Maple-Cured Canadian Bacon Recipe

Posted by
Rate It!
Maple-Cured Canadian Bacon
Add your photo!
Ingredients
8
Count
Nutrition
544
Calories
Total time
2895
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
  2. Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
  3. Rinse pork and pat dry, then discard brine.
  4. Prepare grill and smoke bacon: Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
  5. Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
  6. When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
  7. Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
  8. Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
  9. * Available at The Sausage Maker (888-490-8525).
  10. Cook's notes: ·Bacon keeps, chilled, 1 week, or frozen 2 months. ·As long as you monitor the sawdust as directed, you will probably not need to add more briquettes. If your sawdust does stop burning, however, light more briquettes in same manner and reignite sawdust. ·Smoked pork loins can be roasted in a lightly oiled baking pan in middle of a 350°F oven until they register 150°F on an instant-read thermometer, about 30 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 544.43 Kcal (2279 kJ)
Calories from fat 61.24 Kcal
% Daily Value*
Total Fat 6.8g 10%
Cholesterol 149.69mg 50%
Sodium 6499.9mg 271%
Potassium 929.83mg 20%
Total Carbs 63.6g 21%
Sugars 59.97g 240%
Protein 49.9g 100%
Iron 2.6mg 15%
Calcium 103.2mg 10%
Amount Per 100 g
Calories 64.4 Kcal (270 kJ)
Calories from fat 7.24 Kcal
% Daily Value*
Total Fat 0.8g 10%
Cholesterol 17.71mg 50%
Sodium 768.83mg 271%
Potassium 109.98mg 20%
Total Carbs 7.52g 21%
Sugars 7.09g 240%
Protein 5.9g 100%
Iron 0.3mg 15%
Calcium 12.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 13
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top