abby(no pork) it was a good way to learn how to make some chicken marinated and smoked to make "pretend" ham for her over the holidays. For the rest of us? A terrific treat! And one free of chemicals, colors and whatever else they inject into store bought canadian bacon.

In place of ham, on pizza, on a homemade egg McMuffin... diced into soups,scrambled eggs.. There are a lot of variables to the brine you use, we wanted something that had a strong maple finish- and this did! You just need to remember to use grade B maple, a much stronger intense maple flavor.



3/4 gallon water, divided
1 cup pink himalayan salt
1 cup Grade B(very important,stronger flavor) maple syrup
3/4 cup dark brown sugar
4 bay leaves
2 medium cloves garlic, smashed
1 tablespoon black peppercorns

boneless pork loin, trimmed of excess fat (mine was about 5 pds I cut into two sections)



To make the cure, combine half of the water, pink himalayan salt, maple syrup, dark brown sugar bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining water. Place in refrigerator until chilled. Submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.(each day I flipped the loin to make sure it was equally bathed in the brine)

Remove pork from cure and pat dry.


I smoked for 4 to 5 hours. I used 1/4 mesquite to 3/4 cherry chips.


Place in oven(I covered tightly) on 300 until meat thermometer reads at least 150. Chill completely and slice.



I vacuumed sealed packets of the slices to freeze since this is way more then we can eat immediately.
(had to reseal a bag,I need to upgrade my vacuum sealer.)

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