CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email

Canadian Bacon {Homemade!}

1/23/2016

0 Comments

 
Picture
 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 




0 Comments



Leave a Reply.

    F I N D  A  R E C I P E 

         PRINT OR SAVE TO .PDF 
    Print Friendly and PDF



    RSS Feed

    Archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    July 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2023, Canning and Cooking at Home.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email