Maple-Cured Canadian Bacon

Ingredients

  • 1 1- to 2-gallon plastic storage tub or stainless-steel bowl
  • 1 12- by 8- by 2-inch disposable aluminum roasting pan
  • 2 2-lb pieces boneless pork loin (2 inches thick; preferably from rib end)
  • 1 cup kosher salt
  • 1 22 1/2-inch covered kettle grill with a hinged top rack
  • 1 chimney starter
  • 3 pounds hardwood sawdust
  • + 9 more ingredients
    • charcoal briquettes
    • ½ cup pure maple syrup
    • long metal tongs
    • 2/3 cup dark brown sugar
    • 2 teaspoons vanilla
    • 6 cups water
    • 2 ½ tablespoons Instacure No. 1
    • 3 cups ice cubes
    • 1 instant-read thermometer

Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption). Add pork to ...

View full recipe at Epicurious

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