Easiest Way to Make Ultimate California Farm Canadian Bacon

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy California Farm Canadian Bacon. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from California Farm Canadian Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Canadian Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Canadian Bacon is 2 people all year. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Canadian Bacon estimated approx 1 min. to cook, 4 weeks cure, 4 hrs cold smoke.

To begin with this recipe, we must first prepare a few ingredients. You can have California Farm Canadian Bacon using 8 ingredients and 4 steps. Here is how you can achieve that.

Our Canadian friends call this “peameal bacon”. It is made from the pork loin, a six pound piece of pork that is much leaner than bacon. It is cured, cold smoked, dried and sliced very thin, perfect for Eggs Benedict and lean breakfasts,and….pizza!

Ingredients and spices that need to be Get to make California Farm Canadian Bacon:

1. 6 pounds fresh porkloin, fat trimmed off, cut in half
2. 2 quarts boiled and cooled brine: cup of maple syrup, 2 Tbs brown sugar, 3 Tbs salt, 3 tsp pink butcher salt, 1 Tbs peppercorn, tsp star anise, tsp coriander, 3 bay leaves
3. Boiled sanitized Rock to keep pork loin submerged in brine
4. Cost
5. 6 pound whole loin is $10
6. Spices, brine, $2
7. 5 pounds Cold smoking reduces weight 20%
8. Cost per pound, $2.40. Makes 16 slices per pound, 15 cents per slice

Instructions to make to make California Farm Canadian Bacon

1. Mix brine ingredients with rock in 2 quarts water, boil, cool. Trim porkloin to remove outside fat, cut in half, put in crock pot, put rock on top, pour brine over, set on counter one day to start 4 week curing process. Check for any foam, skim, put crock in bottom of fridge for four weeks. Once a week, switch bottom and top pork halves to ensure even curing.
2. After four weeks, boil large pan of water, turn off. Immerse half a pork loin in boiled water for a few minutes, rest on cutting board. Reheat water to boil, turn off, immerse second half of loin for a few minutes.
3. Cold smoke pork loins on mesquite and oak wood fire in barbecue, four hours under 250F degrees, with glass of water to make steam. Barbecue lid should be warm to the touch, not hot.
4. Slice thin for use. We have an antique hand cranked deli meat slicer that has adjustable settings, I slice the canadian bacon the thickness of prosciutto. Put eight slices per quart freezer bag. Freeze till ready to use. Enjoy

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So that's going to wrap it up for this special food Step-by-Step Guide to Prepare Favorite California Farm Canadian Bacon. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!