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Homemade Canadian Bacon

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“Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.”
READY IN:
192hrs 45mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring all ingredients except loin to a boil for 10 minutes.
  2. Trim fat from loin.
  3. Cool the brine to 38 degrees F and strain if desired.
  4. Add loin and put a plate on top to keep submerged.
  5. Cover,Put in fridge and let sit 7 days turning once at 4 days.
  6. Remove and rinse in cold water. Soak for 45 minutes in cool water.
  7. Get smoker to 225 Degrees F. Use a good hardwood of choice.
  8. For breakfast bacon cook to 145 degrees F.
  9. For finished bacon cook to 155-160 degrees F.
  10. Cut to desired thickness. 1/4" for me.
  11. Keeps in fridge same as commercial bacon.
  12. Keeps in freezer longer if left unsliced.

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