Ever wondered how to make Canadian back bacon? This recipe uses a homemade cure. For a simpler method try Maple Smoked Back Bacon, made with the Bradley Smoker Maple Cure.
Prep time: 3 days
Ingredients
1.5 lb pork tenderloin
For brine
½ gallon water
3.2 oz kosher salt
20 g Prague Powder (Cure #2)
¼ cup maple syrup
¼ cup brown sugar
4 cloves garlic, chopped
3 bay leaves
½ Tbsp dried thyme
½ Tbsp black pepper
Juice & zest of 1 lemon
Bradley Flavor Bisquettes – Maple
Directions
- Combine ingredients for brine in a pot and heat to dissolve sugars and salts.
- Chill brine.
- Submerge tenderloin in brine and brine for 3 days, rotating periodically to ensure even brining.
- Rinse tenderloin and allow to dry to form pellicle.
- Preheat smoker to 200°F.
- Smoke with Maple Bisquettes, until an internal temperature of 150°F is reached.
By Lena Clayton.
