California Farm Canadian Bacon
Our Canadian friends call this “peameal bacon”. It is made from the pork loin, a six to nine pound piece of pork that is much leaner than bacon. It is cured, cold smoked, sliced very thin, 1/8th inch thick, perfect for Eggs Benedict and lean breakfasts, and….pizza! Freezes well, like most things in Canada.
California Farm Canadian Bacon
Our Canadian friends call this “peameal bacon”. It is made from the pork loin, a six to nine pound piece of pork that is much leaner than bacon. It is cured, cold smoked, sliced very thin, 1/8th inch thick, perfect for Eggs Benedict and lean breakfasts, and….pizza! Freezes well, like most things in Canada.
Cooking Instructions
- 1
Trim and cut loin in half, place side by side in big enough crock pot, put weights on top, fill crockpot with cold water, pour out and measure, probably 2 quarts. Boil same quantity water in dutch oven with spices, pour hot brine over loins in crockpot, set on counter to cool one day to start 1 week curing process. Skim off any foam, put crock in bottom of fridge for 1 week.
- 2
After one week, take out one loin at a time, rinse with water, wash loin with vinegar for a few minutes, dry, rest on cutting board.
- 3
Cold smoke pork loins on low mesquite and oak wood fire in barbecue, with glass of water to make steam, till inside temp of meat is 145F degrees.
- 4
Slice thin for use. We have an antique hand cranked deli meat slicer that has adjustable settings, or use long sharp knife, I slice the canadian bacon 1/8th inch thick. Put four, five slices per quart freezer bag. Freeze till ready to use. Enjoy.
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