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Step 1: Make the brine: In a large heavy dry saucepan, roast the star anise, fennel seeds, and peppercorns over medium-high heat until toasted, aromatic, and a little shiny, 2 minutes. Add 1 quart of warm water, the salt, sugar, Prague powder, fennel, thyme, bay leaf, and garlic. Bring to a boil, stirring occasionally, and boil until the salt.
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1. Canadian Bacon Mushroom Frittatas. Let's start this list with an easy-to-make and savory breakfast option. A frittata is a tasty Italian-style omelet loaded with vegetables, cheese, and meats. In this version, Canadian bacon takes center stage, as it's combined with mushrooms, shallots, and cheese.
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Procedure. 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. Transfer to a large container and stir in remaining 3 quarts of water.
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Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface. You may also see an iridescent sheen on the surface. Place loins into a 225 ºF preheated Bradley. Apply maple smoke for 1:40 to 2:00 hours. Continue to cook until an internal temperature of 140 ºF - 150 ºF is reached.
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Making your own brined and smoked Canadian bacon is a satisfying project, requiring a mere 20 minutes of hands-on prep time, 4 to 5 days of curing in a wet brine (use of an injecting needle makes quicker work of this step), and about 2 to 2 1/2 hours of smoking. Steven first showcased this recipe on Season 1 of Project Smoke.
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Cook over medium heat 5-7 minutes or until apples are tender, stirring occasionally. Remove apples to a platter with a slotted spoon; keep warm. Add bacon to skillet; cook over medium heat, turning once, until heated through, about 3 minutes. Transfer to platter. Pour remaining brown sugar mixture over the apples and bacon.
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Instructions. In a large stockpot, toast the fennel seeds and black peppercorns for 2 minutes until aromatic, stirring constantly. Add the water, salt, sugar, curing salt, thyme, garlic and bay leaf. Bring the mixture to a boil and cook until the salt and sugar dissolve, about 5 minutes.
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Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well. Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.
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Step 1 - Making the Brine. To make the curing solution, combine 1 quart of water with all the other ingredients except the loin, in a large, non-reactive pot. Bring the mixture to boil over medium heat while stirring occasionally to dissolve the salts and sugar.
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Wrap and chill until ready to use. Measure 4 cups of water into a large pot, add remaining ingredients, aside from pork and rest of water. Bring to a boil over medium heat, then reduce heat to low, and simmer for 5 minutes. Remove from heat, add remaining water, stir to combine. Allow to cool to room temperature.
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Directions. 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 salt and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water.
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Do you love Canadian bacon but don't know how to make it at home? In this video, you will learn the easy steps to prepare your own delicious and healthy Canadian bacon from scratch. You will also.
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Because Canadian bacon is sold already cooked, it can be eaten as is or sauteed or fried. Add it to stir-fries, quiche, pasta or rice dishes, or use it as a garnish for roasted vegetables, soups.
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Instructions. Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Bring to a boil over high heat, stirring to dissolve the salts and sugar. Boil for 1 minute, then remove from heat and cool to lukewarm.
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Whether you call it Canadian bacon or back bacon like we do in Canada, this is a delicious and simple way to transform pork loin into a tasty treat!For the c.
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14. Canadian Bacon Broccoli Casserole. Broccoli, cauliflower, parmesan, cheese, and Canadian bacon make up this sensational casserole. The components are bound together by fluffy eggs, giving you the perfect bite. Thanks to the richness of the eggs, bacon, and cheese, your kids won't mind the veggies. 15.
