Canadian or Peameal Bacon
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
1 quart water
½ cup kosher salt
½ cup grade-B maple syrup
4 cloves garlic, smashed
4 sprigs thyme
20 sage leaves
2½ tsp. Insta Cure No. 1 or pink salt (optional)
1 6- to 8-pound pork loin, cut in half
½ cup corn meal
• Prep: In a large stockpot, combine all water, salt, maple syrup, garlic, thyme, sage leaves and Insta Cure No. 2, if using. Bring to a boil over high heat to dissolve the salt. Remove from heat and pour into another large stockpot and add 1 quart ice. Let cool until the ice melts.
• Place each of the pork loin halves in a 1-gallon zip-top bag. Pour about 1 quart brine into each bag to cover the meat. Divide the garlic, thyme and sage leaves evenly between the bags. Seal and remove all the air. Place the bags on a rimmed baking sheet and refrigerate at least 5 days.
• Place a baking rack on top of baking sheet.
• Remove the meat from the brine and pat dry with paper towels. Discard the brine. Place the pork loin on the racks and refrigerate at least 2 hours.
• To make Peameal Bacon, pour the corn meal on a large plate or rimmed baking sheet. Dredge the meat in the corn meal, coating it completely. Wrap tightly in plastic wrap. Peameal Bacon will keep refrigerated up to 1 week.
• To make Canadian Bacon, preheat a smoker to 225 degrees. Smoke the pork loin until a thermometer inserted in the center of the meat reaches 145 degrees, about 3 hours. Let cool. Wrap tightly in plastic wrap. Canadian Bacon will keep refrigerated up to 1 week.