Maple-Cured Canadian Bacon

Name: Maple-Cured Canadian Bacon
Prep time: 5 d
Cook time: 5 d
Total time: 5 d
Yield: 3
Cuisine: Global
Ingredients: 4 bay leaves; 1 Tbsp black peppercorns; 2 kilograms boneless pork loin, trimmed of excess fat (about; 3 servings Type of fire: Indirect; 3 medium cloves garlic, smashed; 3 servings Grill heat: Low; 237 milliliters kosher salt; 79 milliliters light brown sugar; 237 milliliters maple syrup; 2 teaspoons pink salt (aka InstaCure, Prague Powder); 1 gallon water, divided; 1 to 2 fist-size chunks of light smoking wood, such as apple or cherry

Maple-Cured Canadian Bacon is a gluten free main course. This recipe serves 3. This recipe covers 49% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 136g of protein, 25g of fat, and a total of 1200 calories. A mixture of type of fire: indirect, peppercorns, pork loin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 120 hours.

Instructions

To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat.

Ingredients you will need

Brown Sugar

Salt

Maple Syrup

Peppercorns

Bay Leaves

Garlic

Sugar

Water

Equipment you will use

Sauce Pan

Transfer to a large container and stir in remaining 3 quarts of water.

Ingredients you will need

Water

Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.

Ingredients you will need

Pork Loin

Remove pork from cure and place in large container.

Ingredients you will need

Pork

Add enough fresh water to fully submerge loin.

Ingredients you will need

Water

Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.

Ingredients you will need

Water

Pork

Equipment you will use

Paper Towels

Fire up the smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant read thermometer registers 140 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours.

Ingredients you will need

Pork Loin

Pork

Equipment you will use

Kitchen Thermometer