JD is always cooking up something new. Canadian Bacon being made Homemade - that's new to me!! I can't wait to try this myself!! He says the taste is sublime! ~Enjoy! Diane
Canadian Bacon {Homemade} {guest post} Ingredients: 5 pounds pork loin or tenderloin, fat & any silver-skin removed 6 cups water 1\4 cup brown sugar 1\4 cup honey 1\4 cup sea salt 1\2 Tbsp pink curing salt (optional, but lengthens shelf life in fridge) 1Tbsp Red Dog Rub, or BBQ Rub of your choice 1 tsp onion powder or 1\2 small onion, finely minced 1 tsp garlic powder or 3 cloves garlic, minced 1 tsp basil 1 tsp sage 1 tsp cayenne or other hot chili powder liquid smoke, if doing only in oven, optional Directions: Mix ingredients well and heat over medium heat, without boiling: enough to dissolve everything, and infuse the flavors, cook for 10 minutes. Let cool and pour seasoned liquid over meat, in non-reactive container. Marinating time depends on the size of the cut of meat. Since I used tenderloin halves, and they were relatively small, I let this marinate, in the fridge, about 36 hours. SMOKER&OVEN: Remove meat from marinade and place on racks in smoker (discard marinade) Smoke meat 12 hours, adding new wood chips, as needed (I used almond chips). Remove meat from smoker, place in a preheated 275 F oven, until internal temperature of meat is 170 F. - this took 2 hours in the oven. Store in fridge about 2 weeks, or vac-packed in freezer up to one year. OVEN: If you don't have a smoker, or prefer to use your oven, this recipe will work just as well. You can add liquid smoke to the marinade, to get the smoke flavor added to your meat. Once marinated, set oven to it's lowest setting, usually 170 F, and cook until internal temperature of the meat is 155 F. Then raise oven temp to 225 until 170 F internal temp.of meat is reached. Store in fridge about 2 weeks, or vac-packed in freezer up to one year. Recipe & Photo by: Guest Post; JD Provence for Canning and Cooking at Home
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I concede - my husband hit a "Home Run"...He loves to grill and has been experimenting with his new grill (a Big Green Egg) we decided this year we would go for it and try our Thanksgiving turkey out there under the Colorado skies! Throw caution to the wind and no matter what the results were - we'd deal with it. Boy - we totally fell into this one - it was truly an amazing tasting bird. Mike used a light hickory (2 large chunks, bark taken off & soaked in water for 2 hours) We brined the bird for 12 hours (overnight) and ended up with just the perfect blend of - well, everything from spices to smoke to herbs!! I don't think I can go back to a turkey done in the oven...I think he's ruined me and he will be cooking the bird for future Festivities! If you have time, give this recipe a try! ~Enjoy! and Happy Thanksgiving!
Brined/Smoked Turkey Ingredients Brine: 16 cups (1 gallon) water 1/2 cup firmly packed brown sugar Rind of 1 navel orange 3 sprigs rosemary 1 cup kosher salt 2 yellow onions, quartered 1/2 heads garlic, halved horizontally 1 (15-pound) turkey Stuffing for the Cavity of Bird: 2 lemons, quartered 10 sprigs thyme 1 onion, quartered 1/4 cup olive oil Freshly ground black pepper Salt Instructions Set the EGG for indirect cooking at 350ºF Brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, the quartered onions and 1/2 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2-1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Prepare the Bird: Stuff the turkey cavity with the lemon quarters, onion, thyme, salt & pepper. Brush the turkey with olive oil and season with pepper and salt or we use "Black Dog Belly Rub". If smoking, place the hickory chips over the hot coals and, using barbecue mitts. Add the ConvEGGtor legs up Place the Drip Pan filled with a bit of apple juice onto ConvEGGtor. Place the Cooking Grill Grate on top (brushed with olive oil) Place Turkey (wings tucked) onto Cooking Grill Grate and close the lid of the EGG. Cook for at least 2 hours, not opening grill. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Check the Turkey after 2 hours, add more coals or smoke chips if preferred, tent with foil if browning too fast. Continue cooking until the instant read thermometer registers 165F in the breast and 180F in the thickest part of the thigh. A 15 pound Turkey takes approximately 3.5 hours to fully cook a turkey from a defrosted state. Remove the turkey from the EGG and let rest for 15 to 20 minutes before carving and serving. Serves 8 |