#Bacon syrup full
If you're not planning on pan frying though, it's fine to bring the meat up to full temp, between 160-165 degrees. It's important to undercook a little here, since you want to retain moisture in the meat so it doesn't try out once it's slice and pan fried. During the summertime, when immediacy is what I seek, this wait would have killed me, but instead, my lazy-winter-self even scoffed at having to do the work of lighting up a fire to finish the process.īut alas, grilling and barbecue always wins me over, and the pork loin went into the smoker and cooked at 225 degrees until the center of the meat reached 140 degrees. The pork loin was then submerged in the cure, covered, and let sit in the fridge for four days. Syrup and salt (pink curing and kosher) were the main ingredients of the cure, but I also added brown sugar, bay leaves, garlic, and black peppercorns to add a little extra something. Instead of going for a straight water and salt cure, I thought it would be apt to introduce some flavor, mainly in a product that also makes me think of Canada-maple syrup. No matter the nomenclature, I knew what I wanted, and what I call Canadian bacon starts with a lean pork loin and a wet-cure. Add on top of that, in Canada, they're most likely to call peameal bacon-cured pork loin rolled in cornmeal, then sliced and cooked-their own. This is made from boneless pork loin, which, compounding confusion, can be found fresh or cured and smoked or not-smoked depending on where you are. What's "Canadian bacon" to Americans is most likely called back bacon elsewhere. isn't so straightforward when we look up north. Turns out what we take for granted as Canadian bacon in the U.S. All I wanted was my own version of what's most commonly found sandwiched between an English muffin and poached egg. When making the decision to tackle Canadian bacon, little did I know what a game of semantics I was getting into. So instead, I decided to try out a type of hot smoked bacon- Canadian bacon. Bacon has always been on the top of my to-do list, but the work needed to transform my Weber Smokey Mountain into a cold smoker to make it always seems a more than I want to undertake when I'm in full-on lazy winter mode.
#Bacon syrup plus
The dormancy of winter lends itself nicely to curing explorations-the multiday process seems easy to handle when your not really doing anything anyway, plus the resulting hunks of meat are comforting in the cold weather.
0 kommentar(er)
