Recipe With Canadian Bacon: Hearty Breakfast

Yo, have you ever tried making your own Canadian bacon? It’s a game changer, y’all! This recipe is not only easy to follow but also brings that homemade goodness straight to your breakfast table. It’s perfect for brunch, a hearty breakfast, or just as a snack. Let’s dive into the details of how to whip this up, and trust me, your taste buds will thank you!

Home-Cured Canadian Bacon

Check out this picture of the deliciousness that’s about to go down:

Ingredients

Here’s what you’ll need to get started:

2.5 lbs of pork loin (trimmed)
2 teaspoons of pink curing salt (Prague Powder #1)
2 teaspoons of black pepper
2 teaspoons of sugar (brown or white)
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of ground sage
1 teaspoon of thyme (dried or fresh)
Water (enough to cover the pork in brine)

Instructions

Now let’s get to the good part - making this bomb bacon!

Start by mixing the curing salt, black pepper, sugar, garlic powder, onion powder, sage, and thyme in a bowl. This will be your seasoning mix.
Rub the mix all over the pork loin, making sure to cover every inch. Don’t skimp on this part; you want that flavor to penetrate!
Place the seasoned pork in a large, resealable bag. Pour in just enough water until the pork is submerged. Seal the bag and let it sit in the fridge for about 5-7 days. Flip it every day so it cures evenly.
After about a week, remove the pork from the bag and rinse it under cold water to get rid of the excess salt.
Now, it’s time to cook it! Preheat your oven to 200°F (93°C). Place the pork on a baking tray and cook until it reaches an internal temperature of 150°F (65°C), which should take about 1.5 to 2 hours.
Once it’s cooked, let it cool before slicing.
Store your home-cured Canadian bacon in the fridge, and enjoy it in sandwiches, on salads, or just by itself!

There you go! Enjoy the flavors and the fact that you made something from scratch. Home-cooked meals hit different, and this Canadian bacon is definitely one for the books. Happy cooking!